So, take your pick. All of this anti-phytate rhetoric is either A) serious stuff B) ridiculous propaganda.
Phytates are generally regarded as antinutrients because of their metal chelating (mineral robbing) effect. Mideastern populations have high rates of mineral deficiency symptoms and osteoporosis (calcium loss from bones) mainly due to their consumption of whole bean hummus and *unleavened* whole grain "bread". But fermentation destroys phytates, so consumption of normal whole wheat bread is a generally acceptable dietary source of minerals.
But phytates are not all that bad for one's health. When consumed in moderation they provide some benefits. Phytic acid functions as an antioxidant and may be important when intake of iron or copper is excessive, which would otherwise cause increased lipid peroxidation. Phytic acid's same mineral binding properties may also prevent colon cancer by reducing oxidative damage in the intestinal lumen. Have you ever heard of a medical treament for cardiovascular disease called chelation therapy? This treatment entails the use of a chelator named EDTA. So perhaps the chelating effect of phytic acid may similarly be helpful to prevent build-up of arterial plaque. This could be a partial explanation of the low rate of cardiovascular disease in Japan, where there is widespread consumption of rice bran oil, which is high in phytic acid.
The nutritional extremists will try to convince you that it should be all one way or the other with regards to phytic acid / phytates (PA/P). However, if you weigh the evidence both for and against PA/P then you may realize that a moderate consumption of them is something like hedging a bet.
So, take your pick. All of this anti-phytate rhetoric is either A) serious stuff B) ridiculous propaganda.
Quoted message said:
Phytates are generally regarded as antinutrients because of their metal chelating (mineral robbing) effect. Mideastern populations have high rates of mineral deficiency symptoms and osteoporosis (calcium loss from bones) mainly due to their consumption of whole bean hummus and *unleavened* whole grain "bread". But fermentation destroys phytates, so consumption of normal whole wheat bread is a generally acceptable dietary source of minerals.
Are you saying that modern whole wheat breads, sold in supermarkets, are made from fermented whole wheat berries?
TC
Quoted message said:
But phytates are not all that bad for one's health. When consumed in moderation they provide some benefits. Phytic acid functions as an antioxidant and may be important when intake of iron or copper is excessive, which would otherwise cause increased lipid peroxidation. Phytic acid's same mineral binding properties may also prevent colon cancer by reducing oxidative damage in the intestinal lumen. Have you ever heard of a medical treament for cardiovascular disease called chelation therapy? This treatment entails the use of a chelator named EDTA. So perhaps the chelating effect of phytic acid may similarly be helpful to prevent build-up of arterial plaque. This could be a partial explanation of the low rate of cardiovascular disease in Japan, where there is widespread consumption of rice bran oil, which is high in phytic acid.
The nutritional extremists will try to convince you that it should be all one way or the other with regards to phytic acid / phytates (PA/P). However, if you weigh the evidence both for and against PA/P then you may realize that a moderate consumption of them is something like hedging a bet.
"TC" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Knack said:
Quoted message said:
So, take your pick. All of this anti-phytate rhetoric is either A) serious stuff B) ridiculous propaganda.
Quoted message said:
Phytates are generally regarded as antinutrients because of their metal chelating (mineral robbing) effect. Mideastern populations have high rates of mineral deficiency symptoms and osteoporosis (calcium loss from bones) mainly due to their consumption of whole bean hummus and *unleavened* whole grain "bread". But fermentation destroys phytates, so consumption of normal whole wheat bread is a generally acceptable dietary source of minerals.
Are you saying that modern whole wheat breads, sold in supermarkets, are made from fermented whole wheat berries?
Whole wheat flour of supermarket breads contains PA/P. Leavened whole wheat supermarket bread is baked after carbohydrates have become incompletely fermented by yeast; only enough fermentation to cause the dough to rise without collapsing due to excessive gas pockets. It just so happens that the limited fermentation is able to break down a lot of the PA/P.
