What effect does IP6 have on mineral bioavailability?
None. In the 1950s and 60s, there were some reports that people in Egypt and Iran who eat unleavened bread have deficiency of zinc, magnesium, etc. Since IP6 [then known as phytic acid] is rich in unleavened bread, the misconception was that IP6 caused such deficiency. Adding to this was the demonstration that in the test tube inositol hexaphosphoric acid binds with calcium, magnesium, zinc or any other cation to form salt, helping propagate this notion. But IP6 in nature [in bread or cereals] or as dietary supplement, is the form of calcium-magnesium salt. Thus, not only is there no possibility of IP6 causing deficiency of these minerals, but if anything, it provides us with them. And, beginning the late 1980s, studies with pure salts of IP6 by different scientists have demonstrated beyond reasonable doubt that there is no appreciable change in the mineral status, thereby completely refuting such fallacy. Finally, even if there was any such deficiency, for example of zinc that causes
