As we saw, phytate depletes copper.  The decision between white flour and whole wheat is a bad one.  They each deplete copper. The values of phytic acid in breads ranged between 1.48 mg/g (white wheat-bread) and 7.53 mg/g (bran bread).  At first glance, you might think, oh ok, white bread is better? However, enriched White … Continue reading Chapter 31: Enriched White Flour blocks copper 7 ways