NTA Ancestral Nutrition & Properly Prepared Whole Foods 2

Question 1

Which compound in raw grains, nuts, and seeds binds minerals such as zinc, iron, and calcium and reduces their absorption?

Accepted Answer

Phytic acid

Answer

Phytic acid (phytate) chelates minerals in the gut, and soaking, sprouting, or fermenting helps break it down.

Question 2

Which enzyme, activated during soaking in a warm acidic medium, breaks down phytic acid in grains?

Accepted Answer

Phytase

Answer

Phytase is activated by moisture and a mildly acidic environment, which is why soaking grains in water with a splash of whey or vinegar helps.

Question 3

Traditional sourdough fermentation improves a grain's digestibility mainly because it:

Accepted Answer

Uses lactic acid bacteria and wild yeast to degrade phytates and partially break down gluten

Answer

Long fermentation with lactobacilli and wild yeast lowers phytic acid and begins predigesting proteins and starches.

Question 4

Which traditional fat did Weston A. Price associate with robust health in the groups he studied and an NTA practitioner would emphasize as a fat-soluble vitamin source?

Accepted Answer

Butter from grass-fed cows

Answer

Price called pasture butter rich in vitamins A, D, and K2 a key factor in the nutrient density of traditional diets.

Question 5

What is the main purpose of soaking dried beans and discarding the soaking water before cooking?

Accepted Answer

To reduce phytic acid, lectins, and some oligosaccharides that cause gas

Answer

Soaking leaches out antinutrients and gas-producing sugars, making legumes easier to digest and their minerals more available.

(NTA) Nutritional Therapy Association Certification Practice Test

(NTA) Nutritional Therapy Association Certification Practice Test

NTA Ancestral Nutrition & Properly Prepared Whole Foods 2