Cure Tooth Decay: Heal And Prevent Cavities With Nutrition

by Ramiel Nagel

Quinoa Preparation and Phytic Acid Removal Cooked for 25 minutes at 212 degrees F removes 15-20 percent of phytic acid. Soaked for 12-14 hours at 68 degrees F, then cooked removes 60-77 percent of phytic acid. Fermented with whey 16-18 hours at 86 degrees F, then cooked removes 82-88 percent phytic acid. Soaked 12-14 hours, germinated 30 hours, lacto-fermented 16-18 hours, then cooked at 212 degrees F for 25 minutes removes 97-98 percent of phytic acid. Preparing Brown Rice without Phytic Acid If you eat brown rice with any regularity I recommend removing the phytic acid through this method. Since brown rice is low in the enzyme phytase, a starter is used to increase the enzyme content and break down the phytic acid. Brown rice needs to be thoroughly cooked until the rice burst open. Even better than whole brown rice is cooking with a partially milled rice in which some of the bran is removed. Alter Eco™ Fair Trade sells semi-polished red rice. Ethnic food stores may also carry this type of rice. Soak brown rice in clean water for 16-24 hours at room temperature, without changing the water. Reserve 10 percent of the soaking liquid (which should keep for a long time in the fridge). Discard remaining soaking liquid. Cook rice with clean water. This will break down about 30-50 percent of the phytic acid. The next time you make brown rice, use the same procedure as above with a fresh batch of clean water, and add the 10 percent soaking liquid reserved from the last batch. This...