Phytic acid in coffee
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Does anyone know if the phytic acid content of coffee is significant enough to impair zinc or calcium bioavailability when paired with milk or muscle meats? Never hearing Ray address this even though he has talked about phytic acid in beans and such makes me think it's not an issue. Maybe some preparation methods like roasting decrease the content . Any input would be appreciated
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Milk (calcium) also competes for absorption of other minerals, been wondering if milk throughout the day is unwise
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