I have spent the day reading through the forum and google on the effects of phytic acid and methods to reduce it. I don’t think this question has been addressed, but correct me if I am wrong. In my google searching, I came across This Article about the phytic acid, spefically in oatmeal, and how oatmeal does not contain enough phytase to neutralize the phytic acid simply by soaking overnight. It references that corn and soy have similar problems- so for most of our DIYers, we seem to have a problem.
Now lets assume soylenters mix up a batch of soylent the night before, I have heard many people say this helps with various soylent issues, and I would say it is the responsible way to do so. According to the article, a person can perform what the author calls “complimentary soaking” in which you mix about 10% of a grain high in phytase with 90% corn/oat/other and it does the trick. Does that mean all we need to do to negate the phytic acid effects of a recipe with 350g or so of corn/oat flour is to add 30 or so grams of a different grain and mix up the batch overnight?