Grain Intolerant? “Sometimes we just want to enjoy some RICE!”
This article is not intended to diagnose, treat or cure any illness. Consult your physician before changing your diet.
Why Soak or Culture Rice?
Soaking or otherwise known as culturing, breaks down the anti-nutrient properties which are hard-to-digest components of the rice. Culturing or soaking can release highly beneficial nutrients, proteins, vitamins and minerals. Culturing can prevent the adverse reactions related to gluten intolerance, and that is very nice.
Why Remove or Reduce Phytic Acid from Rice?
Phytic Acid is an anti-nutrient component found in rice, (also found in some nuts and seeds) which bonds minerals and can prevent your digestive system from fully absorbing them. Consumption of high levels of Phytic Acid can be unhealthy, uncomfortable and can be responsible for:
*Lowered Iron absorption which can contribute to Anemic conditions
* Mineral deficiencies, causing lack of sleep and bone density disorders, which can lead to poor bone health, muscle and tooth decay
* Preventing proper absorption of Magnesium, iron, phosphorous and Zinc which can lead to a critical imbalance of calcium to phosphorous ratios
* Causing the body to physically leech much needed calcium
*Feeling sluggish, tired or sleepy
* Suffer from Irritable bowel syndrome,
* Intestinal bacteria imbalance and can lower the metabolism which can lead to unnecessary weight gain and mood swings
* Overworked pancreatic activity which can lead to excessive release of insulin
* Destruction of beneficial intestinal bacteria which can be responsible for a lowered immune system
Phytase: A naturally occurring enzyme present in rice (also in some seeds and nuts). Phytase, , when properly released via culturing or soaking, can assist the breakdown of Phytic Acid. This is beneficial to releasing important nutrients, and making them more efficiently digestible. Cooking, boiling and steaming rice is simply not enough to adequately release Phytase and reduce or even eliminate Phytic Acid. Below, we explore some options.
• Sprouting Rice – activates and releases Phytase which helps to release important minerals, proteins and vitamins, leading to more efficient digestion. This is to be considered a pre-fermentation step, and not a complete process for neutralizing, removing or eliminating Phytic Acid.
• Culturing Rice – When culturing in a warm environment, in an acid-based medium it can promote Phytase activity (removing or eliminating Phytic Acids) which helps to activate and promote the release of critically important vitamins, minerals and proteins making them digestible.
• Fermenting or Souring Rice – This process helps to reduce or eliminate Phytic Acid.
This method, when combined with cooking, reduces or eliminates Phytic Acid in rice (also some seeds and nuts