Whole grains, such as brown rice, wheat, oats, etc, contain phytic acid, which stores phosphorus for the young bean plant. The problem comes when we humans try to eat untreated beans. The phytic acid in the bean acts as an enzyme inhibitor, which are needed for digestion. Pepsin, in the stomach, for protein, Amylase for sugar, and Trypsin, in the small intestine, for protein, are all inhibited by phytic acid. (1)
Phytic acid also acts as a mineral blocker. Phytates actually combine with calcium, magnesium, copper, iron and zinc in the intestines, preventing them from being absorbed. (1) This can lead to mineral deficiencies.
How to soak & cook your brown rice…
- For best results, you want to use 2 cups of filtered water per 1 cup of brown rice.
- Add 1 tablespoon apple cider vinegar per cup of water. (in this case 2 tablespoons.)
- Soak brown rice for 8 hours prior to cooking.
- If you like the tang of the vinegar in your cooked rice, use soaking water to cook rice. Otherwise, drain the soaking water into measuring cup. Add that amount of fresh water or broth to the cooking pot with the rice.
- To the pot with the rice and water, add 1/2 teaspoon sea salt and 1/2 tablespoon fat per cup of rice.
- Put the pot on the stove. Bring to slow boil/simmer, and cook for 30 minutes or until water is absorbed and rice is tender.
- Allow the rice to sit in the covered pot for 15 minutes prior to eating.
The Purple Almond Kitchen 