Blogger: New Hampshire Health News Digest - Post a Comment

No comments yet.

Close this window

1 – 0 of 0

Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans -- Bohn et al. 79 (3): 418 -- American Journal of Clinical Nutrition

Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans1,2,3
Torsten Bohn, Lena Davidsson, Thomas Walczyk and Richard F Hurrell

1 From the Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Zurich.

Background: Phytic acid has been reported to impair the absorption of minerals and trace elements such as calcium, zinc, and iron in humans.

Bread is bad

posted by Scott at 12:10 AM on Apr 4, 2007

Leave your comment

You can use some HTML tags, such as <b>, <i>, <a>

Comment moderation has been enabled. All comments must be approved by the blog author.

Choose an identity

Google Account

You will be asked to sign in after submitting your comment.

Name/URL

Comment with your Google account if you’d like to be able to manage your comments in the future. If you comment anonymously, you won’t be able to edit or delete your comment. Learn more

Name
URL

Anonymous

Comment with your Google account if you’d like to be able to manage your comments in the future. If you comment anonymously, you won’t be able to edit or delete your comment. Learn more

Please prove you're not a robot