"The study explains that phytates – a storage form of phosphorus – are found naturally in beans and cereals, and when used for meat substitutes, they accumulate while the proteins are being extracted." Highly nutritious meat substitutes on the market cannot be absorbed by the human body, study flags the "irony" being that one of the workarounds to mitigate phytic acid's antinutrient potential is in the consumption of animal protein. phytate development is actually easily prevented through the process of activation. this goes for seeds, grain, beans and nuts too. seed soaking followed by fermentation is ancient technology.
It is nutritious in theory, but not in the human digestive system. An example is zinc. Our bodies need it but can absorb it only in the chelated form.
But it doesn't state "nutritious in theory." If our bodies can't absorb it, then obviously it isn't nutritious.
I don't understand the difference between eating beans & cereal as a meat substitute and just eating them as an original food. Regarding soaking seeds...I've been doing that with nuts for a while, then dehydrating them again...but I've not subsequently fermented them. Breaking down the enzyme that protects the food source in the nut/seed makes them more digestible. A long time ago I went meatless for a brief period of time, and would often use tvp (texturized vegetable protein.) After 6 months I went back to eating meat, so I assume I've flushed the nasties out of my system.
yes @John Brunner, it can be an ongoing process and sometimes gets to be a bit much... then the nuts fly from shell to gullet.
almost every dietary source for nutrition contain both healthy and not so healthy components all (even raw) requires one process or another in order to release the nutrients and antinutritients within. understand that phytic acid does serve a purpose and is vital to survival. it is found in nutrient dense sources acting as an antioxidant, clearing free radicals, cancelling each other out to some extent. maybe the additional process of soak and fermentation will resolve the issue for their protein program. it will definitely add to their bottom line.