[Yrla]

Phytase is the enzyme generally present in phytic containing grains and legumes that neutralizes phytic acid. Sprouting, soaking and fermenting raw grains allows phytase to become activated, which then reduces the phytic acid. We as humans do produce some phytase in our bodies, which explains why some can eat a high, unsoaked whole grain diet without negative impact. Since lactobacilli (Some Lactobacillus species are used for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, cocoa, and other fermented foods, as well as animal feeds, such as silage. Sourdough bread is made using a "starter culture," which is a symbiotic culture of yeast and lactic acid bacteria growing in a water and flour medium.) and other digestive microflora can also produce phytase, those of us with a robust intestinal health will have a much easier time digesting grains, soaked or unsoaked. But regardless, all of us can benefit from less phytic acid in our grains.