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Problems with Unfermented Grains


Problems with Unfermented Grains
Phytic acid has a strong dampening effect on the absorption of minerals in adults, especially on iron absorption. Even a small amount of phytic acid in the diet can lead to a significant decrease iron absorption. While grain, in particular, whole grains, rich in phosphorus, up to 80% of the phosphorus are associated as phytate, which are not absorbable in the body. Phytic acid inhibits the enzymes that we have to digest food, including pepsin, which is necessary for the breakdown of proteins in the stomach, and amylase, which is required to break down starch into sugar. Trypsin needed for protein digestion in the small intestine, also inhibited by phytic acid. The concentration and type of enzyme inhibitors, varies dramatically between different kinds of grain. Beans also contain tannins that can impede economic growth, reduction of iron absorption, and damage to the mucosa of the gastrointestinal tract. In addition to the tannins, saponins grain can inhibit growth.

Because phosphorus is the most important useful for remineralization of teeth we want then to resolve the associated phosphorus, as phytic acid, as far as possible, from our diet. When she can't be resolved, then additional vitamins and minerals from food should be used: in particular, calcium, vitamin a and vitamin D to block phytic acid effects...

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