Here is the article that talks about mineral absorption from grains/legumes and how fermenting or sprouting helps:
http://www.westonaprice.org/food-fe...7czo3OiJzcHJvdXRzIjtpOjM7czo2OiJzcHJvdXQiO30=
If you take the time to read through the whole article, it states some ways to lower the anti-nutrient content. One of them is "souring" which we refer to as "fermenting".
My point in posting the article is to show that the mineral content of the grains are more bio-available in fermented, soaked, or sprouted gains than in dry-feed feed. The minerals added to typical chicken feeds are needed to make up for this effect. So...if we ferment, soak, or sprout, we're already increasing the minerals available to our birds and may not need to supplement them at as high a level as they do in the pre-mixed feeds.
Some Quotes:
Phytic acid is present in beans, seeds, nuts, grains—especially in the bran or outer hull; phytates are also found in tubers, and trace amounts occur in certain fruits and vegetables like berries and green beans. Up to 80 percent of the phosphorus—a vital mineral for bones and health—present in grains is locked into an unusable form as phytate.4 When a diet including more than small amounts of phytate is consumed, the body will bind calcium to phytic acid and form insoluble phytate complexes. The net result is you lose calcium, and don’t absorb phosphorus. Further, research suggests that we will absorb approximately 20 percent more zinc and 60 percent magnesium from our food when phytate is absent.5
"Seeds and bran are the highest sources of phytates, containing as much as two to five times more phytate than even some varieties of soybeans, which we know are highly indigestible unless fermented for long periods.
High-phytate diets result in mineral deficiencies. In populations where cereal grains provide a major source of calories, rickets and osteoporosis are common.10
The zinc- and iron-blocking effects of phytic acid can be just as serious as the calcium-blocking effects. For example, one study showed that a wheat roll containing 2 mg phytic acid inhibited zinc absorption by 18 percent; 25 mg phytic acid in the roll inhibited zinc absorption by 64 percent; and 250 mg inhibited zinc absorption by 82 percent.12 Nuts have a marked inhibitory action on the absorption of iron due to their phytic acid content.13
http://www.westonaprice.org/food-fe...7czo3OiJzcHJvdXRzIjtpOjM7czo2OiJzcHJvdXQiO30=
If you take the time to read through the whole article, it states some ways to lower the anti-nutrient content. One of them is "souring" which we refer to as "fermenting".
My point in posting the article is to show that the mineral content of the grains are more bio-available in fermented, soaked, or sprouted gains than in dry-feed feed. The minerals added to typical chicken feeds are needed to make up for this effect. So...if we ferment, soak, or sprout, we're already increasing the minerals available to our birds and may not need to supplement them at as high a level as they do in the pre-mixed feeds.
Some Quotes:
Phytic acid is present in beans, seeds, nuts, grains—especially in the bran or outer hull; phytates are also found in tubers, and trace amounts occur in certain fruits and vegetables like berries and green beans. Up to 80 percent of the phosphorus—a vital mineral for bones and health—present in grains is locked into an unusable form as phytate.4 When a diet including more than small amounts of phytate is consumed, the body will bind calcium to phytic acid and form insoluble phytate complexes. The net result is you lose calcium, and don’t absorb phosphorus. Further, research suggests that we will absorb approximately 20 percent more zinc and 60 percent magnesium from our food when phytate is absent.5
"Seeds and bran are the highest sources of phytates, containing as much as two to five times more phytate than even some varieties of soybeans, which we know are highly indigestible unless fermented for long periods.
High-phytate diets result in mineral deficiencies. In populations where cereal grains provide a major source of calories, rickets and osteoporosis are common.10
The zinc- and iron-blocking effects of phytic acid can be just as serious as the calcium-blocking effects. For example, one study showed that a wheat roll containing 2 mg phytic acid inhibited zinc absorption by 18 percent; 25 mg phytic acid in the roll inhibited zinc absorption by 64 percent; and 250 mg inhibited zinc absorption by 82 percent.12 Nuts have a marked inhibitory action on the absorption of iron due to their phytic acid content.13
