Phytates

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.

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.

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.