Rice and wheat flour are among the most common foods in our daily lives, but they contain a substance called phytic acid, which can interfere with the absorption of protein and minerals in the human body, especially important elements like calcium and magnesium. There are some simple tips that can help us solve this problem. Soaking rice in warm water aids in the absorption of calcium and magnesium.
Although rice contains a lot of phytic acid, it also contains a nutrient element that can break it down. This element is most active in an environment of 40°C to 60°C. Therefore, when we wash rice, we can first soak it in warm water for a while before washing. During the warm water soaking process, this element is very active and can break down most of the phytic acid in the rice, thus preventing it from excessively affecting the body's absorption of protein, calcium, magnesium, and other minerals. Foods made from wheat flour and other grains also have the problem of excessive phytic acid. Eating fermented foods as much as possible is a good way to solve this problem. Fermentation causes some of the nutrients in the flour to break down, releasing free calcium and phosphorus, amino acids, vitamins, and other nutrients. In particular, yeast can secrete an active element that hydrolyzes the phytic acid in the flour, preventing it from affecting the digestion and absorption rate of other nutrients.