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whole Grains 8 years 10 months ago #461

  • Uni5
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A lot of conflicting information on cooking destroy nutrients , yes and no is conflicting?..

for example

oxalic acid that inhibit calcium absorption, in dark leafy greens, esp high in amaranth keerais, colocassia tubers

cyanoglucosides that inbhit iodine synthesis, in tapioca

phytic acid that block iron absorption, in whole grains

nitates from reheating dark leafy greens like spinach and amaranth

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Last edit: by Uni5.

Re: whole Grains 8 years 10 months ago #466

Cooking any kind of food will definitely lead to loss of some nutrients especially from vegetables and sprouted pulses.While I believe cooking grains, dried grams and pulses helps better absorption of nutrients.

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Re: whole Grains 8 years 10 months ago #467

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All this is research information. The cause of confusion is because the information is half given. The inhibition data is based on isolated studies. This mean when pure oxalic acid is added it absorbs calcium. This cannot be taken to be true in foods rich in oxalic acid. Because Spinach does not contain only oxalic acid. In addition , there are several 1000 other chemicals in spinach that facilitate calcium absorption. This has to be clearly be understood. This holds good for all other examples.

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