Date:   4/22/2010 8:49:24 PM ( 15 y ago)
Hits:   2,861
URL:   https://www.curezone.org/forums/fm.asp?i=1610856

I hope I can get an answer here.
When I soak my grains, beans, and flour I'm supposed to add an acidic medium (whey, yogurt, lemon) in order to bring the water to 4.5 or 5.5 pH. I understand that the phytase enzyme in wheat breaks down the phytic acid, so I don't understand what the pH water/acid medium has anything to do with breaking down the phytic acid.

If I use acid water (from my alkaline/acid water machine), can I not add lemon or whey????

I don't do dairy, and the lemon gives my oats a little too much tartness.

I'd love some clarification on this.
 

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