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.
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