GLOW with the Elimination of Phytic Acid and Enzyme Inhibitors
What are Phytic Acid and Enzyme Inhibitors?
All legumes, whole grains, nuts and seeds contain two substances: phytic acid and enzyme inhibitors. Phytic acid is a naturally occurring substance that prevents seeds from germinating in nature until exposure to sunlight and rain. Enzyme inhibitors deactivate enzymes in the body, which stops natural processes from occurring.
Left: GLOWnola is made with soaked and sprouted buckwheat, pumpkin and sunflower seeds - free of phytic acid and enyzyme inhibitors.
Side Effects from Phytic Acid and Enzyme Inhibitors
Contained in the hulls of seeds and nuts and grains, phytic acid prevents our body from absorbing minerals, vitamins and proteins. Some of the important minerals bound to phytic acid include calcium, iron and the beauty mineral zinc.
The enzyme inhibitors prevent your body from releasing the enzymes you need to break down food. Improper digestion contributes to weight gain because your body craves more food that you need so it can get the minerals and vitamins it needs function normally.
Indigestion can also lead to allergies and food sensitivities. In fact, in many cases the a root cause of low energy, sugar cravings, skin/complexion problems, unclear thinking, weight gain and other complications are allergic reactions to undigested food.
Promoting good digestion through eating whole foods, fermented foods as well as sprouted nuts, seeds, grains and legumes are very important to maintain your GLOW.
Eliminate Phytic Acid and Enzyme Inhibitors for GLOW
For optimal digestion and nutrient assimilation to bring out your GLOW, you can soak, sprout or ferment nuts, seeds, legumes and whole grains. In many cultures whose food traditions evolved over hundreds of years, soaking and fermenting foods was the norm. For example, the Aztecs in Mexico soaked their pumpkin seeds and dried them in the sun, the Indians fermented their rice and lentils to make dosas, the Japanese fermented soy to make miso and soy sauce and the Ethiopians fermented teff grain to make Injera.
~ Find Julie Beyer's For the Love of Food on Facebook and Twitter for regular tips on healthy eating, nutrition, recipes and more.
All legumes, whole grains, nuts and seeds contain two substances: phytic acid and enzyme inhibitors. Phytic acid is a naturally occurring substance that prevents seeds from germinating in nature until exposure to sunlight and rain. Enzyme inhibitors deactivate enzymes in the body, which stops natural processes from occurring.
Left: GLOWnola is made with soaked and sprouted buckwheat, pumpkin and sunflower seeds - free of phytic acid and enyzyme inhibitors.
Side Effects from Phytic Acid and Enzyme Inhibitors
Contained in the hulls of seeds and nuts and grains, phytic acid prevents our body from absorbing minerals, vitamins and proteins. Some of the important minerals bound to phytic acid include calcium, iron and the beauty mineral zinc.
The enzyme inhibitors prevent your body from releasing the enzymes you need to break down food. Improper digestion contributes to weight gain because your body craves more food that you need so it can get the minerals and vitamins it needs function normally.
Indigestion can also lead to allergies and food sensitivities. In fact, in many cases the a root cause of low energy, sugar cravings, skin/complexion problems, unclear thinking, weight gain and other complications are allergic reactions to undigested food.
Promoting good digestion through eating whole foods, fermented foods as well as sprouted nuts, seeds, grains and legumes are very important to maintain your GLOW.
Eliminate Phytic Acid and Enzyme Inhibitors for GLOW
For optimal digestion and nutrient assimilation to bring out your GLOW, you can soak, sprout or ferment nuts, seeds, legumes and whole grains. In many cultures whose food traditions evolved over hundreds of years, soaking and fermenting foods was the norm. For example, the Aztecs in Mexico soaked their pumpkin seeds and dried them in the sun, the Indians fermented their rice and lentils to make dosas, the Japanese fermented soy to make miso and soy sauce and the Ethiopians fermented teff grain to make Injera.
~ Find Julie Beyer's For the Love of Food on Facebook and Twitter for regular tips on healthy eating, nutrition, recipes and more.
