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Ben Bikman: Phytic acids & gliadin make whole grains problematic for our health

presented in the IIQ Metabolic Classroom, June 15, 2021
InsulinIQ.com

Two components of most common whole grain: wheat…
-phytates or phytic acids
-gliadin

phytates or phytic acids
-part of a family of anti-nutrients
-molecules which deliberately & directly
inhibit the digestion:
-proteins
-minerals (like calcium, magnesium,
copper & zinc)

phytic acids inhibit:
-digestion of proteins
-uptake of minerals from intestines into blood

Magnesium
When we emphasize people get more magnesium,
if you are getting it with phytic acids…
you will get less of the magnesium than you think

Zinc
A common mineral used in anti-viral therapies…
if you are getting it with phytic acids, you are getting
less zinc from your gut into your blood

Essential minerals:

phytic acids are blocking these
from getting into your blood…

“good old healthy whole grains, like wheat” has plenty:
phytic acids!

every plant protein that is coming from these seeds:
-pumpkin, pea, soy
-also have phytic acids!

so, getting an inferior source of protein,
& getting less of it than you think
because of the phytic acid blocking

Plant proteins…

eating an inferior source of proteins &
actually absorbing even less:
-stick to what nature has given us: animal proteins

Gliadin, a protein component of gluten…

it is a molecule that can elicit an immune response
in some people, so intestines have much more
inflammation as they attack this molecule:

-causes inflammatory proteins
to circulate throughout body