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Low-phytate Corn
Developed in the United States during the 1990s, these are corn (maize) hybrids possessing the Lpa1 gene, the Lpa2 gene, or the HAP (highly-available phosphorous) gene (which was discovered by Victor Raboy). That gene causes corn (maize) hybrids possessing it to produce much less phytate than the 0.15% typically present in traditional varieties of corn (maize). Because phytate is not digestible in humans and other monogastric animals (e.g., swine, poultry, etc.), substituting low-phytate corn in place of traditional corn varieties in those animals' diets helps to lessen adverse environmental impact of animal feeding (e.g., phosphorous emissions in excess of annual cropland requirements).
Swine fed a diet in which traditional corn (maize) varieties have been replaced by low-phytate corn (maize) produce up to 30% less phosphorous in their manure; thereby lessening the phosphorous impact of those swine on the environment.
Humans consuming a diet based heavily on corn/maize (e.g., tortillas) absorb 50% more iron when traditional corn varieties are replaced by low-phytate corn varieties. That is because the phytate (inositol hexaphosphate) molecule "binds"/chelates iron (and some other metals) within the digestive system and prevents their absorption into the body.
CORN, PHYTATE, HIGH-PHYTASE CORN, PHYTASE, VALUE-ENHANCED GRAINS, HIGHLY-AVAILABLE PHOSPHOROUS (HAP) GENE, CHELATION, CHELATING AGENT, IRON DEFICIENCY ANEMIA (IDA) |
