GLOSSARY

Oxalic Acid is the acid form related to oxalate, not a wholly independent nutritional effect created by a different name.

Antinutrient describes substances that can limit digestion or absorption under certain conditions, not proof of clinical harm at every amount. Proper cooking of legumes and suitable preparation can reduce some effects. Overall food value, dose and dietary pattern matter. Phytate, tannin or lectin names do not justify permanently excluding useful plant foods from an athlete's diet without considering preparation and replacement of their nutritional contributions.

Protease inhibitors limit target enzyme activity; lectins are carbohydrate-binding proteins, not the same category. Some raw or inadequately cooked legumes can cause problems and require appropriate preparation. That does not imply banning properly cooked legumes. An antinutrient-free claim likewise establishes neither nutritional adequacy nor superior uptake or performance. Evaluate the actual food, processing and serving rather than treating a molecular category as a complete dietary judgment.

Phytate stores phosphorus in seeds and can bind minerals such as nonheme iron and zinc, reducing availability. Legumes and whole grains still provide valuable fiber and nutrients; phytate does not justify their universal exclusion. Suitable soaking, germination or fermentation can alter content, with effects depending on food, process and overall diet. No single reduction percentage applies to every preparation or predicts every person's mineral status.