|Substances that hinder the absorption of nutrients|
|Did you know that the composition of certain foods are substances capable of interfering with the absorption of nutritional elements necessary for the body? What is the amount of calcium, iron, vitamins or proteins with some food outlets do not take advantage of all in the company of other foods?.|
|1.Sustancias that alter the absorption of minerals
2.Sustancias that interfere with vitamins
3.Sustancias that alter the absorption of carbohydrates
4.Sustancias that alter the absorption of proteins
|1.Sustancias that alter the absorption of minerals|
This is no risk to human health, but should know and do not abuse these foods without compensating with 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.
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 that are capable of generating isocyanates, which interfere with the metabolism of dietary iodine can cause goiter disease if they are abused and not compensated by intake of other foods that provide iodine, like fish.
|2.Sustancias that interfere with vitamins|
Blanching of these foods destroys this enzyme and prevents the destruction of vitamin C.
|3.Sustancias that alter the absorption of carbohydrates|
The digestive system has an enzyme called amylase that are responsible for breaking the chains of carbohydrates into simple links so they can be absorbed and enter the blood.
Wheat and vegetables have substances that inhibit these amylases so make carbohydrates are absorbed less. This makes them suitable in the treatment of diabetes or obesity, although some of these inhibitory substances are destroyed by stomach enzymes.
|4.Sustancias that alter the absorption of proteins|
The digestive system has also substances such as trypsin to break the chains of proteins called amino acids links diet, suitable for absorption and passage into the blood.
Soy, beans, peas, lentils, beans, etc., Have a antitrypsin factor that prevents the absorption of amino acids from dietary protein. But the substance is inactive when these foods are heated.
Other foods such as cocoa, beans, bananas and nuts have substances called tannins , which combine with proteins and interferes with the absorption of these.