HI John, I didn't know what phytates were so I looked it up.

"Phytates are phosphorus compounds found primarily in cereal grains,
legumes, and nuts. They bind with minerals such as iron, calcium, and
zinc and interfere with their absorption in the body.
Phytates/phytic acid are the storage form of phosphorus bound to
inositol in the fiber of raw whole grains, legumes, seeds, and nuts.
Although these foods have a high phosphorus content, the phosphates in
phytates are not released through the digestive process. Phytates,
particularly in such raw foods as bran, are a concern because they can
bind a portion of the iron, zinc, and calcium in foods, making the
minerals unavailable for absorption.

Phytic acid occurs in unsprouted grains, seeds, and legumes, and is
particularly rich in the bran. Although these foods have a high
phosphate content, the phosphate in phytates is not released by
digestion. When bread is leavened by yeast, enzymes degrade phytic acid
and phytates pose no problem. Phytic acid is also destroyed during
baking and food processing.

Enzymes, called phytases, destroy phytates during certain food
processes such as: the yeast-raising of dough, the sprouting of seeds,
grains, legumes, the roasting of nuts, presoaking beans, cooking,
fermentation as in tempeh, miso, and natto, combining acidic foods with
zinc-rich foods, etc.

Not everyone believes that phytates are a bad thing. Although phytates
do bind with minerals, they may actually be preventing the formation of
free radicals, thereby keeping the minerals at safe levels in the body.
Phytates also have a role to play in cell growth and can move excess
minerals out of the body. Stephen Holt, MD, a gastroenterologist and
author of The Soy Revolution: The Food of the Next Millennium (M. Evans
and Company, 1998), says phytates shield us from dangerously high
levels of minerals such as iron. Some animal studies have suggested
that phytates stop the growth of cancerous tumors. In Earl Mindell's
Soy Miracle, he writes that phytates can bind with minerals that may
feed tumors.

Phytates are generally found in foods high in fiber. Since fiber-rich
foods protect against colon and breast cancers, it is now thought that
they are the protective agent in the fiber. It appears that, by binding
minerals in the intestines, phytates inhibit the cancer process,
especially when it comes to iron. Iron generates free radicals, and
phytates may be keeping the mineral balance at a safe level within the
body. Phytates act as an antioxidant. Scientists are beginning to
express concern over excess iron in the body for this reason. Excessive
iron is also known to increase the risk of heart disease. Even a small
amount of phytates in food can reduce iron absorption by half, but the
effect is less marked if a meal is supplemented with ascorbic acid,
which can also help the absorption of zinc and calcium.

Phytates are also known to help prevent cancer by enhancing the immune
system. Phytates may increase the activity of natural killer cells
which attack and destroy cancer cells and tumors. By working directly
to control cell growth, phytates may be an ideal protective agent
against a wide range of cancers, carrying excess minerals out of the
body, thereby protecting it from a potential overload. Fiber, along
with its associated phytates, also provides benefits by regulating the
absorption of glucose from starch."

Is there a reason why you're concerned about them?

Take care

Jim