"Phytic acid has a strong binding affinity to important minerals, such as calcium, magnesium, iron, and zinc. When a mineral binds to phytic acid, it becomes insoluble, precipitates and will be nonabsorbable in the intestines. This process can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake, such as those in developing countries. Contrary to that, one study correlated decreased osteoporosis risk with phytic acid consumption. It also acts as an acid, chelating the vitamin niacin, the deficiency of which is known as pellagra. In this regard, it is an antinutrient, despite its possible therapeutic effects (see below). For people with a particularly low intake of essential minerals, especially those in developing countries, this effect can be undesirable".
Replied By Maria (Gippsland, Australia) on 02/15/2012
You can lower the phytic acid content by soaking overnight in water.Replied By Timh (Louisville, Ky, Usa) on 02/16/2012
Francisca, as a general rule, not just w/ the phytates, but I try to avoid taking my minerals before or during any high fibre meal as it can be very counterproductive. Only exception being the minor or trace minerals like Chromium and Selenium which measure in micrograms. Also Iodine shouldn't be taken before or during eating Cabbage, Broccoli, or Cauliflower (as if you didn't already know this, which I suppose you do but just being studious here).Replied By Francisca (Zug, Switzerland) on 02/16/2012
Thanks Maria and Timh.... And no, Timh, I didn't know about the cauliflour, cabbage and broccoli thing. Is that because of the phytates as well? I'm afraid eating has become a science.... I almost feel like taking an university course on it! Or else.... just eat and hope for the best! What else can you do......Replied By Citygirl (Nanaimo, Bc) on 02/17/2012
I've heard that phytic acid is neutralized or eliminated or at least decreased if the seeds are soaked in water for at least 7 hours.Replied By Timh (Louisville, Ky) on 02/17/2012
Francisca, the culprits in blocking Iodine uptake are called "goitrogens". Additions to the previous list are Turnips, Mustard, Cassava Root, Soybeans, Pine Nuts, Millet. Good news is the "goitrogens" are supposedly inactivated by cooking. If you are having issues w/ Thyroid, this would certainly need investigating.Replied By Francisca (Zug, Switzerland) on 02/17/2012
Thanks Timh, I knew about goitrogens but I didn't know which ones they were! Meaning, as long as they are all cooked it is ok. Anyway, I don't take Lugol's with dinner, I try to take it during the day. I am still worried about the phytic acid. I don't have Barry Groves book Trick and Treat here with me but I think that this might be the reason why he said that actually eating whole grain bread, pasta, rice, etc. Is actually marginally worse than eating the refined types because they blocked the absorption of vitamins and minerals. I don't remember exactly whether he mentiones phytic acid but it must have been. All so confusing.....
No, I don't think that I have thyroid problems but I blieve that like most people I am low on iodine: tired, cherry angiomas, thin, falling hair, cold extremeties, insomnia, bags under my eyes, etc.
Replied By Francisca (Zug, Switzerland) on 02/17/2012
Thanks Citygirl, I had read that once as well but should one then also drink the water they soaked in? Too bad, I quite enjoy the crunchy sesame seeds!Replied By Maria (Gippsland, Australia) on 02/17/2012
Hi Francisca, No you don't use the soak water. Sourdough bread has a much lower level of phytic acid due to the fermentation process. I should say genuine sourdough not the one that is made with bakers yeast and with only a token small bit of sourdough culture. If you grind your own grain and make sourdough bread - yummy! Some people use a rye starter as rye is supposed to have a higher amount of phytase than other grains. In the process of soaking or fermenting Phytase goes to work and digests most of the phytic acid, depending on time of ferment. Baking is supposed to remove some also.Replied By Francisca (Zug, Switzerland) on 02/18/2012
Thanks Maria, I have also heard that cooking with sesame seeds, for example, gets rid of the phytic acid. I am living in temporary accommodation right now and baking is not an option! I was only trying to eat the sesame seeds because my acupuncturist advised them!Replied By D (Ottumwa, Ia, Usa) on 07/15/2012
Phytic acid is a useful thing for breaking up the biofilm to kill Mycoplasmas in the gut. This would be a very good thing to try for short term. Sesame also has a beneficial "fungus" for lack of a better term, and is great to uses to supplant other more harmful mycoplasmas and fungi. It is a very good oil to try for skin use.