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How to reduce phytic acid in cocoa/chocolate

by (4090) Updated July 02, 2014 at 8:10 PM Created April 30, 2010 at 12:13 AM

I know chocolate isn't paleo, but I was wondering if there was some way to reduce the phytic acid in cocoa or chocolate by cooking/fermenting?

I had an idea to add cocoa to a yoghurt (also not paleo!) would that work to reduce the phytic acid?

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18909 · April 30, 2010 at 10:31 AM

All cocoa seeds are ferented naturally for a few days after they are picked to make them edible. They are then broken into nibs, roasted and and then ground into cocoa powder and butter. The cocoa power is often then dutched (mixed with alkali) to make it less acidic.

All this processing probably has as much effect on antinutrients in the cocoa as you are going to get. Anything else you try to do yourself would be more likely to just make it unappetizing in my opinion. Roasting probably reduces the phytates so you could avoid raw cocoa or chocolate.

Just enjoy your cocoa and chocolate for what it is, you are unlikely to eat enough for the phytates, oxalates etc to have any effect on your health.

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2393 · May 08, 2010 at 1:39 PM
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0 · October 18, 2013 at 8:07 PM

if you dont eat cocoa frequently, its not a problem. its a problem for wheat because wheat is a staple in many cultures. i dont think there are many people having a big glass of chocolate milk with every meal

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0 · October 18, 2013 at 6:31 PM

Phytic acid has more benefits than drawbacks

Phytic Acid: The Ultimate Anti-Aging Compound?

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500 · January 12, 2012 at 2:09 PM

In small amounts phytic acid may be beneficial and is unlikely to hijack too many minerals.

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16858 · January 12, 2012 at 12:46 PM

Pouring hot water over cocoa powder should help get rid of some.

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164 · April 30, 2010 at 1:22 PM

What's wrong with phytic acid, aside from being a common target on paleo blogs? Did you know many people supplement with it?

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