Phytic Acid and Mineral Absorbtion
Phytic acid is present in the hulls of nuts, seeds, and grains. Phytic acid can prevent the absorption of some important minerals such as zinc and iron, and some macro minerals such as calcium and magnesium. Food preparation techniques at home can break down the phytic acid in all of these foods. Simply cooking food will reduce some of the phytic acid. Other, more effective methods include sprouting, soaking in an acid medium and lactic acid fermentation.