This is the 6th post to the 30 ways with kombucha in 30 days that I have decided to take up for the month of September. You may read more about the ‘challenge’ I gave myself here.
I love how this ‘challenge’ is pushing me to find new ways to play with my ‘cultured’ kitchen. I eat oatmeal for breakfast almost everyday. Its easy to make, and probably the most value for money, in terms of health benefits. You can easily get organic, gluten free oats and premix them for daily use.
Overnight oats are all the rage now with the ease of not needing to cook, and still having the same gooey, sticky, yummy oats that we love. In the heat & humidity of Singapore, this is perfect for me. I don’t want to wake up hungry, and have wait for my food to cook. The last thing I want to do is to stand at the stove stirring in the morning. I usually grab a bowl of cereal or do a quick omelette in the morning.
But there’s something present in oats & nuts that we don’t know about. Phytic acid.
I quote from traditional-foods.com
It is true that an acid medium will break down phytic acid — the acidity of the soaking medium is one of the key factors in reducing phytic acid.
It turns out that calcium in dough does affect iron absorption but it also impacts the break down of phytic acid. If you add a calcium food (such as milk, yogurt. kefir, whey, or buttermilk) to your dough or your soaking breakfast cereal, you may actually be inhibiting the breakdown of phytic acid or at least not encouraging the breakdown.
Soaking flour does work and soaking in an acidic medium is optimal for the break down of phytic acid. However, adding yogurt, kefir, or whey to your soaked flour is actually worse than soaking the flour in plain warm water because of the calcium content of those foods.
You can read more about how phytic acid affects the body from this article by the Weston A Price foundation.
With that in mind, instead of using nut/rice milks that I have been using to do my overnight oats, I replaced the liquid to soak with water & kombucha, to ensure that I am getting the most benefits and nutrients out of the food we eat.
There’s discussion about replacing the acid base with lemon juice. You can do that, but it won’t have the probiotics that kombucha provides. The great thing about kombucha is while its acid based, when digested it turns alkaline.
Recipe adapted from: Gnowfglins
Review: There’s a slight kombucha after taste on the oats which I’m not really used to since oats are usually on the sweet side for me. Tangy to a certain extent. The rice milk does tone it down a bit. It may take some getting used to if you haven’t been taking kombucha or fermented foods regularly.
Do note that I did not warm it. I ate the oats cold. If you prefer a warm oatmeal, you may want to heat it slightly on the stove or run it for 20 secs in the microwave. Remember that overheating it will kill any probiotics present.
Are you fermenting any grains or oats at home? How do you serve them? Tell us in the comments below!
Previous articles in the challenge:
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