phytates

That's because soybeans -- along with other beans, nuts, and seeds -- contain compounds called phytates, which bind to minerals inside your body and contain some potentially harmful compounds.

Soy: Blessing or Curse? 2010

That's because soybeans -- along with other beans, nuts, and seeds -- contain compounds called phytates, which bind to minerals inside your body and contain some potentially harmful compounds.

Mark Hyman, MD: Soy: Blessing or Curse? 2010

Legumes, like grains, contain substances called phytates, which are considered anti-nutrients.

The Fiber35 Diet Brenda Watson with Leonard Smith 2007

Legumes, like grains, contain substances called phytates, which are considered anti-nutrients.

The Fiber35 Diet Brenda Watson with Leonard Smith 2007

Fermentation can also reduce or eliminate some anti-nutrients such as phytates and oligosaccharides (section 2.10).

14. Saving seeds for planting 1991

· The amount of anti-nutrients such as phytates, tannins, and oligosaccharides are decreased (section 2.10).

14. Saving seeds for planting 1991

Also of concern are foods that contain "phytates", which are found in bran, cereals, seeds and beans.

Epinions Recent Content for Home 2009

Sprouting grain berries converts non-digestible proteins, sugars and other grain components into plant quality amino acids, digestible sugars as well as neutralizes the harmful effects of lectins and phytates, turning the grain into nourishing and compatible plant food for humans.

Georgianna Donadio, MSc, Ph.D., D.C.: Rethinking Grain-Based Carbohydrates Part II Georgianna Donadio 2011

Most of us think of gluten as the main culprit in grain sensitivities, allergies and immune system insults, but there are several other organic compounds such as raffinose, stachyose, phytic acid phytates, lectins and verbascose that are harmful irritants to humans yet well-tolerated and nourishing for ruminants.

Georgianna Donadio, MSc, Ph.D., D.C.: Rethinking Grain-Based Carbohydrates Part II Georgianna Donadio 2011

Sprouting grain berries converts non-digestible proteins, sugars and other grain components into plant quality amino acids, digestible sugars as well as neutralizes the harmful effects of lectins and phytates, turning the grain into nourishing and compatible plant food for humans.

Georgianna Donadio, MSc, Ph.D., D.C.: Rethinking Grain-Based Carbohydrates Part II Georgianna Donadio 2011