Yrla sa for 12år siden:

Utdrag fra artikkelen:The same study that found that coconut wasn’t as high in phytates as other nuts, also found that walnuts, peanuts, almonds and hazelnuts decreased the absorption rate of iron even more than bread meals! If you have any iron issues, you may want to consider not consuming many nuts. Coconut did not reduce iron absorption significantly, which I would assume was because it was so much lower in phytates.

www.thenourishinggourmet.com/2010/09/phytic-acid-in-nuts-seeds-cocoa-and-coconut.html

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FIGURE 2: PHYTIC ACID LEVELS8
In milligrams per 100 grams of dry weight
Brazil nuts 1719 Cocoa powder 1684-1796 Brown rice 12509 Oat flakes 1174 Almond 1138 – 1400 Walnut 982 Peanut roasted 952 Peanut ungerminated 821 Lentils 779 Peanut germinated 610 Hazel nuts 648 – 1000 Wild rice flour 634 – 752.5 Yam meal 637 Refried beans 622 Corn tortillas 448 Coconut 357 Corn 367 Entire coconut meat 270 White flour 258 White flour tortillas 123 Polished rice 11.5 – 66 Strawberries

Yrla sa for 12år siden:

www.thenourishinggourmet.com/2010/09/phytic-acid-in-grains-and-legumes.html
her står det dog om det positve med fytiner:) det er ikke bare svart, men hvitt også:)

og denne er verdt å se på også fordi den snakker om at fytiner fører til at kroppen tappes for kalsium og andre mineraler www.westonaprice.org/food-features/living-with-phytic-acid

Yrla sa for 12år siden:

Phytase is the enzyme generally present in phytic containing grains and legumes that neutralizes phytic acid. Sprouting, soaking and fermenting raw grains allows phytase to become activated, which then reduces the phytic acid. We as humans do produce some phytase in our bodies, which explains why some can eat a high, unsoaked whole grain diet without negative impact. Since lactobacilli (Some Lactobacillus species are used for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, cocoa, and other fermented foods, as well as animal feeds, such as silage. Sourdough bread is made using a "starter culture," which is a symbiotic culture of yeast and lactic acid bacteria growing in a water and flour medium.) and other digestive microflora can also produce phytase, those of us with a robust intestinal health will have a much easier time digesting grains, soaked or unsoaked. But regardless, all of us can benefit from less phytic acid in our grains.

smgj sa for 12år siden:

Yrla - etter det du skriver om vil jeg tro at du wille ha stor glede av å lese artikler fra Weston A Price. www.westonaprice.org/ Se under "Health topics". De har en del ekstremt kunnskapsrike folk på laget.

Les f. eks
www.westonaprice.org/food-features/plants-bite-back
og
www.westonaprice.org/food-features/living-with-phytic-acid

Yrla sa for 12år siden:

Tusen takk, det skal jeg se på.

Runegutt sa for 12år siden:

Hva er fytiner for noe?
Har vi bruk for dem?

Yrla sa for 12år siden:

Fytiner drenerer oss for mineraler, men har man for mye av noen mineraler er det positivt.
Fant ut at det er undersøkt om kokos drenerer oss for mineraler, men luckily så er kokos en fruktaktig sak som er unntaket fra regelen om at nøtter, frø og korn med fytiner drenerer oss for mineraler som kalsium og jern. docs.google.com/viewer?a=v&pid=gmail&attid=0.1&thid=137166d3a467a899&mt=application/pdf&url=http://mail.google.com/mail/?ui%3D2%26ik%3Df6cb7d955e%26view%3Datt%26th%3D137166d3a467a899%26attid%3D0.1%26disp%3Dsafe%26zw&sig=AHIEtbRgafJry28xlUEnI5vJ_sZQfacwVQ