Phytic acid ismost commonly known as an anti-nutrient in grains, legumes, nuts, and seeds. It binds the minerals in your food and keeps you from digesting it. For instance, quinoa could be a reasonable source of iron except that it has phytic acid which binds to that iron and keeps you from digesting it.
It is the anti-nutrient quality of phytic acid which lands phytic acid in the book Rebuild from Depression. The book contains a large food science section on increasing depression-fighting nutrients in your diet.
What if you already have too much iron in your body? Is phytic acid still a bad thing? What about the reports on phytic acid's antioxidant qualities? Is phytic acid good or bad?
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