Phytic Acid / Phytate - Malabsorption Agent
Grains, legumes, nuts and
seeds (GNSL) contain Antinutrients
What are antinutrients? -
substances in natural food generated by the normal metabolism of species and by
mechanisms such as inactivation of nutrients or reduction in the digestive
process. Whether a substance is an antinutrient depends on the digestive system
of its ingester. E.g. ruminants can digest trypsin inhibitors without adverse
consequences, humans cannot.
Antinutrients are nature's way of protecting
seeds against insects, mold and fungus, and maintaining seed freshness until
conditions are right for them to germinate and grow –
should be properly prepared to reduce the following anti-nutrients:
Enzyme inhibitors –
in most beans, especially protease inhibitors such as trypsin and
chymotrypsin inhibitors, which inhibit GI tract proteolytic enzymes and thus
affect protein metabolism; induces pancreatic hyperactivity
Lectins – in
legumes and certain oil seeds, including soybean
E.g. in soybeans, groundnuts; cause
thyroid gland enlargement
Complex sugars –
indigestible by human metabolism
inherently contain mycotoxins:
Produced by fungus during growth –
in corn and wheat,
and also present in barley, sorghum, peanuts, rye, and cottonseed.
can damage brain and nerves, causing neurological
dysfunction, such as in M.S., Parkinson’s, Alzheimer’s, and Lou Gehrig’s
Antinutrients can Cause Health
Problems if not properly prepared
grains, seeds, nuts, legumes, and fractionated grain products (E.g.
bran, wheat germ, naked starch)
cause GI tract problems -
E.g. irritable bowel syndrome (IBS), Crohn's disease, colitis, colon
cancer, mental disorders associated with celiac disease and many other health
problems, due to their containing anti-nutrients:
If consumed in quantity on a regular basis,
phytates and other anti-nutrients must be removed or reduced in foods containing
grains, nuts, seeds and legumes or products containing them are not properly
prepared and are unfit for regular consumption.
products - E.g.
pastries, cake, cookies, crackers, bread, pasta, cereal, noodles, potato chips,
pretzels, tacos, waffles, pancakes, muffins, nuts, nut butters, etc.
and bran – also
need proper preparation, especially bran, which contains particularly high