I am somewhat confused by The role of Phytic acid in dietary chemistry.

Can anyone offer some non conflicting information ?

Have you read the Wikipedia article about phytic acid? If so, what have you read that is contrary to what the Wikipedia article said? I don't have any independent knowledge of the topic, but what Wikipedia says rings "true" to me.

4 hours ago, KJW said:

Have you read the Wikipedia article about phytic acid? If so, what have you read that is contrary to what the Wikipedia article said? I don't have any independent knowledge of the topic, but what Wikipedia says rings "true" to me.

Yes thank you.

I am investigating the effect the takeup of trace minerals, particularly calcium, iron and since by human digestion.

Phytic acid is apparently an inhibitor to this.

https://hal.inrae.fr/hal-04667584/document

I've answered this before, both on websites and in one of my jobs. Though phytic acid is often portrayed as an antinutrient villain on various amateur-run food websites, the professional consensus is that the mineral uptake inhibition is a rather weak effect and not significant for those without a pathological GI condition or severely limited diet. If one is worried, simply soaking oats (or other grain including the bran) overnight in excess water with a spoonful of lemon juice will neutralize the phytic acid. Then pour off the excess water in the morning. Same with beans. But most people in rich western nations eat canned beans - the pre-soak and cooking has already been done and taken care of the phytates. (Sourdough bread lovers may be happy to learn their phytates have been neutralized, as well)

If you had, say, intestinal lesions from years of undiagnosed coeliac disease, then taking the extra steps might be worth your time. Check with a doctor and/or registered dietitian first.

3 hours ago, TheVat said:

(Sourdough bread lovers may be happy to learn their phytates have been neutralized, as well)

And lacto-fermented veggies in general?

4 hours ago, TheVat said:

I've answered this before, both on websites and in one of my jobs. Though phytic acid is often portrayed as an antinutrient villain on various amateur-run food websites, the professional consensus is that the mineral uptake inhibition is a rather weak effect and not significant for those without a pathological GI condition or severely limited diet. If one is worried, simply soaking oats (or other grain including the bran) overnight in excess water with a spoonful of lemon juice will neutralize the phytic acid. Then pour off the excess water in the morning. Same with beans. But most people in rich western nations eat canned beans - the pre-soak and cooking has already been done and taken care of the phytates. (Sourdough bread lovers may be happy to learn their phytates have been neutralized, as well)

If you had, say, intestinal lesions from years of undiagnosed coeliac disease, then taking the extra steps might be worth your time. Check with a doctor and/or registered dietitian first.

This all true and interesting there is also the other side, where phytic acid have been discussed in the context of functional food due to its antoxidant properties. I.e. by chelating metals, especially iron, thereby it reduces radical formation This obviously has also been discussed extensively in the context of cancers, but I am not sure what the current state of discourse is (as everything ultimately boils down to cancer research, it seems).

6 hours ago, studiot said:

I am investigating the effect the takeup of trace minerals, particularly calcium, iron and since by human digestion.

I hope everybody had a good laugh at my misspelling of zinc, even if no one mentioned it.

Thanks for the replies, I was not investigating in relation to cancer, although I do know of a cancer patient who received emergency treatment for excess calcium in their system.

I was actually trying to understand the conventional instructions vis a vis calcium tablets, taken for skeletal reasons - That is to separate in time by one to two hours the calcium tablets from any foods known to contain a significant phytic acid content.

The conflicting statements were about the methods of destruction/reduction of phytic acid in those foods.

It occurred to me that with 6 number OH groups, PA should be especially sensitive to microwave cooking, although apparently dry heating does little damage.