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I bought a bunch of packs of whole wheat pasta thinking how nutritious this would be and now I read the very thing I am after which are the minerals in the hardened shell of the grain also contain phytic acid which blocks absorption in the intestine.

A perfect example of nature telling me, you can't have your cake and eat it too. I might be able to squeeze by with this question since technically phytic acid is a micronutrient and has some benefits. I know boiling removes very little and I am wondering if anyone has found a novel way to get rid of the phytic acid?

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    @bob1 I feel like it's a legitimate question even if the most useful answer is "there is no reason to do this".
    – dbmag9
    Jan 12 at 20:13
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    If this drifts off towards a discussion about nutrition, it’s off topic ( take that to chat, if you like). Sticking purely to the measurable quantities of one item is fine.
    – Stephie
    Jan 12 at 21:10
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    Per NIH study, the nutrient-blocking properties of phytic acid are exaggerated: pubmed.ncbi.nlm.nih.gov/10655952
    – FuzzyChef
    Jan 12 at 21:31
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    Easy solution: toss the whole wheat and get normal. I mean if you actually like eating then sure but most people find it to taste like garbage, it will throw off any recipe, and to be frank the health benefits of whole wheat pasta and rice are very minimal and easily replaceable by other sources.
    – eps
    Jan 13 at 14:49
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    'mute' and 'moot' have different meanings.
    – Spagirl
    Jan 13 at 17:18

1 Answer 1

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Short answer: no

If you are willing to make your own whole wheat pasta then sprouting the wheatberries first reduces phytic acid.

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