Wes:

> I've read that our bodies can actually adapt to regular usage of
> phytate-containing foods, such as oats, by producing the enzyme phytase,
> which allows us to thereby handle the phytates.

Are you sure that the cody can produce enough of that enzyme to
neutralize ALL the phytates in oats?

> Also, I've read that only the minerals in the oats, etc. itself are
> kept from being absorbed - it apparently doesn't hinder absorption
> from other sources.

Phytates are known to be water-soluble, so I would expect some of it
to be released in the digestive tract. Then, like any chelating agent,
it would combine with minerals that are present -including from other
sources. So, how can your sentence above be explained?

> (By the way, same
> thing supposedly with raw eggs with the avidin and biotin issue).

I have read that biotin deficiencies appear if you eat about 20 raw
egg whites/day for several weeks... which is unlikely to happen.


--Jean-Louis Tu <[log in to unmask]>