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Okay…so I was doing some research and I have come across a lot of conflicting information regarding phytates. What I really want to know is what grains, etc. require “soaking” before eating/cooking to prevent any negative effect and release nutrition. I have read that cereals should be soaked overnight as well as batters, doughs, etc. I have Robyn’s sourdough bread recipes, but should I be soaking my oats overnight before making oatmeal for my family in the morning? What about home made pancake batters, etc.? Thanks for any help I can get on this!

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