Alkaline foods and Phytic Acid

Could alkaline foods neutralize phytic acid? If so then dunking unsoured whole grain bread in bone stock or eating it with a pack of ramen noodles could work as fermenting grains, and perhaps faster. Question is how alkaline does something need to be in order to neutralize how much phytic acid?

Even if alkalies could break up phytic acid and release trapped minerals, there are many other reasons to ferment grains. The acids and alcohols produced make cooked food taste good. Fermentation seems to release vitamins, and minerals that alkaline exposure may not. Fermentation bacteria help digest a wide variety of foods, and might help lower blood sugar. Fermentation sometimes takes patience, although a good choice of temperature can speed things up, but the product is usually complex, subtle, and delicious. Of course making alkaline foods like bone stock is also time consuming, and using sodium hydroxide to make alkaline dough (ramen, pretzels) may involve and element of peril.

The advantage of alkalies, once you have them, is that their reaction with phytic acid would likely occur rapidly in the gut, where as eating an something laden with phytic acid and chasing/leading it with a fermented food, so that it ferments as you digest it is likely a longer and less certain process.

It is worth noting that using sodium hydroxide to make hominy corn releases l-lysine and l-tryptophan, amino acids the body uses in wide variety of ways, which can elevate and calm.