Phytic Acid & Interactions With Other Foods

[Nuancé]

Hello, this is my first topic. Sorry for spelling mistakes, I'm not really fluent as a french. :)

I would like to know if someone has sourced informations about phytic acid. We know that this antinutrient is found mainly in grains, legumes, nuts, seeds, some tubers too.
Destroying it completely is really hard, it requires days and days of sprouting or fermenting generally.

Anyway, does phytic acid of a food interferes with the other foods of a meal ?

For example, if I eat oats (phytic acid) with dairy, beans (phytic acid) with beef or let's say peanuts (phytic acid) with clams, will I assimilate all the minerals from the animal products, or their bioavailability will decline because of the phytic acid presence ?

I searched for a long time about this topic and the only science-based information that I have is about oysters. Feed people oysters alone and they will have a spike in zinc in their blood, as we would expect.

But give the same quantity of oysters with beans or tortillas (corn)... and the zinc assimilation of oyster drops dramatically, oysters become almost useless in these two situations !

Studies on the bioavailability of zinc in man II Absorption of zinc from organic and inorganic sources | Health & Environmental Research Online (HERO) | US EPA

Yes haha it's very disappoiting. If you have similar knowledges on the subjects, whether they are positive of negative, I'll be glad to be aware about it.

Thanks for reading me and have a nice day. :)

 

[PaulRancoeurV]

Interesting point. I would like to know too.
I did some researches about the interaction of phytic acid with minerals from others foods during meal but i have not found any significant ressources or informations about it.

 

[Tristan Loscha]

Hello, this is my first topic. Sorry for spelling mistakes, I'm not really fluent as a french. :)

I would like to know if someone has sourced informations about phytic acid. We know that this antinutrient is found mainly in grains, legumes, nuts, seeds, some tubers too.
Destroying it completely is really hard, it requires days and days of sprouting or fermenting generally.

Anyway, does phytic acid of a food interferes with the other foods of a meal ?

For example, if I eat oats (phytic acid) with dairy, beans (phytic acid) with beef or let's say peanuts (phytic acid) with clams, will I assimilate all the minerals from the animal products, or their bioavailability will decline because of the phytic acid presence ?

I searched for a long time about this topic and the only science-based information that I have is about oysters. Feed people oysters alone and they will have a spike in zinc in their blood, as we would expect.

But give the same quantity of oysters with beans or tortillas (corn)... and the zinc assimilation of oyster drops dramatically, oysters become almost useless in these two situations !

Studies on the bioavailability of zinc in man II Absorption of zinc from organic and inorganic sources | Health & Environmental Research Online (HERO) | US EPA

Yes haha it's very disappoiting. If you have similar knowledges on the subjects, whether they are positive of negative, I'll be glad to be aware about it.

Thanks for reading me and have a nice day. :)

You are right in regards to phytate.It is that bad.Also Oxalic Acid,Tannins,phenols,Protease and Lipase inhibitors are all powerful toxins.A lot of commonly eaten Foodstuff is seriously dangerous even,short term.

 

[Nuancé]

You are right in regards to phytate.It is that bad.Also Oxalic Acid,Tannins,phenols,Protease and Lipase inhibitors are all powerful toxins.A lot of commonly eaten Foodstuff is seriously dangerous even,short term.

Yes phytates can be problematic but little is known about their interactions sadly.

 

[Tristan Loscha]

Yes phytates can be problematic but little is known about their interactions sadly.

what do you mean by that?phytic acid and all interactions were sufficiently elucidated for all practical intents and purposes decades ago.There are no unknowns,it is an ubiquitous Plantpoison.

 

[Dave Clark]

One man's poison is another man's tonic: IP6 Research

 

[Tristan Loscha]

One man's poison is another man's tonic: IP6 Research

Incomplete Research to be honest.The more Maintream view of Phytic Acid as an chelating Plantpoison and idiosyncratic,for human consumption incompatible storageform of P has better plausability.As an Chemotherapeutic Agent which binds to tumor-needed elements maybe,but it would still be a pharm and poison unfit for regular consumption.

 

[Dave Clark]

Incomplete Research to be honest.The more Maintream view of Phytic Acid as an chelating Plantpoison and idiosyncratic,for human consumption incompatible storageform of P has better plausability.As an Chemotherapeutic Agent which binds to tumor-needed elements maybe,but it would still be a pharm and poison unfit for regular consumption.

Not a surprising response from a forum that thinks vitamin D, calcium, vitamin A, etc. are poisons. The research is sufficient and clinically proven, believe what you want. Since phytic acid has been in foods for thousands of years, and is therapeutic for reducing iron, just maybe this poison is removing a worse poison.

 

[burtlancast]

What Dave Clark wrote.

"High content of phytate in these products has been considered a major factor for limitedmineral bioavailability, resulting in iron, zinc and calcium deficiencies. The inhibition of the intestinal metal
absorption, however, can be counteracted by many food compounds such as organic acids and complexing agents, ascorbic acid, food fermentation products, etc. competing with phytic acid in the binding of minerals and trace elements.
Thus, it will be assumed that in well balanced diets the inhibitory effects of phytic acid is low and little evidence exist from nutritional surveys that in well nourished population groups dietary phytate may seriously effect the status of iron, zinc and calcium.

Under malnutrition and nonbalance diets low in minerals and essential trace elements but high in phytate, however, the situation is completely different. Vulnerable groups in developing and developed countries with inadequate intake or deficiencies of minerals and trace elements need to increase total intake of these elements via the daily diet or to improve the bioavailability of these elements under consideration of all factors inhibiting or enhancing the bioavailability of the minerals and trace elements in the diet.

Adequate strategies to prevent deficiencies of these essential elements adjusted to the specific situation are required and different approaches are possible either by supplementation of the respective elements, by increasing the contents of competing and complexing agents or by removing phytate
from food."

 

[Dave Clark]

What Dave Clark wrote.

"High content of phytate in these products has been considered a major factor for limitedmineral bioavailability, resulting in iron, zinc and calcium deficiencies. The inhibition of the intestinal metal
absorption, however, can be counteracted by many food compounds such as organic acids and complexing agents, ascorbic acid, food fermentation products, etc. competing with phytic acid in the binding of minerals and trace elements.
Thus, it will be assumed that in well balanced diets the inhibitory effects of phytic acid is low and little evidence exist from nutritional surveys that in well nourished population groups dietary phytate may seriously effect the status of iron, zinc and calcium.

Under malnutrition and nonbalance diets low in minerals and essential trace elements but high in phytate, however, the situation is completely different. Vulnerable groups in developing and developed countries with inadequate intake or deficiencies of minerals and trace elements need to increase total intake of these elements via the daily diet or to improve the bioavailability of these elements under consideration of all factors inhibiting or enhancing the bioavailability of the minerals and trace elements in the diet.

Adequate strategies to prevent deficiencies of these essential elements adjusted to the specific situation are required and different approaches are possible either by supplementation of the respective elements, by increasing the contents of competing and complexing agents or by removing phytate
from food."

Thanks for that information. Your post makes a lot of sense, and is similar to some of the research I have read. I personally use the IP-6 to keep iron down, but I do not use it around food intake, as then it will have the most binding properties in terms of preventing absorption of minerals. From what I have learned, IP-6 is preferential to binding iron and less so with zinc and calcium, etc., which can easily be acquired in a good diet, and we know the pitfalls of too much iron as we age.

 

[burtlancast]

I believe Iron binding is as a very credible explanation for IP6' s extraordinary cancer fighting properties.

It's still heavily censured everywhere, and one needs to read the books by Dr Shamsuddin to realize the extent of this discovery.

 

[Nuancé]

I believe Iron binding is as a very credible explanation for IP6' s extraordinary cancer fighting properties.

It's still heavily censured everywhere, and one needs to read the books by Dr Shamsuddin to realize the extent of this discovery.

Nice post, yes I think so. But the problem is that phytic acid binds a lot of minerals, phosphorus, zinc, calcium, magnesium... not good for this point.

 

[Dave Clark]

Nice post, yes I think so. But the problem is that phytic acid binds a lot of minerals, phosphorus, zinc, calcium, magnesium... not good for this point.

But testing has shown that binding of these minerals is minimal, and does not affect mineral status if the diet is in fact replete with said minerals. People get dissuaded by these claims, and miss the real benefit of IP-6, which is a preference to binding to iron, which is what we want and is the mineral that is the most damaging and implicated in disease as we age. Short of giving blood, or maybe lactoferrin, this is an effective way to keep iron levels down.

 

[Nuancé]

But testing has shown that binding of these minerals is minimal, and does not affect mineral status if the diet is in fact replete with said minerals. People get dissuaded by these claims, and miss the real benefit of IP-6, which is a preference to binding to iron, which is what we want and is the mineral that is the most damaging and implicated in disease as we age. Short of giving blood, or maybe lactoferrin, this is an effective way to keep iron levels down.

Where did you read that phytic acid has a preference to binding to iron but not other minerals ? I've read a good amount of studies and sadly phytic acid strongly affects zinc and calcium.
But except this study about oysters, I don't have other datas on INTERACTIONS with animal foods. I'll be glad to find other informations. :)

 

[Dave Clark]

Where did you read that phytic acid has a preference to binding to iron but not other minerals ? I've read a good amount of studies and sadly phytic acid strongly affects zinc and calcium.
But except this study about oysters, I don't have other datas on INTERACTIONS with animal foods. I'll be glad to find other informations. :)

I didn't mean that iron does not bind to other minerals, but will preferentially bind to iron first. Lab tests have show that people have success with reducing iron levels, and if they are mineral replete in their diet, they do not show mineral deficiencies regarding calcium zinc, etc. In other words, IP-6 will bind weakly to them, but strongly to iron, which is what is desirable since iron is part of the fenton reaction and a free radical catalyst. Further, if IP-6 is taken away from food (oysters, etc.), there is no binding of the minerals in the food.

 

[Nuancé]

So, nobody has informations about these interactions ?

 

[Nuancé]

I come back with bad news. ******* phytic acid binds calcium... wheat bran with milk, not a good idea.

Wheat Bran Abolishes the Inverse Relationship Between Calcium Load Size and Absorption Fraction in Women - PubMed

If you eat whole grains, legumes, nuts, seeds, some tubers (cassava, yam, taro specially), be careful to separate them from minerals dense animal foods, like red meat, dairy products, shellfish, organ meats...
This ***hole binds their phosphorus, iron, calcium, zinc at least.

 

[Tristan Loscha]

Phytic Acid is really really bad.

 

[Motif]

What about cocoa / chocolate ?

is this ok?

 

[Birdie]

A note too on the cocoa bean; don’t waste your money on recently fashionable “raw” cocoa / cacao or chocolate; like all other nuts and beans, the cocoa bean contains high levels of phytates and needs the fermentation and roasting process to lessen these. Historically, chocolate has always gone through these processes … mainly to develop and improve its flavour, but flavour is an indicator of nutrition also. And the reason I’d attest to consuming a bit of properly fermented and roasted cocoa bean (aka. chocolate) as opposed to other nuts (even if soaked, fermented etc) is that the fat component of the cocoa bean (cocoa butter) is highly saturated, as are all tropical fats. These are the safe and protective fats. For the treatment of erectile dysfunction, cialis 20mg can be used. By the time you’ve dealt with the anti-nutrients in an almond or walnut, those very delicate fats they contain quickly oxidise with exposure to light, oxygen and warmth, meaning rancid fat that will deplete your antioxidant stores and age your cells.

don’t go nuts | The Nutrition Coach