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There are many reasons to soak grains, not just the phytic acid debate. <br /><br />The article you posted brings up some food for thought (pun intended) From the article that you posted a link to: <br /><br />Is There a Place for the Sprouting of Grains?<br /><br />Absolutely!! In fact I got very excited as I began to study this. Of the many essential nutrients needed by your body to promote health and life, there are only four nutrients deficient in wheat, vitamin A, vitamin C, vitamin D and the amino acid lysine. When grains and beans are sprouted, there is some loss in protein, but vitamin A content increases by 300% and vitamin C by 500%. In fact sprouted grains were used on long ocean voyages to prevent scurvy. Limes, and lemons would eventually rot, but the storable grains would last the duration of the voyage and could be sprouted at any time. Sprouted grains can also be more easily tolerated by those who can not digest gluten.<br /><br />As our food supply gets more and more contaminated and manipulated – our fruits and vegetables are radiated and picked long before ripening, animals are fed antibiotics and hormones that then show up in our meat and dairy products, genetic modification is being done to much of our food supply – we can become very discouraged and left with very few safe food options.<br /><br />Grains, however, do not have to be radiated to be made storable, they are not fed antibiotics or hormones, and organic grains are not genetically modified. From all of this, I see the hand of a wonderful Creator that made a perfectly storable food, which can be ground into flour to make delicious breads of all sorts and to obtain two of the missing nutrients one can then sprout the grains. Grains, as I see it are our most reliable food!<br /><br /><br />At least the jury can agree that soaking grains can&#39;t hurt!amandaloudenhttp://www.blogger.com/profile/03841306105675356254noreply@blogger.comtag:blogger.com,1999:blog-2071065978413970730.post-78632558314471497322009-07-20T17:03:28.517-07:002009-07-20T17:03:28.517-07:00It should be noted that at the BreadBeckers site they teache otherwise. Go to: Http://www.breadbeckers.com/phytic_acid_friend_or_foe.htm<br /><br />Based upon the many years that the Beckers &amp; numerous others do not soak their wheat berries, or any other grains before cooking, and are still quite healthy, I&#39;d say your information is ridiculous.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2071065978413970730.post-30653096994638841002009-02-10T06:29:00.000-08:002009-02-10T06:29:00.000-08:00Hi Kathy, a little lemon juice or vinegar.amandaloudenhttp://www.blogger.com/profile/03841306105675356254noreply@blogger.comtag:blogger.com,1999:blog-2071065978413970730.post-14435774113991380302009-02-09T20:18:00.000-08:002009-02-09T20:18:00.000-08:00Amanda,<BR/>how do you make water acidic for soaking grains? (I asume water is alkaline) as I have never done this before<BR/>KathyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2071065978413970730.post-11220367831949942112008-06-29T14:50:00.000-07:002008-06-29T14:50:00.000-07:00Yes! Good question. Soak/sprout your grains, dry, and then mill.amandaloudenhttp://www.blogger.com/profile/03841306105675356254noreply@blogger.comtag:blogger.com,1999:blog-2071065978413970730.post-33634024320054953702008-06-29T12:26:00.000-07:002008-06-29T12:26:00.000-07:00Amanda: How should I incorporate soaking/sprouting wheat when I plan on grinding my own wheat into flour for recipes? Can I run soaked/sprouted through a grinder that has been dried?Rachellenoreply@blogger.com