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The following is from Phyticacid.org:

 

Phytic acid / phytates in whole wheat

Whole wheat is high in phytic acid, a fact that has made devotees of Sally Fallon (author of Nourishing Traditions) diligently soak their grains or choose options like oatmeal. Fallon recommends soaking grains, legumes, and nuts to reduce the phytic acid in the food and increase your absorption of key dietary minerals.

Fallon lit the phytate spark but did not examine variation in grains, specifically the grains' native ability to break down phytic acid. It turns out that wheat does a pretty good job. On the other hand, oatmeal may be more problematic in the phytic acid department.

Notice the reduction of phytic acid in wheat in the graph below, compared to other grains. Wheat is a great performer. It is likely that any ground wheat recipe that requires the grain to sit for a bit in a warm place (as is the case with many breads) may end up with no phytic acid whatsoever.

These variations and a whole lot of other phytic acid tidbits are available in the Phytic Acid White Paper available for purchase here.

 

Soaked-grains

Note: If you wanted to replicate the above you would need a pH of 4.5 and a temperature of 45 degrees C or 113 F (a beach cooler works well to keep temperatures high). Lemonade has a pH of 2.5 to 2.7 so a dilute lemonade would approach a 4.5 pH or if you have litmus paper, even better. Notice the high acidity, pH 4.5 and high temperature, 113 F. A longer soaking would naturally acidify the water (fermented rejuvelac) and then rinsing for a few days until the root tails pop out and also placing the container in the sun would result in very low or 0 phytic acid as shown in the graph. This is all well and good but it turns out sprouted wheat is high in phosphorus which prevents calcium absorption (see below). Carob powder mashed with banana is much more balanced mineral-wise. 

+++

also from foodgraphs.net:

soy-phytic-acid

Beans: Simply cooking beans will not be effective in reducing phytate levels appreciably, nor will sprouting. Your best bet is a warm, 18-hour soak. Read more. 

phytic-acid-beans 


Beans even if soaked, sprouted and cooked are still too high in phosphorus which prevents calcium absorption.

+++

The following excerpts are from the article;

Are Grains the Hidden Reason for many Modern Diseases including Tooth Cavities?                    Healing Our Children website

By accident medical doctor J.D. Boyd healed diabetic children’s decayed teeth by designing a grain-free diet. The diet meant to control diabetes not only stopped cavities it turned soft tooth enamel hard and glossy. These findings were published in 1928 in the Journal of the American Medical Association. Dr. Boyd’s diet consisted of milk, cream, butter, eggs, meat, cod liver oil, vegetables and fruit.

Please note that both Dr. Mellanby’s and Dr. Boyd’s tooth-remineralizing diet came from a time when milk, butter and cream were raw, farm-fresh and grass-fed.

(note: Grass-fed dairy products contain high levels of vitamin K. Weston Price used butter oil and cod liver oil to reverse dental caries. This protocol caused the dentin to remineralize and seal dental decay with a glassy finish. In the numerous butter samples tested, "Activator X" was present only when the animals were eating rapidly growing green grass occuring in high rainfall periods. Price found the highest concentrations of Activator-X in "the milk of several species, varying with the nutrition of the animal." Price only used butter oil and cod liver oil to heal teeth so the elusive Activator-X factor was the animal derived MK-4 not the bacteria/plant derived MK-7. The MK-7 form of K2 can be produced by bacterial fermentation, natto is the highest source with sauerkraut being a minor source. MK-4 is the type that mammals synthesize for themselves. Instead of cod liver oil vegetarians can use dark yellow butter, butter oil, grass fed cheese and yogurt. Or buy a complete form of K-2 like Life Extension's product; Super K w/ Advanced K2 Complex which contains MK-4, Mk-7 and K1.)  

 

Meanwhile in two other feeding experiments by Dr. Mellanby a low fat-soluble vitamin A and D diet with the addition of to 1 cup of oatmeal per day produced an average of six new cavities per child during the trial period.

Their preexisting cavities did not heal in any way. A diet with less oatmeal and some fat-soluble vitamins produced an average of four and a half new cavities per child, with a few of the preexisting cavities healing during the experiment. The take-home message from these experiments is that oatmeal has a devastating effect on teeth, and that the maximum amount of bone growth and tooth remineralization in these studies occurred with grain-free diets.
 

MELLANBY, EDWARD

Click to see an enlarged picture
encyclopedia.com
 

(b. West Hartlepool, Durham, England, 8 April 1884; d. Mill Hill, near London, England, 30 January 1955)

Both Edward and May Mellanby’s decades of research show that oatmeal interferes more than any other grain studied with tooth mineralization. Intermediate interference of tooth mineralization occurs from corn, rye, barley and rice. Wheat germ, corn germ and other grain germs have a “baneful” effect on teeth. White flour interferes the least with tooth mineralization.

+++

Note: For healing the teeth, especially from eating too much fruit, especially watermelons, bananas, pineapple and citrus and from not eating enough vegetables and cultured milk (yogurt, cheese, butter which are rich in vitamin D and K-2/ if from grass-fed animals), the introduction of some sun-cooked, sprouted wheat bread would presumably cause no problems due to its very low to no phytic acid, but there is a problem with its high phosphorus content.

Sprouted wheat (uncooked and unfermented Essene bread) has 7 times more phosphorus than calcium or a Calcium to Phosphorus ratio of 1/7 (28 mg Ca/200 mg P per 100 grams) which will pull calcium from the teeth and bones.

According to Julie Lau, a registered dietitian trained in the US and Canada,, "Calcium absoprtion is affected by both levels of calcium and phosphorus in the blood. Thus, phosphorus does have to be present for optimal absorption. A calcium to phosphorus (Ca/P) ratio of 2:1 to 1:1 promotes the highest level of absorption. If you take a lot more phosphorus than calcium (Ca/P ratio greater than 1:2), such as having a high protein diet or large intake of nuts, whole grains,beans and seeds which are high in phosphorus, calcium excretion is increased."

Dr. Holly Roberts D.O., a board certified Obstetrition/Gynecologist and author of Your Vegetarian Pregnancy says, "Calcium deficiency can occur, not only if your diet is low in calcium, but also if your diet is high in phosphorus. The ratio of calcium to phosphorus in your bones is 2.5 to 1. If your diet includes higher levels of calcium than phosphorus, it is more likely that you will maintain this healthy ratio and healthy bones. To do this, it is best if you maintain a ratio of phosphorous to calcium within your diet of 1:1.

The diet of many Americans contains a phosphorous-to-calcium ratio of 4:1. Calcium is a positive ion, which means it will bind with negative ions. Foods that contain phosphorus form negative ions. So if you have excess phosphorus in your diet, it will bind calcium to it and you will excrete both of these minerals. If such a situation develops, you may actually lose more calcium than you took in, and you will deplete the calcium stored in your bones (and teeth)."

 

Mineral Balance In Various Food Products (per 100 grams)

 

Sprouted Wheat, Calcium/Phosphorus Ratio of 1/7.14

Amounts Per Selected Serving
%DV
Calcium
28.0
mg
3%
Phosphorus
200
mg
20%
 

 

Wheat (white) Bread, Calcium/Phosphorus Ratio of 1/1.09

Calcium
142
mg
14%
Phosphorus
155
mg
15%
 

 

Sourdough French Bread (White flour), Calcium/Phosphorus Ratio of 1/2.6

Calcium
   44.0
mg
4%
Phosphorus
114
mg
11%

 

 

Whole Wheat Bread (commercial), Calcium/Phosphorus Ratio of 1/1.89

Calcium
107
mg
11%
Phosphorus
202
mg
20%

 

 

Whole Wheat Bread (commercial) toasted, Calcium/Phosphorus Ratio of 1/2.3

Calcium
130
mg
13%
Phosphorus
303
mg
30%

 

 

Domino's Thin Crust Cheese Pizza, Calcium/Phosphorus Ratio of 1/1.36

 
Calcium
222
mg
22%
Phosphorus
301
mg
30%

 

 

 

Cooked Black Beans, Calcium/Phosphorus Ratio of 1/5

Calcium
27.0
mg
3%
Phosphorus
140
mg
14%

 

 


Cooked Red, Kidney Beans,  Calcium/Phosphorus Ratio of 1/5

Calcium
28.0
mg
3%
Phosphorus
142
mg
14%

and

Sprouted, Cooked Kidney Beans, Calcium/Phosphorus Ratio of 1/2

Calcium
19.0
mg
2%
Phosphorus
38.0
mg
4%


 

 

Almonds, raw, Calcium/Phosphorus Ratio of 1/1.83

Calcium
264
mg
26%
Phosphorus
484
mg
48%

 

 

 

Walnuts, raw, Calcium/Phosphorus Ratio of 1/3.5

Calcium
98.0
mg
10%
Phosphorus
346
mg
35%

 

 

Carob flour or powder is very high in calcium  and low in phosphorus, Calcium/Phosphorus Ratio of 4.4/1 plus it also has other minerals. In 100 grams:
 

Calcium
348
mg
35%
Iron
2.9
mg
16%
Magnesium
54.0
mg
14%
Phosphorus
79.0
mg
8%
Potassium
827
mg
24%
Sodium
35.0
mg
1%
Zinc
0.9
mg
6%
Copper
0.6
mg
29%
Manganese
0.5
mg
25%
Selenium
5.3
mcg
8%

 

Carob powder can be mashed with banana to make Carob-Banana bread.

A little real vanilla pod or powder can be added for extra flavor.


 

 


 


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