When it comes to choosing our breads and breakfast cereals, people say you should eat more whole grain products In fact, almost 90% of some key nutrients are lost in the extraction process, making white flour a food with poor nutritional value. so we agree that whole grain is better But there’s a problem. Wholemeal flour has a dirty little secret. the secret has to do with the antinutrient called phytic acid. phytic acid is found in the hard outer shell of the wheat grain. This molecule is an excellent binder of positively-charged ions such as iron, calcium, magnesium, and zinc, rendering them unavailable for absorption in the human body.