I am just starting to learn about phytic acid, I've been reading on Westonaprice.org about it. My family loves beans, rice, oatmeal and grits, as well as pasta, and I am trying to figure out how I can still cook with these things at least occasionally and eliminate most of their phytic acid content so it is not harmful. So, how do you do it? How I have always prepared beans is boil them for 3 minutes, put a lid on the pan and let them sit overnight, rinse them in the morning, then boil them in fresh water til soft. Does this eliminate most of the phytic acid? Someone who knows more about this stuff, please teach me!!
I also am interested in knowing more about how to make bone broths and fermenting foods. I would really appreciate a lesson in all of this!