a. Phytic Acid
One of the key anti-nutrient that we degrade with our technology is Phytic Acid. Phytic Acid binds to essential minerals and prevents efficient absorption of nutrients. We can liberate nutrients from whole ingredients through reducing 50% to 90% of Phytic Acid
a. Oxalic Acid
The second anti-nutrient that we degrade with our technology is Oxalic Acid. One well-known example is where calcium in foods binds to oxalic acid in whole ingredients, creating calcium oxalate which contributes to the formation of kidney stones.