Antinutrients
Antinutrients in seed coats: phytic acid / phytate, lectins, enzyme inhibitors
Grains, legumes, nuts and other seeds contain antinutrients
in their seed coats
What are antinutrients?
These are substances in food that interfere with
the ability of the body to digest, absorb or utilize a nutrient.
Common examples include phytic acid, lectins, enzyme inhibitors and
tannins.
Antinutrients are present in the seed coat and
cotyledons of all WHOLE grains, legumes, nuts and other seeds, in addition to some
fruits and vegetables, to protect them from insect or microbial predators until
conditions are right for them to germinate and grow.
Consumed to excess , especially if not properly
prepared
Possible health consequences of consuming antinutrients
Several antinutrients inhibit digestive enzymes.
Such antinutrients Include phytates, lectins and tannins, found in
most beans and many grains, which have been found to
inhibit the digestive enzymes for protein,
carbohydrates and fats .overconsumption of enzyme inhibitors
is wide ranging, including allergies, arthritis, gastrointestinal symptoms and more;
Antinutrients in Improperly
prepared (E.g. bran, wheat germ, naked starch)
cause GI tract problems.
E.g. irritable bowel syndrome (IBS), Crohn's
disease, colitis, colon cancer, celiac disease and associated mental disorders,
and many other health problems;
Grains also contain mycotoxins:
Produced by fungus
during growth. Prevalent in corn and wheat, and also present
in barley, sorghum, peanuts, rye, and cottonseed.Immunosuppressive Neurotoxic.
Can damage brain and nerves, causing neurological dysfunction, such
as in M.S., Parkinson's, Alzheimer's, and Lou Gehrig's disease.
Foods containing significant amounts of antinutrients
should be properly prepared
Grains, legumes, nuts and other seeds
and other foods containing a significant amount of antinutrients should be properly
prepared before consumption to reduce your intake of the following anti-nutrients
(especially necessary if you consume them on a regular basis):
Phytate
-"Malabsorption Agent". Mainly in grains, legumes,
nuts, and other seeds, reduces mineral absorption, including
magnesium , calcium ,
iron, copper,
and zinc ;
Certain
Lectins . These
"Gut Wrenchers" are in all food plants, especially grains, legumes, nuts and
other seeds; certain lectins can cause serious inflammatory problems and may be
implicated in weight gain; Gliadin in
gluten is perhaps the most renowned inflammation-causing lectin; also in grain-fed cow's
milk (A1 casein producers ),
(i.e. most grocery store milk ); can cause a
breach in the intestinal lining, so-called "leaky gut" leading to many of today's
health problems - - - allergies, asthma, arthritis, anemia, obesity, the list goes
on.Goitrogens.
E.g. in soybeans, peanuts; cause thyroid gland enlargementTannins.
A class of antioxidant
polyphenols
that may interefere with digestion of various nutrients;Oxylates.
Bound to oxalates, causes some minerals to be poorly absorbed.
E.g. calcium oxalate, primary form of calcium in vegetables, can reduce calcium
absorption in uncooked spinach;
Link Alkylrecorcinols Complex sugars.
Indigestible by human metabolism.
Most marketed whole grains, nuts,
seeds and legumes or products containing them are not properly prepared to remove
phytate. if you are unable to
purchase products that have utilized appropriate preparation methods to remove antinutrients,
buy unprocessed/raw ingredients and prepare them yourself.
How
to prepare whole grains: Soak + Sour or Sprout before cooking
How
to prepare legumes /beans: Soak + Sour or Sprout before cooking
