Whole wheat flour and mineral absorption
wellth wrote an interesting post today on
Here’s a quick excerpt
Many have felt that the intake of unrefined whole grain flour inhibited mineral bioavailability because of the phytic acid and fibre found in the whole grain. A study of laboratory animals showed that whole grain flour actually improved the bioavailability of all minerals other than zinc. Animals on the whole grain flour showed better growth patterns.
Milling of grains produces significant loss of minerals, vitamins and fibre.
More than half of the phytic acid is destroyed when wheat is eaten in yeast bread.
The researchers report that this study suggests that the use of unrefined cereal products and whole grain flours actually contribute to improved mineral balance. (British Journal of Nutrition 82:17-21, 1999)
Copyright 1999 Phylis A Austin
Read the rest of this great post here