Healthy Eating
New on the website: Iodine - 30% of the WHFoods are sources of iodine: scallops and cod are excellent sources of this important nutrient that helps keep our thyroid healthy.
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Visitor Questions
Q What are the anti-nutrients mentioned in the Paleo Diet and what do you think of the Paleo Diet?

We would encourage you to read the following article on our website for additional information about the Paleolithic Diet. Paleolithic Diet Provides A Unique Look at Food Groups and Health

One of the anti-nutrients that are often referred to in regards to grains is phytic acid. Raw, uncooked grains, legumes and nuts/seeds contain varying amounts of phytic acid, which will be naturally reduced as a result of cooking these foods. The reduction in phytic acid content will vary depending on the cooking time. However, other than the recommended cooking time specific to each grain or legume, we don't encourage any additional cooking to further reduce the phytic acid content. This reduction seems natural and is a part of healthy eating.

One of the long-standing concerns about phytates in food has been their ability to interfere with mineral absorption. For instance, when oats have been cooked, or milled into flour, their phytate content will typically fall into a range of approximately 2-7 milligrams per gram. We've seen studies in which the absorption of minerals like zinc and copper fall into the range of 10-30% when the phytic acid level of the grain or legume is 4 milligrams per gram. When virtually all of the phytic acid is removed from the grain or legume, this absorption range will increase for zinc into the area of 25-40% but will remain essentially unchanged for copper.

In this context, it is also important to remember that phytic acid is often a plant's key storage form for the mineral phosphorus and for a nutrient called inositol. These nutrient components of phytic acid are health supportive substances.

You may be interested in learning more from this FAQ on our website about phytic acid. What is phytic acid and can it interfere with the absorption of iron in plant foods?

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