Antinutrient

Compounds in raw cruciferous vegetables and soy that compete with iodine uptake at the thyroid. Cooking deactivates most of them.

Preformed in aged, fermented and poorly chilled food. Triggers symptoms in people whose clearance is low.

Sugar-binding proteins in raw legumes and grains. Thorough cooking destroys them.

Accumulates up the marine food chain. The reason large predatory fish are limited in pregnancy.

Bind calcium into an insoluble salt. Relevant for calcium uptake and for anyone who forms calcium-oxalate stones.

The storage form of phosphorus in seeds, grains and legumes. Grips divalent minerals in the gut so they cannot be absorbed.

Broken down to uric acid. Matters for gout and hyperuricaemia, not for the general population.

Bitter surface compounds on quinoa and legumes. Rinsing removes most, and the clinical impact is low.

Polyphenols in tea, coffee and cocoa that chelate non-heme iron and can halve its absorption.

Builds up in aged and fermented food. Normally cleared by MAO-A, which is why it is dangerous on an MAO inhibitor.