Sentences with phrase «inhibiting magnesium absorption»

Even tap water, if treated with fluorine, can inhibit magnesium absorption.

Phytic acid also inhibits magnesium absorption, also a factor in bone health.

Not exact matches

Sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.

Phytic acid is a substance in the bran of grains that can inhibit part of the absorption of calcium, magnesium, copper, zinc and iron.

And this means that phytic acid can inhibit the micronutrient absorption of zinc, iron, magnesium, and calcium in the digestive system.

The antinutrients present in the bran of all un-sprouted grains inhibit the ability of the body to digest the grain, as well as inhibiting absorption of calcium, magnesium, iron, copper and zinc.

Both iron and zinc can inhibit calcium absorption as can excess phosphorus and magnesium.

If you do take a magnesium supplement then be aware that it can inhibit the absorption of iron, so shouldn't be taken within two hours of an iron supplement.

Now, this is not necessarily bad news as phytic acid (inositol hexaphosphate or IP6) can actually do great things for you — like prevent kidney stone formation — but it also inhibits the absorption of certain minerals, mostly the metals calcium, iron, magnesium and zinc.

Iron, magnesium and copper are all blocked from absorption, and zinc is also inhibited.

Additionally, compared to most nuts, macadamia nuts are very low in lectins and phytic acid, which bind to and inhibit the absorption of magnesium.

Spinach is the cruciferous vegetable highest in oxalic acid, a potent mineral - binder that inhibits the absorption of dietary minerals including calcium, zinc, magnesium and iron.

Oxalates are plant compounds which bind to minerals like magnesium and inhibit their absorption.

British Journal of Nutrition 1985 53:47 - 53; Phytic acid added to white - wheat bread inhibits fractional apparent magnesium absorption in humans1 — 3.

All grains contain a phytic acid which inhibits the absorption of calcium, magnesium, iron, copper and zinc.

Cooking can also reduce certain chemicals in a vegetable that inhibit the absorption of minerals, including important minerals like zinc, iron, calcium and magnesium.