Phytic Acid- The Antinutrient In Your Bread

When it comes to choosing our breads and breakfast cereals, I think it’s fair to say we all know we should be eating more wholemeal/wholegrain products. There are several very good reasons for this- wholemeal flour, which includes more of the outer parts of the grain, is a good source of dietary fibre for one, and the great majority of us in the western world do not eat enough fibre to maintain healthy gut function. These parts of the grain also contain far higher levels of vitamins and minerals than the soft endosperm which goes into making white flour. In fact, almost 90% of some key nutrients are lost in the extraction process, making white flour a food with poor nutritional value. For this reason, flour millers are legally required to supplement these flours with B vitamins once the extraction process is complete in order to prevent widespread nutrient deficiencies. This seems a convoluted way of producing a nutritious¬†product doesn’t it- removing naturally occurring nutrients to later replace them with industrially-produced imitations. So we’re agreed- wholemeal all the way, right? Continue reading