Phytic acid - is it truly to be avoided?

[Guest guest]

I was wondering if the phytic acid in grains will only bind the minerals in the

grain itself OR also accompanying food sources?

I had this thought today, that maybe grains are not meant to provide us with

zinc etc, but that we are meant to get those minerals from meat and vegetables

instead?

Phytic acid has also positive aspects after all, such as being an antioxidant

and preventing too much iron build-up in the body.

Is it possible that nature intended us to eat grains " unprepared " ?

In a way it seems " unnatural " to HAVE to process a food before eating, through

fermentation?

I would love to hear your thoughts