Antinutrients: Why you shouldn't worry about them.
There is a lot of anti-carb rhetoric out these days and a big part of that rhetoric is antinutrients. Antinutrients such as Phytates (phytic acid), Oxalates and Lectins. But do we really need to worry about these antinutrients 'blocking nutrients' to our bodies or is there more to the science than what you are being told.
Body Adjusts to Phytates with Iron Absorption Study:
http://pubs.acs.org/doi/abs/10.1021/bk-1982-0203.ch008
High Phytate Healthy Subjects Had Higher Zinc Absorption:
http://jn.nutrition.org/content/130/12/2959.full.pdf
""A diet rich in phytate increases the potential of intestinal microbiota to degrade phytate."
http://onlinelibrary.wiley.com/doi/10.1111/jam.12204/epdf
From what the science is showing us our bodies get around the antinutrient issue via our gut biome. Our gut bacteria will change and adapt to circumvent the antinutrient compounds.
Phytates have cancer fighting potential
- https://www.spandidos-publications.com/or/23/3/787
- http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3060432/pdf/cm2011000039.pdf
- http://www.cell.com/cell/pdf/S0092-8674%2800%2900061-1.pdf
Cooking at 100 degrees C removes soy lectins in 5-10 minutes:
http://link.springer.com/protocol/10.1385/0-89603-396-1%3A505
Cooked kidney beans have 1% of the lectins of raw kidney beans:
http://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm071092.htm
Some Lectins are anti cancer
- http://www.mdpi.com/1420-3049/20/3/3791
- https://www.ncbi.nlm.nih.gov/pubmed/16183566
- http://ar.iiarjournals.org/content/25/3B/1969.full.pdf
- https://www.ncbi.nlm.nih.gov/pubmed/26916164
Boiling spinach removed about 60% of the oxalates:
http://pubs.acs.org/doi/abs/10.1021/jf048128d
Other ways to reduce antinutrients
Such as soaking and sprouting your grains, nuts, seeds and legumes. Which I plan to cover in future articles.
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