New member and oat questions

[Guest guest]

Hi everybody!

I'm new here and have a couple of questions.

I own both a copy of NT (revised second edition) and a copy of NAPD.

In NT there's a recipe for breakfast porridge with either rolled or

cracked oats (p. 455). According to the recipe, the oats should be

soaked in whey, yogurt, kefir or buttermilk. The recipe further

states that " those with severe milk allergies can use lemon juice or

vinegar. " . I wonder how Gaelics in NAPD made their oat porridge. I've

read most of NAPD and haven't found any details about their method of

preparation. These people didn't have dairy. They didn't have lemon

juice and vinegar either. Any ideas?

On page 452 in NT it says that " soaking allows enzymes, lactobacilli

and other helpful organisms to break down and neutralize phytic

acid. " . Both rolled and cracked oats at the store are enzymatically

dead. This means that something else than the destroyed phytase in

these oat products must break down the phytic acid. Can lactobacilli

really do the breakdown? How? I need evidence. And, what does " other

helpful organisms " refer to?

Fredrik