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Phytates, found in various plant-based foods such as grains, legumes, and nuts, can influence our ability to absorb minerals. They bind to essential minerals like iron, zinc, and calcium, forming insoluble complexes that reduce their bioavailability. This can lead to deficiencies, particularly in populations that rely heavily on plant foods. Cooking, soaking, or fermenting these foods can help reduce phytate levels and enhance mineral absorption.

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5d ago

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