Cuneyt Uysal Posted September 1, 2016 Share Posted September 1, 2016 I understand that white rice has less phytic acid, and technically has less anti-nutrients than brown rice. However, I have a niggling issue with eating white rice that has nutrients stripped from it while attempting to remove the phytic acid in the husk. So I researched that one can soak brown rice in an acidic starter overnight and essentially reduce the phytic acid to neglible levels (ie. ~95%) http://www.kitchenstewardship.com/2010/04/01/phytic-acid-in-rice-reduced-96-with-accelerated-fermentation/ I've done this a couple of times and it's super easy to do. Would love to hear the coaches bunk or debunk this. I love fermented foods, and I don't see anything wrong with soaking brown rice overnight. It seems like an ancient tradition that we have forgotten in modern times. Link to comment Share on other sites More sharing options...
Jeff Serven Posted September 2, 2016 Share Posted September 2, 2016 Cuneyt, I went into more detail in the private forum on this but the article you linked. Here is the full study https://www.researchgate.net/publication/223909164_Effects_of_soaking_germination_and_fermentation_on_phytic_acid_total_and_in_vitro_soluble_zinc_in_brown_rice 1 Link to comment Share on other sites More sharing options...
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