Guest Posted March 18, 2013 Share Posted March 18, 2013 I saw a mention of peeling starchy veggies in a conversation about phytates on page 112 of the book. I have been using preparations with and without the skins, thinking that they were healthier with, but also enjoying applications without them. Without is a very easy option, so I can easily make that standard practice. Can anyone shed some light on phytates and starchy veggies and other veggies? Any way to know what to peel and what not to peel (not speaking about pesticides, but about bioavailablity)? Thanks! Nico Link to comment Share on other sites More sharing options...
Susan W Posted March 18, 2013 Share Posted March 18, 2013 Here are my feelings on phytates. Grains, nuts, seeds and legumes contain a heck of a lot more that sweet potatoes. So, because I don't eat any of those, I don't worry about eating the skins when I make KB's sweet potato coins. Chris Kresser has a good blog about phytates. I am on tapatalk so I can't link it but Google will bring it up for you. Link to comment Share on other sites More sharing options...
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