Phytic acid does not just rob you of nutrients, but it can be hard on digestion, which may be why many people have an issue with nuts and seeds.
recently i discovered coconut flour has 250 mg of phytic acid per 100 grams (according to Rami Nagel.)
also i found out cacao (chocolate) and coffee (both are seeds, not beans) contain oxalic acid. bummer for us humans. that shit leaches magnesium from your body, something most americans are already lacking.
The good thing is soaking, heating and fermenting can get rid of a lot of the anti's, but not all. hey, moderation right? unfortunately for me, i've probably consumed 198384764283 tons of raw cacao in the last 6 years.
dang traditional cultures were so smart to ferment their grains. i wonder if they knew it made them healthier and easier to digest (maybe they were still in-tune with their bodies) or if it was a lack of refrigeration thing....
raw cacao seed i ate in bali thanks chef Franky G! that's not sarcastic, it was a dream come true, and i was high on like for days.....yea, it's totally purple.