The Nourishing Traditions cookbook has a big emphasis on the importance of soaking oats in an acid medium before they are cooked or baked. The reason this is done is to disolve phytic acid to enable our bodies to properly digest the oats. Phytic acid, or phytate, is found in most grains, beans, nuts and seeds. It inhibits the body from absorbing certain nutrients, particularly minerals and iron. Soaking really helps to break this acid down and is an easy way to increase the nutrition you are offering your family at no additional cost.
I have soaked my oatmeal on occasion and even my multigrain flour before using in bread. These both worked out fine and I think probably made it easier to digest. What I'm not clear about is whether one should soak all their grains and what happens to the "inside" of those who never soak grains. Do we still get any nutrition?
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