Study title and authors:
Decreased Absorption of Calcium, Magnesium, Zinc and Phosphorus by Humans due to Increased Fiber and Phosphorus Consumption as Wheat Bread
Medical Research Unit, Institute of Nuclear Medicine, Nemazee Hospital, and the Departments of Biochemistry and Medicine, School of Medicine, Pahlavi University, Shiraz, Iran
This study can be accessed at: http://jn.nutrition.org/cgi/content/abstract/106/4/493
During a 20 day period of high fiber consumption in the form of bread made partly from wheaten wholemeal, two men developed negative balances of calcium, magnesium, zinc and phosphorus.
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Recipe of the day
|Food Mall: Oysters|
1 medium onion, chopped
2 ribs celery, chopped
1 small bell pepper, chopped
salt and pepper to taste
Fry bacon in heavy Dutch oven until crisp. Remove bacon. Saute' onions, celery and pepper in bacon grease until onions are translucent. Crumble bacon and return to pot. Add drained oysters and cook until they release juice, 1 to 2 minutes.