Roasting Muesli Containing Nuts, Seeds and Oats Boosts the Nutritional Content, Reduces Phytic Acid
Having read that when rolled oats are cut, heat from the mill destroys phytase (the good enzyme that helps unlock nutrients), I started to wonder about muesli. I love having home-made muesli around because it's such a convenient and nutritious snack. Searching for answers, I learned that roasting grains works well for pig and chicken farmers, because the animals are healthier on 10-15% less feed. Eventually, I found some scientific articles that listed values between 20 and 60% reduction in phytic acid in roasted grains (for human consumption too!). A slow, steady temperature of 250 to 300 degrees Fahrenheit (120 to 150 degrees Celsius) works best since you don't want to char your food, just give it great flavor and make it easier to digest. Roasting improves the nutritional value of the oats, as well as the nuts and seeds in muesli. Another issue is what sort of oil or fat to use. I used to mix in a bit of canola oil with the other muesli ingredients before roasting, bu