We’re exploring the science behind anti-nutrients, their roles in nutrition, and whether they are harmful or beneficial.
The anti-nutrients we discuss include:
- lectins,
- oxalates,
- phytates,
- goitrogens, and
- phytoestrogens.
We clarify how these substances interact with our bodies, the impact of cooking methods, and the relevance of current scientific research in dispelling fear-based nutrition myths.
Referenced Articles
Gaesser et al., 2020. Whole grains reduce cancer risk.
Hajihashemi and Haghighatdoost, 2019. Whole grains reduce systemic inflammation.
Hu et al., 2023. Whole grains reduce CVD and death risk.
Legumes reduce inflammation (here and here) and death risk.
Xu et al., 2018. Whole grains reduce systemic inflammation.
Referenced Podcasts
On the Paleo Diet and the Ancestral Fallacy
On the Mediterranean Diet: Decoding its Popularity and Benefits
On the Cancer Risk of Meat
Soy and estrogen in men (Question #3).
