You may be asking what is phytic acid and why should I even be concerned about it. Phytic acid is present in the hulls and bran of all seeds and beans. Phytic acid is also referred to as phytates. Phytates block the body's ability to absorb esstentials minerals like zinc, calcium, magnesium and iron. Unfortunately, soy contains the highest amounts of phytates and are pretty resistant to the ways that we have to remove phystates such as long slow cooking.
What does decrease the phytates is a long fermentation process. This is what occurs in the production of miso and tempeh. If you have eaten in a Japanese restaurant you may be familiar with miso soup. Miso is a paste made from fermented soy beans. Koji which is a yeast mold is added to soy beans and other ingredients which then are allowed to ferment.
Tempeh is made by cooking soy beans and dehulling them. The beans them have a culturing agent like rhizopus oligosporus added and they are left to ferment. This agent is a fungus which helps to break down some of the less desirable components in soy beans.
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