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 Phytic
Acid |
The following is
from Phyticacid.org:
Phytic acid / phytates in whole
wheat
Whole wheat is high in
phytic acid, a fact that has
made devotees of Sally
Fallon (author of Nourishing
Traditions) diligently
soak their grains or choose
options like oatmeal. Fallon
recommends soaking grains,
legumes, and nuts to reduce
the phytic acid in the food
and increase your absorption
of key dietary minerals.
Fallon lit the phytate
spark but did not examine
variation in grains,
specifically the grains'
native ability to break down
phytic acid. It turns out
that wheat does a pretty
good job. On the other hand, oatmeal
may be more problematic in
the phytic acid department.
Notice the reduction of
phytic acid in wheat in the
graph below, compared to
other grains. Wheat is a
great performer. It is
likely that any ground wheat
recipe that requires the
grain to sit for a bit in a
warm place (as is the case
with many breads) may end up
with no phytic acid
whatsoever.
These variations and a
whole lot of other phytic
acid tidbits are available
in the Phytic
Acid White Paper available
for purchase here.
Note: If you wanted to replicate
the above you would need a pH of
4.5 and a temperature of 45
degrees C or 113 F (a beach
cooler works well to keep
temperatures high). Lemonade has
a pH of 2.5 to 2.7 so a dilute
lemonade would approach a 4.5 pH
or if you have litmus paper,
even better. Notice the high acidity,
pH 4.5 and high temperature, 113
F. A longer soaking would
naturally acidify the water
(fermented rejuvelac) and then
rinsing for a few days until the
root tails pop out and also
placing the container in the sun
would result in very low or 0 phytic acid as
shown in the graph. This is all
well and good but it turns out
sprouted wheat is high in
phosphorus which prevents
calcium absorption (see below).
Carob powder mashed with banana
is much more balanced
mineral-wise.
+++
also from foodgraphs.net:
Beans:
Simply cooking beans will not be
effective in reducing phytate
levels appreciably, nor will
sprouting. Your best bet is a
warm, 18-hour soak. Read
more.
Beans even if soaked, sprouted
and cooked are still too high in
phosphorus
which prevents
calcium absorption.
+++
The following excerpts are from
the article;
Are Grains the Hidden Reason for
many Modern Diseases including
Tooth Cavities?
Healing Our
Children website
By accident
medical doctor J.D. Boyd healed
diabetic children’s decayed
teeth by designing a grain-free
diet. The diet meant to control
diabetes not only stopped
cavities it turned soft tooth
enamel hard and glossy. These
findings were published in 1928
in the Journal of the American
Medical Association. Dr. Boyd’s
diet consisted of milk, cream,
butter, eggs, meat, cod liver
oil, vegetables and fruit.
Please note that
both Dr. Mellanby’s and Dr.
Boyd’s tooth-remineralizing diet
came from a time when milk,
butter and cream were raw,
farm-fresh and grass-fed.
(note: Grass-fed dairy products
contain high levels of vitamin K.
Weston Price used butter oil and
cod liver oil to reverse dental
caries. This protocol caused the
dentin to remineralize and seal
dental decay with a glassy
finish. In the numerous butter
samples tested, "Activator X"
was present only when the
animals were eating rapidly
growing green grass occuring in
high rainfall periods. Price
found the highest concentrations
of Activator-X in "the milk of
several species, varying with
the nutrition of the animal."
Price only used
butter oil and cod liver oil to
heal teeth so the elusive
Activator-X factor was the
animal derived MK-4 not the
bacteria/plant derived MK-7.
The MK-7 form of
K2 can be
produced by bacterial
fermentation, natto is the
highest source with sauerkraut
being a minor source. MK-4
is the type that mammals
synthesize for themselves.
Instead of cod liver oil
vegetarians can use dark yellow
butter, butter oil, grass fed cheese and
yogurt. Or buy a complete form
of K-2 like Life Extension's
product;
Super K w/ Advanced K2 Complex
which contains MK-4, Mk-7 and
K1.)
Meanwhile in two
other feeding experiments by Dr.
Mellanby a low fat-soluble
vitamin A and D diet with the
addition of ½ to 1 cup of
oatmeal per day produced an
average of six new cavities per
child during the trial period.
Their preexisting
cavities did not heal in any
way. A diet with less oatmeal
and some fat-soluble vitamins
produced an average of four and
a half new cavities per child,
with a few of the preexisting
cavities healing during the
experiment. The take-home
message from these experiments
is that oatmeal has a
devastating effect on teeth, and
that the maximum amount of bone
growth and tooth
remineralization in these
studies occurred with grain-free
diets.
MELLANBY, EDWARD
encyclopedia.com
(b.
West Hartlepool, Durham,
England, 8 April 1884; d. Mill
Hill, near London, England, 30
January 1955)
Both Edward and
May Mellanby’s decades of
research show that oatmeal
interferes more than any other
grain studied with tooth
mineralization. Intermediate
interference of tooth
mineralization occurs from corn,
rye, barley and rice. Wheat
germ, corn germ and other grain
germs have a “baneful” effect on
teeth. White flour interferes
the least with tooth
mineralization.
+++
Note: For healing
the teeth, especially from
eating too much fruit,
especially watermelons, bananas,
pineapple and citrus and from
not eating enough vegetables and
cultured milk (yogurt, cheese,
butter which are rich in vitamin
D and K-2/ if from grass-fed
animals), the introduction of
some sun-cooked, sprouted wheat
bread would presumably cause no
problems due to its very low
to no phytic acid, but there is
a problem with its high
phosphorus content.
Sprouted wheat (uncooked and
unfermented Essene bread) has 7
times more phosphorus than
calcium or a Calcium to
Phosphorus ratio of 1/7 (28 mg
Ca/200
mg P per 100 grams) which will
pull calcium from the teeth and
bones.
According to Julie Lau, a
registered dietitian trained in
the US and Canada,,
"Calcium
absoprtion is affected by both
levels of calcium and phosphorus
in the blood. Thus, phosphorus
does have to be present for
optimal absorption. A calcium to
phosphorus (Ca/P) ratio of 2:1
to 1:1 promotes the highest
level of absorption. If you take
a lot more phosphorus than
calcium (Ca/P ratio greater than
1:2), such as having a high
protein diet or large intake of
nuts, whole grains,beans and
seeds which are high in
phosphorus, calcium excretion is
increased."
Dr. Holly Roberts D.O.,
a board certified Obstetrition/Gynecologist
and author of Your Vegetarian
Pregnancy
says, "Calcium deficiency can
occur, not only if your diet is
low in calcium, but also if your
diet is high in phosphorus. The
ratio of calcium to phosphorus
in your bones is 2.5 to 1. If
your diet includes higher levels
of calcium than phosphorus, it
is more likely that you will
maintain this healthy ratio and
healthy bones. To do this, it is
best if you maintain a ratio of
phosphorous to calcium within
your diet of 1:1.
The diet of many
Americans contains a
phosphorous-to-calcium ratio of
4:1. Calcium is a positive ion,
which means it will bind with
negative ions. Foods that
contain phosphorus form negative
ions. So if you have excess
phosphorus in your diet, it will
bind calcium to it and you will
excrete both of these minerals.
If such a situation develops,
you may actually lose more
calcium than you took in, and
you will deplete the calcium
stored in your bones (and
teeth)."
Mineral Balance In Various
Food Products (per 100
grams)
Sprouted Wheat,
Calcium/Phosphorus Ratio of
1/7.14
Amounts Per Selected
Serving
%DV
Wheat (white) Bread,
Calcium/Phosphorus Ratio of 1/1.09
Sourdough French Bread
(White flour),
Calcium/Phosphorus Ratio of
1/2.6
Whole Wheat Bread (commercial),
Calcium/Phosphorus Ratio of 1/1.89
Whole Wheat Bread (commercial)
toasted, Calcium/Phosphorus
Ratio of 1/2.3
Domino's Thin Crust Cheese
Pizza, Calcium/Phosphorus
Ratio of 1/1.36
Cooked Black Beans,
Calcium/Phosphorus Ratio of 1/5
Cooked Red, Kidney Beans,
Calcium/Phosphorus Ratio of 1/5
and
Sprouted, Cooked Kidney
Beans,
Calcium/Phosphorus Ratio of
1/2
Almonds, raw, Calcium/Phosphorus
Ratio of 1/1.83
Walnuts, raw, Calcium/Phosphorus
Ratio of 1/3.5
Carob flour or powder is
very high in calcium and low
in phosphorus,
Calcium/Phosphorus Ratio of
4.4/1 plus it also has other
minerals. In 100 grams:
Carob powder can be mashed with
banana to make Carob-Banana
bread.
A little real vanilla pod or
powder can be added for extra
flavor.
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