Phytic acid is a substance found primarily in whole grains, beans, and nuts that reduces the absorption of specific minerals from food. I previously wrote that minimizing phytic acid may be an important part of a healthy diet, but new evidence—and a reexamination of old evidence—has convinced me that it probably isn’t as important as I initially thought. At least in the context of a diverse, omnivorous diet.
Archives for May 2017
I like to believe I can update my beliefs when presented with new evidence or a better interpretation of the same body of evidence, rather than clinging to my old beliefs. In the next two posts, I’ll discuss two examples where that has happened. Years ago, I argued that butter may make positive contributions to health. My thinking has gradually evolved since then, and I now think less refined forms of dairy are preferable to butter. Here’s why.