What natural enzyme is activated by soaking that begins to break down Phytic Acid in nuts, seeds, and grains?
Answer
Phytase
Soaking is a foundational processing technique utilized for dried beans, grains, and nuts specifically because it initiates the breakdown of phytic acid. This process works by activating phytase, an enzyme naturally present within the food source itself. Once activated, phytase begins hydrolyzing the phytic acid molecules, thus rendering them less capable of binding minerals. Furthermore, discarding the water after soaking helps to physically remove a portion of the leached phytates, improving the overall mineral bioavailability of the food item.
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