How can the binding effect of Phytic Acid from grains and seeds be mitigated?
Answer
Consuming fermented soy products, such as tempeh, instead of unfermented versions can mitigate the binding effect of phytate.
Phytic acid, predominantly located in the bran of grains and hulls of seeds, forms insoluble compounds with magnesium, preventing its passage across the gut lining for absorption. While foods containing phytates offer other nutritional benefits and should not be eliminated entirely, processing methods can reduce their inhibitory effect. Fermentation is one such process; for example, fermenting soy products transforms the compounds in a way that significantly mitigates the ability of phytate to bind magnesium, thereby improving the bioavailability of the mineral during digestion.
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