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Articles May 2019 Issue

Don’t Fear “Anti-nutrients”

Current science does not support concerns that certain natural compounds meaningfully reduce the nutritional value of plant foods.

There are natural compounds found in many healthy foods—including leafy greens, nuts, seeds, beans, and whole grains—that have been thought to potentially decrease the nutritional value of these foods. Sometimes called “anti-nutrients,” these compounds may bind with specific vitamins, minerals, or other nutrients, limiting their absorption by the body.

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