To Soak, or Not to Soak?

I just found a helpful article addressing any concerns over phytates in various whole grains, nuts, and seeds. Check it out here.

I had been so excited to read about the value of soaking nuts and grains for 8 hours or so, which can get rid of the phytates (also known as enzyme inhibitors, which can affect digestion). But the latest article I've found mentions the plus side of those phytates. Yes, they are enzyme inhibitors, but also: They can bind to excess minerals in our system. This is a valuable service, considering that excess iron generates free radicals in our bodies.

Phytates also act as antioxidents. Conclusion: It might be good to soak some grains and nuts, as this will break down phytates, allowing for easier digestion. This breakdown of phytates will also occur in breads (due to the yeast/fermentation process), and when grains, seeds, or nuts are toasted or cooked. However: It might also be good to eat some nuts and seeds without the soaking process, just plain and raw. Yes, there will be phytates in such foods. But they will act as antioxidents, and they will bind up any excess minerals.

Ah, a perfect world!