Re: soy-what about phytic acid?

alright sounds good, im checking you previous posts and you make some good points.

what about most soy traditionally being used in fermented or repeatedly (or sustained high temp) cooked form?

i do trust traditional medicine a good deal

does phytic acid impair enzyme activity or digestability of nutrients? if not then is the idea about sprouting or fermenting nuts, seeds and grains merely BS--i think not.

again traditional cultures extensively use fermentation and less extensively sprouting, is it for other reasons of bioavailability that phytic acid is not subject of?

several medical/nutritional papers have been writen about whole grains and how they may be worse then processed empty grain flours because of their phytate content

i dont think a grain diet was a very beneficial thing for the health of human bodies. but again is this for reasons other than phytate...or in your opinion is phytate an across the board okay thing to consume regularly? Tweet