Are You Eating Anti-Nutrients Instead of Nutrients?


I just finished watching an awesome 28-minute video from Dr. Georgia Ede about nutrition. The discussion was supposed to be on depression, but as everything that is part of the body, nutrition also drives mental health or illnesses. So before I could count till five, she was discussing nutrition.

In case you are short on time, I have screen captured five essential slides from her presentation that I will post here and explain what is what.

This is what your brain composition is like:

  • 2/3 of your brain is made of fat
  • 20% of your brain is DHA fat, that is Omega 3 obtainable only from meat or seafood
  • 20% of your entire body’s cholesterol is in your brain
  • the rest are neurotransmitters, proteins, vitamins, and minerals

Here are 3 minerals showing how the brain uses them and for what. Note iodine. Most people don’t eat iodized salt. You should! Or take iodine supplements–or eat sea weed, which is high in iodine. Did you know that hypothyroidism may be prevented or even reversed by increasing iodine consumption?

The most fascinating slide by Dr. Ede is the one with the oyster. Eating an oyster gives you zinc, an essential mineral. If you eat that oyster on its own, you get all 100% of the zinc the oyster contains.

If you consume the oyster with black beans, you only absorb 25% of the same oyster’s zinc. The beans inhibit to mineral absorption by 75%! This is just one plant taken in isolation but all plants have some chemicals in them that act as anti-nutrients. Note that if you eat that oyster with grains (corn is grain), the zinc you are able to absorb from the oyster is: negative! That means that the grain actually removes zinc from your body in addition to not allowing the zinc from the oyster to reach you. Grains prevent protein synthesis and are the most harmful to eat by humans:

…wheat, barley, rye and corn can serve as convenient sources of a family of closely related inhibitors of protein synthesis which, when conjugated with lectins, antibodies, or hormones, could prove useful as chimeric toxins.

Read about Prolamins, the family of proteins in grain, of which you are familiar with two: gluten and gliadin, though these are only two. “3 ½ ounces of flour there are enough phytates to decrease iron absorption by 80-90%.

Plants have chemicals in them that reduce the amount of nutrients we can absorb from the foods we eat. A vegan, whose protein intake comes mostly from grains, beans, nuts, and seed, lose iron, zinc, calcium, and magnesium. From soy, also consumed for protein, a vegan loses iodine and has a greater risk of becoming hypothyroid. Most green leafy veggies (particularly spinach) will end up in iron loss, and protease inhibitors, the plant’s natural defense mechanism against pathogens, inhibits protein absorption.

Look at the above table from her presentation and see the fantastic amounts of nutrients you can get from meat and seafood–just be sure to eat your meal without any vegetables and be sure to not eat a salad before your meal.

Personal Experience

I lived in France for almost a year–long time ago. I have often visited too since then, since I have family in France. Every time I was invited to dinner to any native French, the meat was the first course, served without any vegetables. After we ate as much meat as we could, we then were served the vegetables. After the vegetables we ate the salad if we still had room. There was no bread ever served and no desert! Instead of the desert, we were served a cheese platter with some fruits. Ever wonder why the French are so healthy even though they eat the fattiest food? This is called the French Paradox.

It doesn’t matter how much you eat or how much you exercise. What matters is what you eat and how you eat it!

Your comments are welcome as always and are moderated for appropriateness.


About Angela A Stanton, Ph.D.

Angela A Stanton, PhD, is a Neuroeconomist focusing on chronic pain--migraine in particular--physiology, electrolyte homeostasis, nutrition, and genetics. She lives in Southern California. Her current research is focused on migraine cause, prevention, and treatment without the use of medicine. As a forever migraineur from childhood, her discovery was helped by experimenting on herself. She found the cause of migraine to be at the ionic level, associated with disruption of the electrolyte homeostasis, resulting from genetic variations of all voltage dependent channels, gates, and pumps (chanelopathy) that modulate electrolyte mineral density and voltage in the brain. In addition, insulin and glucose transporters, and several other variants, such as MTHFR variants of B vitamin methylation process and many others are different in the case of a migraineur from the general population. Migraineurs are glucose sensitive (carbohydrate intolerant) and should avoid eating carbs as much as possible. She is working on her hypothesis that migraine is a metabolic disease. As a result of the success of the first edition of her book and her helping over 5000 migraineurs successfully prevent their migraines world wide, all ages and both genders, and all types of migraines, she published the 2nd (extended) edition of her migraine book "Fighting The Migraine Epidemic: Complete Guide: How To Treat & Prevent Migraines Without Medications". The 2nd edition is the “holy grail” of migraine cause, development, and prevention, incorporating all there is to know. It includes a long section for medical and research professionals. The book is full of academic citations (over 800) to authenticate the statements she makes to make it easy to follow up by those interested and to spark further research interest. It is a "Complete Guide", published on September 29, 2017. Dr. Stanton received her BSc at UCLA in Mathematics, MBA at UCR, MS in Management Science and Engineering at Stanford University, PhD in Economics with dissertation in neuroscience (culminating in Neuroeconomics) at Claremont Graduate University, fMRI certification at Harvard University Medical School at the Martinos Center for Neuroimaging for experimenting with neurotransmitters on human volunteers, certification in LCHF/ketogenic diet from NN (Nutrition Network), certification in physiology (UPEN via Coursea), Nutrition (Harvard Shool of Public Health) and functional medicine studies. Dr. Stanton is an avid sports fan, currently power weight lifting and kickboxing. For relaxation (yeah.. about a half minute each day), she paints and photographs and loves to spend time with her family of husband of 45 years, 2 sons and their wives, and 2 granddaughters. Follow her on Twitter at: @MigraineBook, LinkedIn at and facebook at
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8 Responses to Are You Eating Anti-Nutrients Instead of Nutrients?

  1. Pingback: Planetary Health Diet and Letter to Dr. Gunhild A. Stordalen | Clueless Doctors & Scientists etc – analogizomai

  2. Pingback: Species Appropriate Diet | M_Buckley Design

    • Plants are not actually needed in our species-appropriate diet at all. 🙂 It is a choice and for some people carbs are fine, and for others they are to their detriment. The only macronutrients we must eat are fats and proteins. The rest is optional.


  3. Pingback: Letter to Dr. Gunhild A. Stordalen | Clueless Doctors fail to keep up with the latest science.

  4. Roald Michel says:

    Ay mi madre, Angela, I soooooo love my certified Angus tenderloin steak with potatoes, cauliflower, broccoli, french beans, onions, garlic, and mushrooms. Or chicken breast, prepared with flower, eggs, and breadcrumbs, with rice, and potato salad. All with an exquisite glass of wine. Oh and did I forget the way I prepare Red Snapper? Yes I did. What to do? Oh what to do, now? Eat that steak, chicken, and fish without all that other stuff? Grrrrrrrr!!! C’est vraiment horrible

    Liked by 1 person

    • Very true Roald! It is terrible on its surface but at the same time nothing really changed on the long run.

      If I think back to what my grand parents ate and read upon what their great great great great ….. great grand parents ate, it was seasonally not much different. Before the agricultural development and farming, what did we as hunters-gatherers do? Ate meat and fat and only ate vegetation when meat was not available. They were seldom if ever mixed. And eating veggies or fruits was a transient thing only in season and they were not very easy to eat–they had much more toxins than they do now and much less carbs.

      We changed the world around us–but just because we did, it doesn’t make it ours for the taking without consequences. So return to the old ways.

      This is why I now know hundreds of people who are eating carnivore diets of only meat and fat and some dairy. It is quite satisfying Roald. You should try it. 🙂


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