About Phytic Acid

Phytic Acid 

Phytic acid is a naturally occurring acid found in many grains and beans often associated with digestive problems. It can also cause problems absorbing certain minerals and nutrients from other foods.

Coffee beans contain a modest amount of this kind of acid along with a range of other acids but grains and beans are the main source of this acid. 

Digesting Phytic Acid

Phytic acid is broken down by a corresponding enzyme, phytase, which releases phosphorus and can support a range of healthy processes in the body.

Phytase is produced by microbes in very small quantities in the gut of humans and larger quantities in ruminants whose diets are rich in grains.

As humans naturally produce little phytase, this makes it harder for our body to absorb and can lead to digestive discomfort with phytic-acid rich foods.

Sprouting grains and seeds helps to make them more digestible by breaking down some of the plant's naturally-occurring enzyme inhibitors.

Consuming a range of fermented foods can also add value by introducing a diverse community of microbes into our guts capable of phytase production and alkalization. 

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>> Learn more about the science of fermentation and why we team up with natural microbes to craft healthier plant-based foods in our blog. 

<< Discover Cultured Coffee, the world's first whole bean organic coffee produced through smart fermentation to be more digestible, less likely to trigger acid reflux, heartburn or the jitters.