Whiteley Creek Homestead

As I have been progressing through my Holistic Nutrition classes, the terms phytates and phytic acid keep popping up. What I have learned is that phytates, or phytic acid, is found mainly in the outer covering (bran) of whole grains. The problem is that phytic acid can bind minerals such as calcium, iron, copper, magnesium, and especially zinc and they can be carried out through the intestinal tract without being absorbed. So what is a girl to do?! Well, I didn't want to be the bearer of discouraging news, so I waited until I discovered a solution. Actually, there are several solutions that I will suggest : soaking (in an acidic medium), sprouting, and souring or fermenting (to make sourdough bread). Let's give the soaking method using an acidic medium a whirl with a batch of muffins…

Scan your recipe's ingredients for grains. In my recipe for Hearty Pear Pecan Muffins from Jane Kinderlehrer's recipe book, Smart Muffins, it is 1 1/2 cups sifted whole wheat pastry flour, 1/4 cup rolled oats, and 2 tbsp wheat germ. Measure and add them to a mixing bowl. An acidic medium is needed to neutralize the phytic acid which is blocking the absorption of important nutrients in the grains. It can be yogurt, kefir, whey, or buttermilk. It can also be 1-2 tbsp raw apple cider vinegar added to a cup of milk, water, nut milk, or coconut milk… whatever your recipe calls for. If using cow's milk, it should preferably be raw unpasteurized and unhomogenized from a local reputable source. (If using yogurt, kefir, or buttermilk, you don't add vinegar.) My recipe calls for 1/2 cup buttermilk, but 1 cup is needed to achieve a flour paste consistency, so I adjusted the amount to 1 cup, which doesn't affect the recipe negatively at all. Mix these ingredients together just until incorporated (don't overmix), cover, and let soak 8 to 24 hours in a cool location on your kitchen countertop.

I'll see you right back here tomorrow morning to finish up my batch of muffins.