Antinutrients, in plants?!
Antinutrients, in plants?
I was just wondering what you guys do (if anything) about all of the acids (nutrient)+enzyme inhibitors found in the plants you eat.
Personally, I cook my dark green leafy vegetables so as to neutralize the Oxalic acid in them (Prevents absorbtion of minerals).
I also soak all of my grains and nuts in either whey or lemon juice to neutralize phytates and other anti-enzymes.
The only way that I will eat soy is the three traditionally prepared ways (miso, tempoh?, and I can't remember the other way). The only way that all of the anti-nutrients are ridded in the soy is through those three traditionally prepared foods.
And finally I eat a lot of fermented vegetables (increases enzyme consumption).
3 months ago
I do not want this question to be offensive, I was just wondering what vegetarians and vegans takes were on this since, you know, vegetarians and vegans eat more vegetables then most other people. I was just refering to what I did to my foods so that I would not get any answers with what I already know... since yahoo answers should be used to gain knowledge. I would appreciate people to answer question and not bash it please.
Answers:
3 months ago
I do not want this question to be offensive, I was just wondering what vegetarians and vegans takes were on this since, you know, vegetarians and vegans eat more vegetables then most other people. I was just refering to what I did to my foods so that I would not get any answers with what I already know... since yahoo answers should be used to gain knowledge. I would appreciate people to answer question and not bash it please.
I prefer raw, as the enzymes in live foods will tend to neutralize the acids. I make loads of homemade sprouts that are teaming with enzymes that help my body digest foods. I juice my leafy greens with carrots, celery, parsley, cucumber and apples. I soak my grains in quality water, with a splash of lemon or lime. I avoid soy at all costs-it creates allergens and has been genetically modified to the point it is no longer a natural food (google "roundup ready soy" ) I eat some foods lightly fermented, such as homemade refrigerator pickles and other pickles veggies, such as kim chee and okra. I find that my digestive system responds well to raw foods especially the sprouts. I grow fenungreek, radish, clover, brocolli, mung, alfalfa, sunflower, chia (think chia pet) pea, lentil, chickpea, almond, and any other nuts, seeds, or grains. I harvest three trays a day of fresh organic sprouts, and add them to salads and freshly extracted juices. I grow my own veggies
soaking in water, and cooking are the only easy ways to get rid of them
Have you been reading idiotic anti-veggie garbage put out by folks like Kaayla Daniel or the meat industry shills at the Weston Price foundation?? The reason I ask is that I saw your other question but haven't been able to wrap my brain around what you're asking there; but these two questions seem to be based on their junk science!
Oxalic acids aren't as big a problem as those people would have you believe. Your own body naturally produces Oxalic acids even if you don't consume it! Reliable peer-reviewed research is even discarding the idea that consumption of Oxalate's has any meaningful contribution in the formation of kidney or gall stones. Unless you are genetically predisposed to be sensitive to Oxalate's don't worry about them. Here's some links for you
http://www.ohf.org/
http://www.rhubarbinfo.com/rhubarb-poiso...
http://growingtaste.com/oxalicacid.shtml...
Phytates (and lectins that you don't mention) are another non-issue used by these fools to try and scare you. If I was as sleazy as them I could easily point out that egg white (which is normally used as a protein comparison basis) has conalbumin and avidin that bind iron, biotin and B-vitamins . Heated milk proteins have been implicated in atherosclerosis since the '70s. Long chain saturated fats (the kind found in meats); besides their links to atherosclerosis are also implicating in mal-absorbtion of nutrients Did they mention those facts to you? Didn't think so
Phytates are largely destroyed by heat and the toxic ones are destroyed by heating the food above 135F. You may wish to search "phytonutrient" to see the other side of phytates
http://www.vegetarianbaby.com/articles/w...
http://www.world-food.net/scientficjourn...
http://grande.nal.usda.gov/ibids/index.p...
http://grande.nal.usda.gov/ibids/index.p...
http://www.foodnetbase.com/ejournals/boo...
http://www.thenhf.com/articles_157.htm...
Edit:
I assume you are referring to my answer as "bashing"? Would you mind telling me and the world where you got the ridiculous notion that so-called 'antinutrients' can be neutralized by soaking in whey; if not from the idiots I referenced in my first paragraph then who?
Vegetarians have been being bashed by the Weston Price membership for years! Some of us are really tired of correcting the disinformation they spread. You did after all; state that you came to this section seeking input from people that have more nutritional knowledge than yourself. You found one! In particular you found one that is disgusted by sheeple who swallow the Weston Price garbage hook, line and sinker.
Go through the links I gave you, then go through whatever source you got your information from; if your information didn't come directly from Weston Price, I think you'll find it came from their membership!
this is the first time i heard of this, tell me more and i'll start soaking things
I find it to be a non-issue. As long as one consumes a varied vegan diet one will get all the nutrients one needs. This is one issue that the prominent members of the pro-Vegan health movement have not really addressed. Considering the attention to detail these people display either they don't think it's that important, or they all have missed the research on this. I'm guessing it's the former.
But if you would like to pass along some specific studies I would love to take a look at them.