Re: Re: Trip to the health food store

[Guest guest]

>i thought it didn't take too long for phytates to be neutralized,

>maybe just a day or so, but i guess it would definitely depend on

>time and there might be commercial breads sold as sourdough but not

>really using an authentic process. i guess it's just " buyer beware "

>as usual for those who choose to buy...

>

>mike parker

Actually in most cases the phytates are NEVER fully neutralized ...

awhile back there was an analysis of fermentation of grains

around the world and only in a few cases were most of they phytates

gone (usually about half were gone, millet was about 90%).

Long-ferment sourdough is the safest, you can go up to 2 days.

Commercial sourdough is often made using " sour salt " (citric

acid) which tastes great but does nothing for phytates.

Of course I'd stay away from ALL the wheat sourdoughs, but

if you are eating wheat, the long-ferment sourdough

neutralizes some of the bad effects of the gluten too.

-- Heidi