Phytic acid

We give our parrots as many fresh unprocessed food as we can, which is good!
But some vegetables have a built-in defense mechanism; phytic acid. These are acids in plants are protecting against plagues and gluttonous. These acids cause a subtle kind of burden on the devourer. It inhibits the uptake of certain nutrients, inter alia, iron, calcium, magnesium, zinc, and phosphorus.

Where are phytic acids?
Inter alia, in beans / legumes, nuts (especially Brazil nuts), (chia) seeds, sunflower seeds, almonds and brown rice. 

Make phytic acids harmless
You make phytic acids harmless in the following ways:

sprouted-nuts-seeds

Soaking and cooking
Due to first soak beans and then cooking them lose phytic acid.
In addition to good nutrition nuts have quite a lot of phytic acid also. The acid can be  reduce to soak th nuts in water, vinegar or sour milk.
A study has shown that nuts which were soaked for 18 hours, then dried in a dehydrator and then toasted a large part of the phytic acid is lost. Previously,  the Indians prepared the nuts and seeds by soaking them for 24 hours in salt water, then let them dry in the sun.

Sprouting
• All legumes contains phytic acid. If we want to reduce the phytic acid in beans, first we have to let them sprout a few days  in a clean damp but mostly warm environment and then cooking (rinse well). The sprouting of beans increases the amount of zinc and improves digestion. This phytic acid is halved by 50 percent. There are an incredible amount of seeds, nuts and grains that can be sprout. Choose the biological variation.

Roast

• Seeds have a very high content of phytic acid. Sometimes it can be removed by soaking and roasting (on low heat to max. 175 ° C).

 

 

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