So I’ve recently been reading into how anti-nutrients affect nutrient bioavailability, and I want to know how to reduce anti-nutrients in plant-based foods as much as possible.
I read that soaking the oats for 48 hours and adding a teaspoon of apple cider vinegar (apparently to neutralize the anti-nutrients) previous to soaking can help. Are these steps enough, or are there any other ways to reduce anti-nutrients?
Has your doctor diagnosed you with a condition that is associated with or puts you at risk for a mineral/nutrient deficiency?
If no, don’t worry about it. Whatever nutrients are blocked by anti-nutrients is overshadowed by the sheer volume of nutrients you are consuming. It’s negligible.
If yes, follow your doctor’s advice.
Additionally, apple cider vinegar is not magic. At best, it’s slightly more nutritious than other vinegars because it’s usually unfiltered, but that’s about the extent of it. There’s no reason to consume apple cider vinegar for reasons beyond it tastes better in certain recipes. Usually people trying to sell you on some apple cider vinegar woo are also trying to get you to buy something else that they just so happen to have on their website.