Phytic acid is the unknown nutritional thief that sends many people into malnutrition. Traditional food preparation dealt with it by transforming the phytic acid into bioavailable phosphorous. Phytic acid’s positive role in plant reproduction is to protect the dry or unsprouted seed and store bound nutrients for when the plant starts to grow.
So the phytic acid nutritional issue is present whenever plant seeds are eaten, this includes grains, nuts and legumes. When phytic acid is ingested it is not digestible. Instead of being used by the body, it will bind with nutrients in the digestive tract and carry them out of the body.
Fixing this situation results in two distinct benefits. The indigestible phytic acid is converted into beneficial phosphorous. Secondarily, the minerals, proteins and starches bound by the phytic acid for the seedling are released for absorption by the digestive tract.
Jumping straight to the solution, the traditional answer to the problem is soaking all seeds, at least overnight. This is best if done in a slightly acidic liquid, such as water with a splash of water kefir or yogurt added. But just using plain, room temperature water works too.
The underlying mechanisms of reducing or completely avoiding phytic acid can get much more complicated than the overview above. Being aware of the nutrition-robbing properties of modern processed breads, cereals, soy beans, etcetera is only the beginning of increasing nutritional intake. Take some time to learn more about the problem and then move on to the best ways to control phytic acid consumption.
Recommended reading on this topic :
Living With Phytic Acid
written by Ramiel Nagel,
see also: Weston A. Price, DDS — http://www.westonaprice.org/health-topics/weston-a-price-dds/
Phytic Acid: Defining and Dealing With A Common Antinutrient
Phytate/ Phytic Acid – “Malabsorption Agent”*
by Shirley Emmons BSc. (Hons)