Phytic Acid & Interactions With Other Foods

[RollingStone]

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

I'm just trying to figure out what is going on with that out-of-place sentence about cialis with a link.

 

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Ray Peat on oatmeal and oat bran

Has Ray Peat said something new about oatmeal and oat bran?

raypeatforum.com