New Mineral Absorption Enhancers Found

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  • Naturally fed and grazing chickens, cows, and other animals are excellent food sources and have 50 to 100 times more accessible nutrients than plant foods. In other words animal foods offer up to 10,000% more nutrients than plants.

    Plants, which have cell walls as opposed to cell membranes, inhibit nutrient uptake and your store of energy is used in excess by your digestive system for plant foods.

  • 10,000% more? awesome I'm off to McDonalds, KFC, Burger King and Pizza Hut to get ready for the next olympics. Tsch… Animals have none of the phytonutrients, only plants have them along with everything else we need.

  • Phytic acid is usually more of an issue in grains than vegetables and be reduced in most grains and vegetables through proper (traditional usually) preparation. Soaking grains in an acidic medium such as any decent vinegar (apple cider, coconut, etc…unpasteurized) can greatly decrease the amounts of phytic acid and so can sprouting grains. Similar procedures can be used for nuts, seeds, etc…

  • Dr. Greger,
    As a vegan myself, are the amounts of phytic acid found in certain foods that I eat really enough to inhibit so much mineral absorption that I become deficient? Is there a certain amount that the phytic acid binds too (90%, 60%, etc…) ? Is this more of a blown-up and over dramatized word, or is it truly a worry for someone who loves legumes, seeds, and grains, as well as vegetables and fruit. What steps should I take besides simply adding onion and garlic to my diet, to make sure my body is receiving the nutrients it needs and not being inhibited in the absorption of it? Thank you!

  • This is taking a bad shot at meat. First of all, the majority of minerals in meats are chelated. Research has shown that several minerals are absorbed BETTER by the body when in chelated vs the ionic form common to vegetable sources. This is due to the protein pathway in the mucosa of the intestines vs ionic mineral pathway in the stomach. The chelated forms are more stable and do not react with other compounds in the stomach to form less soluble mineral compounds that are even harder for you to absorb if at all. Largely dependant on several factors, diet being a primary contributor. Like nutrient "lock-out" but for the human digestive/ gastrointestinal system instead of plants.

    So in a way, meat minerals are superior in delivery and value to the body.

    Also, Chelated minerals may be chemically attached to amino acids, giving them a superior bio assimilation value. You need amino acids for the bio synthesis of proteins throughout the body. Not that vegetables don't have their fair share of aminos, but some may only be obtained from meat sources.

    So there you have it. Basically, this is also why I'm not a vegetarian. Humans are hunter-gatherers and evolved into what we are now by consuming meat. The accelerated development and evolution of the prefrontal cortex is believed to have been caused by our consumption of mineral, protein and calorie rich MEEEAAAATTTTT!!!!

    😀

    That's what made us the "smart" monkeys O_o

  • Phytic acids disappear for the biggest part after cooking beans, so that's not a huge problem. For nuts/seeds, no idea.
    Honestly I think we are way too hysterical about all those little food parts. Studies clearly show that legumes and nuts/seeds are healthy. That's all I need to know.

  • You can easily grow perennial green onions (Walking Egyptian Onions) in your yard and have fresh, organic green onions about 11 months out of the year. Nothing better for your health.

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