These days, we’re far more concerned whith what’s in our food than ever before. Where carbohydrates, antioxidants, protein and gluten were terms only used by scientists at one stage, they’re now part of everyday lingo
People are interested in the proportions, ratios, and amounts of particular nutrients; calcium, Iron, fiber, potassium etc; and the more of an essential nutrient within a food, the more we feel we should eat that food.
But what if, despite all the attention we pay to the milligrams of vitamins and minerals in our food, we couldn’t access those nutrients anyway. I’m not talking about having a can of beans and not being able to find a can opener (as much as that sucks), but rather, your body’s ability (or inability) to tap into the nutrients in the food you’ve already eaten; the food that’s in your gut patiently waiting to be used by your body… [click to continue…]
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