@HopcuttDarryl If you consume plant zinc sources regularly that bioavailability problem completely disapears. Calorie per calorie tofu has more choline than whole egg. "Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains
@Veldom24 @Unknown97326613 Someone didn’t do his homework as a vegan😂 https://t.co/7kJ4tCVoUt
@Sorry_ImNotSrry @maxlugavere Took 5 seconds https://t.co/TfOfgr97DV
Additionally grains also digest better when cooked. But some have too much Phytic acid - this hinders nutrient absorption. Solution - soak/sprout grains to ‘wake them up’ for more enzymes and less phytic acid. #veganfood https://t.co/mkmAxXpdXT
@paulsaladinomd Never mind answered my own question. https://t.co/uIOXo24sDH
Lie #2: You can sprout seeds and nuts to make them safer to eat. (No, sprouting nuts, seeds, and grains makes them more susceptible to mold and salmonella contamination. https://t.co/IrBPMEcg66 https://t.co/0FiGC8s6Ia https://t.co/T7jAZ9tsOL)
@brunobittar91 @lourodonto Esse artigo comenta que deixar na água ativa as enzimas da semente que digerem o fitato (fitases). E o pH ideal parece ser entre 5 e 6, então talvez por isso acrescente-se limão: https://t.co/ZRwqivYC86
Almost all nuts & legumes hv phytates (also called Mineral thieves), but nothing comparable to the amount in soy. It's so high tht even soaking has negligible effect in reducing it.
@MindMusclePro But phytates comes frm phytic acid And phytic acid does exists in almost all plant based food mostly cereals, legumes May b d levels of phytic acid must be too high in Soy compared to recommended value of phytic acid consumption Sharing
@SentientBlobBob @danereeed @DikemanDave @DrEenfeldt @Nickle1011 @tanyanashphoto @lowcarbGP @PHCukorg @bigfatsurprise @drjasonfung @DoctorTro @LoCarbFreshwell @DrAseemMalhotra @lowcarb_aus @garytaubes Even complex carbs require proper preparation, somethin
@The_Nutrivore @SkyZer0_ @SEBEssexGrl @Rubbertoe30 @daverichPT https://t.co/upcyMH3Ukj raw grains can be detrimental. there is a reason some doctors prescribe tea because of its high tannin profile to treat hemochromatosis using iron inhibition. anti nutr
@IronLindaJ @dr_cois 3/N Phytic acid is not toxic. It simply chelates to metal. It reduces mineral bioavailability, which can be easily overcome with increased consumption of same said food https://t.co/yw7IEgxjiN
@HealthyFellow IIRC there also can be an issue with phytase in nuts and seeds. https://t.co/TJEHuLapd8
@PratibhaPriyad3 @bibhu4443 But folks were pouncing upon a non resident when he said he didn’t like the taste. I want to know who all can eat Manipuri fornented food. Here is a scientific study in similar lines.
I request the scientific community to establish the he benefits of “ PAKHALA” in the line of following studies. 🙂 https://t.co/ZAO4TLsJ8F
hasar görmemiş oluyor. Win+win. Rab doyurandır. Herkesi ve her canlıyı her koşulda doyurma GÜCÜ vardır. https://t.co/N3AlGo58Ui
@TheAlanAragon Interesting. It is worth noting though that there are a variety of soaking/grinding/fermenting techniques that do increase mineral bioavailability, usually by degrading phytic acid. Some of them were used traditionally around the world. ht
@inumber46 Interesting read https://t.co/xiIP3BAZoM
第121天的事实: 杏仁皮包含植酸,植物抗营养素会损害锌,钙,铁的吸收。去皮的杏仁“变白”,植酸少得多。因此,变白杏仁粉更好?
RT @nicknorwitz: Fact of day 121: #Almond skins contain #phytic acid, plant anti-nutrient impairs absorpof zinc, calcium, iron. Skinless al…
Fact of day 121: #Almond skins contain #phytic acid, plant anti-nutrient impairs absorpof zinc, calcium, iron. Skinless almonds, “blanched”, far less phytic acid. Therefore, blanched almond flour better? https://t.co/LwC5ykmLP7 https://t.co/I55raHsOEC http
@alemana1978 @VfF_Germany Ich bezweifele, dass der Phytinsäure-Gehalt in 30min so stark reduziert werden kann: "Soaking of sorghum flour for 24 h at room temperature reduces phytic acid level by 16–21 %" (https://t.co/96KJ7xadxD , https://t.co/tHyTQVMMT2)
RT @NoPlanetB_EU: @byheb @M_Zaid_A @DieTechniker Hier gibt es Zahlen und Sekundärquellen, auf die verwiesen wird: https://t.co/w3Sj3SPdXJ
@byheb @M_Zaid_A @DieTechniker Hier gibt es Zahlen und Sekundärquellen, auf die verwiesen wird: https://t.co/w3Sj3SPdXJ
RT @makhailaj: I never knew why my momma soaked out beans.. wow https://t.co/Nbv8AjS9Qi
I never knew why my momma soaked out beans.. wow
Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. https://t.co/qo9ooROXRp
@DrTomClayton @BarryCPearson @gbelgraver @DryAMD @TuitNutrition @lchfRD @GeorgiaEdeMD @marynewportmd Work around re: phytates in plants: Soak/Sprout/Ferment grains, nuts and legumes. This article describes the problem: "Reduction of phytic acid and enha
@DoctorTro @KetoCarnivore @raphaels7 @fleroy1974 @TuckerGoodrich @puddleg @wmakkink @siobhan_huggins There is a substantial and well understood problem with phytates causing mineral malabsorption. Indeed, people are trying to reduce it in vegetables and gr
@kreativekonnect @DefendingBeef Though zinc absorption will be reduced by the phytates in the legumes (edamame) so you should remove the edamame https://t.co/NCzSS8abUS Phytic acid is a chelator meaning it binds metals like zinc
RT @FITrebelde: @felsanege @RubenMurciaPrie No :) https://t.co/c1p51Hmts2 De todas maneras me preocupan más las lectinas que los fitatos (…
@felsanege @RubenMurciaPrie No :) https://t.co/c1p51Hmts2 De todas maneras me preocupan más las lectinas que los fitatos (en pequeñas cantidades incluso es bueno)
@magtabsr 1/2 IMO diet is worse. Long shelf life means highly processed foods; high phytic acid diet, low Mg bioavailability https://t.co/nORavFMOEo
Content of phytic acid in major cereals, legumes, oilseeds and nuts, g/100 g(dw) https://t.co/mS5LyDhkkf
RT @susanbrahms: @SteIarda Se fosse così semplice, non esisterebbero tanti studi sul problema di ridurre i fitati. https://t.co/fank4JQdaz
@SteIarda Se fosse così semplice, non esisterebbero tanti studi sul problema di ridurre i fitati. https://t.co/fank4JQdaz