— Cecilia Litvak

Okay, this is an interesting question. Um, so my understanding okay, of this topic, uh, around grains is, I'm gonna start off by addressing, uh, grains generally. Okay? Um, when you soak grains generally, uh, there is also the presence of phytase. Phytase is, uh, an enzyme that will help break down phytic acid. And so that, um, uh, is gonna be the, the reaction that's taking place during that soaking period for several hours. And often we just say overnight, it could certainly be just during the daytime as well. Um, now in the case of oats, uh, oats have a relatively smaller amount of phytase, and therefore, the recommendation typically, uh, is to add a little bit of an additional grain during that soaking process. And, uh, that grain, for example, could be rye. And, you know, you would want to, in order to, uh, increase the surface area, uh, to, to draw out that fight taste is to coarsely grind the rye. Um, just a small amount is fine. Uh, incorporate that with your oats, and then the phy taste from the rye will help, um, neutralize the phytic acid in the oats. And then you can continue, you know, with your activity after the soaking process. Um, there's certainly more nuance to this, and, uh, you might find some benefit from a website that I came across some time ago. And the name of that one is ancestral kitchen, ancestral kitchen.com. And the author, uh, addresses this topic, uh, you know, as well as other, I think, related topics, uh, to whole grain cookery.

https://ancestralkitchen.com/welcome/