Corn contains phytic acid that makes it difficult to absorb iron, zinc, magnesium, and calcium in the corn. In fact, iron is particularly poorly absorbed in corn. There are simple kitchen preparation techniques you can use to reduce the phytic acid in your grains, legumes, nuts, and seeds. You will find such discussions peppered around…
Tag Archive: food phytates
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Amanda Rose, Ph.D., is a political scientist and author of "Rebuild from Depression," on the link between nutrient deficiencies and depression. Her own zinc deficiency led to a keen interest in phytic acid, a component in grains, legumes, nuts, and seeds that inhibits our digestion of zinc and other minerals. A thorough examination of kitchen remedies for phytic acid is in the Phytic Acid White Paper. -
