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Showing posts with label Meat and Dietary Bioavailability. Show all posts
Showing posts with label Meat and Dietary Bioavailability. Show all posts
Wednesday, 16 January 2013

Red meat is a rich source of micronutrients

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This study was published in the British Journal of Nutrition 2005 Jun;93(6):933-42   Study title and authors: Consumption of red me...
Friday, 28 September 2012

Pork helps to significantly increase nonheme-iron absorption

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This study was published in the American Journal of Clinical Nutrition 2003 Jan;77(1):173-9 Study title and authors: Nonheme-iron abso...
Friday, 21 September 2012

Zinc bioavailability from beef is about fourfold greater than from a high-fiber breakfast cereal.

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This study was published in the American Journal of Clinical Nutrition 1993 Dec;58(6):902-7   Study title and authors: Measurement ...
Tuesday, 5 July 2011

Addition of chicken liver to rice or maize based meals, results in large increases of bioavailable iron and zinc

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This post includes a synopsis of a study published in Maternal and Child Nutrition 2005 Oct;1(4):263-73 and a recipe for chicken liver spre...
Tuesday, 7 June 2011

Addition of red meat to a meal increases nonheme iron absorption by 85%

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This post includes a summary of a study published in Pediatrics Vol. 111 No. 4 April 2003, pp. 864-870 and a recipe for Madras-style leg st...
Tuesday, 1 March 2011

Iron bioavailability is significantly greater from animal based sources

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This post includes a synopsis on a study published in the Journal of Nutrition  December 1, 2010 vol. 140 no. 12 2162-2166 and a recipe for ...
Wednesday, 23 February 2011

Soy inhibits the bioavailability of iron and zinc

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This post includes a synopsis of a study published in the Journal of the American College of Nutrition Vol. 25, No. 1, 34-40 2006 and a rec...
Friday, 4 February 2011

Carnitine should be considered a nutritive substance

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This post includes a synopsis of a study published in Z Ernahrungswiss 1982 Dec;21(4):257-65 and a recipe for albondigas soup. Study titl...
Wednesday, 11 August 2010

Soy protein causes an acute decline in dietary calcium bioavailability

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This post includes a summary of a study published in the American Society for Nutrition 136:1890-1895, July 2006 and a recipe for eggs scra...