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

I am concerned because of everthing I have read and what I understand about
eating whole grain breads without first soaking the berries or by using
sourdough starter to reduce the phytic acid. I hear many differing opinions
about phytates, but mainly the opinions don't refer to the fact that phyates
are a good thing, but rather how to rid the grains of phytates before
consumption of the bread. I am not a scientist, but I want to eat as
healthy as I can.

I do know that consuming whole grain bread made with bakers yeast with the
entire process of grinding the wheat to 'ready to eat' in just about 3 hours
causes me intestinal problems, but sourdough breads or even breads that have
soaked or allowed to rise for a day or so, are much better tasting and cause
no problems and are much easier to digest. And they taste VERY good on top
of that!

"jimbob" > wrote in message
oups.com...
> 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
>