Comments on: Phytic acid / phytates in whole wheat http://www.phyticacid.org/grains/phytic-acid-phytates-in-whole-wheat/ Tips For Consumers From Food Science Fri, 31 Dec 2010 23:47:13 +0000 hourly 1 http://wordpress.org/?v=3.1.1 By: Paul http://www.phyticacid.org/grains/phytic-acid-phytates-in-whole-wheat/comment-page-1/#comment-53 Paul Fri, 18 Jun 2010 01:14:39 +0000 http://www.phyticacid.org/uncategorized/phytic-acid-phytates-in-whole-wheat/#comment-53 If rye and wheat are high in phytase, why is phytic acid a problem? Is phytase destroyed in our stomach? As I understand it, the main purpose of the stomach is to dissolve solid food which is passed to the small intestine where enzymes further digest it. Some animals do make phytase and I assume it is introduced into the small intestine. Thoughts? If rye and wheat are high in phytase, why is phytic acid a problem? Is phytase destroyed in our stomach? As I understand it, the main purpose of the stomach is to dissolve solid food which is passed to the small intestine where enzymes further digest it.

Some animals do make phytase and I assume it is introduced into the small intestine.

Thoughts?

]]> By: Paul http://www.phyticacid.org/grains/phytic-acid-phytates-in-whole-wheat/comment-page-1/#comment-16 Paul Fri, 04 Jun 2010 15:07:34 +0000 http://www.phyticacid.org/uncategorized/phytic-acid-phytates-in-whole-wheat/#comment-16 Amanda, Thanks for the new URL. I think a better solution is to make your own pasta, but honestly I feel like I have to make everything because there is truly so little proper food out there! My staple is short grain brown rice. I do a 24 hour ferment to remove phytic acid. I do very well on rice, plus it's low gluten. Amanda,

Thanks for the new URL.

I think a better solution is to make your own pasta, but honestly I feel like I have to make everything because there is truly so little proper food out there!

My staple is short grain brown rice. I do a 24 hour ferment to remove phytic acid. I do very well on rice, plus it’s low gluten.

]]> By: Paul http://www.phyticacid.org/grains/phytic-acid-phytates-in-whole-wheat/comment-page-1/#comment-13 Paul Thu, 03 Jun 2010 18:01:13 +0000 http://www.phyticacid.org/uncategorized/phytic-acid-phytates-in-whole-wheat/#comment-13 Amanda, Normally I would agree with you about WW pasta, but we can get a brand here that is very nice. It's made with whole grains and like most commercial pasta it is made using a process where it is wet for a very short period of time. Flour and water are injected into the forming die where it is formed. As it is leaving the forming die, it is dried. I think the drying process may destroy the phytase. I'm trying to find out this information. I suspect that phytase could be made a variety of ways. Take rye berries and grind them into flour, soak the flour in water for 12 hours the flour should settle to the bottom, the water should have some phytase. Or do the same with malted (sprouted) barely. Malting's primary purpose is to increase enzyme content. Or maybe just make Rejuvilac with sprouted rye or wheat. I wouldn't feel confident about these methods without a lab test to confirm I'm putting phytase into the water. Then use this hopefully phytase rich water to soak the pasta. Again though, I'd like to test to see if the phytic acid levels are actually reduced in the pasta. And of course avoiding mushy pasta is a challenge. Cheers, Paul Amanda,
Normally I would agree with you about WW pasta, but we can get a brand here that is very nice. It’s made with whole grains and like most commercial pasta it is made using a process where it is wet for a very short period of time. Flour and water are injected into the forming die where it is formed. As it is leaving the forming die, it is dried. I think the drying process may destroy the phytase. I’m trying to find out this information.
I suspect that phytase could be made a variety of ways. Take rye berries and grind them into flour, soak the flour in water for 12 hours the flour should settle to the bottom, the water should have some phytase. Or do the same with malted (sprouted) barely. Malting’s primary purpose is to increase enzyme content. Or maybe just make Rejuvilac with sprouted rye or wheat.
I wouldn’t feel confident about these methods without a lab test to confirm I’m putting phytase into the water.
Then use this hopefully phytase rich water to soak the pasta. Again though, I’d like to test to see if the phytic acid levels are actually reduced in the pasta. And of course avoiding mushy pasta is a challenge.
Cheers,
Paul

]]> By: Amanda @ Phytic acid research http://www.phyticacid.org/grains/phytic-acid-phytates-in-whole-wheat/comment-page-1/#comment-12 Amanda @ Phytic acid research Sun, 30 May 2010 13:50:33 +0000 http://www.phyticacid.org/uncategorized/phytic-acid-phytates-in-whole-wheat/#comment-12 Hey Paul. Good question. What I don't know if how commercial pasta is made. It might not actually be a problem. I'll look it up next time I'm at a research library. Do you like to eat whole wheat pasta? I think it's terrible, phytic acid or no, LOL. There is phytase available but as home cooks we wouldn't really know how much to add. I haven't seen any research on that question. Personally, I think the soaking and fermenting strategies are probably sufficient but you may be right, that some foods like whole wheat pasta could be improved with it Amanda Hey Paul. Good question. What I don’t know if how commercial pasta is made. It might not actually be a problem. I’ll look it up next time I’m at a research library.
Do you like to eat whole wheat pasta? I think it’s terrible, phytic acid or no, LOL.
There is phytase available but as home cooks we wouldn’t really know how much to add. I haven’t seen any research on that question. Personally, I think the soaking and fermenting strategies are probably sufficient but you may be right, that some foods like whole wheat pasta could be improved with it
Amanda

]]> By: Paul http://www.phyticacid.org/grains/phytic-acid-phytates-in-whole-wheat/comment-page-1/#comment-11 Paul Sun, 30 May 2010 13:44:15 +0000 http://www.phyticacid.org/uncategorized/phytic-acid-phytates-in-whole-wheat/#comment-11 Does anyone know how to produce/extract phytase? Alsom is there any data on the levels of phytase in premade whole wheat pasta? The reason I ask is that I would like to eat pre-made whole wheat pasta, but the way most of it is made, it still contains phytic acid. I don't know if the drying process, immediately after extrusion, destroys phytase, but it probably does. Cooking surely will destroy the phytase, but I don't know how much phytic acid will be broken down during cooking. I assume not much more than baking bread. Which is not very much. I'd like to develop a technique to prepare premade whole wheat pasta that reduces it's phytic acid content. My current thinking is to soak the dried pasta in water, possibly with phytase added (hence the initial question), for a short period of time (minutes-hours). I'm encouraged by the graph as it looks like wheat can rapidly breakdown phytic acid. The pasta may need to be pulled from the soaking water before all the phytic acid is broken down, but this is only to prevent the pasta from going totally mushy. The pasta should remain wet enough for the breakdown to complete. Thoughts? Does anyone know how to produce/extract phytase?
Alsom is there any data on the levels of phytase in premade whole wheat pasta?
The reason I ask is that I would like to eat pre-made whole wheat pasta, but the way most of it is made, it still contains phytic acid.
I don’t know if the drying process, immediately after extrusion, destroys phytase, but it probably does.
Cooking surely will destroy the phytase, but I don’t know how much phytic acid will be broken down during cooking. I assume not much more than baking bread. Which is not very much.
I’d like to develop a technique to prepare premade whole wheat pasta that reduces it’s phytic acid content.
My current thinking is to soak the dried pasta in water, possibly with phytase added (hence the initial question), for a short period of time (minutes-hours). I’m encouraged by the graph as it looks like wheat can rapidly breakdown phytic acid.
The pasta may need to be pulled from the soaking water before all the phytic acid is broken down, but this is only to prevent the pasta from going totally mushy. The pasta should remain wet enough for the breakdown to complete.
Thoughts?

]]> By: Amanda Rose http://www.phyticacid.org/grains/phytic-acid-phytates-in-whole-wheat/comment-page-1/#comment-9 Amanda Rose Fri, 09 Apr 2010 16:03:56 +0000 http://www.phyticacid.org/uncategorized/phytic-acid-phytates-in-whole-wheat/#comment-9 Lisa, I would have to look at the paper for differences between regular baked bread and sourdough. Sourdough is always going to be better and the rise time is going to be sufficient in the case of fresh-ground wheat. I wouldn't worry about salt if you are using fresh ground wheat Otherwise, yes, this is top secret information. ;) Amanda Lisa,
I would have to look at the paper for differences between regular baked bread and sourdough. Sourdough is always going to be better and the rise time is going to be sufficient in the case of fresh-ground wheat. I wouldn’t worry about salt if you are using fresh ground wheat
Otherwise, yes, this is top secret information. ;)
Amanda

]]> By: lisa http://www.phyticacid.org/grains/phytic-acid-phytates-in-whole-wheat/comment-page-1/#comment-8 lisa Thu, 08 Apr 2010 18:25:28 +0000 http://www.phyticacid.org/uncategorized/phytic-acid-phytates-in-whole-wheat/#comment-8 so it looks like after a 2 hour soak the phytic acid is reduced to 0? But is it true that salt (which is present in bread dough) inhibits phytic acid break down? That the soaking medium needs to be acidic/cultured? Or is this all proprietary information contained in your paper? :) so it looks like after a 2 hour soak the phytic acid is reduced to 0? But is it true that salt (which is present in bread dough) inhibits phytic acid break down? That the soaking medium needs to be acidic/cultured? Or is this all proprietary information contained in your paper? :)

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