Phylic acid is naturally high in all seeds nuts wheats, eating these without soaking and or ferminting will lower the minerals absorbed by the body.
I have learned after 10 years of practicing Bikram yoga where in the course of an hour and a half I can loose a gallon of water is that minerals are lost and must be replaced in order to not feel run down and weak. Minerals are an important part of our body electrics and without them even the nervous system will suffer.
Here are links to two interesting studies which are showing the importance of soaking nuts and seeds and even further that ferminting will remove much of the phylic acid and allow for greater mineral absorbtion!
The second story below is affirming the value of sour dough bread as the same benefits are accomplished with the lactic acid ferminting process.
Processing of quinoa (Chenopodium quinoa, Willd): effects on in vitro iron availability and phytate hydrolysis.
The effect of different processing techniques was studied on in vitro iron availability and phytate hydrolysis in high and low saponin content quinoa (Chenopodium quinoa, Willd) seeds. Water slurries of ungerminated and germinated quinoa flour were processed by cooking, soaking, and fermentation using Lactobacillus plantarum as starter. Iron solubility under physiological conditions (in vitro) was measured and used as an estimation of iron availability. Phytate (inositol hexaphosphate/IP6) and its degradation products were analysed by an HPLC method. The IP6 + IP5 content was reduced by cooking with 4 to 8%, germination with 35 to 39%, soaking with 61 to 76% and by fermentation with 82 to 98%. The highest reduction, about 98%, was obtained after fermentation of the germinated flour. Cooking had no effect on the amount of soluble iron. Iron solubility increased, however, two to four times after soaking and germination, three to five times after fermentation and five to eight times after fermentation of the germinated flour samples and was highly correlated to the reduction of IP6 + IP5 (P < 0.001). There was no difference between the quinoa varieties with regard to phytate reduction and iron solubility. The pH in fermented samples was reduced from 6.5 to about 3.5, due to lactic acid formation.
Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
Whole wheat bread is an important source of minerals but also contains considerable amounts of phytic acid, which is known to impair their absorption. An in vitro trial was performed to assess the effect of a moderate drop of the dough pH (around 5.5) by way of sourdough fermentation or by exogenous organic acid addition on phytate hydrolysis. It was shown that a slight acidification of the dough (pH 5.5) with either sourdough or lactic acid addition allowed a significant phytate breakdown (70% of the initial flour content compared to 40% without any leavening agent or acidification). This result highlights the predominance of wheat phytase activity over sourdough microflora phytase activity during moderate sourdough fermentation and shows that a slight drop of the pH (pH value around 5.5) is sufficient to reduce significantly the phytate content of a wholemeal flour. Mg “bioaccessibility”of whole wheat dough was improved by direct solubilization of the cation and by phytate hydrolysis.
So its official and headline of LA Times, Bikram seems to have lost it all. Rolls Royces are all gone, gee wonder where they are? So another strike on the name of the best therapeutic yoga and life enhancing exercise I have every known. Its only fitting to me that this is the final outcome as I have been traveling this bikram world for the last 8 years. I love the practice and the teaching. Teaching is my most favorite thing these days and as always not easy path as studios are in a flux and teachers come and go and as studios come and go. I will do a video soon on this!
Cosmic wave Hitting earth now? High Radiation Belt High levels of 20 kev electrons penetrating the orbits of the geocentric satellites. Look for aurora borealis to continue to dip deeper into the continental USA.
The Tiny House industry has many definitions at this point and most include wheels due to the popularization of the TV shows, but I chose a path with one focus, that they be able to be transportable with a big trailer that leaves once the house gets to the homestead. If one wants to move it again one day they can. I like using a giant crane to ease the process of setting it in place and if that can be available, getting it back out will be just as easy as putting it in to place. That said, my houses have been as big as 12’ x 32’ and all wood with fold down porch roofs, front and back in many cases. They have shipped to the Badlands up north, Oklahoma, Ohio, and all over Texas so we know this process works.
If you want to be a part of the next step, possibly even live in Salvage, Texas and help create the model for future generations to build from, please get in touch and perhaps even be one of those to get all the materials to build a house here for free if you decide to become a part of this vision. Thanks for sharing and helping grow alternative perspectives on what living in downsized organic houses can mean for your health, the planet, and our future.
Getting to know more about what is avalible at ‘Salvage’ TX may be more interesting as you continue to read and hear and see more.