The soaking process activates phytase enzymes and reduces the nut's phytic acid — making them. (realfoodkosher.com)
Soaking grains and flour in an acid medium at very warm temperatures, as in the sourdough process, also activates phytase and reduces or even eliminates phytic acid. (westonaprice.org)
this usually precedes germination, but with high phytase grains like wheat and rye, this may be sufficient to reduce a significant amount of phytates. (westonaprice.org)