No, they are not the malevolent counterpart of nutrients.
In the course of history, a realization dawned upon the flora of our planet. “Hold on,” murmured the plants, “insects and animals are consuming us to access all our crucial nutrients. What if we developed something to deter them from doing so? That way, they would cease their feasting!”
Subsequently, this led to the emergence of what we now refer to as anti-nutrients in specific plant species. As the term suggests, anti-nutrients act as a chemical defense mechanism deployed by plants to dissuade animals from feeding on them. These compounds impede the body’s absorption of certain nutrients and might exhibit unpalatable traits like bitterness. Nevertheless, the plants may have erred in their evolutionary strategy: anti-nutrients actually confer benefits to us.
Beans and other legumes contain the highest levels of anti-nutrients. In excess, these compounds could hinder the absorption of essential nutrients such as calcium, iron, potassium, magnesium, and zinc. Yet, in moderate amounts, they can offer numerous advantages. For instance, saponins and lectins, two anti-nutrients present in legumes, promote blood purity, strengthen the immune system, and decrease the likelihood of cardiovascular ailments, respectively.
Although it is theoretically plausible to ingest excessive amounts of anti-nutrients that could endanger the body, most of these compounds are eliminated from foods during washing and processing. It would require consuming an overwhelming quantity of beans before experiencing any notably adverse effects, likely prompting urgent visits to the restroom. Thus, do not dread anti-nutrients; they may sound alarming, but akin to their counterparts, they have specific roles to fulfill.