So today . . . let's talk about how to "reduce" the effects of too much "phytic acid" in the body.
And that would be . . .
Adding vitamin C rich foods to the diet like . . .
Lemons
Red peppers
and Sprouts . . .
Eating "Garlic" and "Onions" . . . and this is due to their ability to help the body "absorb" iron and zinc . . . which can "counteract" the effects of "phytic acid"
But the biggest value is . . . "preparing" food correctly . . .
And these are some "methods" to accomplish that mission . . .
"Soaking" - soaking legumes and grains in water overnight can reduce their "phytic acid" content . . . or adding lemon juice or vinegar to the water to neutralize the acid in as little time as 7 hours
"Sprouting" - sprouting or germination . . . breaks down "phytate" in grains, legumes and seeds
"Fermentation" - organic acids created during fermentation . . . like lactic acid fermentation . . . can also break down "phytates"
"Cooking" - cooking legumes for 1 hour can reduce their "phytic acid" content by up to 80%
But . . . the biggest factor is this . . .
EATING A WELL-BALANCED DIET . . .
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