NutriSci — Bioavailable Nutritional Science

Phytic acid: Soaking + cooking reduces by ~30-50%. Still leaves 50-70% remaining.
Oxalates: Boiling reduces by ~30-40%. Spinach still has massive oxalate load after cooking.
Lectins: Pressure cooking destroys most, but regular cooking leaves residual amounts.
Goitrogens: Steaming reduces by ~30%. Raw cruciferous = thyroid bomb.
Phytoestrogens: Heat-stable. No amount of cooking removes soy isoflavones.

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