Should we care?
Phytic acid is the storage form of phosphorus found in many plants, especially in the bran or hull of grains and in nuts and seeds. Although herbivores like cows and sheep can digest phytic acid, humans can’t. This is bad news because phytic acid binds to minerals (especially iron and zinc) in food and prevents us from absorbing them. Studies suggest that we absorb approximately 20 percent more zinc and 60 percent more magnesium from our food when phytic acid is absent.
It’s important to note that phytic acid does not leach minerals that are already stored in the body; it only inhibits the absorption of minerals from food in which phytic acid is present.
Phytic acid interferes with enzymes we need to digest our food, including pepsin, which is needed for the breakdown of proteins in the stomach, and amylase, which is required for the breakdown of starch. Phytic acid also inhibits the enzyme trypsin, which is needed for protein digestion in the small intestine.
Some foods Hight on Phytic acid:
Seeds
Oatmeal
Beans
Cereals
Corn, etc
If you are a nut, seed , grain and cereal lover, you can decrease the phytic acid by soaking your product, use warm water and a little of vinegar, I recommend the organic apple cider vinegar with the mother. BRAGG brand is one of the best.
Why soak nuts, grains and seeds?
- To remove or reduce phytic acid.
- To remove or reduce tannins.
- To neutralize the enzyme inhibitors.
- To encourage the production of beneficial enzymes.
- To increase the amounts of vitamins, especially B vitamins.
- To break down gluten and make digestion easier.
- To make the proteins more readily available for absorption.
- To prevent mineral deficiencies and bone loss.
- To help neutralize toxins in the colon and keep the colon clean.
- To prevent many health diseases and conditions.
