BEEfit: Ryan’s Favorite Oats… Fermented Oats
Ryan’s Favorite Oats!
Also a good idea…fermented oats oatmeal with Chocolate protein powder, PBfit, a tiny bit of all natural PB…this is super tasty. Add cocoa nibs and we’re other worldly…
How to make Fermented Oats
- Pour 1 cup of OATS in a glass bowl, and stir in 1 cup of lukewarm FILTERED WATER (boil and let cool down), and 2 Tablespoons 1.5 teaspoons of apple cider vinegar per cup of oats. Cover loosely, and leave overnight in the oven or a cabinet. Allow to soak for at least 7 hours and up to 24 hours.
- 2nd Step: Pour soaked oats into a mesh strainer and rinse with water. A fine strainer will work fine. This rinse seems to get rid of the ACV taste and additional phytic acid left on the oats.
- Portion into two bowls (or save some for later, ok in the refrigerator for up to a week).
- Why do fermented oats?
Phytic acid was discovered in 1903.[16] Phytic acid, mostly as phytate in the form of phytin, is found within the hulls of seeds, including nuts, grains and pulses.[1] In-home food preparation techniques can break down the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. More effective methods are soaking in an acid medium, sprouting and lactic acid fermentation such as in sourdough and pickling.[17] [18] https://en.wikipedia.org/wiki/Phytic_acid
So you should ferment your oats before eating them if you want to increase their bioavailability, absorption, and offset the likelihood of distention. These are all good things, especially in terms of bioavailability, since you eat food for the nutrients they contain (though you might tell yourself otherwise).
