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How should you prepare grains for foods such as breakfast porridge? Below I describe my basic soaking method and also added levels of diligence you mi… [more]

Fresh milled is where it’s at, if you can manage it. The enzyme that reduces the iron inhibitor phytic acid is most active in a fresh-milled gra… [more]

Which grains are your best bet? If the grain is one with a low phytase level, what should you do? Increase your diligence? Find a different grain? Che… [more]

Wild starter is wonderful and if you have used it before, that’s definitely what you should use. However, if you are ne… [more]

Many people interested in reducing the phytic acid in quick breads to improve their iron absorption have used “soaked f… [more]

You guys should really try this recipe. Use a cheater’s starter or a wild starter. Mmmm. (The video below is a Flash fi… [more]

Nuts and seeds can be soaked, dehydrated, and then turned into snacks or even flour. Do you need to go to this effort in your… [more]

Preparing beans to reduce iron inhibitors is really pretty simple. If you require diligence because you rely on beans as a co… [more]

Learn more about soy, soy milk, and iron inhibitors. Fermented soy is an iron powerhouse and there are even claims that it pr… [more]

Quick breads are too quick. Post your slowed-down but simple versions of your favorite recipes.… [more]

Flat breads are probably the toughest from the phytic acid perspective. Post your own killer recipes… [more]

Have you found a killer recipe for a hot breakfast cereal or a dinner dish like polenta or tabouli? … [more]

If you have a great soaked nut or seed recipe, let’s see it. From snacks to baked goods, nuts … [more]

Post any super gluten-free recipes that make an effort to reduce phytic acid. Coconut flour, buckwhe… [more]

Beans are tasty and economical. Post recipes that use soaked beans and turn them into something fant… [more]