Thanks for posting that info, Ryan. Interesting. However, I suspect they are making a big deal out of something that’s pretty much standard oatmeal practice. I don’t see anything there that would indicate they have dealt with the phytates (the kilning, unfortunately, may only destroy what phytase the oats initially had, making the situation worse not better). Oatmeal sold by grocers for breakfast cereal, whether “quick” oats or “slow” oats (as I understand it the only difference there is that slow oats are a larger, slightly thicker flake), are always steamed and then kilned, for exactly the reason given in your quote – to ensure adequate shelf life by reducing rancidity factors.
So I would suspect (although I can’t prove it) that there is little functional difference in the end between this product and what you would get by grinding Quaker Oats or a similar supermarket product to a powder in a coffee mill or VitaMix (which is what I have done at home for oat powder).
[The Ramiel Nagel article] (links to which I’ve already posted a couple of times, sorry for the repetitions but it’s highly relevant here) insists that the preprocessing and the subsequent cooking by the consumer does little to alter the phytate content of oats without more demanding measures such as sprouting, sour soaking, and even fermentation:
Not all grains contain enough phytase to eliminate the phytate, even when properly prepared. For example, corn, millet, oats and brown rice do not contain sufficient phytase to eliminate all the phytic acid they contain. On the other hand, wheat and rye contain high levels of phytase—wheat contains fourteen times more phytase than rice and rye contains over twice as much phytase as wheat.30 Soaking or souring these grains, when freshly ground, in a warm environment will destroy all phytic acid. The high levels of phytase in rye explain why this grain is preferred as a starter for sourdough breads.
Phytase is destroyed by steam heat at about 176 degrees Fahrenheit in ten minutes or less. In a wet solution, phytase is destroyed at 131-149 degrees Fahrenheit.31 Thus heat processing, as in extrusion, will completely destroy phytase—think of extruded all-bran cereal, very high in phytic acid and all of its phytase destroyed by processing. Extruded cereals made of bran and whole grains are a recipe for digestive problems and mineral deficiencies!
Phytase is present in small amounts in oats, but heat treating to produce commercial oatmeal renders it inactive. Even grinding a grain too quickly or at too high a temperature will destroy phytase, as will freezing and long storage times. Fresh flour has a higher content of phytase than does flour that has been stored.32 Traditional cultures generally grind their grain fresh before preparation. Weston Price found that mice fed whole grain flours that were not freshly ground did not grow properly.33
Cooking is not enough to reduce phytic acid—acid soaking before cooking is needed to activate phytase and let it do its work. For example, the elimination of phytic acid in quinoa requires fermenting or germinating plus cooking (see Figure 3). In general, a combination of acidic soaking for considerable time and then cooking will reduce a significant portion of phytate in grains and legumes.
More specific information about oats and phytate:
Oats contain very little phytase, especially after commercial heat treatment, and require a very long preparation period to completely reduce phytic acid levels. Soaking oats at 77 degrees F for 16 hours resulted in no reduction of phytic acid, nor did germination for up to three days at this temperature.63 However, malting (sprouting) oats for five days at 52 degrees F and then soaking for 17 hours at 120 degrees F removes 98 percent of phytates. Adding malted rye further enhances oat phytate reduction.64 Without initial germination, even a five-day soaking at a warm temperature in acidic liquid may result in an insignificant reduction in phytate due to the low phytase content of oats. On the plus side, the process of rolling oats removes a at least part of the bran, where a large portion of the phytic acid resides.
Apparently some oat cereal products from the old country may not have had their phytase destroyed by heat processing:
Unprocessed Irish or Scottish oats, which have not been heated to high temperatures, are availabile in some health food stores and on the internet. One study found that unheated oats had the same phytase activity as wheat.65 They should be soaked in acidulated water for as long as twenty-four hours on top of a hot plate to keep them at about 100 degrees F. This will reduce a part of the phytic acid as well as the levels of other anti-nutrients, and result in a more digestible product. Overnight fermenting of rolled oats using a rye starter—or even with the addition of a small amount of fresh rye flour—may result in a fairly decent reduction of phytate levels. It is unclear whether heat-treated oats are healthy to eat regularly.
I cope with these uncertainties as best I can by always adding buckwheat groats or rye flakes to my hot cereal mix and giving the mix a good long soak in warm water with added lemon juice or yoghourt whey, prior to cooking. I wish I had an easy means of controlling the temperature; my crock pot unfortunately gets everything a little too hot even on its “keep warm” setting, so the mix gets cooked rather than soaked.