Re: Hashimoto's

It is important to illustrate that IP-6, or phyate can contribute to these deficiencies inhibiting the bodies effective use of iodine.

As mineral content of commercially grown foods, both conventional and organic, goes down, phytic acid can become more of an issue...


http://library.wur.nl/wda/dissertations/dis4114.pdf


Phytic acid is myo-inositol 1,2,3,4,5,6 hexakis phosphate (IP6), and it accumulates in cereal grains, nuts and legume seeds. Phytic acid is a strong chelator of divalent minerals such as iron, zinc, calcium, copper, and magnesium. Phytate exerts its inhibitory effect on the absorption of minerals by forming insoluble and indigestible complexes (42, 80-82). The effect of phytate on the bioavailability of minerals depends on not only the amount of phytate and minerals in the diets (34, 83), but also the ratio of phytate/minerals. Therefore, the phytate/minerals molar ratios are used to predict its inhibitory effect on the bioavailability of minerals in the food and diet (31, 84-89). The phytate/iron molar ratio >1 is regarded as indicative of poor iron bioavailability (90). The phytate/calcium molar ratio >0.24 will impair calcium bioavailability (85). Zinc absorption is greatly reduced and results in negative zinc balance when phytate/zinc molar ratio is >15 (31, 89, 91-93). Most plant-based diets have low calcium contents which does not inhibit zinc absorption. When diets are high in both phytate and calcium, phytate×calcium/zinc is better used to assess the zinc bioavailability than phytate/zinc molar ratio (84). Tweet