Daily Health Care and Medical Tips

Did you know that the composition of certain foods are substances capable of interfering with the absorption of nutritional elements necessary for the body?

That the amount of calcium, iron, vitamins and protein you take with some food not used at all in the company of other foods?

1. Substances that alter the absorption of minerals

Some vegetables such as spinach, beet greens, parsley, celery and fruits such as strawberries and raspberries, including cocoa and tea have excellent nutrition with vitamins and antioxidants but they also have a substance, oxalic acid and its salts, which precipitates of the calcium we take with the diet, thereby reducing its absorption by the body.

This is no risk to human health, but should know and not to abuse these foods without offset higher intakes of foods that provide calcium as milk, yogurt or cheese.

Cereals, pulses and oilseeds have a substance called phytic acid and phytase that hinder the absorption of calcium, copper, zinc, magnesium and iron by the intestinal mucosa.

Possibility Related Posts:

• Inhibitor of Nutrients Absorption III
  When ingested, these compounds hinder the absorption of carbohydrates and proteins. The digestive system has enzymes called amylases that are responsible for breaking the chains of carbohydrates in...
• Inhibitor of Nutrients Absorption II
  Dietary fiber has the same effect. Other vegetables in the cruciferous family such as mustard greens, turnips, radishes, cabbage, broccoli and oil seed rape, have substances called glucosinolates ...