Anti-nutrients in our food can negatively affect our health, leading to problems such as gastrointestinal issues or autoimmune diseases. However, there are ways to minimize exposure to these anti-nutrients while enjoying plant-based foods.
Lectins, found in grains, legumes, nuts, and vegetables, can be reduced by soaking or sprouting before cooking. Oxalates in spinach, Swiss chard, sorrel, beetroot, potatoes, and grains can inhibit calcium absorption and increase kidney stone formation. To mitigate the effects of oxalates, potatoes, and yams should be peeled and fermented before cooking. Phytates, which inhibit the absorption of zinc, calcium, and iron, are found in nuts, seeds, legumes, and cereal grains. Fermentation is a great way to reduce phytate content.
Goitrogens, found in brassica-type foods, can lead to thyroid issues. Phytoestrogens in soy-based products, flaxseeds, and other vegetables can have endocrine-disrupting effects. Tannins in coffee, tea, chocolate, grapes, berries, and whole grains can also negatively impact iron absorption.
Soaking, blanching, steaming, boiling, and fermenting are all effective methods to reduce the amount of anti-nutrients in food. Fermentation is beneficial for reducing phytate and lectin content.
Eat Like a Human by Bill Schindler is an excellent resource for learning how to prepare foods to minimize anti-nutrient content. Schindler includes strategies for cooking commonly consumed products such as whole grains, legumes, and root vegetables and emphasizes the importance of reconnecting with our food to maximize its absorption for human consumption.
In summary, anti-nutrients in our food can negatively affect our health, but there are ways to minimize exposure to these compounds while still enjoying plant-based foods. Soaking, blanching, steaming, boiling, and fermenting are all effective methods for reducing the anti-nutrient content of food, and Eat Like a Human by Bill Schindler is an excellent resource for learning more about these strategies. By taking steps to reduce the anti-nutrient content of our food, we can enjoy the health benefits of plant-based foods without experiencing adverse side effects.
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Summary of Transcript:
The video discusses ways to minimize anti-nutrients in food from plants, grains, nuts, seeds, and legumes. Anti-nutrients are compounds in these foods that can inhibit mineral absorption and cause digestive and autoimmune issues. Lectins, oxalates, phytates, goitrogens, phytoestrogens, and tannins are the most common anti-nutrients. To minimize exposure to these harmful compounds, the video suggests soaking, sprouting, fermenting, boiling, and steaming foods before cooking and consuming them. The video also recommends reading the book Eat Like a Human by Bill Schindler for more strategies for reducing anti-nutrient load and improving the digestibility of food. The goal is to connect people with their food and reduce overconsumption.
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Summary of Description:
This content promotes a Berberine Fasting Accelerator by MYOXCIENCE and an accompanying discount code. The content also links various health tools and products, such as a blood work cheat sheet, a book, a sleep mask, and a nasal wash kit. The video also briefly introduces the topic of discussing meal-prep ideas to avoid exposure to plant toxins.
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Source Description
Let’s discuss meal-prep ideas to avoid exposure to plant toxins.
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—————————————–Show Notes————————————–
0:00 Intro
