Tempeh is noted in the study as a good exception; the fermentation process breaks down phylates which normally inhibit iron uptake. So, eat more tempeh!
I recently started an oatmeal "starter" similar to a wheat sourdough starter. I began with a 1:1:1 ratio of rolled oats, water, and active yogurt. I let it sit for 36 hours. Then in the morning I take out half, and replace it with a 1:1 ratio of water and oats. It smells yeasty and tastes as if it's been cooked. I have no source on this but I'm hoping that the process nets me more nutrition than cooking. I also don't have to heat or refrigerate it. Everything operates at room temperature. If I ever go out of town I can put it in the fridge.
I do something similar with my beans, use some sourdough starter, or slop from the previous soaking of beans. I let them soak, ferment (they bubble) for a few days, rinse and cook as normal. It improves the flavor and I don't get as much gas. It also gets rid of so called "phytotoxins" which bind to minerals, etc.
You can also use koji to break down grains and legumes prior to cooking. It's quite amazing how sweet rolled oats will become when you let them sit with some koji rice. Koji is full of amylase and protease (enzymes that break down starch and proteins respectively).
Do you cook the raw beans before mixing with the starter? Or cook afterward? Is the bean starter raw or cooked?
There are similar methodologies where you ferment cooked legumes, like making natto, miso or tempe. These do similar things but have entirely different flavors.
However, when there are no conditions to do this, it is enough to use instead of fermentation just soaking in acidulated water (with lemon juice or vinegar) for a day or a half of day, and then wash the legumes/grains/seeds/nuts, which would still remove most of the phytic acid, which causes the problems described in the article, with the intestinal absorption of the minerals.
The argument for fermenting foods is that you introduce beneficial bacterial flora to help the gut microbiome. Additionally, the "pre-digestion" mechanism that you're talking about tends to make the nutrients from the food more bioavailable.
Occasionally can be consumed with enough barbecue sauce that I don’t prefer going hungry, but only rarely.
I wonder if it’s a genetic/tastebud thing like goat’s milk; my daughter and I are happy to eat pretty much any cow cheese, but if goat cheese is involved at almost any concentration in a dish, it’s spit-it-out-and-find-something-else time.
Tempeh isn’t quite that bad.
If I didn't acquire the taste in that time, I'm confident I never will ;)
You could also try a BBQ dry rub.
In either case a little msg makes it really pop.
No one else in my family ate it, so I gave up after two batches. I want to restart using banana leaves as a wrapper, the way they make it in Java. I've also wanted to try out natto, another way of fermenting beans.