someone posted this question improperly, though I think it would be good to ponder
edited original question: Let's say I eat consume 1500 mg of phytic acid. How much will this phytic acid decrease mineral absorption in my gut? Percentages would be helpful. Also, let's say this is all I eat for 4 hours, and then I have another meal. How much phytic acid will remain from the previous meal that would bind up minerals from the new meal.
Now, I have been wondering if one had only two options: rice, whole grain or kamut pasta or similar or plain white pasta Of course alone more nutrients would come from the whole grains (what you can absorb) but...what about the rest of the meal, would it be better to forgoe those nutrients and fiber in exchange for the extra absorption of the other more nutritious foods. I live in Italy so often have this choice when we cannot avoid pasta for my duaghter when dining out. Of course with non paleo-dieters the trend is whole grain and fiber over white. I did read an interesting study (technical) about the very little additional nutrients that your body actually absorbs from whole grain bread versus white. So,I am thinking it would be better to put a nutritious sauce over white less-nutrient robbing pasta. Or am I dead wrong? Anyone have any input? kathi
Wait, I don't get why you can't avoid pasta? Italy has meat and veggies last time I checked. They even know how to cook them. So I have my copy of Marcella Hazan's Essentials of Classic Italian Cooking in front of me and there are about 300 consecutive pages of pretty much Paleo-friendly Italian recipes that involve eggs, seafood, every manner of terrestrial vertebrate (and their body parts), veggies and salads.
So I'm not sure why you can't just avoid pasta and polenta. And bread. And pizza. And risotto. Then you don't really have to worry about how much phytic acid is too much.
what's going here? this is strikingly similar. same "how harmful is phytic acid" question. same 1500mg example.
I guess I will go against the grain (no pun intended) and stick with white flour products when they can't be avoided.
From Weston A. Price foundation web site: Interestingly, his (Edward Mallanby) experiments showed that unbleached flour and white rice were less anti-calcifying than whole grains that contain more minerals but also were higher in phytic acid. Other experiments have shown that while whole grains contain more minerals, in the end equal or lower amounts of minerals are absorbed compared to polished rice and white flour. This outcome is primarily a result of the blocking mechanism of phytic acid, but may be secondarily the result of other anti-nutrients in grains
White rice and white bread are low-phytate foods because their bran and germ have been removed; of course, they are also devitalized and empty of vitamins and minerals. But the low phytate content of refined carbohydrate foods may explain why someone whose family eats white flour or white rice food products may seem to be relatively healthy and immune to tooth cavities while those eating whole wheat bread and brown rice could suffer from cavities, bone loss and other health problems.
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