Вредные продукты
Mar. 30th, 2011 12:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
healthy_backhttp://www.westonaprice.org/food-features/1893-living-with-phytic-acid.html
Из типа-здоровых продуктов к вредным отнесены:
— орехи,
— бобовые,
— цельнозерновой хлеб и прочие цельные зерна,
— отруби,
— коричневый рис,
— шоколад, особенно тёмный.
Содержат фитаты, которые выводят из организма полезные микроэлементы. Получение витамина В из них вреда не компенсирует.
Снижает уровень фитатов - замачивание при температуре около 30°С в кислой среде на сутки (24 часа), квашение теста (4-8 часов). Рис замачивать, часть воды оставлять в холодильнике, добавлять в следующий раз при замачивании. Тайна сего действа мне непонятна.
По поводу цельного зерна ещё:
http://articles.mercola.com/sites/articles/archive/2010/01/16/The-Critical-Role-of-Wheat-in-Human-Disease.aspx
http://articles.mercola.com/sites/articles/archive/2008/01/02/truth-about-eating-grains.aspx
Ниже всё по-английски, комменты сюда, пожалуйста http://healthy-back.livejournal.com/243020.html
White rice and white bread are low-phytate foods because their bran and germ have been removed; of course, they are also devitalized and empty of vitamins and minerals. But the low phytate content of refined carbohydrate foods may explain why someone whose family eats white flour or white rice food products may seem to be relatively healthy and immune to tooth cavities while those eating whole wheat bread and brown rice could suffer from cavities, bone loss and other health problems.
PHYTATES: A BENEFICIAL ROLE?
As evidence of the detrimental effects of phytates accumulates, reports on alleged beneficial effects have also emerged. In fact, a whole book, Food Phytates, published in 2001 by CRC press, attempts to build a case for “phytates’ potential ability to lower blood glucose, reduce cholesterol and triacylglycerols, and reduce the risks of cancer and heart disease.”14
One argument for the beneficial effects of phytates is based on the premise that they act as anti-oxidants in the body. But recent studies indicate that an overabundance of anti-oxidants is not necessarily a good thing as these compounds will inhibit the vital process of oxidation, not only in our cells but also in the process of digestion.
Another theory holds that phytates bind to extra iron or toxic minerals and remove them from the body, thus acting as chelators and promoting detoxification. As with all anti-nutrients, phytates may play a therapeutic role in certain cases.
For example, researchers claim that phytic acid may help prevent colon cancer and other cancers.15 Phytic acid is one of few chelating therapies used for uranium removal.16
Phytic acid’s chelating effect may serve to prevent, inhibit, or even cure some cancers by depriving those cells of the minerals (especially iron) they need to reproduce.17 The deprivation of essential minerals like iron would, much like other broad treatments for cancer, also have negative effects on non-cancerous cells. For example, prolonged use of phytic acid to clear excess iron may deprive other cells in the body that require iron (such as red blood cells).
One theory is that phytates can help patients with kidney stones by removing excess minerals from the body. However, a long-term study involving over forty-five thousand men found no correlation between kidney stone risk and dietary intake of phytic acid.18
Phytates also have the potential for use in soil remediation, to immobilize uranium, nickel and other inorganic contaminants.19
OTHER ANTI-NUTRIENTS
Phytates represent just one of many anti-nutrients in grains, nuts, tubers, seeds and beans. These include oxalates, tannins, trypsin inhibitors, enzyme inhibitors, lectins (hemagglutinins), protease inhibitors, gluten, alpha-amylase inhibitors and alkylresorcinols .
Anti-nutrients exist in these plant foods because they are part of the process of life. The natural world requires them in order to perform many important tasks, including protection against insects, maintaining freshness of seeds for germination, and protection against mold and fungus. In order to consume these foods on a regular basis we must remove the phytates and other anti-nutrients through processing in harmonious ways. Many people in the health field assure us that if something is from nature, then it doesn’t require processing. Phytates act as the seed’s system of preservatives, like the impossible-to-open plastic packaging of many consumer goods. To get to the item we need—namely, phosphorus—we need to unwrap the phytate-phosphorus package.
Из типа-здоровых продуктов к вредным отнесены:
— орехи,
— бобовые,
— цельнозерновой хлеб и прочие цельные зерна,
— отруби,
— коричневый рис,
— шоколад, особенно тёмный.
Содержат фитаты, которые выводят из организма полезные микроэлементы. Получение витамина В из них вреда не компенсирует.
Снижает уровень фитатов - замачивание при температуре около 30°С в кислой среде на сутки (24 часа), квашение теста (4-8 часов). Рис замачивать, часть воды оставлять в холодильнике, добавлять в следующий раз при замачивании. Тайна сего действа мне непонятна.
По поводу цельного зерна ещё:
http://articles.mercola.com/sites/articles/archive/2010/01/16/The-Critical-Role-of-Wheat-in-Human-Disease.aspx
http://articles.mercola.com/sites/articles/archive/2008/01/02/truth-about-eating-grains.aspx
Ниже всё по-английски, комменты сюда, пожалуйста http://healthy-back.livejournal.com/243020.html
White rice and white bread are low-phytate foods because their bran and germ have been removed; of course, they are also devitalized and empty of vitamins and minerals. But the low phytate content of refined carbohydrate foods may explain why someone whose family eats white flour or white rice food products may seem to be relatively healthy and immune to tooth cavities while those eating whole wheat bread and brown rice could suffer from cavities, bone loss and other health problems.
PHYTATES: A BENEFICIAL ROLE?
As evidence of the detrimental effects of phytates accumulates, reports on alleged beneficial effects have also emerged. In fact, a whole book, Food Phytates, published in 2001 by CRC press, attempts to build a case for “phytates’ potential ability to lower blood glucose, reduce cholesterol and triacylglycerols, and reduce the risks of cancer and heart disease.”14
One argument for the beneficial effects of phytates is based on the premise that they act as anti-oxidants in the body. But recent studies indicate that an overabundance of anti-oxidants is not necessarily a good thing as these compounds will inhibit the vital process of oxidation, not only in our cells but also in the process of digestion.
Another theory holds that phytates bind to extra iron or toxic minerals and remove them from the body, thus acting as chelators and promoting detoxification. As with all anti-nutrients, phytates may play a therapeutic role in certain cases.
For example, researchers claim that phytic acid may help prevent colon cancer and other cancers.15 Phytic acid is one of few chelating therapies used for uranium removal.16
Phytic acid’s chelating effect may serve to prevent, inhibit, or even cure some cancers by depriving those cells of the minerals (especially iron) they need to reproduce.17 The deprivation of essential minerals like iron would, much like other broad treatments for cancer, also have negative effects on non-cancerous cells. For example, prolonged use of phytic acid to clear excess iron may deprive other cells in the body that require iron (such as red blood cells).
One theory is that phytates can help patients with kidney stones by removing excess minerals from the body. However, a long-term study involving over forty-five thousand men found no correlation between kidney stone risk and dietary intake of phytic acid.18
Phytates also have the potential for use in soil remediation, to immobilize uranium, nickel and other inorganic contaminants.19
OTHER ANTI-NUTRIENTS
Phytates represent just one of many anti-nutrients in grains, nuts, tubers, seeds and beans. These include oxalates, tannins, trypsin inhibitors, enzyme inhibitors, lectins (hemagglutinins), protease inhibitors, gluten, alpha-amylase inhibitors and alkylresorcinols .
Anti-nutrients exist in these plant foods because they are part of the process of life. The natural world requires them in order to perform many important tasks, including protection against insects, maintaining freshness of seeds for germination, and protection against mold and fungus. In order to consume these foods on a regular basis we must remove the phytates and other anti-nutrients through processing in harmonious ways. Many people in the health field assure us that if something is from nature, then it doesn’t require processing. Phytates act as the seed’s system of preservatives, like the impossible-to-open plastic packaging of many consumer goods. To get to the item we need—namely, phosphorus—we need to unwrap the phytate-phosphorus package.