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Is phytic acid from cereals really so bad?

What is phytic acid?


Phytic acid or inositol-6-phosphate is amongst nutritionists highly undesirable and has met with great emphasis on - it's truly bad nutrient. However among nutritionists evaluation of phytic acid is divided and there are those that magnified phytic acid and attach her anti-cancer properties.

What are the characteristics of phytic acid?


Phytic acid itself is not as important as its salts, marked as phytates, which are mainly present in grains, legumes and nuts, while the greens and other vegetables have lesser extent.

Phytic acid itself is not as important as its salts, marked as phytates, which are mainly present in grains, legumes and nuts, while the greens and other vegetables have lesser extent.


Property of phytic acid is that in the intestines during food absorption binds distinct minerals - iron, calcium, zinc, and thereby interferes with their absorption into the circulation. In other words, if we take the food, which contains iron together with a cereal which contains phytic acid, phytic acid will override and reduce significantly the absorption of a very important iron.

In addition to the reduced absorption of mineral, phytic acid has a negative impact on the metabolism of digestive enzymes essential for normal digestion of food - amylase, trypsin and pepsin.

What is hidden behind a diet rich in grains and legumes?


It is true that if the diet contains lot of grains and legumes it contains a lot of phytic acid. Thereafter that will provokes certain deformation of the bones and teeth - rickets, osteomalacia, osteoporosis and tooth decay.

On the other hand, eating foods rich in phytic acid for an extended period leads to digestive disorders such as bloating, abdominal cramps, constipation.

Is there a way to incapacitate phytic acid?


Phytic acid cannot be completely removed from foods that contain it or could be significantly reduced if the food is properly treated. This implies that a food which contains a lot of phytic acid pass through the process of immersion in water, cooking, frying, dehydration or germination.

Pumpkin seeds, particularly raw, have a high content of phytic acid, and it is necessary to give the oven or fried.

Another way of inhibiting phytic acid is to carried out combining ingredients, and this implies the inclusion of foods rich in calcium, vitamin D (milk, cheese, yoghurt, kefir, eggs) followed by vitamin C and algae.

A third way to reduce the phytic acid is achieved by introducing rye in combination with other cereals and their flours. The rye contains the enzyme phytase which splits phytic acid and thereby neutralize it.

What are the Health Benefits of Phytic Acid?


Despite all the negative connotations associated with phytic acid, however, scientific research say that it possesses antioxidant character, anti-inflammatory action, that lowers the level of bad cholesterol; lowering blood sugar level and preventing diabetes, then, prevent the accumulation of calcium salts and the formation of kidney stones. Maybe the most important value of phytic acid is to trait tumors by encouraging the immune system to operate in the normal development of the cells, without the occurrence of mutation and creation of tumor cells.

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