Antinutrients

Antinutrients are substances that can be found in some foods and prevent the body from absorbing nutrients. While many of these substances are advantageous, they can also lessen the food's nutritional value and cause nutrient deficiencies. In this post, we'll look at some of the most prevalent antinutrients and their physiological impacts.

Phytic Acid

Many plant-based foods, such as grains, nuts, and seeds, contain phytic acid. It can bind to minerals like calcium, iron, and zinc and stop the body from absorbing them. Mineral shortages may result from this, especially in those who consume a lot of plant-based foods. Phytic acid, however, may also have anti-inflammatory and antioxidant qualities, which could be advantageous for gut health, according to some research.
Soaking, sprouting, or fermenting food before eating is one technique to lower the amount of phytic acid it contains. These procedures can boost the availability of minerals and aid in the breakdown of phytic acid.

Phytate

Oxalates

Numerous leafy green foods, including spinach, kale, and beet greens, as well as nuts and seeds, contain oxalates. They are capable of joining with calcium to produce insoluble crystals that can cause kidney stones and other medical issues. Oxalate-rich foods may need to be avoided by people with a history of kidney stones.
meals' oxalate content can be decreased through cooking, and pairing them with meals high in calcium can assist to counteract the oxalates' binding effects.

Tannins

Many plant-based meals, such as tea, coffee, and wine, include tannins. They may bind to proteins and other nutrients, reducing the body's ability to absorb those substances. This may result in nutrient deficits, notably iron.
However, tannins might also be healthy due to their anti-inflammatory and antioxidant effects. Additionally, they might improve intestinal health and shield against some cancers.

Lectins

Many plant-based foods, such as legumes, grains, and some vegetables, contain lectins. They may adhere to the stomach lining, causing irritation and digestive issues. Lectins can occasionally prevent the body from properly absorbing nutrients.
Lectins may, however, also enhance health due to their anti-inflammatory and immune-modulating capabilities, according to some research. Soaking, sprouting, or fermenting foods prior to consumption can also assist to lower their lectin level.

Also see

This is a short summary article. For quality control, we do not encourage or allow strangers to edit the content.