Page 31 - Spring2010

tamin D. Vitamin D can mitigate the harmful showed that unbleached flour and white rice According to
effects of phytates, but according to Mellanby, were less anti-calcifying than whole grains that
“When the diet is rich in phytate, perfect bone contain more minerals but also were higher in this view, the
formation can only be procured if sufficient cal- phytic acid. Other experiments have shown that degree of
cium is added to a diet containing vitamin D.” while whole grains contain more minerals, in active
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Mellanby’s studies showed that the rickets- the end equal or lower amounts of minerals are
producing effect of oatmeal is limited by cal- absorbed compared to polished rice and white interference
cium. Calcium salts such as calcium carbonate flour. This outcome is primarily a result of the with
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or calcium phosphate prevent oatmeal from blocking mechanism of phytic acid, but may be calcification
exerting rickets-producing effect. According secondarily the result of other anti-nutrients in
to this view, the degree of active interference grains. produced by
with calcification produced by a given cereal Thus, absorbable calcium from bone broths a given cereal
will depend on how much phytic acid and how and raw dairy products, and vitamin D from cer- will depend
little calcium it contains, or how little calcium tain animal fats, can reduce the adverse effects
the diet contains. Phosphorus in the diet (at least of phytic acid. on how much
from grains) needs some type of calcium to bind Other studies show that adding ascorbic acid phytic acid
to. This explains the synergistic combination of can significantly counteract inhibition of iron and how little
sourdough bread with cheese. Historically, the assimilation by phytic acid. Adding ascorbic calcium it
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cultivation of grains usually accompanies the acid significantly counteracted phytate inhibition
raising of dairy animals; high levels of calcium from phytic acid in wheat. One study showed contains, or
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in the diet mitigates the mineral-depleting effects that anti-iron phytate levels in rice were disabled how little
of phytic acid. by vitamin C in collard greens. 24
In Mellanby’s experiments with dogs, in- Research published in 2000 indicates that calcium the
creasing vitamin D made stronger bones regard- both vitamin A and beta-carotene form a com- diet contains.
less of the diet, but this increase did not have plex with iron, keeping it soluble and prevent-
a significant impact on the amount of calcium ing the inhibitory effect of phytates on iron
excreted. Those on diets high in phytate excreted absorption. Here we have another reason to
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lots of calcium; those on diets high in phosphorus consume phytate-rich foods in the context of a
from meat or released from phytic acid through diet containing organ meat and animal fats rich
proper preparation excreted small amounts of in vitamin A, and fruits and vegetables rich in
calcium. carotenes.
Based on Mellanby’s thorough experiments,
one can conclude that the growth of healthy PHYTASE
bones requires a diet high in vitamin D, absorb- Phytase is the enzyme that neutralizes phytic
able calcium and absorbable phosphorus, and a acid and liberates the phosphorus. This enzyme
diet low in unabsorbable calcium (supplements, co-exists in plant foods that contain phytic acid.
pasteurized dairy) and unabsorbable phospho- Ruminant animals such as cows, sheep and
rus (phytates). Interestingly, his experiments goats have no trouble with phytic acid because

OTHER ANTI-NUTRIENTS
Phytates represent just one of many anti-nutrients in grains, nuts, tubers, seeds and beans. These include oxalates,
tannins, trypsin inhibitors, enzyme inhibitors, lectins (hemagglutinins), protease inhibitors, gluten, alpha-amylase inhibitors
and alkylresorcinols.
Anti-nutrients exist in these plant foods because they are part of the process of life. The natural world requires them
in order to perform many important tasks, including protection against insects, maintaining freshness of seeds for germi-
nation, and protection against mold and fungus. In order to consume these foods on a regular basis we must remove the
phytates and other anti-nutrients through processing in harmonious ways. Many people in the health field assure us that
if something is from nature, then it doesn’t require processing. Phytates act as the seed’s system of preservatives, like the
impossible-to-open plastic packaging of many consumer goods. To get to the item we need—namely, phosphorus—we
need to unwrap the phytate-phosphorus package.

SPRING 2010 Wise Traditions 31