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Are anti nutrients in legume/bean pastas a cause for concern?

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Answer

Almost certainly the process of turning the beans into pasta would have broken down a lot of the phytic acid, but I wouldn’t really worry about it anyway.

Antinutrients aren’t really an issue for most people in developed countries. Sure, phytic acid can inhibit mineral absorption, but it doesn’t bind to all the minerals and if you have a varied diet and eat mineral-containing foods at other meals as well as your legume dinners you should be fine.

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