Effects of Cooking on Nutrient Absorption

When looking to increase nutrient/mineral intake…

(Jannes Jacobs)

It is important to know how much of that is retained throughout the digestive process – and how much is let pass through the system. It is normally understood that cooking foods denatures the live enzymes – causing nutrient/mineral loss.

…However, did you know that in some foods it actually increases certain minerals like calcium?

According to one study – cooking spinach actually increases the calcium content from 25mg/cup to 245mg/cup! This is an outstanding difference – now it is important to understand that the body absorbs only a percentage of that. The values differ for each mineral – where calcium is about 35% whereas minerals like copper, zinc and selenium (used for various organ functions) ranges from 30%-80% absorption.

Going even further – there are now brands that sell fermented vitamins that promise up to 70% absorption of each supplement. These strategies can be combined with taking live enzymes found in raw apple cider vinegar, probiotics, and yogurt to maximize this absorption and uptake. And from a personal perspective – it is important to choose foods which will sit with you for longer periods of time. These foods include many raw fruits and vegetables – that take longer to break down, and when combined with stretches and meditation – can significantly improve the uptake of benefits.

Foods from quick restaurants like Taco Bell and Mcdonalds will actually pass through the system at a quick rate – where very little is actually held onto and taken into the system as useful long-term energy. That is something to think about after your meal – how does it make you feel? Do you feel calm and grounded, coming from a more alkaline-based food habit – or do you feel stressed with heartburn? If so, monitor these things in your mind, and read my next blog about the importance of maintaining a balanced pH.

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