Tag: Phytates

Did you know that a study found pressure-cooked beans can have up to six times the antioxidant levels of boiled ones? Unlocking maximum nutrition from legumes is a top priority for health-conscious cooks, and this raises the question: are pressure-cooked beans healthier than conventionally cooked beans?

According to a study published by the National Institutes of Health, drinking a cup of coffee with an iron-rich meal can reduce iron absorption by up to 39%. When taking supplements, understanding what foods should not be eaten with iron supplements is critical to ensure your body is receiving the maximum benefit from your dosage.

A single Brazil nut can contain more than 100% of the daily recommended intake of selenium, though the exact amount is highly variable depending on the soil where it grew. The exceptionally high concentration of this one chemical is the most defining characteristic of Brazil nuts, but they contain a variety of other beneficial and potentially problematic compounds.

According to the World Health Organization, iron deficiency is the most common nutritional deficiency worldwide. The absorption of iron is a complex process that can be significantly impacted by the foods and drinks we consume, with certain compounds actively impairing or interfering with its uptake.

While many dietary components and physiological factors influence mineral uptake, research shows that certain things, including low to moderate doses of calcium, do not significantly affect the absorption of iron. Understanding what truly impacts this crucial process is key for managing nutrient intake effectively and preventing deficiencies.

Non-heme iron from plants is absorbed less efficiently than heme iron from animal products, with some studies suggesting up to 40% of the population may have low iron stores. To counteract this, understanding what helps absorb iron from plant sources is crucial for maintaining optimal health.

Anti-nutritional factors (ANFs) are naturally occurring compounds in many plant-based foods that can interfere with the absorption of essential vitamins and minerals. While a balanced diet minimizes their impact, understanding these compounds is key to maximizing nutritional intake from whole foods. The presence of these substances is a natural plant defense mechanism against predators.

According to the National Osteoporosis Foundation, certain compounds in plant foods, known as phytates and oxalates, can inhibit the body's absorption of calcium. This guide explains precisely what food lowers your calcium levels by affecting absorption or increasing excretion, and how to balance your diet effectively.

According to the National Institutes of Health, the bioavailability of zinc from plant-based foods is often lower than from animal sources. Understanding what foods are low in zinc can be crucial for those managing a low-zinc dietary plan or focusing on maximizing the absorption of this essential mineral.

Globally, millions of tons of food waste are generated each year, and a significant portion comes from discarded cooking water. A prime example is aquafaba, the viscous liquid from cooking beans, which has gained popularity in vegan circles, prompting the question: is bean cooking liquid healthy and should you save it?.