salaam, good morning, I am a qualified clinical nutritionist and would advise everyone to soak oats the night before and throw away water before cooking.The skin that surrounds the oat grain is an enzyme inhibitor contains phytic acid that will rob the body of essential minerals so we think we are doing good by eating oats but without soaking/fermenting we are causing our bodies harm, thank you
“What’s Up With Oatmeal And Phytic Acid?
Food bloggers have taken a cue from food writer Sally Fallon in her book Nourishing Traditions and have soaked grains overnight in warm water with a dash of whey or yogurt in order to reduce the phytic acid content in the grains. Phytic acid does, indeed, inhibit your absorption of minerals (calcium, zinc, iron, and magnesium to name a few).
The soaking strategy does work to reduce the phytic acid because it activates the phytase enzyme in the grain to break down the phytic acid. The phytic acid disappears like a traditional foods miracle and you get more minerals out of your food. The problem with oatmeal is that it lacks sufficient quantities of phytase. Soaking it will make it cook faster and that is a great thing on a busy weekday morning, but the soaking does not help from a phytic acid perspective.
How do I know?
The food science literature on phytic acid is voluminous — only bits were captured in the 20-part e-course and in the 40+ page paper. Below is a graphic display of a study from the food science literature comparing the reduction of phytic acid in various grains. Notice that the phytic acid content of wheat, rye, and barley decrease rapidly with soaking. It is apparently the same with buckwheat, kamut and spelt; I have limited information on quinoa, teff, and amaranth. Phytic acid in oats and corn decreases very little over the same 12-hour period. These grains are both noted exceptions in the food science literature. Millet and brown rice are similar as well. It is not as if a 13th hour of soaking would have made a big difference. Soaking simply is not effective with every high-phytic acid food. (Soy milk and phytic acid is a good example.)”
taken from http://www.phyticacid.org/oatmeal-phytic-acid/