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Debbie Deitz’ comments: Phytic Acid Enzyme is a “grain protector” which our bodies do not digest and is often referred to as a digestion disrupter. To rid our grains, seeds, legumes and nuts of phytic acid enzyme, a soaking process must (should) be done. This soaking is done in an acidic environment of water or milk that has an acid added (lemon juice or natural yogurt are good examples). Soaking can also been done in a water or milk kefir, though many would not “waste” these beneficial drinks for such a process. The grains, seeds, legumes or nuts are then added and left in this “solution” for a period of 12 hours. Once soaking is complete, the phytic acid enzyme has been reduced to a level that is digestible and the bonus benefit is the nutrient level is 4 to 7 times better than unsoaked. 

This picture shows I dehydrated whole almonds, cashews, pumpkin seeds & Brazil nuts, all at the same time. (Just recently learned to exempt Brazils from the process.) See a couple more hints in the next section. As an extra precaution, I’ll put some nuts in the freezer, just in case they weren’t thoroughly dry. No more green fuzzies.


Soak and Dehydrating Information

PhyticAcid in Soaked Grain             Soak Chart        Sprout Benefit Chart


Part 1

Part 2

Part 3

Part 4

Part 5

Part 6

Directions to 15091 Lazy Lady Lane  in Palmer:

Come to Palmer via the Glenn Highway. At the last light before heading to Glennallen, turn onto Arctic headed out of town toward the Butte, from Anchorage a right hand turn. Proceed about 3 miles across the Matanuska River to Clark Wolverine Road on the left. Turn up C W Road, following all the signs and general traffic pattern, go another 3 miles. Where Clark continues straight, turn left onto Wolverine Road. Go 1.5 miles to Lazy Lady Lane on the left. We are the 5th driveway on the right. Wholy Living signs should direct you right on in. Allow about an hour from Muldoon and 30 minutes from Freds in Wasilla except during the 5 pm rush hour traffic. If necessary, give us a call ~ 745-5639.

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