Another problem is that research available since the early 1980's indicated that even food grade carrageenan is probably
converted during the digestive process to the degraded, highly toxic form.
Some phytic acid is naturally
neutralized during the digestive process, but foods that are especially high in phytic acid benefit from the process of soaking (and sometimes sprouting) and dehydrating to further reduce the anti-nutrient content.
The results suggest that vitamin A binds
iron during the digestive process and forms a complex that acts as a chelating agent, thus blocking the effect of hydroxyl radicals present in phytates and polyphenols [4].
The gastrointestinal sstem is pH driven, which means that the endless numbers of chemcial reactions which
occur during the digestive process are triggered by a specific pH. If the stomach acid is insufficient, then multiple things occur...
During the digestive process, gas is produced naturally.
For example, if you eat 200 calories worth of protein, your body will use 20 - 35 % of them in digestion, whereas if you get them from fat, only 5 - 10 % of them will be used up
during digestive processes.
We also find that we can get better utilization of these minerals in the feed as they break down
during the digestive process.
During the digestive process, these long chains of sugars are broken down into their simple sugar components, but it takes awhile to do so.
During the digestive process, sugars in carbs are broken down into simpler sugars and absorbed into the bloodstream.
During the digestive process, bile breaks down triglycerides in the small intestine so they can be absorbed into the bloodstream via the liver and either directed into cells for immediate use or sent to lipocytes (fat cells) to be stored and used later.