Paleo Diet and Paleolithic Diet Questions & Answers

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Does anyone know around how many milligrams of minerals are bound to phytic acid in one's diet? I read somewhere that the ratio was 1 mg of Phytic to 1 mg of calcium but I am not sure. I also read that there was a study that showed phytic acid at reasonable levels, where there wasn't that much calcium in the meal, actually caused the body to excrete more calcium than what was ingested.

Also, does the presence of multiple minerals effect how much of each mineral is depleted? I can't find this information anywhere. Does anyone else have any other suggestions or information about this? I really want to find ways to soak my acorn squash seeds in an acid soak or germinate them and I know that germination still leaves some phytic acid intact and so I am already very concerned as it is. Thank you for any advice you may have or for anyone who tried to help.

flag	asked Dec 4 2011 at 1:43 Matt 241●2●3

Good question, plus one. – Chris Antenucci Dec 4 2011 at 8:18

April S. · Answer 1 · 2011-12-04 04:54:02Z UTC

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I couldn't really find a specific ratio but here's an old study done on the effect of absorption of calcium by phytic acid. You can see the results on Table 2.
And here's another paper on phytic acid and other minerals.

answered Dec 4 2011 at 4:54

April S.♦
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I really appreciate this April as this was a great response and it is very helpful. This is a hard subject to research and I have spent too much time already on it and the information should be more readily available. – Matt Dec 4 2011 at 18:33

Primal Toad · Answer 2 · 2011-12-04 05:59:51Z UTC

All I know is that phytic acid binds to magnesium, zinc, iron and calcium. Its most present in chocolate then anything else. It's more present in most nuts and seeds compared to grains but grains have other anti nutrients and, well, gluten if we are talking about wheat!

A little bit is ok of course. In an ideal world I would only eat macadamia nuts and then sprinkle other nuts on foods here and there. I'd eat lots of red meat, fish, seafood and veggies with a variety of local, in season fruit. Some eggs too and more liver. And, more fermented food!

Phytic Acid Binding Ability

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