Phytic acid is a relatively harmless antinutrient found in some plant foods.

Phytic acid (known as inositol hexakisphosphate (IP6), or phytate when in salt form) is the principal storage form of phosphorus in many plant tissues, especially bran and seeds.

Most phytic acid is bound to phosphorus and called phytate. Phytate is completely harmless and passes through the digestive tract without being absorbed.

When found in phytic acid form however, it can chelate minerals and prevent their absorption into the body. In a diet that is unusually low in minerals and high in phytic acid, such as those found in some developing countries, this can contribute to mineral deficiencies.

Cooking food thoroughly destroys phytic acid, as does soaking in an acid medium, fermenting, or sprouting.

Phytic acid is subject to contamination paranoia by some members of the Weston A. Price Foundation, who go to great lengths to remove it from foods by soaking or fermenting grains. Food that has been soaked or fermented tends to contain amines and glutamates to which individuals then react.