We have seen that soy has high levels of has high level of phytates (soy phytates). Soy milk is high in phytic acid as well.
What about the immature form of the bean, edamame? Edamame is often enjoyed as a snack. You can purchase the pods and pop out the beans to eat as a crispy treat. Should we be concerned about the phytic acid?
I addressed the question in a video cast below. Personally I wouldn’t worry a whole lot about phytic acid in edamame unless it is all you eat and you are deficient in minerals. I provide the rationale in the video.
In my household I do pay attention to the preparation techniques I outline in the Phytic Acid Paper (which you can purchase here: phytic acid). I do think we can go to far; obsession uses up its own set of nutrients. Edamame is a pretty good example of a food that makes a decent low-calorie snack and is worthy of being eaten without a whole lot of worry.
More posts like this one:
I have addressed the content of phytic acid in my own diet by acidulating most grains that we use but still eating a small amount of edamame & soy products. I don’t worry about whole grain flour if I am baking. So basically I do the grains where it will not change the outcome of the finished dish. Everything in moderation!
From Wikipedia:
Phytic acid may be considered a phytonutrient, providing an antioxidant effect.[1][16] Phytic acid’s mineral binding properties may also prevent colon cancer by reducing oxidative stress in the lumen of the intestinal tract.[17] Researchers now believe that phytic acid, found in the fiber of legumes and grains, is the major ingredient responsible for preventing colon cancer and other cancers.[1][18]
It has been shown that phytic acid is protective against Parkinson’s disease in vitro.[19] The compound significantly decreased apoptotic cell death induced by 1-methyl-4-phenylpyridinium in a cell culture model. It is also known that, at least in rodents, phytic acid crosses the blood-brain barrier,[20] and so, there is a strong possibility that neuroprotection occurs in vivo as well.
Phytic acid’s chelating effect may serve to prevent, inhibit, or even cure some cancers by depriving those cells of the minerals (especially iron) they need to reproduce.[1] The deprivation of essential minerals like iron would, much like other broad treatments for cancers, also have negative effects on non-cancerous cells. It is unknown whether this would affect other cells in the body that require iron (such as red blood cells) or whether the deprivation of minerals is more localized to the internal colon region.[citation needed]