If I made my own rice milk, with brown rice, or if I bought some, a good organic brand with ingredients I am comfortable with of course, would it contain a significant amount of phytic acid? I know a good amount of phytic acid is supposedly effected by water but does the water just leach it or does the water break down the phytic acid? Also, doesn't rice milk require hours of boiling or am I wrong about that, as that would probably destroy a significant amount of the phytic acid. And then the result is filtered so a large amount of the bran would probably be filtered out. Thank you for anyone who has any advice or has tried to help.
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