Phytate: Friend and Foe
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Phytate (phytic acid) is found in seeds, grains, beans and nuts. It can reduce absorption of minerals like iron and zinc — which is why traditional cultures soak, sprout and ferment grains and beans. But researchers at the University of the Balearic Islands (Grases and colleagues) propose that phytate may also help prevent unwanted calcification, such as some kidney stones and vascular calcification. Lab research also shows phytic acid plus salt kills E. coli on food surfaces (Kim and Rhee, Applied and Environmental Microbiology, 2016).
Takeaway: keep whole grains and legumes, and prepare them the traditional way.
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