In our digestive tract, phytic acid binds to minerals such as magnesium, calcium, iron, and zinc, which make them indigestible in the body. It also acts as an inhibitor for important digestive enzymes such as pepsin, amylase, and trypsin. A diet high in phytic acid will therefore make it more challenging for the body to optimally absorb and utilize the nutrients present. To add more protein, I always put in a handful of almonds, too. I store it at room temperature, but you can also put it in the fridge. Overnight, the oats and almonds swell in size and the phytic acid is reduced. The next morning you can either choose to eat the oatmeal raw or to heat it up. I personally prefer to heat it up a bit; if not, you can simply top with fruit and spices and eat. Soaking is not a fancy new method but an old tradition for preparing grains—it’s similar to techniques like sprouting and fermenting. 2. The next morning: Enjoy raw or heat up. I personally prefer to heat it up a bit, as it helps reduce the phytic acid content even more. Before eating, add in:
