Is it OK to soak grains without the acid medium?

[nukuspot]

I've been soaking but DH does not like the taste with the yogurt/kefir/ACV and I am allergic to citrus so no lemon.

Can I soak them just in room temp water? Will that be bad for us or will it at least give us some benefits?

I have oats and millet soaking in filtered water on the counter right now, so I hope someone can answer this soon before we eat them tomorrow.

Thanks!

[CookAMH]

I'm wondering if you could just rinse them in a strainer before cooking? Some of the flavor of the acidic ingredient may be reduced by discarding the water in which it soaked. I do think the acid medium is needed to break down the phytic acid. Someone else may have more input though.

[tanyalynn]

You can save a portion of the soak water, it will have some bacteria in it, and use that as an inoculant for the next time you soak, and the proportion of phytic acid that breaks down will increase over time. Here's a blog entry that describes it in detail (it's incredibly simple) and at least for brown rice, after you've saved the soak water 4 times, using a 24-hour soak you'll break down 96% of the phytic acid. I would assume, but I don't know for sure, that other grains and legumes would be similar.

http://wholehealthsource.blogspot.co...rown-rice.html

It's a nice solution for the dairy-free among us.

[nukuspot]

Idea!?

So when I soak overnight in just room temp water it is it truly not doing anything? I need to figure out something I can add to the soak water than won't bother me or DH. I tried to rinse the grain after the yogurt but he swears he can taste it.

OOH! What about putting a scoop of probiotic powder in with it? Would that work?

[nukuspot]

Originally Posted by TanyaLopez

You can save a portion of the soak water, it will have some bacteria in it, and use that as an inoculant for the next time you soak, and the proportion of phytic acid that breaks down will increase over time. Here's a blog entry that describes it in detail (it's incredibly simple) and at least for brown rice, after you've saved the soak water 4 times, using a 24-hour soak you'll break down 96% of the phytic acid. I would assume, but I don't know for sure, that other grains and legumes would be similar.

http://wholehealthsource.blogspot.co...rown-rice.html

It's a nice solution for the dairy-free among us.

I read this link but I still don't get how this works. Is the bacteria breaking down the phytic acid alone or does it need the acidity of the yogurt? Because if the naturally occurring bacteria in the soak water is the only key to this, why can't we use other cultured things like probiotic powder? And why does ACV work, as I have read in NT? Because when using something like ACV or lemons, that isn't adding any bacteria, just acidity. And when using cultured milk products like yogurt adds both. So many questions...

[LauraLoo]

What about soaking in whey?

[nukuspot]

We are pretty much a dairy free household except yogurt. I don't know where to get whey for one, and for the second I doubt DH would like it. He didn't like yogurt or kefir in the oats. Is it that much different?

[LauraLoo]

You can make whey from yogurt or kefir:
http://www.cheeseslave.com/2009/05/01/how-to-make-whey/

I prefer soaking in whey - I don't think whey leaves a taste like ACV or yogurt does.

[tanyalynn]

Originally Posted by nukuspot

I read this link but I still don't get how this works. Is the bacteria breaking down the phytic acid alone or does it need the acidity of the yogurt? Because if the naturally occurring bacteria in the soak water is the only key to this, why can't we use other cultured things like probiotic powder? And why does ACV work, as I have read in NT? Because when using something like ACV or lemons, that isn't adding any bacteria, just acidity. And when using cultured milk products like yogurt adds both. So many questions...

My understanding is that bacteria from the air settle into the water and start working, but only get so much done in 24 hrs. But if you start your next batch with a portion of the previous soak water, you're starting with a lot more bacteria, so they accomplish more fermentation in that 24-hour period.

Fermentation will do more than an acidic environment alone.

This is a dairy free method, no whey, no yogurt, nothing.

You could try a probiotic powder as a starter, but since the bacteria in the air are free, it seems like a good method to me.

[Koalamom]

We are dairy free and lemon free. I do soak sometimes with ACV, and then always drain and rinse off the grains or legumes I am soaking anyway so it has no taste of ACV.

Or sometimes I will use a little gluten free sourdough starter for an acid medium. Have yo ever tried that?

[nukuspot]

Where would I find a gluten free sourdough starter? (We are also GF as well.) Also, wouldn't air bacteria possibly have "bad" bacteria in them mixed with "good" ones...And thus a "good bacteria" mix like a probiotic be safer? I know that it would probably be fine either way for adults but I am thinking about preventing getting my 9mo old sick.

[Koalamom]

We are gluten free and are going on 3 months of it. I finally am getting used to it. Here is a link to where I made GF starter and it is so easy to make:
http://www.mothering.com/discussions...highlight=teff

[TopazBlueMama]

I also think it tastes much better soaked with whey than other things. You just need to let it drip from yogurt.

I also have some 'starter water' for soaking my rice. Like from the link.

[velcromom]

If you have the time, sprouting reduces more phyates than soaking and seems to me the simplest thing to do.

http://http://www.cababstractsplus.org/abstracts/Abstract.aspx?AcNo=20053077693

[mom61508]

Originally Posted by TopazBlueMama

I also think it tastes much better soaked with whey than other things. You just need to let it drip from yogurt.

I also have some 'starter water' for soaking my rice. Like from the link.

How long does the starter water stay good for?

[nukuspot]

Originally Posted by velcromom

If you have the time, sprouting reduces more phyates than soaking and seems to me the simplest thing to do.

http://http://www.cababstractsplus.org/abstracts/Abstract.aspx?AcNo=20053077693

That link doesn't work. Can you check it and repost it? I'd love to read it.

[ursusarctos]

Gosh, I never use an acidic medium... I always assumed that the water and natural bacteria did enough.

[velcromom]

Trying again - http://www.cababstractsplus.org/abst...No=20053077693


also this

http://www.springerlink.com/content/8lh5u9c772k0m6hr/

[bobandjess99]

When i posted about this, I was urged taht the "acid" medium only needs to be just a litle bit..like, not a whole bunch of lemon juice, but just literally a few drops?
What about a juice medium tht isn't citrus? I'm thinking pineapple?

[tanyalynn]

Originally Posted by mom61508

How long does the starter water stay good for?

The link (or maybe the comments) suggest 2-3 weeks.