Hot water bubble helps calcium absorption
NINGBO MEDICAL EQUIPMENT CO.,LTD , https://www.techartmeds.com
Phytic acid is an organic acid, which is mainly found in grains such as rice and white flour and whole wheat foods, especially in buckwheat, oats, and sorghum. It combines with proteins and minerals to form insoluble compounds, reducing their digestibility. Although rice and flour are not foods rich in calcium, the phytic acid it contains can not only be combined with the calcium and magnesium contained in the food itself, but also combined with calcium and magnesium in other foods in the digestive tract. Phytic calcium and magnesium salts that cannot be absorbed by the body are produced, which greatly reduces the body's absorption of calcium. In addition to calcium and magnesium, phytic acid and other trace elements in the body, such as iron, zinc, copper, and manganese, can also form insoluble salts, thereby affecting the absorption and utilization of these important trace elements in the body.
Although rice contains many phytic acid, it also contains a “phytase†that can break down phytic acid. Phytase has the highest activity in the environment from 40°C to 60°C. Therefore, when we wash rice, we can soak the rice with appropriate amount of warm water for a while and then wash it. Phytase is very active in the process of warm water soaking. It can decompose most of the phytic acid in rice and it will not affect the body's protein and the absorption of calcium, magnesium and other minerals.
There is also the problem of excessive phytic acid in wheat flour and other foods made from wheat. Eating as much pasta as possible is a good way to solve this problem. Fermentation will degrade some nutrients in the flour, releasing free calcium and phosphorus, amino acids, vitamins and other nutrients. In particular, yeast can secrete an active phytase to hydrolyze the phytate in the flour and avoid it. Affect the digestion and absorption rate of other nutrients.