Re: soaking time for nuts to reduce phytic acid, & OATMEAL AND BROWN RICE

[Guest guest]

I'm glad you asked since I have the same questions!

I would also like to know about the extended times for soaking brown rice and

oatmeal, if it's fine to soak in an oven with the light on for longer periods.

I'm sure all ovens vary, but the temp from just the light is quite warm in ours.

The longer time means less phytic acid, but is there a cutoff point? I had a

double batch of oatmeal turn moldy when I left it for 2 days rather than 12-24

hours. I would think fizzy not fuzzy when it comes to these things, eh?

[Guest guest]

I soak my nuts for 24 hours, then dehydrate them at 115 degrees for 24 hours or

until they are completely dry. They taste great and still have most enzymes

intact.

Personally, I would not soak oatmeal/grains for cereal for longer than 8-12

hours and not in a warm place like an oven. Room temperature seems best to me

to prevent the growth of mold, etc.

[Guest guest]

I soak my nuts for 24 hours, then dehydrate them at 115 degrees for 24 hours or

until they are completely dry. They taste great and still have most enzymes

intact.

Personally, I would not soak oatmeal/grains for cereal for longer than 8-12

hours and not in a warm place like an oven. Room temperature seems best to me

to prevent the growth of mold, etc.