Guest guest Posted August 31, 2000 Report Share Posted August 31, 2000 Steve: I am trying to get more info on Phytic Acid (I found an article at http://home.earthlink.net/~astrology/soy.htm) I will be very grateful if you could help me. Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2000 Report Share Posted September 1, 2000 terebrito@... wrote: > I am trying to get more info on Phytic Acid (I found an article at > http://home.earthlink.net/~astrology/soy.htm) I will be very grateful if you > could help me. Thanks, > " Phytic acid (phytate). Phytic acid, or phytate, is a compound that can bind with certain minerals and inhibit their absorption in the intestinal tract. Phytates can also help prevent the formation of free radicals by binding to minerals such as iron. " - http://www.webmd.com/soy/glossary.html#phyticacid Medical Abstracts: http://www.nutrition.freeservers.com/Ip-6_ab.htm Another definition of Pyhtic: http://www.vitamins.com/encyclopedia/Supp/IP_6.htm Role in Cancer and disease prevention: http://www.confex2.com/ift/98annual/accepted/3-7.htm ....errors in the analysis of phytic acid..: http://www.nal.usda.gov/ttic/tektran/data/000008/44/0000084421.html http://www.immunalive.com/education.htm http://www.soyonlineservice.co.nz/Refs/phytate.htm Healthwell's own search results for phytic: http://www.healthwell.com/SearchResults.cfm?Criteria=phytic%20acid & MaxRows=10 & St\ artRow=1 For more sites/pages try these search results: http://www.google.com/search?q=Phytic & hl=en & safe=off http://google./bin/query_uk?p=phytic & z=2 & hc=0 & hs=0 http://search.about.com/fullsearch.htm?terms=phytic & PM=59_0100_S http://uk.altavista.com/cgi-bin/query? & q=phytic & kl=XX & what=web http://www.mamma.com/Mamma?p1=1 & timeout=4 & query=phytic+acid & qtype=0 http://search.about.com/fullsearch.htm?terms=phytic & PM=59_0100_S Sorry I haven't added much text -- Steve - Cheltenham, UK --------- In love and light we are In darkness we are no less Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Sorry, that was meant to go off list. But as long as I am here... IP-6 consists of inositol and inositol hexaphosphate (phytic acid) which chelates minerals from the gut. Rat studies have shown effectiveness against many cancers. The research shows that the rats drank aqueous solutions at liberty of either the free acid (which is quite syrupy) or the sodium salt. Most of the stuff on the market is already chelated to calcium and people wonder why their supplements don't work. A couple of years ago I ordered a drum of phytic acid and the supplier shipped me calcium phytate while faxing me the MSDS for phytic acid. I was not in a good humor when I called them. They told me that calcium phytate is what they shipped to all the companies. Bottom line is that I had to get the phytic acid from Japan at twice the cost. Many oral chelation agents have activity against cancer. These include the elegitannins, gallic acid, and many diols. Re: [ ] OT--soy > > > > Nor am I. The key is " fermentation. " It's the only thing that will remove > the phytic acid, and its various coumpunds, from the soy. > > > > >As far as I know, www.westonaprice.org is not opposed to modest intake of > > >organic tempeh, miso, & other fermented soy products. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2005 Report Share Posted August 13, 2005 On 8/13/05, Sharon son <sharon@...> wrote: > Ran across an interesting " rebuttal " of sorts in >reference to phytic acid. > Interested in feedback on your views. I don't get it. That is precisely what Sally Fallon says. That author obviously has no degree in reading comprehension. Chris -- Want the other side of the cholesterol story? Find out what your doctor isn't telling you: http://www.cholesterol-and-health.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2005 Report Share Posted August 13, 2005 On 8/13/05, Sharon son <sharon@...> wrote: > So instead of blaming the hardworking phytate molecule, Sally Fallon should > learn enough about the whole affair to just add the advice: Make sure there > is > enough moisture along with the seeds to be eaten, so the many minerals can > be > freed for the human's diet. " Isn't that what soaking is all about? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2005 Report Share Posted August 14, 2005 & I'd read into his suggestion that one doesn't need to soak/germinate but instead, simply drink a lot of water with unsoaked grains/seeds/legumes. I've run into this " argument " a few other times on the web in doing research (maybe the same person - hard to tell). On the other hand, *I* could be not comprehending what He is saying. :-) -Sharon, NH Deut 11:14 He will put grass in the fields for your cattle, and you will have plenty to eat. Re: Phytic Acid On 8/13/05, Sharon son <sharon@...> wrote: > So instead of blaming the hardworking phytate molecule, Sally Fallon should > learn enough about the whole affair to just add the advice: Make sure there > is > enough moisture along with the seeds to be eaten, so the many minerals can > be > freed for the human's diet. " Isn't that what soaking is all about? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2005 Report Share Posted August 14, 2005 Sharon wrote: > I'd read into his suggestion that one doesn't need to soak/germinate but > instead, simply drink a lot of water with unsoaked grains/seeds/legumes. > I've run into this " argument " a few other times on the web in doing research > (maybe the same person - hard to tell). On the other hand, *I* could be > not > comprehending what He is saying. :-) It sounds like he thinks the deactivation of phytic acid is an instant, add-water-and-stir proposition. According to NT, it take a minimum of 7 hours of soaking for the enzymes to fully deactivate the phytates. Also, enzymes are heat-sensitive, so cooking grains/beans will destroy the enzymes before the food has even been ingested. ~~ Jocelyne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2005 Report Share Posted August 14, 2005 Hello, I am still not confident that I am soaking food correctly. And now that this has been posted this is a good time to post my questions. I have been soaking grains with yogurt and water since dripping out the whey takes more time. Should I be using whey only? Also, what is the conclusion regarding the release of phytic acid? Is phytic acid the same as phytates? After I saw this I am wondering whether I should make an effort to use the soaked water when the grains are cooked (I sometimes soak oats and cook them in the morning), whether I should soak in a lot of water instead of just covering the grains, and whether I am doing something wrong. Thanks for any help. Gail > Ran across an interesting " rebuttal " of sorts in reference to phytic acid. > Interested in feedback on your views. > > > > http://www.sare.org/sanet-mg/archives/html-home/41-html/0006.html > > " Yes, but Sally Fallon has some wrong ideas. I have replied to her to that > effect, with no response whatever. She speaks of phytates as being bad, > because > of tying up minerals so people cannot get the minerals. She is obviously no > botanist. > > The phytic acid is a molecule with very > exceptional ability to hang onto TWELVE minerals.... > > " The seed is smart enough to know that moisture is what will start the > phytase action, as it starts out on its own life to become a grownup plant, > but > also realizes that the stored phytase it has will not be enough for the job, > > so, as the moisture arrives and is able to let more phytase form, the > phytate > molecule, so greedily hanging onto its 12 minerals, has to start letting > them > all go free, because the extra available phytase enzyme is busy releasing > the > 12 minerals. " > > So instead of blaming the hardworking phytate molecule, Sally Fallon should > learn enough about the whole affair to just add the advice: Make sure there > is > enough moisture along with the seeds to be eaten, so the many minerals can > be > freed for the human's diet. " > > An article referencing Nourishing Traditions is at the link provided - > didn't want to take up too much room on here to paste entire article. > > -Sharon, NH > Deut 11:14 He will put grass in the fields for your cattle, and you will > have plenty to eat. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2005 Report Share Posted August 14, 2005 It sounded to me like he thought they didn't need to be de-activated, but rather activated. Hence only needed to be made wet, not soaked for long times. Deb On 8/15/05, jag14 <jag14@...> wrote: > It sounds like he thinks the deactivation of phytic acid is an instant, add-water-and-stir > proposition. According to NT, it take a minimum of 7 hours of soaking for the enzymes to > fully deactivate the phytates. Also, enzymes are heat-sensitive, so cooking grains/beans > will destroy the enzymes before the food has even been ingested. > > ~~ Jocelyne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2005 Report Share Posted August 15, 2005 >It sounds like he thinks the deactivation of phytic acid is an instant, add-water-and-stir >proposition. According to NT, it take a minimum of 7 hours of soaking for the enzymes to >fully deactivate the phytates. Also, enzymes are heat-sensitive, so cooking grains/beans >will destroy the enzymes before the food has even been ingested. > >~~ Jocelyne The anti-Sally author also didn't check very thoroughly ... Sally didn't invent the phytate thing. It's been studied a fair bit, mainly by folks interested in nutrition in the developing world (as far as we've seen it on this list, anyway). The references we've had here indicate that even after LONG soaking and lots of fermenting, the phytates don't get fully deactivated. For some grains, like millet, they do get fully deactivated, but for other grains it's like 50%. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2005 Report Share Posted August 15, 2005 >-----Original Message----- >From: >[mailto: ]On Behalf Of Deb Gully > > >It sounded to me like he thought they didn't need to be de-activated, >but rather activated. Hence only needed to be made wet, not soaked for >long times. What the author said is that the *phyTASE* needs to be activated, and that the phytase is *part* of the phytic acid molecule. Phytase is the enzyme that breaks down the phytate so that the minerals locked in by the phytate can be released. What I have read from other sources indicates that he is correct about needing to activate the phyTASE. However, this does not seem to rebut Sally's point at all that moisture is required over a certain period of time for this process to take place. I think heat and acidity speed it up as well, which is why she recommends soaking grains in warm water with something acidic added. I think where this author contradicts Sally is that he seems to think you just need to consume a little moisture along with your phytates and the mineral will be released. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- “The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times.” -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- Quote Link to comment Share on other sites More sharing options...
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