[Justin Brown]

Phytic acid is more or less a defense poison for certain nuts, seeds, plants…

Phytic acid is a six-fold dihydrogenphosphate ester of inositol (specifically, of the myo isomer), also called inositol hexakisphosphate (IP6) or inositol polyphosphate. At physiological pH, the phosphates are partially ionized, resulting in the phytate anion.

The (myo) phytate anion is a colorless species that has significant nutritional role as the principal storage form of phosphorus in many plant tissues, especially bran and seeds. It is also present in many legumes, cereals, and grains. Phytic acid and phytate have a strong binding affinity to the dietary minerals, calcium, iron, and zinc, inhibiting their absorption.^[1]

The lower inositol polyphosphates are inositol esters with less than six phosphates, such as inositol penta- (IP5), tetra- (IP4), and triphosphate (IP3). These occur in nature as catabolites of phytic acid.

Phytic acid was discovered in 1903.^[18] Phytic acid, mostly as phytate in the form of phytin, is found within the hulls of seeds, including nuts, grains, and pulses.^[1]

In-home food preparation techniques can break down the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. More effective methods are soaking in an acid medium, sprouting, and lactic acid fermentation such as in sourdough and pickling.^[19]

No detectable phytate (less than 0.02% of wet weight) was observed in vegetables such as scallion and cabbage leaves or in fruits such as apples, oranges, bananas, or pears.^[20]

As a food additive, phytic acid is used as the preservative.

Dietary mineral absorption[edit]

Phytic acid has a strong binding affinity to the dietary minerals, calcium, iron, and zinc, inhibiting their absorption.^[1]^[31] Phytochemicals such as polyphenols and tannins also influence the binding.^[32] When iron and zinc bind to phytic acid, they form insoluble precipitates and are far less absorbable in the intestines. Therefore, this process can contribute to iron and zinc deficiencies in people whose diets rely on these foods for their mineral intake, such as those in developing countries^[33]^[34] and vegetarians.^[35]

Human nutrition[edit]

Because phytic acid can affect the absorption of iron, “dephytinization should be considered as a major strategy to improve iron nutrition during the weaning period”.^[36] Dephytinization by exogenous phytase to phytate-containing food is an approach being investigated to improve nutritional health in populations that are vulnerable to mineral deficiency due to their reliance on phytate-laden food staples. Crop breeding to increase mineral density (biofortification) or reducing phytate content are under preliminary research.

Discussion

[Preppy Squirrel]

I think the phytic acid issue is why the concept of moderation is useful. Grains and nuts are good components of a well rounded diet. It needs greens and veggies to offset the minerals that might be lost to carbs. Additionally the presence of healthy fats offsets the actions of phytic acid.

Looking at the diets of those who lived through the depression and are the oldest living generation of humans will yield alot of wisdom when comparing them to the diets typical today. The almost complete elimination of fermented foods of all kinds is one thing that jumps out in such a comparison. It may very well be this fact and the change it has brought about in gut Flora that might explain why phytic acid is seemingly more impacting for so many.

[Justin Brown]

Thank you for sharing that…💪🏼