Quote Originally Posted by Skyblade View Post
. Those reasons were not my own, and I also left out the way the diet cuts beans and legumes, and that doing so will also cut out several of those same nutrients (and an excellent protein source), thus removing another efficient source for those nutrients.
Anti-nutrients:
Amylase inhibitors prevent the action of enzymes that break the glycosidic bonds of starches and other complex carbohydrates, preventing the release of simple sugars and absorption by the body. Amylase inhibitors, like lipase inhibitors, have been used as a diet aide and obesity treatment. Amylase inhibitors are present in many types of beans; commercially available amylase inhibitors are extracted from white kidney beans.[4]


Phytic acid has a strong binding affinity to minerals such as calcium, magnesium, iron, copper, and zinc. This results in precipitation, making the minerals unavailable for absorption in the intestines.[5][6] Phytic acids are common in the hulls of nuts, seeds and grains.


Some proteins can also be antinutrients, such as the trypsin inhibitors and lectins found in legumes.[9] These enzyme inhibitors interfere with digestion.


Just a simple wiki search but you can find articles if you feel like it


But from what I've read the antinutrients in legumes can be mostly neutralized by cooking them (you'll see the cooking times on the packages I believe it's the same amount of time needed neutralize them). Then the anti nutrients in flour and nuts can be neutralized by soaking them.


Simplest way of doing a diet is eating all natural foods as much as you can, cut out sugar loaded foods , artificial colours/flavours, modified oils, etc.