Arsenic is definitely not good for you. I think what's worse is the phytic acid in whole grains. Or is it? I know arsenic is a metalloid. So perhaps the phytic acid can chelate the arsenic and remove it from the body as it does with other minerals. Phytic acid is one of those double edged swords. Any one see any research on this? Perhaps this is one way to get around the arsenic. Or perhaps one more reason to eat white rice which won't contain the arsenic or phytic acid.
- Status
1 - 2 of 14 Posts
Auxin. Thanks for your input. I'm reading that phytic acid becomes phytate when it has chelated with something. And that its more an issue of not releasing phosphorus. Which will grab the calcium or magnesium or iron etc... The enzyme that breaks down the phytic acid and phytates is called phytase. As I understand it soaking alone will only remove a small amount of phytic acid. And heat will destroy phytase. In the case of brown rice. It takes a repeated soaking regime of saving past soaking water and adding it to new batches of soaked rice to be effective. In most grains it requires germination and fermentation to really have an impact on the phytic acid. Hence the use of rye as a starter in sour dough bread. Rye is very high in phytase.
I have read of the use of phytic acid to remove heavy metals in the body. So yes it can be an antioxidant of sorts. Also there is a safe amount of phytic acid that can be consumed. It just depends on the level of nutrients coming in with the diet and the timing of consumption. I'm no scientist just relating what I have read in numerous places.
Sorry Sethmachine for the high jack
I have read of the use of phytic acid to remove heavy metals in the body. So yes it can be an antioxidant of sorts. Also there is a safe amount of phytic acid that can be consumed. It just depends on the level of nutrients coming in with the diet and the timing of consumption. I'm no scientist just relating what I have read in numerous places.
Sorry Sethmachine for the high jack
1 - 2 of 14 Posts
- Status
