|
|
|
|
|
|
by vanderZwan
2731 days ago
|
|
|
Any source on that? I'm just basing my statements on what the GP who was consulted in the linked episode stated, and while she's not exactly a specialist on the subject she does know a little bit more about nutrition than the average person on the street. > [mineral iron] it will react in your stomach and change to Fe2+ Wouldnd't the presence of an acid-neutralizing ingredient like milk negatively affect this process? > it’s just that calcium inhibits iron absorption somewhat, and only short-term, it doesn’t stop it completely. Could you be a bit more precise when you say "short-term"? If it basically reduces absorption for the current meal the point of it defeating iron absorbtion is still valid. |
|
|
Personal correspondence with a nutrition PhD. Not going to identify for unrelated reasons.
> Wouldnd't the presence of an acid-neutralizing ingredient like milk negatively affect this process?
Milk is acidic in the first place. In either case, it doesn’t raise the pH of your stomach very much.
> Could you be a bit more precise when you say "short-term"?
Short enough that the effect is gone before you finish digesting the meal.
https://www.ncbi.nlm.nih.gov/m/pubmed/21462112/
From what I gather, there were some studies that claimed that calcium interferes with iron absorption, and it’s clear that it does, but it might not have much of an effect on nutrition.