Phytic acid is present in whole grains, legumes, nuts and seeds. The problem with this acid is that it depletes and counteracts other minerals and nutrients from being absorbed. This only affects the meal or food with which the phytic acid is consumed — not other meals or foods throughout the day.
This does not mean that whole grains, legumes, nuts and seeds are bad for you, they are GREAT for you and should be always present in your diet. However, phytic acid is not necessary for everyone.
The most important thing to note here is that EVERYONES BODY IS DIFFERENT and reactions to certain foods differ across the board. Know why? Because I may have too much iron in my body while you may have just the right amount. So, with that being said, I may need phytic acid to deplete the iron while you don’t need it at all. OK, so now that we understand that…
HOW TO REDUCE PHTYIC ACID from whole grains, legumes, nuts and seeds – either soak them overnight, fermentation or (the most effective way is to) pressure cook them. This process reduces the acid so that you are able to ingest all of the wonderful minerals and vitamins that come along with these amazing foods 🥜🌱