What if the foods we think are nourishing us are actually keeping us from absorbing vital nutrients? In this episode, Mathew Embry sits down with holistic nutritionist and founder of Goodphyte , Amy Puzey , to explore the science behind phytase — an enzyme that breaks down compounds blocking nutrient absorption in common plant foods. Amy explains how this simple discovery could improve energy, immunity, and overall health for billions around the world.
Mathew: I’m chatting with Amy Pewy, a holistic nutritionist and founder of Good Fight.
Amy’s work focuses on improving nutrient absorption using a special enzyme called phytase. Whether you’re living with MS, looking to boost your energy, or simply aiming to improve your overall wellness, this episode is for you.
Mathew: Amy, thank you so much for joining us today.
Amy: Thanks for having me.
Mathew: You’ve created a product that you believe most people on the planet should be taking. What is it, and why?
Amy: It’s an enzyme called phytase. It breaks down an anti-nutrient that’s found on all plant foods. That anti-nutrient binds to minerals like zinc, iron, calcium, and magnesium, preventing your body from absorbing them.
Mathew: Let’s back up a bit. What exactly is an anti-nutrient?
Amy: Anti-nutrients are compounds plants use to protect themselves. In seeds, for example, these compounds keep the seed from sprouting until the right conditions—moisture, warmth, and darkness—are present.
Traditionally, humans used fermentation, soaking, or sprouting to neutralize these anti-nutrients before eating foods like grains, nuts, or beans. Think of miso, sourdough bread, or fermented porridges—they all reduced anti-nutrients naturally. But today, we don’t prepare foods that way anymore.
Mathew: So this anti-nutrient is called phytic acid, right?
Amy: Yes. Phytic acid—also known as phytate—binds to those important minerals, blocking absorption. That’s why even if you’re eating enough calories, you can still experience something called “hidden hunger”—micronutrient deficiency. Your body is essentially starving on the inside.
Mathew: Can’t our bodies break down phytic acid on their own?
Amy: Not really. Humans don’t naturally make phytase, the enzyme that breaks it down. Animals with multiple stomachs, like cows, can—because they’re ruminants. But we can’t.
Mathew: So if I eat lots of grains, beans, seeds, or nuts, I’m taking in phytic acid, which prevents my body from absorbing minerals?
Amy: Exactly. Over time, that can affect your immune system, your energy, your digestion—everything.
Mathew: So phytase breaks down phytic acid?
Amy: Yes. It completely breaks it down, freeing your body to absorb those key minerals—zinc, iron, calcium, magnesium, and phosphorus—which are critical for energy, DNA repair, and immune function.
Mathew: And how do people take phytase?
Amy: It comes in capsule form. You can take between one and six capsules per day, depending on your needs. It’s completely safe—it’s a protein enzyme, so you can’t overdose on it.
Mathew: Where can people find it?
Amy: You can order it at goodphyte.com or through Amazon in the U.S. We ship to most countries, with a few exceptions due to regulations.
Mathew: What’s your background?
Amy: I started in nursing at the University of Alberta, then moved into nutrition. I’ve worked as a nutritionist for nine years and love diving into the science—especially now that tools like ChatGPT help digest research faster. I first discovered phytase in 2008 and have been researching it ever since.
Mathew: You’ve mentioned inflammation. How does phytase affect that?
Amy: In simple terms, it seems to help turn off chronic inflammation. Your body needs short-term inflammation to fight infection or heal injuries, but chronic inflammation causes long-term damage. Without enough phytase, your body struggles to shut that process down.
Mathew: You’ve also mentioned “hidden hunger.” How big of a problem is this globally?
Amy: Massive. Around 3 billion people—a quarter of the world’s population—are micronutrient deficient. That includes iron, zinc, and calcium deficiencies. Even in North America, diets heavy in cereals, pasta, and processed grains are loaded with phytic acid, which blocks nutrient absorption.
Mathew: What kinds of illnesses can this contribute to?
Amy: Pretty much everything related to nutrient deficiency:
These are essential minerals your cells need to function properly.
Mathew: How did this all begin for you?
Amy: I started studying it through the lens of HIV and immune health, wondering if improving zinc absorption could strengthen immune response. Eventually, I realized the impact went far beyond that—to autoimmune conditions, inflammation, and energy levels. When I first started hearing from people with conditions like IBD, Hashimoto’s, Lupus, and MS seeing results, I was shocked.
Mathew: Why hasn’t phytase become mainstream yet?
Amy: It’s already a multi-billion-dollar product in animal feed, used to improve growth and prevent phosphate runoff into waterways—but it hasn’t translated to humans yet. It’s not about cost—it’s about awareness, regulation, and adoption. Even large organizations like the Gates Foundation are just beginning to explore its human potential.
Mathew: Some digestive enzymes claim to have phytase. Is that enough?
Amy: Not really. Most have 10 FTU (phytase units), which is far too low. You need about 2,000 FTU per day to counter typical phytic acid intake. Low doses can actually make the problem worse by only partially breaking it down.
Mathew: This sounds like it could change global nutrition.
Amy: That’s the hope. If we can help billions of people absorb micronutrients properly, we can reduce disease, strengthen immune systems, and even help the environment by preventing phosphate pollution. It’s truly that big.
Mathew: So if someone’s watching this and wants to take action, what should they do?
Amy: Start by visiting goodphyte.com and learning more. Anyone who believes in this mission—researchers, health professionals, or philanthropists—can help bring it to the world. This is bigger than one company; it’s about transforming how we nourish the planet.
