@raquels.pantry Phytic acid is not necessarily bad; it’s a natural compound in seeds and has its beneficial roles. It just matters specifically in the context of mineral absorption, because phytate can bind non-heme iron and make it harder to absorb.
That’s why I soak the seeds first, then roast them (better mineral availability and better flavor!!).
Pair with vitamin C to boost iron absorption. Coffee, tea, matcha, calcium and other polyphenol-rich drinks are best about 2 hours away from iron-rich meals.
And important: if iron is a recurring issue for you, it’s not always just food. Absorption can be impaired by things like H. pylori infection or celiac disease and are worth discussing with your doctor if you have persistent symptoms or low ferritin/iron labs.
PMID: 27411077
PMID: 29689265
Soaked & Roasted Pumpkin Seed Butter
Ingredients
• 250 g raw pumpkin seeds (pepitas) (about 2 cups)
• ½–1 tsp flaky salt
• 1–2 tsp neutral oil or pumpkin seed oil (optional)
1. Soak seeds overnight (8–12 h), drain, then dry really well.
2. Roast at 170°C / 340°F for 15-20 min until fragrant.
3. Blend with salt until creamy; add 1–2 tsp oil only if it needs help turning smooth.
Give it a long blend. In a food processor this can take about 10–15 minutes. Blend in stages and pause occasionally to scrape down the sides and give the machine a short break. As the oils release, the mixture will turn smooth and the butter will become warm and creamy.
Lasts about 2-3 weeks in the fridge