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Did you know that the composition of certain foods are substances that can interfere with the absorption of nutritional elements necessary for the body? That the amount of calcium, iron, vitamins and proteins you take with some food not used at all in the company of other foods?
Other foods such as legumes, cereals and tubers possess substances act on the ground defending it from attacks by insects and microorganisms. When ingested, these compounds hinder the absorption of carbohydrates and proteins.
The digestive system has enzymes called amylases which are responsible for breaking the chains of carbohydrates into simple links so they can be absorbed into the blood.
The wheat and pulses have amylase inhibitors of these so make carbohydrates are absorbed less. This makes them suitable in the treatment of diabetes or obesity, although some of these inhibitory substances are destroyed by stomach enzymes.
The digestive system has also substances such as trypsin that breaks the chain of proteins called amino acids links diet, suitable for absorption and passage into the blood.
Soybeans, beans, peas, lentils, beans, etc.., Antitrypsin have a factor that prevents the absorption of amino acids from dietary protein. But the substance is inactive when these foods are heated.
Other foods such as cocoa, beans, bananas and nuts have substances called tannins, which combine with proteins and hinder the absorption of these.
