Newsletter Sign-Up

Get Robyn's green smoothie
recipe free!


food for extraordinary health!

simple . affordable . delicious

Anti-nutrients….are you letting them scare you off whole foods? Part 2 of 3

Phytates.  Science actually knows very little about these anti-nutrients that some say rob your body of minerals. Sally Fallon’s book Nourishing Traditions teaches how to soak grains to neutralize phytates. (I discuss this issue and, for ease of digestion, teach it as an option in Step 9 of 12 Steps to Whole Foods, too.)

However, Reddy and Sathe published a book on phytates, the “anti-nutrient” in many grains. They explain evidence that phytates may not do what we think they do. They may not leach minerals from our blood and bones. They may, in fact, be helpful and important.

After all, the Bible calls wheat the “staff of life.” On a logical level, it doesn’t make much sense that grains aren’t good food. Many more Egyptians would have died in the time of Joseph and Pharoah, had they not had stores of wheat. It keeps for hundreds or thousands of years because of its hard shell, protecting the nutrition inside.

Wheat is vitamin- and mineral-rich. It’s easy to grow and inexpensive. It’s great food. (Too bad it’s been so hybridized and chemically sprayed. Many people react negatively to gluten now, likely because of hybrids. Buy organic spelt or Kamut, ancient non-hybridized grains. Avoid any whole-grain products that are not organic. Many people now must avoid gluten entirely, but some whole grains do not contain any gluten protein. Avoid white flour always. “Wheat flour” on an ingredient list IS white flour. Only “whole wheat” is the grain with its bran and germ intact.)

Purines. These compounds are ubiquitous, in our cells and most foods. They are necessary and good, but in concentrated amounts can cause problems for people with gout and a few other childhood illnesses. But they are concentrated in high-protein foods (like many animal-flesh foods).

Several researchers, including Choi, published in the New England Journal of Medicine, have found that plant proteins do NOT increase gout risk, while organs and flesh of animals, do increase gout symptoms. Moderately high purine-content plant foods include beans, lentils, asparagus, peas, oatmeal, and cauliflower.

It’s a non-issue unless you have a nutrition-related health problem that affects your purine metabolism. Especially for children and infants, problems that may warrant looking at goitrogens may include autism, cerebral palsy, deafness, epilepsy, recurrent infections, inability to walk/talk, or anemia. In those cases, a doctor may limit purines to 150 mg or less. (Keep in mind that MOST cases of those illnesses have nothing to do with purines.) You could still eat a serving a day of one of those “moderate” foods and stay below that very low limit. (For other people, eating even ten servings, you would be fine and not at risk for gout.)

Cyanide.  True, it’s in apple seeds. Cyanide is actually a trace element our body needs. What’s in apple seeds is a tiny amount, and your body breaks it down into another harmless compound in metabolism. I put apples, core and all, in my green smoothies. My dad has eaten apples whole, with the core, his whole life. (He likes to point that out, to whoever is within hearing range—“Hey look, I ate everything but the stem.” It seems to be proof of superior manliness?)

The cyanide used by Socrates’ murderer, and the Nazis, is a synthetic chemical combined with another element—hydrogen cyanide or sodium cyanide or potassium cyanide.

In fact, the “amygdalin” made of natural cyanide and sugar, found in apple seeds, is the B17 found in other pits that had people lining up by the thousands in Mexican cancer clinics in the 1980’s.

 

More info coming on Friday.

Tags: , , , , , , , , ,