Soaking/fermenting your grains in a small amount of lemon cultivates an environment for enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. Phytic acid has a molecular affinity for minerals and can bind to minerals, thus preventing their absorption.
Soaking also breaks down proteins such as gluten into simpler components that make them easier to absorb. The simple practice of soaking cracked or rolled grains in acidulated water overnight will vastly improve their nutritional availability, and increase the ability of your body to absorb nutrients.
