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Re: Macronutrients for CR -More on phytates

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Posted
Posted

Much long standing evidence on neoplastic activity of phytate indeed.

But from a more general nutritional status standpoint, phytates in

grains and legumes will not make available all the iron and zinc

content of these foods. This might cause defieciency of these minerals

(and others? others that depend on them for absoption such as

calcium?) in the long term.

Phytase activity in the human and rat small intestine

TH Iqbal, KO and BT

Gastroenterology Unit, Dudley Road Hospital, Birmingham.

Phytate is the major storage form of phosphorus in seeds and so is a

common dietary constituent. Excessive ingestion of undegraded phytates

can cause mineral deficiencies in humans. In addition, phytic acid is

antineoplastic in animal models of both colon and breast carcinoma.

There have been no previous studies quantifying phytase activity in

the human small intestine although it is present in animals. Small

intestinal phytase and alkaline phosphatase activity and distribution

was measured in vitro in mucosal homogenates from two human small

intestinal specimens obtained from transplant donors. Rat intestine

was also studied for comparison. Phytase activity was found in human

small intestine at low values (30 times less than that in rat tissue

and 1000- fold lower than alkaline phosphatase in the same tissue).

The activity was greatest in the duodenum and lowest in the ileum. In

conclusion, the normal human small intestine has very limited ability

to digest undegraded phytates. Although this may have adverse

nutritional consequences with respect to metabolic cation imbalances,

the presence of undigested phytate in the colon may protect against

the development of colonic carcinoma.

http://gut.bmjjournals.com/cgi/content/abstract/35/9/1233

The following is interesting because it allows for the possibility of

improving bio availability of grains and legumes through special

processes such as soaking and fermentation (sourdough leavening?).

Bioavailability of minerals in legumes.

Sandberg AS.

Department of Food Science, Chalmers University of Technology, PO Box

5401, SE 402 29 Goteborg, Sweden. ann-sofie.sandberg@...

The mineral content of legumes is generally high, but the

bioavailability is poor due to the presence of phytate, which is a

main inhibitor of Fe and Zn absorption. Some legumes also contain

considerable amounts of Fe-binding polyphenols inhibiting Fe

absorption. Furthermore, soya protein per se has an inhibiting effect

on Fe absorption. Efficient removal of phytate, and probably also

polyphenols, can be obtained by enzymatic degradation during food

processing, either by increasing the activity of the naturally

occurring plant phytases and polyphenol degrading enzymes, or by

addition of enzyme preparations. Biological food processing techniques

that increase the activity of the native enzymes are soaking,

germination, hydrothermal treatment and fermentation. Food processing

can be optimized towards highest phytate degradation provided that the

optimal conditions for phytase activity in the plant is known. In

contrast to cereals, some legumes have highest phytate degradation at

neutral or alkaline pH. Addition of microbial enzyme preparations

seems to be the most efficient for complete degradation during

processing. Fe and Zn absorption have been shown to be low from

legume-based diets. It has also been demonstrated that nutritional Fe

deficiency reaches its greatest prevalence in populations subsisting

on cereal- and legume-based diets. However, in a balanced diet

containing animal protein a high intake of legumes is not considered a

risk in terms of mineral supply. Furthermore, once phytate, and in

certain legumes polyphenols, is degraded, legumes would become good

sources of Fe and Zn as the content of these minerals is high.

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=1\

2498628 & dopt=Citation

>

> Of course there's a long standing argument for bran for an

anti-cancer effect:

>

> CONCLUSION: inositol hexaphosphate (InsP(6) or phytic acid) can

increase blood NK cell activity in DMH-induced colon tumor in rats and

inhibit tumor growth and metastasis in rats. PMID: 16124063

>

> Our findings suggest that IP6 has the potential to become an

effective adjunct for pancreatic cancer treatment. Further in vivo and

human studies are needed to evaluate safety and clinical utility of

this agent in patients with pancreatic cancer. PMID: 15919420

>

> [ ] Re: Macronutrients for CR

>

>

> Hi Rodney. I'm not 100% sure of this, but isn't wheat bran the part of

> the grain that contains large amounts of phytic acid? Are you taking

> dephytinized bran? Would not mineral absoption be a concern if you

> tend to concentrate dietary wheat bran?

>

> best regards,

>

>

>

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Share on other sites
Guest guest

Guest guest

Posted
Posted

Much long standing evidence on neoplastic activity of phytate indeed.

But from a more general nutritional status standpoint, phytates in

grains and legumes will not make available all the iron and zinc

content of these foods. This might cause defieciency of these minerals

(and others? others that depend on them for absoption such as

calcium?) in the long term.

Phytase activity in the human and rat small intestine

TH Iqbal, KO and BT

Gastroenterology Unit, Dudley Road Hospital, Birmingham.

Phytate is the major storage form of phosphorus in seeds and so is a

common dietary constituent. Excessive ingestion of undegraded phytates

can cause mineral deficiencies in humans. In addition, phytic acid is

antineoplastic in animal models of both colon and breast carcinoma.

There have been no previous studies quantifying phytase activity in

the human small intestine although it is present in animals. Small

intestinal phytase and alkaline phosphatase activity and distribution

was measured in vitro in mucosal homogenates from two human small

intestinal specimens obtained from transplant donors. Rat intestine

was also studied for comparison. Phytase activity was found in human

small intestine at low values (30 times less than that in rat tissue

and 1000- fold lower than alkaline phosphatase in the same tissue).

The activity was greatest in the duodenum and lowest in the ileum. In

conclusion, the normal human small intestine has very limited ability

to digest undegraded phytates. Although this may have adverse

nutritional consequences with respect to metabolic cation imbalances,

the presence of undigested phytate in the colon may protect against

the development of colonic carcinoma.

http://gut.bmjjournals.com/cgi/content/abstract/35/9/1233

The following is interesting because it allows for the possibility of

improving bio availability of grains and legumes through special

processes such as soaking and fermentation (sourdough leavening?).

Bioavailability of minerals in legumes.

Sandberg AS.

Department of Food Science, Chalmers University of Technology, PO Box

5401, SE 402 29 Goteborg, Sweden. ann-sofie.sandberg@...

The mineral content of legumes is generally high, but the

bioavailability is poor due to the presence of phytate, which is a

main inhibitor of Fe and Zn absorption. Some legumes also contain

considerable amounts of Fe-binding polyphenols inhibiting Fe

absorption. Furthermore, soya protein per se has an inhibiting effect

on Fe absorption. Efficient removal of phytate, and probably also

polyphenols, can be obtained by enzymatic degradation during food

processing, either by increasing the activity of the naturally

occurring plant phytases and polyphenol degrading enzymes, or by

addition of enzyme preparations. Biological food processing techniques

that increase the activity of the native enzymes are soaking,

germination, hydrothermal treatment and fermentation. Food processing

can be optimized towards highest phytate degradation provided that the

optimal conditions for phytase activity in the plant is known. In

contrast to cereals, some legumes have highest phytate degradation at

neutral or alkaline pH. Addition of microbial enzyme preparations

seems to be the most efficient for complete degradation during

processing. Fe and Zn absorption have been shown to be low from

legume-based diets. It has also been demonstrated that nutritional Fe

deficiency reaches its greatest prevalence in populations subsisting

on cereal- and legume-based diets. However, in a balanced diet

containing animal protein a high intake of legumes is not considered a

risk in terms of mineral supply. Furthermore, once phytate, and in

certain legumes polyphenols, is degraded, legumes would become good

sources of Fe and Zn as the content of these minerals is high.

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=1\

2498628 & dopt=Citation

>

> Of course there's a long standing argument for bran for an

anti-cancer effect:

>

> CONCLUSION: inositol hexaphosphate (InsP(6) or phytic acid) can

increase blood NK cell activity in DMH-induced colon tumor in rats and

inhibit tumor growth and metastasis in rats. PMID: 16124063

>

> Our findings suggest that IP6 has the potential to become an

effective adjunct for pancreatic cancer treatment. Further in vivo and

human studies are needed to evaluate safety and clinical utility of

this agent in patients with pancreatic cancer. PMID: 15919420

>

> [ ] Re: Macronutrients for CR

>

>

> Hi Rodney. I'm not 100% sure of this, but isn't wheat bran the part of

> the grain that contains large amounts of phytic acid? Are you taking

> dephytinized bran? Would not mineral absoption be a concern if you

> tend to concentrate dietary wheat bran?

>

> best regards,

>

>

>

Link to comment
Share on other sites
Guest guest

Guest guest

Posted
Posted

Hi folks:

This seems to be another reason why it may be better to rely more on

blood (?) tests for nutrient availability, rather than on nutrient

intake which may be affected by varying rates of absorption.

Some of the factors affecting absorption rates will be age,

individual differences, other nutrients present or absent which may

either enhance of block absorption (some fat may enhance absorption

of lycopene, phytic acid may inhibit Zn absorption .........).

There are, I am sure, other factors affecting nutrient absorption

also.

I am not familiar with the phytic acid issue.

Rodney.

>

> Much long standing evidence on neoplastic activity of phytate

indeed.

> But from a more general nutritional status standpoint, phytates in

> grains and legumes will not make available all the iron and zinc

> content of these foods. This might cause defieciency of these

minerals

> (and others? others that depend on them for absoption such as

> calcium?) in the long term.

>

> Phytase activity in the human and rat small intestine

>

> TH Iqbal, KO and BT

> Gastroenterology Unit, Dudley Road Hospital, Birmingham.

>

> Phytate is the major storage form of phosphorus in seeds and so is a

> common dietary constituent. Excessive ingestion of undegraded

phytates

> can cause mineral deficiencies in humans. In addition, phytic acid

is

> antineoplastic in animal models of both colon and breast carcinoma.

> There have been no previous studies quantifying phytase activity in

> the human small intestine although it is present in animals. Small

> intestinal phytase and alkaline phosphatase activity and

distribution

> was measured in vitro in mucosal homogenates from two human small

> intestinal specimens obtained from transplant donors. Rat intestine

> was also studied for comparison. Phytase activity was found in human

> small intestine at low values (30 times less than that in rat tissue

> and 1000- fold lower than alkaline phosphatase in the same tissue).

> The activity was greatest in the duodenum and lowest in the ileum.

In

> conclusion, the normal human small intestine has very limited

ability

> to digest undegraded phytates. Although this may have adverse

> nutritional consequences with respect to metabolic cation

imbalances,

> the presence of undigested phytate in the colon may protect against

> the development of colonic carcinoma.

>

>

>

> http://gut.bmjjournals.com/cgi/content/abstract/35/9/1233

>

> The following is interesting because it allows for the possibility

of

> improving bio availability of grains and legumes through special

> processes such as soaking and fermentation (sourdough leavening?).

>

> Bioavailability of minerals in legumes.

>

> Sandberg AS.

>

> Department of Food Science, Chalmers University of Technology, PO

Box

> 5401, SE 402 29 Goteborg, Sweden. ann-sofie.sandberg@f...

>

> The mineral content of legumes is generally high, but the

> bioavailability is poor due to the presence of phytate, which is a

> main inhibitor of Fe and Zn absorption. Some legumes also contain

> considerable amounts of Fe-binding polyphenols inhibiting Fe

> absorption. Furthermore, soya protein per se has an inhibiting

effect

> on Fe absorption. Efficient removal of phytate, and probably also

> polyphenols, can be obtained by enzymatic degradation during food

> processing, either by increasing the activity of the naturally

> occurring plant phytases and polyphenol degrading enzymes, or by

> addition of enzyme preparations. Biological food processing

techniques

> that increase the activity of the native enzymes are soaking,

> germination, hydrothermal treatment and fermentation. Food

processing

> can be optimized towards highest phytate degradation provided that

the

> optimal conditions for phytase activity in the plant is known. In

> contrast to cereals, some legumes have highest phytate degradation

at

> neutral or alkaline pH. Addition of microbial enzyme preparations

> seems to be the most efficient for complete degradation during

> processing. Fe and Zn absorption have been shown to be low from

> legume-based diets. It has also been demonstrated that nutritional

Fe

> deficiency reaches its greatest prevalence in populations subsisting

> on cereal- and legume-based diets. However, in a balanced diet

> containing animal protein a high intake of legumes is not

considered a

> risk in terms of mineral supply. Furthermore, once phytate, and in

> certain legumes polyphenols, is degraded, legumes would become good

> sources of Fe and Zn as the content of these minerals is high.

>

>

> http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

cmd=Retrieve & db=PubMed & list_uids=12498628 & dopt=Citation

>

>

>

> --- In , " jwwright " <jwwright@e...>

wrote:

> >

> > Of course there's a long standing argument for bran for an

> anti-cancer effect:

> >

> > CONCLUSION: inositol hexaphosphate (InsP(6) or phytic acid) can

> increase blood NK cell activity in DMH-induced colon tumor in rats

and

> inhibit tumor growth and metastasis in rats. PMID: 16124063

> >

> > Our findings suggest that IP6 has the potential to become an

> effective adjunct for pancreatic cancer treatment. Further in vivo

and

> human studies are needed to evaluate safety and clinical utility of

> this agent in patients with pancreatic cancer. PMID: 15919420

> >

> > [ ] Re: Macronutrients for CR

> >

> >

> > Hi Rodney. I'm not 100% sure of this, but isn't wheat bran the

part of

> > the grain that contains large amounts of phytic acid? Are you

taking

> > dephytinized bran? Would not mineral absoption be a concern if

you

> > tend to concentrate dietary wheat bran?

> >

> > best regards,

> >

> >

> >

>

Link to comment
Share on other sites
Guest guest

Guest guest

Posted
Posted

Hi folks:

This seems to be another reason why it may be better to rely more on

blood (?) tests for nutrient availability, rather than on nutrient

intake which may be affected by varying rates of absorption.

Some of the factors affecting absorption rates will be age,

individual differences, other nutrients present or absent which may

either enhance of block absorption (some fat may enhance absorption

of lycopene, phytic acid may inhibit Zn absorption .........).

There are, I am sure, other factors affecting nutrient absorption

also.

I am not familiar with the phytic acid issue.

Rodney.

>

> Much long standing evidence on neoplastic activity of phytate

indeed.

> But from a more general nutritional status standpoint, phytates in

> grains and legumes will not make available all the iron and zinc

> content of these foods. This might cause defieciency of these

minerals

> (and others? others that depend on them for absoption such as

> calcium?) in the long term.

>

> Phytase activity in the human and rat small intestine

>

> TH Iqbal, KO and BT

> Gastroenterology Unit, Dudley Road Hospital, Birmingham.

>

> Phytate is the major storage form of phosphorus in seeds and so is a

> common dietary constituent. Excessive ingestion of undegraded

phytates

> can cause mineral deficiencies in humans. In addition, phytic acid

is

> antineoplastic in animal models of both colon and breast carcinoma.

> There have been no previous studies quantifying phytase activity in

> the human small intestine although it is present in animals. Small

> intestinal phytase and alkaline phosphatase activity and

distribution

> was measured in vitro in mucosal homogenates from two human small

> intestinal specimens obtained from transplant donors. Rat intestine

> was also studied for comparison. Phytase activity was found in human

> small intestine at low values (30 times less than that in rat tissue

> and 1000- fold lower than alkaline phosphatase in the same tissue).

> The activity was greatest in the duodenum and lowest in the ileum.

In

> conclusion, the normal human small intestine has very limited

ability

> to digest undegraded phytates. Although this may have adverse

> nutritional consequences with respect to metabolic cation

imbalances,

> the presence of undigested phytate in the colon may protect against

> the development of colonic carcinoma.

>

>

>

> http://gut.bmjjournals.com/cgi/content/abstract/35/9/1233

>

> The following is interesting because it allows for the possibility

of

> improving bio availability of grains and legumes through special

> processes such as soaking and fermentation (sourdough leavening?).

>

> Bioavailability of minerals in legumes.

>

> Sandberg AS.

>

> Department of Food Science, Chalmers University of Technology, PO

Box

> 5401, SE 402 29 Goteborg, Sweden. ann-sofie.sandberg@f...

>

> The mineral content of legumes is generally high, but the

> bioavailability is poor due to the presence of phytate, which is a

> main inhibitor of Fe and Zn absorption. Some legumes also contain

> considerable amounts of Fe-binding polyphenols inhibiting Fe

> absorption. Furthermore, soya protein per se has an inhibiting

effect

> on Fe absorption. Efficient removal of phytate, and probably also

> polyphenols, can be obtained by enzymatic degradation during food

> processing, either by increasing the activity of the naturally

> occurring plant phytases and polyphenol degrading enzymes, or by

> addition of enzyme preparations. Biological food processing

techniques

> that increase the activity of the native enzymes are soaking,

> germination, hydrothermal treatment and fermentation. Food

processing

> can be optimized towards highest phytate degradation provided that

the

> optimal conditions for phytase activity in the plant is known. In

> contrast to cereals, some legumes have highest phytate degradation

at

> neutral or alkaline pH. Addition of microbial enzyme preparations

> seems to be the most efficient for complete degradation during

> processing. Fe and Zn absorption have been shown to be low from

> legume-based diets. It has also been demonstrated that nutritional

Fe

> deficiency reaches its greatest prevalence in populations subsisting

> on cereal- and legume-based diets. However, in a balanced diet

> containing animal protein a high intake of legumes is not

considered a

> risk in terms of mineral supply. Furthermore, once phytate, and in

> certain legumes polyphenols, is degraded, legumes would become good

> sources of Fe and Zn as the content of these minerals is high.

>

>

> http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

cmd=Retrieve & db=PubMed & list_uids=12498628 & dopt=Citation

>

>

>

> --- In , " jwwright " <jwwright@e...>

wrote:

> >

> > Of course there's a long standing argument for bran for an

> anti-cancer effect:

> >

> > CONCLUSION: inositol hexaphosphate (InsP(6) or phytic acid) can

> increase blood NK cell activity in DMH-induced colon tumor in rats

and

> inhibit tumor growth and metastasis in rats. PMID: 16124063

> >

> > Our findings suggest that IP6 has the potential to become an

> effective adjunct for pancreatic cancer treatment. Further in vivo

and

> human studies are needed to evaluate safety and clinical utility of

> this agent in patients with pancreatic cancer. PMID: 15919420

> >

> > [ ] Re: Macronutrients for CR

> >

> >

> > Hi Rodney. I'm not 100% sure of this, but isn't wheat bran the

part of

> > the grain that contains large amounts of phytic acid? Are you

taking

> > dephytinized bran? Would not mineral absoption be a concern if

you

> > tend to concentrate dietary wheat bran?

> >

> > best regards,

> >

> >

> >

>

Link to comment
Share on other sites
Guest guest

Guest guest

Posted
Posted

Hi Rodney, from what I gather, phytic acid should only be an issue if

you consume grains and legumes on a very regular basis (daily).As you

read in the earlier post " Phytase activity was found in human small

intestine at low values (30 times less than that in rat tissue

and 1000- fold lower than alkaline phosphatase in the same tissue).

The activity was greatest in the duodenum and lowest in the ileum. In

conclusion, the normal human small intestine has very limited

ability to digest undegraded phytates. "

More on phytates and possible remedial avenues:

" Phytic acid (PA)3 or myo-inositol hexakisphosphate is a common

constituent of plants; it is stored largely as a complex salt of Mg2+,

K+, together with proteins within subcelllular single-membrane

particles in grains and seeds. This molecule is an inhibitor of

mineral absorption because the negative charges of the phosphate

groups form insoluble salts upon interaction with di- and trivalent

cations. Phytate thus causes deficiencies in minerals such as Ca, Fe

and Zn when present in excess in the human diet (Maga 1982 ). To

improve mineral bioavailability, PA levels may be decreased by

phytase, an enzyme that catalyzes the stepwise hydrolysis of phytate

to phosphate and inositol via penta- to monophosphates. Three sources

of phytase are found in the gastrointestinal (GI) tract, i.e., dietary

plant phytases, phytases from gut microflora and intestinal mucosal

phytases. In fact, the PA breakdown in the stomach and small intestine

of humans is influenced mainly by dietary phytase, whereas intestinal

phytase activity is very low. "

http://www.nutrition.org/cgi/content/full/130/8/2020

But as stated in the earlier posted abstract, PA can also be

neutralized by soaking and fermentation. PA is present in the outer

hull of seeds to inhibit germination when conditions are not suitable

i.e. in the absence of warmth, moisture and the right ph. Soaking

legumes or seeds in slightly acidic water (for at least 8

hours?)provides the ideal conditions for germination.

regards,

>

> Hi folks:

>

> This seems to be another reason why it may be better to rely more on

> blood (?) tests for nutrient availability, rather than on nutrient

> intake which may be affected by varying rates of absorption.

>

> Some of the factors affecting absorption rates will be age,

> individual differences, other nutrients present or absent which may

> either enhance of block absorption (some fat may enhance absorption

> of lycopene, phytic acid may inhibit Zn absorption .........).

> There are, I am sure, other factors affecting nutrient absorption

> also.

>

> I am not familiar with the phytic acid issue.

>

> Rodney.

Link to comment
Share on other sites
Guest guest

Guest guest

Posted
Posted

Hi Rodney, from what I gather, phytic acid should only be an issue if

you consume grains and legumes on a very regular basis (daily).As you

read in the earlier post " Phytase activity was found in human small

intestine at low values (30 times less than that in rat tissue

and 1000- fold lower than alkaline phosphatase in the same tissue).

The activity was greatest in the duodenum and lowest in the ileum. In

conclusion, the normal human small intestine has very limited

ability to digest undegraded phytates. "

More on phytates and possible remedial avenues:

" Phytic acid (PA)3 or myo-inositol hexakisphosphate is a common

constituent of plants; it is stored largely as a complex salt of Mg2+,

K+, together with proteins within subcelllular single-membrane

particles in grains and seeds. This molecule is an inhibitor of

mineral absorption because the negative charges of the phosphate

groups form insoluble salts upon interaction with di- and trivalent

cations. Phytate thus causes deficiencies in minerals such as Ca, Fe

and Zn when present in excess in the human diet (Maga 1982 ). To

improve mineral bioavailability, PA levels may be decreased by

phytase, an enzyme that catalyzes the stepwise hydrolysis of phytate

to phosphate and inositol via penta- to monophosphates. Three sources

of phytase are found in the gastrointestinal (GI) tract, i.e., dietary

plant phytases, phytases from gut microflora and intestinal mucosal

phytases. In fact, the PA breakdown in the stomach and small intestine

of humans is influenced mainly by dietary phytase, whereas intestinal

phytase activity is very low. "

http://www.nutrition.org/cgi/content/full/130/8/2020

But as stated in the earlier posted abstract, PA can also be

neutralized by soaking and fermentation. PA is present in the outer

hull of seeds to inhibit germination when conditions are not suitable

i.e. in the absence of warmth, moisture and the right ph. Soaking

legumes or seeds in slightly acidic water (for at least 8

hours?)provides the ideal conditions for germination.

regards,

>

> Hi folks:

>

> This seems to be another reason why it may be better to rely more on

> blood (?) tests for nutrient availability, rather than on nutrient

> intake which may be affected by varying rates of absorption.

>

> Some of the factors affecting absorption rates will be age,

> individual differences, other nutrients present or absent which may

> either enhance of block absorption (some fat may enhance absorption

> of lycopene, phytic acid may inhibit Zn absorption .........).

> There are, I am sure, other factors affecting nutrient absorption

> also.

>

> I am not familiar with the phytic acid issue.

>

> Rodney.

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Share on other sites
Guest guest

Guest guest

Posted
Posted

ly, I don't worry iron because I think maybe I get too much, and zinc I get from a pill if nothing else. Iron is associated with CVD - I use a non-iron MV mostly. If I am short of those it certainly doesn't inhibit the tendency to gain weight.

I don't eat a lot of wheat, usually rice, corn, and in fact, I'm not fond of bran except that on brown rice. Years ago, bran gave me a lot of gut trouble as in the runs, maybe part of that wheat allergy thing.

I'm surprised someone hasn't gotten onto the corn fiber bandwagon - apparently not a simple issue - maybe an aflatoxin issue.

Beans seem to be the best fiber source, IMO, and there is evidence of good. This I ran across searching good in exercise (that searching proves to be a daunting task (>5000 pages)):

J Nutr. 2005 Jul;135(7):1770-5.

Decreased consumption of dried mature beans is positively associated with urbanization and nonfatal acute myocardial infarction.

Kabagambe EK, Baylin A, Ruiz-Narvarez E, Siles X, Campos H.

Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA.

Legumes may protect against myocardial infarction (MI). The objective of this study was to determine whether consumption of dried mature beans (referred to as beans), the main legume in Latin America, is associated with MI. The cases (n = 2119) were survivors of a first acute MI and were matched by age, sex, and area of residence to randomly selected population controls (n = 2119) in Costa Rica. Dietary intake was assessed with a validated FFQ. Of the population, 69% consumed > or = 1 serving of beans/d (1 serving = one-third cup of cooked beans, approximately 86 g). Consumption of > or = 1 serving/d was significantly higher (P < 0.001) in rural (81%) than in urban (65%) areas. Individuals who never eat dried beans or whose consumption was < 1 time/mo were classified as nonconsumers. Compared with nonconsumers, intake of 1 serving of beans/d was inversely associated with MI in analyses adjusted for smoking, history of diabetes, history of hypertension, abdominal obesity, PHYSICAL ACTIVITY, income, intake of alcohol, total energy, saturated fat, trans fat, polyunsaturated fat, and cholesterol [odds ratio (OR) = 0.62; 95% CI: 0.45-0.88]. No further protection was observed with increased number of servings/d (OR = 0.73; 95% CI: 0.52-1.03 for > 1 serving/d). In summary, we found that consumption of 1 serving of beans/d is associated with a 38% lower risk of MI. No additional protection was observed at intakes > 1 serving/d. These findings are timely given the trend toward increased obesity, cardiovascular disease, and a reduction in the intake of beans in Latin American countries.

PMID: 15987863

[ ] Re: Macronutrients for CR -More on phytates

Much long standing evidence on neoplastic activity of phytate indeed. But from a more general nutritional status standpoint, phytates ingrains and legumes will not make available all the iron and zinccontent of these foods. This might cause defieciency of these minerals(and others? others that depend on them for absoption such ascalcium?) in the long term.Phytase activity in the human and rat small intestineTH Iqbal, KO and BT Gastroenterology Unit, Dudley Road Hospital, Birmingham.Phytate is the major storage form of phosphorus in seeds and so is acommon dietary constituent. Excessive ingestion of undegraded phytatescan cause mineral deficiencies in humans. In addition, phytic acid isantineoplastic in animal models of both colon and breast carcinoma.There have been no previous studies quantifying phytase activity inthe human small intestine although it is present in animals. Smallintestinal phytase and alkaline phosphatase activity and distributionwas measured in vitro in mucosal homogenates from two human smallintestinal specimens obtained from transplant donors. Rat intestinewas also studied for comparison. Phytase activity was found in humansmall intestine at low values (30 times less than that in rat tissueand 1000- fold lower than alkaline phosphatase in the same tissue).The activity was greatest in the duodenum and lowest in the ileum. Inconclusion, the normal human small intestine has very limited abilityto digest undegraded phytates. Although this may have adversenutritional consequences with respect to metabolic cation imbalances,the presence of undigested phytate in the colon may protect againstthe development of colonic carcinoma.http://gut.bmjjournals.com/cgi/content/abstract/35/9/1233The following is interesting because it allows for the possibility ofimproving bio availability of grains and legumes through specialprocesses such as soaking and fermentation (sourdough leavening?).Bioavailability of minerals in legumes.Sandberg AS.Department of Food Science, Chalmers University of Technology, PO Box5401, SE 402 29 Goteborg, Sweden. ann-sofie.sandberg@...The mineral content of legumes is generally high, but thebioavailability is poor due to the presence of phytate, which is amain inhibitor of Fe and Zn absorption. Some legumes also containconsiderable amounts of Fe-binding polyphenols inhibiting Feabsorption. Furthermore, soya protein per se has an inhibiting effecton Fe absorption. Efficient removal of phytate, and probably alsopolyphenols, can be obtained by enzymatic degradation during foodprocessing, either by increasing the activity of the naturallyoccurring plant phytases and polyphenol degrading enzymes, or byaddition of enzyme preparations. Biological food processing techniquesthat increase the activity of the native enzymes are soaking,germination, hydrothermal treatment and fermentation. Food processingcan be optimized towards highest phytate degradation provided that theoptimal conditions for phytase activity in the plant is known. Incontrast to cereals, some legumes have highest phytate degradation atneutral or alkaline pH. Addition of microbial enzyme preparationsseems to be the most efficient for complete degradation duringprocessing. Fe and Zn absorption have been shown to be low fromlegume-based diets. It has also been demonstrated that nutritional Fedeficiency reaches its greatest prevalence in populations subsistingon cereal- and legume-based diets. However, in a balanced dietcontaining animal protein a high intake of legumes is not considered arisk in terms of mineral supply. Furthermore, once phytate, and incertain legumes polyphenols, is degraded, legumes would become goodsources of Fe and Zn as the content of these minerals is high.http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=12498628 & dopt=Citation

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ly, I don't worry iron because I think maybe I get too much, and zinc I get from a pill if nothing else. Iron is associated with CVD - I use a non-iron MV mostly. If I am short of those it certainly doesn't inhibit the tendency to gain weight.

I don't eat a lot of wheat, usually rice, corn, and in fact, I'm not fond of bran except that on brown rice. Years ago, bran gave me a lot of gut trouble as in the runs, maybe part of that wheat allergy thing.

I'm surprised someone hasn't gotten onto the corn fiber bandwagon - apparently not a simple issue - maybe an aflatoxin issue.

Beans seem to be the best fiber source, IMO, and there is evidence of good. This I ran across searching good in exercise (that searching proves to be a daunting task (>5000 pages)):

J Nutr. 2005 Jul;135(7):1770-5.

Decreased consumption of dried mature beans is positively associated with urbanization and nonfatal acute myocardial infarction.

Kabagambe EK, Baylin A, Ruiz-Narvarez E, Siles X, Campos H.

Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA.

Legumes may protect against myocardial infarction (MI). The objective of this study was to determine whether consumption of dried mature beans (referred to as beans), the main legume in Latin America, is associated with MI. The cases (n = 2119) were survivors of a first acute MI and were matched by age, sex, and area of residence to randomly selected population controls (n = 2119) in Costa Rica. Dietary intake was assessed with a validated FFQ. Of the population, 69% consumed > or = 1 serving of beans/d (1 serving = one-third cup of cooked beans, approximately 86 g). Consumption of > or = 1 serving/d was significantly higher (P < 0.001) in rural (81%) than in urban (65%) areas. Individuals who never eat dried beans or whose consumption was < 1 time/mo were classified as nonconsumers. Compared with nonconsumers, intake of 1 serving of beans/d was inversely associated with MI in analyses adjusted for smoking, history of diabetes, history of hypertension, abdominal obesity, PHYSICAL ACTIVITY, income, intake of alcohol, total energy, saturated fat, trans fat, polyunsaturated fat, and cholesterol [odds ratio (OR) = 0.62; 95% CI: 0.45-0.88]. No further protection was observed with increased number of servings/d (OR = 0.73; 95% CI: 0.52-1.03 for > 1 serving/d). In summary, we found that consumption of 1 serving of beans/d is associated with a 38% lower risk of MI. No additional protection was observed at intakes > 1 serving/d. These findings are timely given the trend toward increased obesity, cardiovascular disease, and a reduction in the intake of beans in Latin American countries.

PMID: 15987863

[ ] Re: Macronutrients for CR -More on phytates

Much long standing evidence on neoplastic activity of phytate indeed. But from a more general nutritional status standpoint, phytates ingrains and legumes will not make available all the iron and zinccontent of these foods. This might cause defieciency of these minerals(and others? others that depend on them for absoption such ascalcium?) in the long term.Phytase activity in the human and rat small intestineTH Iqbal, KO and BT Gastroenterology Unit, Dudley Road Hospital, Birmingham.Phytate is the major storage form of phosphorus in seeds and so is acommon dietary constituent. Excessive ingestion of undegraded phytatescan cause mineral deficiencies in humans. In addition, phytic acid isantineoplastic in animal models of both colon and breast carcinoma.There have been no previous studies quantifying phytase activity inthe human small intestine although it is present in animals. Smallintestinal phytase and alkaline phosphatase activity and distributionwas measured in vitro in mucosal homogenates from two human smallintestinal specimens obtained from transplant donors. Rat intestinewas also studied for comparison. Phytase activity was found in humansmall intestine at low values (30 times less than that in rat tissueand 1000- fold lower than alkaline phosphatase in the same tissue).The activity was greatest in the duodenum and lowest in the ileum. Inconclusion, the normal human small intestine has very limited abilityto digest undegraded phytates. Although this may have adversenutritional consequences with respect to metabolic cation imbalances,the presence of undigested phytate in the colon may protect againstthe development of colonic carcinoma.http://gut.bmjjournals.com/cgi/content/abstract/35/9/1233The following is interesting because it allows for the possibility ofimproving bio availability of grains and legumes through specialprocesses such as soaking and fermentation (sourdough leavening?).Bioavailability of minerals in legumes.Sandberg AS.Department of Food Science, Chalmers University of Technology, PO Box5401, SE 402 29 Goteborg, Sweden. ann-sofie.sandberg@...The mineral content of legumes is generally high, but thebioavailability is poor due to the presence of phytate, which is amain inhibitor of Fe and Zn absorption. Some legumes also containconsiderable amounts of Fe-binding polyphenols inhibiting Feabsorption. Furthermore, soya protein per se has an inhibiting effecton Fe absorption. Efficient removal of phytate, and probably alsopolyphenols, can be obtained by enzymatic degradation during foodprocessing, either by increasing the activity of the naturallyoccurring plant phytases and polyphenol degrading enzymes, or byaddition of enzyme preparations. Biological food processing techniquesthat increase the activity of the native enzymes are soaking,germination, hydrothermal treatment and fermentation. Food processingcan be optimized towards highest phytate degradation provided that theoptimal conditions for phytase activity in the plant is known. Incontrast to cereals, some legumes have highest phytate degradation atneutral or alkaline pH. Addition of microbial enzyme preparationsseems to be the most efficient for complete degradation duringprocessing. Fe and Zn absorption have been shown to be low fromlegume-based diets. It has also been demonstrated that nutritional Fedeficiency reaches its greatest prevalence in populations subsistingon cereal- and legume-based diets. However, in a balanced dietcontaining animal protein a high intake of legumes is not considered arisk in terms of mineral supply. Furthermore, once phytate, and incertain legumes polyphenols, is degraded, legumes would become goodsources of Fe and Zn as the content of these minerals is high.http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=12498628 & dopt=Citation

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Hi JW:

Oat bran is readily available. Rice bran can be found also. Is

there any reason to believe they might be preferable to wheat bran?

Obviously they would be for those with an allergy to wheat. But how

about for others. Any thoughts?

Rodney.

--- In , " jwwright " <jwwright@e...>

wrote:

>

> ly, I don't worry iron because I think maybe I get too much,

and zinc I get from a pill if nothing else. Iron is associated with

CVD - I use a non-iron MV mostly. If I am short of those it certainly

doesn't inhibit the tendency to gain weight.

> I don't eat a lot of wheat, usually rice, corn, and in fact, I'm

not fond of bran except that on brown rice. Years ago, bran gave me a

lot of gut trouble as in the runs, maybe part of that wheat allergy

thing.

> I'm surprised someone hasn't gotten onto the corn fiber bandwagon -

apparently not a simple issue - maybe an aflatoxin issue.

> Beans seem to be the best fiber source, IMO, and there is evidence

of good. This I ran across searching good in exercise (that searching

proves to be a daunting task (>5000 pages)):

>

> J Nutr. 2005 Jul;135(7):1770-5.

>

> Decreased consumption of dried mature beans is positively

associated with urbanization and nonfatal acute myocardial

infarction.

>

> Kabagambe EK, Baylin A, Ruiz-Narvarez E, Siles X, Campos H.

>

> Department of Nutrition, Harvard School of Public Health, Boston,

MA 02115, USA.

>

> Legumes may protect against myocardial infarction (MI). The

objective of this study was to determine whether consumption of dried

mature beans (referred to as beans), the main legume in Latin

America, is associated with MI. The cases (n = 2119) were survivors

of a first acute MI and were matched by age, sex, and area of

residence to randomly selected population controls (n = 2119) in

Costa Rica. Dietary intake was assessed with a validated FFQ. Of the

population, 69% consumed > or = 1 serving of beans/d (1 serving = one-

third cup of cooked beans, approximately 86 g). Consumption of > or =

1 serving/d was significantly higher (P < 0.001) in rural (81%) than

in urban (65%) areas. Individuals who never eat dried beans or whose

consumption was < 1 time/mo were classified as nonconsumers. Compared

with nonconsumers, intake of 1 serving of beans/d was inversely

associated with MI in analyses adjusted for smoking, history of

diabetes, history of hypertension, abdominal obesity, PHYSICAL

ACTIVITY, income, intake of alcohol, total energy, saturated fat,

trans fat, polyunsaturated fat, and cholesterol [odds ratio (OR) =

0.62; 95% CI: 0.45-0.88]. No further protection was observed with

increased number of servings/d (OR = 0.73; 95% CI: 0.52-1.03 for > 1

serving/d). In summary, we found that consumption of 1 serving of

beans/d is associated with a 38% lower risk of MI. No additional

protection was observed at intakes > 1 serving/d. These findings are

timely given the trend toward increased obesity, cardiovascular

disease, and a reduction in the intake of beans in Latin American

countries.

>

> PMID: 15987863

>

>

>

> [ ] Re: Macronutrients for CR -More on

phytates

>

>

> Much long standing evidence on neoplastic activity of phytate

indeed.

> But from a more general nutritional status standpoint, phytates

in

> grains and legumes will not make available all the iron and zinc

> content of these foods. This might cause defieciency of these

minerals

> (and others? others that depend on them for absoption such as

> calcium?) in the long term.

>

> Phytase activity in the human and rat small intestine

>

> TH Iqbal, KO and BT

> Gastroenterology Unit, Dudley Road Hospital, Birmingham.

>

> Phytate is the major storage form of phosphorus in seeds and so

is a

> common dietary constituent. Excessive ingestion of undegraded

phytates

> can cause mineral deficiencies in humans. In addition, phytic

acid is

> antineoplastic in animal models of both colon and breast

carcinoma.

> There have been no previous studies quantifying phytase activity

in

> the human small intestine although it is present in animals. Small

> intestinal phytase and alkaline phosphatase activity and

distribution

> was measured in vitro in mucosal homogenates from two human small

> intestinal specimens obtained from transplant donors. Rat

intestine

> was also studied for comparison. Phytase activity was found in

human

> small intestine at low values (30 times less than that in rat

tissue

> and 1000- fold lower than alkaline phosphatase in the same

tissue).

> The activity was greatest in the duodenum and lowest in the

ileum. In

> conclusion, the normal human small intestine has very limited

ability

> to digest undegraded phytates. Although this may have adverse

> nutritional consequences with respect to metabolic cation

imbalances,

> the presence of undigested phytate in the colon may protect

against

> the development of colonic carcinoma.

>

>

>

> http://gut.bmjjournals.com/cgi/content/abstract/35/9/1233

>

> The following is interesting because it allows for the

possibility of

> improving bio availability of grains and legumes through special

> processes such as soaking and fermentation (sourdough leavening?).

>

> Bioavailability of minerals in legumes.

>

> Sandberg AS.

>

> Department of Food Science, Chalmers University of Technology, PO

Box

> 5401, SE 402 29 Goteborg, Sweden. ann-sofie.sandberg@f...

>

> The mineral content of legumes is generally high, but the

> bioavailability is poor due to the presence of phytate, which is a

> main inhibitor of Fe and Zn absorption. Some legumes also contain

> considerable amounts of Fe-binding polyphenols inhibiting Fe

> absorption. Furthermore, soya protein per se has an inhibiting

effect

> on Fe absorption. Efficient removal of phytate, and probably also

> polyphenols, can be obtained by enzymatic degradation during food

> processing, either by increasing the activity of the naturally

> occurring plant phytases and polyphenol degrading enzymes, or by

> addition of enzyme preparations. Biological food processing

techniques

> that increase the activity of the native enzymes are soaking,

> germination, hydrothermal treatment and fermentation. Food

processing

> can be optimized towards highest phytate degradation provided

that the

> optimal conditions for phytase activity in the plant is known. In

> contrast to cereals, some legumes have highest phytate

degradation at

> neutral or alkaline pH. Addition of microbial enzyme preparations

> seems to be the most efficient for complete degradation during

> processing. Fe and Zn absorption have been shown to be low from

> legume-based diets. It has also been demonstrated that

nutritional Fe

> deficiency reaches its greatest prevalence in populations

subsisting

> on cereal- and legume-based diets. However, in a balanced diet

> containing animal protein a high intake of legumes is not

considered a

> risk in terms of mineral supply. Furthermore, once phytate, and in

> certain legumes polyphenols, is degraded, legumes would become

good

> sources of Fe and Zn as the content of these minerals is high.

>

>

> http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

cmd=Retrieve & db=PubMed & list_uids=12498628 & dopt=Citation

>

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Share on other sites
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Posted
Posted

Hi JW:

Oat bran is readily available. Rice bran can be found also. Is

there any reason to believe they might be preferable to wheat bran?

Obviously they would be for those with an allergy to wheat. But how

about for others. Any thoughts?

Rodney.

--- In , " jwwright " <jwwright@e...>

wrote:

>

> ly, I don't worry iron because I think maybe I get too much,

and zinc I get from a pill if nothing else. Iron is associated with

CVD - I use a non-iron MV mostly. If I am short of those it certainly

doesn't inhibit the tendency to gain weight.

> I don't eat a lot of wheat, usually rice, corn, and in fact, I'm

not fond of bran except that on brown rice. Years ago, bran gave me a

lot of gut trouble as in the runs, maybe part of that wheat allergy

thing.

> I'm surprised someone hasn't gotten onto the corn fiber bandwagon -

apparently not a simple issue - maybe an aflatoxin issue.

> Beans seem to be the best fiber source, IMO, and there is evidence

of good. This I ran across searching good in exercise (that searching

proves to be a daunting task (>5000 pages)):

>

> J Nutr. 2005 Jul;135(7):1770-5.

>

> Decreased consumption of dried mature beans is positively

associated with urbanization and nonfatal acute myocardial

infarction.

>

> Kabagambe EK, Baylin A, Ruiz-Narvarez E, Siles X, Campos H.

>

> Department of Nutrition, Harvard School of Public Health, Boston,

MA 02115, USA.

>

> Legumes may protect against myocardial infarction (MI). The

objective of this study was to determine whether consumption of dried

mature beans (referred to as beans), the main legume in Latin

America, is associated with MI. The cases (n = 2119) were survivors

of a first acute MI and were matched by age, sex, and area of

residence to randomly selected population controls (n = 2119) in

Costa Rica. Dietary intake was assessed with a validated FFQ. Of the

population, 69% consumed > or = 1 serving of beans/d (1 serving = one-

third cup of cooked beans, approximately 86 g). Consumption of > or =

1 serving/d was significantly higher (P < 0.001) in rural (81%) than

in urban (65%) areas. Individuals who never eat dried beans or whose

consumption was < 1 time/mo were classified as nonconsumers. Compared

with nonconsumers, intake of 1 serving of beans/d was inversely

associated with MI in analyses adjusted for smoking, history of

diabetes, history of hypertension, abdominal obesity, PHYSICAL

ACTIVITY, income, intake of alcohol, total energy, saturated fat,

trans fat, polyunsaturated fat, and cholesterol [odds ratio (OR) =

0.62; 95% CI: 0.45-0.88]. No further protection was observed with

increased number of servings/d (OR = 0.73; 95% CI: 0.52-1.03 for > 1

serving/d). In summary, we found that consumption of 1 serving of

beans/d is associated with a 38% lower risk of MI. No additional

protection was observed at intakes > 1 serving/d. These findings are

timely given the trend toward increased obesity, cardiovascular

disease, and a reduction in the intake of beans in Latin American

countries.

>

> PMID: 15987863

>

>

>

> [ ] Re: Macronutrients for CR -More on

phytates

>

>

> Much long standing evidence on neoplastic activity of phytate

indeed.

> But from a more general nutritional status standpoint, phytates

in

> grains and legumes will not make available all the iron and zinc

> content of these foods. This might cause defieciency of these

minerals

> (and others? others that depend on them for absoption such as

> calcium?) in the long term.

>

> Phytase activity in the human and rat small intestine

>

> TH Iqbal, KO and BT

> Gastroenterology Unit, Dudley Road Hospital, Birmingham.

>

> Phytate is the major storage form of phosphorus in seeds and so

is a

> common dietary constituent. Excessive ingestion of undegraded

phytates

> can cause mineral deficiencies in humans. In addition, phytic

acid is

> antineoplastic in animal models of both colon and breast

carcinoma.

> There have been no previous studies quantifying phytase activity

in

> the human small intestine although it is present in animals. Small

> intestinal phytase and alkaline phosphatase activity and

distribution

> was measured in vitro in mucosal homogenates from two human small

> intestinal specimens obtained from transplant donors. Rat

intestine

> was also studied for comparison. Phytase activity was found in

human

> small intestine at low values (30 times less than that in rat

tissue

> and 1000- fold lower than alkaline phosphatase in the same

tissue).

> The activity was greatest in the duodenum and lowest in the

ileum. In

> conclusion, the normal human small intestine has very limited

ability

> to digest undegraded phytates. Although this may have adverse

> nutritional consequences with respect to metabolic cation

imbalances,

> the presence of undigested phytate in the colon may protect

against

> the development of colonic carcinoma.

>

>

>

> http://gut.bmjjournals.com/cgi/content/abstract/35/9/1233

>

> The following is interesting because it allows for the

possibility of

> improving bio availability of grains and legumes through special

> processes such as soaking and fermentation (sourdough leavening?).

>

> Bioavailability of minerals in legumes.

>

> Sandberg AS.

>

> Department of Food Science, Chalmers University of Technology, PO

Box

> 5401, SE 402 29 Goteborg, Sweden. ann-sofie.sandberg@f...

>

> The mineral content of legumes is generally high, but the

> bioavailability is poor due to the presence of phytate, which is a

> main inhibitor of Fe and Zn absorption. Some legumes also contain

> considerable amounts of Fe-binding polyphenols inhibiting Fe

> absorption. Furthermore, soya protein per se has an inhibiting

effect

> on Fe absorption. Efficient removal of phytate, and probably also

> polyphenols, can be obtained by enzymatic degradation during food

> processing, either by increasing the activity of the naturally

> occurring plant phytases and polyphenol degrading enzymes, or by

> addition of enzyme preparations. Biological food processing

techniques

> that increase the activity of the native enzymes are soaking,

> germination, hydrothermal treatment and fermentation. Food

processing

> can be optimized towards highest phytate degradation provided

that the

> optimal conditions for phytase activity in the plant is known. In

> contrast to cereals, some legumes have highest phytate

degradation at

> neutral or alkaline pH. Addition of microbial enzyme preparations

> seems to be the most efficient for complete degradation during

> processing. Fe and Zn absorption have been shown to be low from

> legume-based diets. It has also been demonstrated that

nutritional Fe

> deficiency reaches its greatest prevalence in populations

subsisting

> on cereal- and legume-based diets. However, in a balanced diet

> containing animal protein a high intake of legumes is not

considered a

> risk in terms of mineral supply. Furthermore, once phytate, and in

> certain legumes polyphenols, is degraded, legumes would become

good

> sources of Fe and Zn as the content of these minerals is high.

>

>

> http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

cmd=Retrieve & db=PubMed & list_uids=12498628 & dopt=Citation

>

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Posted

As I recall, one of our enlightened members uses I-P6 pills so I conclude it's not a scary issue. Question is where does the iron and zinc get absorbed and in what amounts.

The article sounded like it restricts absorption of Fe and Zn in that food itself.

So maybe the Fiber one folks should take that 25% of RDA off the label.

Regards.

[ ] Re: Macronutrients for CR -More on phytates

Hi Rodney, from what I gather, phytic acid should only be an issue ifyou consume grains and legumes on a very regular basis (daily).As youread in the earlier post "Phytase activity was found in human smallintestine at low values (30 times less than that in rat tissueand 1000- fold lower than alkaline phosphatase in the same tissue).The activity was greatest in the duodenum and lowest in the ileum. Inconclusion, the normal human small intestine has very limited ability to digest undegraded phytates."

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Share on other sites
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Posted
Posted

As I recall, one of our enlightened members uses I-P6 pills so I conclude it's not a scary issue. Question is where does the iron and zinc get absorbed and in what amounts.

The article sounded like it restricts absorption of Fe and Zn in that food itself.

So maybe the Fiber one folks should take that 25% of RDA off the label.

Regards.

[ ] Re: Macronutrients for CR -More on phytates

Hi Rodney, from what I gather, phytic acid should only be an issue ifyou consume grains and legumes on a very regular basis (daily).As youread in the earlier post "Phytase activity was found in human smallintestine at low values (30 times less than that in rat tissueand 1000- fold lower than alkaline phosphatase in the same tissue).The activity was greatest in the duodenum and lowest in the ileum. Inconclusion, the normal human small intestine has very limited ability to digest undegraded phytates."

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Posted
Posted

Fiber one has the highest, I think, but just an example. There are other bran brands. Wheat seems to be the most gut "inspiring". The allergy I think is to the gluten.

Clearly, IMO, only to perturb the gut, instead of Citrucel, eg. The other gums, etc, rec'd by CRONies I put in the processed category as well. Then there's that availability issue.

Regards.

[ ] Re: Macronutrients for CR -More on phytates

Hi JW:Oat bran is readily available. Rice bran can be found also. Is there any reason to believe they might be preferable to wheat bran? Obviously they would be for those with an allergy to wheat. But how about for others. Any thoughts?Rodney.>> ly, I don't worry iron because I think maybe I get too much, and zinc I get from a pill if nothing else. Iron is associated with CVD - I use a non-iron MV mostly. If I am short of those it certainly doesn't inhibit the tendency to gain weight. > I don't eat a lot of wheat, usually rice, corn, and in fact, I'm not fond of bran except that on brown rice. Years ago, bran gave me a lot of gut trouble as in the runs, maybe part of that wheat allergy thing. > I'm surprised someone hasn't gotten onto the corn fiber bandwagon - apparently not a simple issue - maybe an aflatoxin issue.> Beans seem to be the best fiber source, IMO, and there is evidence of good. This I ran across searching good in exercise (that searching proves to be a daunting task (>5000 pages)):> > J Nutr. 2005 Jul;135(7):1770-5. > > Decreased consumption of dried mature beans is positively associated with urbanization and nonfatal acute myocardial infarction. > > Kabagambe EK, Baylin A, Ruiz-Narvarez E, Siles X, Campos H. > > Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA. > > Legumes may protect against myocardial infarction (MI). The objective of this study was to determine whether consumption of dried mature beans (referred to as beans), the main legume in Latin America, is associated with MI. The cases (n = 2119) were survivors of a first acute MI and were matched by age, sex, and area of residence to randomly selected population controls (n = 2119) in Costa Rica. Dietary intake was assessed with a validated FFQ. Of the population, 69% consumed > or = 1 serving of beans/d (1 serving = one-third cup of cooked beans, approximately 86 g). Consumption of > or = 1 serving/d was significantly higher (P < 0.001) in rural (81%) than in urban (65%) areas. Individuals who never eat dried beans or whose consumption was < 1 time/mo were classified as nonconsumers. Compared with nonconsumers, intake of 1 serving of beans/d was inversely associated with MI in analyses adjusted for smoking, history of diabetes, history of hypertension, abdominal obesity, PHYSICAL ACTIVITY, income, intake of alcohol, total energy, saturated fat, trans fat, polyunsaturated fat, and cholesterol [odds ratio (OR) = 0.62; 95% CI: 0.45-0.88]. No further protection was observed with increased number of servings/d (OR = 0.73; 95% CI: 0.52-1.03 for > 1 serving/d). In summary, we found that consumption of 1 serving of beans/d is associated with a 38% lower risk of MI. No additional protection was observed at intakes > 1 serving/d. These findings are timely given the trend toward increased obesity, cardiovascular disease, and a reduction in the intake of beans in Latin American countries. > > PMID: 15987863> >

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Posted
Posted

Fiber one has the highest, I think, but just an example. There are other bran brands. Wheat seems to be the most gut "inspiring". The allergy I think is to the gluten.

Clearly, IMO, only to perturb the gut, instead of Citrucel, eg. The other gums, etc, rec'd by CRONies I put in the processed category as well. Then there's that availability issue.

Regards.

[ ] Re: Macronutrients for CR -More on phytates

Hi JW:Oat bran is readily available. Rice bran can be found also. Is there any reason to believe they might be preferable to wheat bran? Obviously they would be for those with an allergy to wheat. But how about for others. Any thoughts?Rodney.>> ly, I don't worry iron because I think maybe I get too much, and zinc I get from a pill if nothing else. Iron is associated with CVD - I use a non-iron MV mostly. If I am short of those it certainly doesn't inhibit the tendency to gain weight. > I don't eat a lot of wheat, usually rice, corn, and in fact, I'm not fond of bran except that on brown rice. Years ago, bran gave me a lot of gut trouble as in the runs, maybe part of that wheat allergy thing. > I'm surprised someone hasn't gotten onto the corn fiber bandwagon - apparently not a simple issue - maybe an aflatoxin issue.> Beans seem to be the best fiber source, IMO, and there is evidence of good. This I ran across searching good in exercise (that searching proves to be a daunting task (>5000 pages)):> > J Nutr. 2005 Jul;135(7):1770-5. > > Decreased consumption of dried mature beans is positively associated with urbanization and nonfatal acute myocardial infarction. > > Kabagambe EK, Baylin A, Ruiz-Narvarez E, Siles X, Campos H. > > Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA. > > Legumes may protect against myocardial infarction (MI). The objective of this study was to determine whether consumption of dried mature beans (referred to as beans), the main legume in Latin America, is associated with MI. The cases (n = 2119) were survivors of a first acute MI and were matched by age, sex, and area of residence to randomly selected population controls (n = 2119) in Costa Rica. Dietary intake was assessed with a validated FFQ. Of the population, 69% consumed > or = 1 serving of beans/d (1 serving = one-third cup of cooked beans, approximately 86 g). Consumption of > or = 1 serving/d was significantly higher (P < 0.001) in rural (81%) than in urban (65%) areas. Individuals who never eat dried beans or whose consumption was < 1 time/mo were classified as nonconsumers. Compared with nonconsumers, intake of 1 serving of beans/d was inversely associated with MI in analyses adjusted for smoking, history of diabetes, history of hypertension, abdominal obesity, PHYSICAL ACTIVITY, income, intake of alcohol, total energy, saturated fat, trans fat, polyunsaturated fat, and cholesterol [odds ratio (OR) = 0.62; 95% CI: 0.45-0.88]. No further protection was observed with increased number of servings/d (OR = 0.73; 95% CI: 0.52-1.03 for > 1 serving/d). In summary, we found that consumption of 1 serving of beans/d is associated with a 38% lower risk of MI. No additional protection was observed at intakes > 1 serving/d. These findings are timely given the trend toward increased obesity, cardiovascular disease, and a reduction in the intake of beans in Latin American countries. > > PMID: 15987863> >

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Hi folks:

This raises the issue, it seems to me, about the TIMING of nutrient

intakes.

For example, if one leans toward a low fat diet then when one takes a

supplement (or food containing) lycopene or beta carotene then

perhaps one should time it to coincide with the consumption of the

highest fat content of your diet - fish or nuts perhaps.

On the other hand one should perhaps take one's supplement of (or

food containing) zinc after a couple of days of not eating grain

products.

I am gonna have to give this a bit a bit of thought.

Rodney.

--- In , " jwwright " <jwwright@e...>

wrote:

>

> As I recall, one of our enlightened members uses I-P6 pills so I

conclude it's not a scary issue. Question is where does the iron and

zinc get absorbed and in what amounts.

> The article sounded like it restricts absorption of Fe and Zn in

that food itself.

> So maybe the Fiber one folks should take that 25% of RDA off the

label.

>

> Regards.

>

> [ ] Re: Macronutrients for CR -More on

phytates

>

>

> Hi Rodney, from what I gather, phytic acid should only be an

issue if

> you consume grains and legumes on a very regular basis (daily).As

you

> read in the earlier post " Phytase activity was found in human

small

> intestine at low values (30 times less than that in rat tissue

> and 1000- fold lower than alkaline phosphatase in the same

tissue).

> The activity was greatest in the duodenum and lowest in the

ileum. In

> conclusion, the normal human small intestine has very limited

> ability to digest undegraded phytates. "

>

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Posted
Posted

Hi folks:

This raises the issue, it seems to me, about the TIMING of nutrient

intakes.

For example, if one leans toward a low fat diet then when one takes a

supplement (or food containing) lycopene or beta carotene then

perhaps one should time it to coincide with the consumption of the

highest fat content of your diet - fish or nuts perhaps.

On the other hand one should perhaps take one's supplement of (or

food containing) zinc after a couple of days of not eating grain

products.

I am gonna have to give this a bit a bit of thought.

Rodney.

--- In , " jwwright " <jwwright@e...>

wrote:

>

> As I recall, one of our enlightened members uses I-P6 pills so I

conclude it's not a scary issue. Question is where does the iron and

zinc get absorbed and in what amounts.

> The article sounded like it restricts absorption of Fe and Zn in

that food itself.

> So maybe the Fiber one folks should take that 25% of RDA off the

label.

>

> Regards.

>

> [ ] Re: Macronutrients for CR -More on

phytates

>

>

> Hi Rodney, from what I gather, phytic acid should only be an

issue if

> you consume grains and legumes on a very regular basis (daily).As

you

> read in the earlier post " Phytase activity was found in human

small

> intestine at low values (30 times less than that in rat tissue

> and 1000- fold lower than alkaline phosphatase in the same

tissue).

> The activity was greatest in the duodenum and lowest in the

ileum. In

> conclusion, the normal human small intestine has very limited

> ability to digest undegraded phytates. "

>

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Posted

Oat Bran contains soluble fiber (whereas wheat bran is predominantly insoluble fiber) and can lower cholesterol levels significantly. Rice Bran spoils quite easily, IIRC.

On 11/2/05, Rodney <perspect1111@...> wrote:

Hi JW:Oat bran is readily available. Rice bran can be found also. Isthere any reason to believe they might be preferable to wheat bran?

Obviously they would be for those with an allergy to wheat. But howabout for others. Any thoughts?Rodney.--- In , " jwwright " <

jwwright@e...>wrote:>> ly, I don't worry iron because I think maybe I get too much,and zinc I get from a pill if nothing else. Iron is associated withCVD - I use a non-iron MV mostly. If I am short of those it certainly

doesn't inhibit the tendency to gain weight.> I don't eat a lot of wheat, usually rice, corn, and in fact, I'mnot fond of bran except that on brown rice. Years ago, bran gave me alot of gut trouble as in the runs, maybe part of that wheat allergy

thing.> I'm surprised someone hasn't gotten onto the corn fiber bandwagon -apparently not a simple issue - maybe an aflatoxin issue.> Beans seem to be the best fiber source, IMO, and there is evidence

of good. This I ran across searching good in exercise (that searchingproves to be a daunting task (>5000 pages)):>> J Nutr. 2005 Jul;135(7):1770-5.>> Decreased consumption of dried mature beans is positively

associated with urbanization and nonfatal acute myocardialinfarction.>> Kabagambe EK, Baylin A, Ruiz-Narvarez E, Siles X, Campos H.>> Department of Nutrition, Harvard School of Public Health, Boston,

MA 02115, USA.>> Legumes may protect against myocardial infarction (MI). Theobjective of this study was to determine whether consumption of driedmature beans (referred to as beans), the main legume in Latin

America, is associated with MI. The cases (n = 2119) were survivorsof a first acute MI and were matched by age, sex, and area ofresidence to randomly selected population controls (n = 2119) inCosta Rica. Dietary intake was assessed with a validated FFQ. Of the

population, 69% consumed > or = 1 serving of beans/d (1 serving = one-third cup of cooked beans, approximately 86 g). Consumption of > or =1 serving/d was significantly higher (P < 0.001) in rural (81%) than

in urban (65%) areas. Individuals who never eat dried beans or whoseconsumption was < 1 time/mo were classified as nonconsumers. Comparedwith nonconsumers, intake of 1 serving of beans/d was inverselyassociated with MI in analyses adjusted for smoking, history of

diabetes, history of hypertension, abdominal obesity, PHYSICALACTIVITY, income, intake of alcohol, total energy, saturated fat,trans fat, polyunsaturated fat, and cholesterol [odds ratio (OR) =0.62; 95% CI: 0.45-0.88]. No further protection was observed withincreased number of servings/d (OR = 0.73; 95% CI: 0.52-1.03 for > 1serving/d). In summary, we found that consumption of 1 serving ofbeans/d is associated with a 38% lower risk of MI. No additional

protection was observed at intakes > 1 serving/d. These findings aretimely given the trend toward increased obesity, cardiovasculardisease, and a reduction in the intake of beans in Latin Americancountries.

>> PMID: 15987863>>>> [ ] Re: Macronutrients for CR -More onphytates>>> Much long standing evidence on neoplastic activity of phytate

indeed.> But from a more general nutritional status standpoint, phytatesin> grains and legumes will not make available all the iron and zinc> content of these foods. This might cause defieciency of these

minerals> (and others? others that depend on them for absoption such as> calcium?) in the long term.>> Phytase activity in the human and rat small intestine>> TH Iqbal, KO and BT

> Gastroenterology Unit, Dudley Road Hospital, Birmingham.>> Phytate is the major storage form of phosphorus in seeds and sois a> common dietary constituent. Excessive ingestion of undegraded

phytates> can cause mineral deficiencies in humans. In addition, phyticacid is> antineoplastic in animal models of both colon and breastcarcinoma.> There have been no previous studies quantifying phytase activity

in> the human small intestine although it is present in animals. Small> intestinal phytase and alkaline phosphatase activity anddistribution> was measured in vitro in mucosal homogenates from two human small

> intestinal specimens obtained from transplant donors. Ratintestine> was also studied for comparison. Phytase activity was found inhuman> small intestine at low values (30 times less than that in rat

tissue> and 1000- fold lower than alkaline phosphatase in the sametissue).> The activity was greatest in the duodenum and lowest in theileum. In> conclusion, the normal human small intestine has very limited

ability> to digest undegraded phytates. Although this may have adverse> nutritional consequences with respect to metabolic cationimbalances,> the presence of undigested phytate in the colon may protect

against> the development of colonic carcinoma.>>>> http://gut.bmjjournals.com/cgi/content/abstract/35/9/1233

>> The following is interesting because it allows for thepossibility of> improving bio availability of grains and legumes through special> processes such as soaking and fermentation (sourdough leavening?).

>> Bioavailability of minerals in legumes.>> Sandberg AS.>> Department of Food Science, Chalmers University of Technology, POBox> 5401, SE 402 29 Goteborg, Sweden. ann-sofie.sandberg@f...>> The mineral content of legumes is generally high, but the> bioavailability is poor due to the presence of phytate, which is a> main inhibitor of Fe and Zn absorption. Some legumes also contain

> considerable amounts of Fe-binding polyphenols inhibiting Fe> absorption. Furthermore, soya protein per se has an inhibitingeffect> on Fe absorption. Efficient removal of phytate, and probably also

> polyphenols, can be obtained by enzymatic degradation during food> processing, either by increasing the activity of the naturally> occurring plant phytases and polyphenol degrading enzymes, or by

> addition of enzyme preparations. Biological food processingtechniques> that increase the activity of the native enzymes are soaking,> germination, hydrothermal treatment and fermentation. Food

processing> can be optimized towards highest phytate degradation providedthat the> optimal conditions for phytase activity in the plant is known. In> contrast to cereals, some legumes have highest phytate

degradation at> neutral or alkaline pH. Addition of microbial enzyme preparations> seems to be the most efficient for complete degradation during> processing. Fe and Zn absorption have been shown to be low from

> legume-based diets. It has also been demonstrated thatnutritional Fe> deficiency reaches its greatest prevalence in populationssubsisting> on cereal- and legume-based diets. However, in a balanced diet

> containing animal protein a high intake of legumes is notconsidered a> risk in terms of mineral supply. Furthermore, once phytate, and in> certain legumes polyphenols, is degraded, legumes would become

good> sources of Fe and Zn as the content of these minerals is high.>>> http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=12498628 & dopt=Citation

>

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Oat Bran contains soluble fiber (whereas wheat bran is predominantly insoluble fiber) and can lower cholesterol levels significantly. Rice Bran spoils quite easily, IIRC.

On 11/2/05, Rodney <perspect1111@...> wrote:

Hi JW:Oat bran is readily available. Rice bran can be found also. Isthere any reason to believe they might be preferable to wheat bran?

Obviously they would be for those with an allergy to wheat. But howabout for others. Any thoughts?Rodney.--- In , " jwwright " <

jwwright@e...>wrote:>> ly, I don't worry iron because I think maybe I get too much,and zinc I get from a pill if nothing else. Iron is associated withCVD - I use a non-iron MV mostly. If I am short of those it certainly

doesn't inhibit the tendency to gain weight.> I don't eat a lot of wheat, usually rice, corn, and in fact, I'mnot fond of bran except that on brown rice. Years ago, bran gave me alot of gut trouble as in the runs, maybe part of that wheat allergy

thing.> I'm surprised someone hasn't gotten onto the corn fiber bandwagon -apparently not a simple issue - maybe an aflatoxin issue.> Beans seem to be the best fiber source, IMO, and there is evidence

of good. This I ran across searching good in exercise (that searchingproves to be a daunting task (>5000 pages)):>> J Nutr. 2005 Jul;135(7):1770-5.>> Decreased consumption of dried mature beans is positively

associated with urbanization and nonfatal acute myocardialinfarction.>> Kabagambe EK, Baylin A, Ruiz-Narvarez E, Siles X, Campos H.>> Department of Nutrition, Harvard School of Public Health, Boston,

MA 02115, USA.>> Legumes may protect against myocardial infarction (MI). Theobjective of this study was to determine whether consumption of driedmature beans (referred to as beans), the main legume in Latin

America, is associated with MI. The cases (n = 2119) were survivorsof a first acute MI and were matched by age, sex, and area ofresidence to randomly selected population controls (n = 2119) inCosta Rica. Dietary intake was assessed with a validated FFQ. Of the

population, 69% consumed > or = 1 serving of beans/d (1 serving = one-third cup of cooked beans, approximately 86 g). Consumption of > or =1 serving/d was significantly higher (P < 0.001) in rural (81%) than

in urban (65%) areas. Individuals who never eat dried beans or whoseconsumption was < 1 time/mo were classified as nonconsumers. Comparedwith nonconsumers, intake of 1 serving of beans/d was inverselyassociated with MI in analyses adjusted for smoking, history of

diabetes, history of hypertension, abdominal obesity, PHYSICALACTIVITY, income, intake of alcohol, total energy, saturated fat,trans fat, polyunsaturated fat, and cholesterol [odds ratio (OR) =0.62; 95% CI: 0.45-0.88]. No further protection was observed withincreased number of servings/d (OR = 0.73; 95% CI: 0.52-1.03 for > 1serving/d). In summary, we found that consumption of 1 serving ofbeans/d is associated with a 38% lower risk of MI. No additional

protection was observed at intakes > 1 serving/d. These findings aretimely given the trend toward increased obesity, cardiovasculardisease, and a reduction in the intake of beans in Latin Americancountries.

>> PMID: 15987863>>>> [ ] Re: Macronutrients for CR -More onphytates>>> Much long standing evidence on neoplastic activity of phytate

indeed.> But from a more general nutritional status standpoint, phytatesin> grains and legumes will not make available all the iron and zinc> content of these foods. This might cause defieciency of these

minerals> (and others? others that depend on them for absoption such as> calcium?) in the long term.>> Phytase activity in the human and rat small intestine>> TH Iqbal, KO and BT

> Gastroenterology Unit, Dudley Road Hospital, Birmingham.>> Phytate is the major storage form of phosphorus in seeds and sois a> common dietary constituent. Excessive ingestion of undegraded

phytates> can cause mineral deficiencies in humans. In addition, phyticacid is> antineoplastic in animal models of both colon and breastcarcinoma.> There have been no previous studies quantifying phytase activity

in> the human small intestine although it is present in animals. Small> intestinal phytase and alkaline phosphatase activity anddistribution> was measured in vitro in mucosal homogenates from two human small

> intestinal specimens obtained from transplant donors. Ratintestine> was also studied for comparison. Phytase activity was found inhuman> small intestine at low values (30 times less than that in rat

tissue> and 1000- fold lower than alkaline phosphatase in the sametissue).> The activity was greatest in the duodenum and lowest in theileum. In> conclusion, the normal human small intestine has very limited

ability> to digest undegraded phytates. Although this may have adverse> nutritional consequences with respect to metabolic cationimbalances,> the presence of undigested phytate in the colon may protect

against> the development of colonic carcinoma.>>>> http://gut.bmjjournals.com/cgi/content/abstract/35/9/1233

>> The following is interesting because it allows for thepossibility of> improving bio availability of grains and legumes through special> processes such as soaking and fermentation (sourdough leavening?).

>> Bioavailability of minerals in legumes.>> Sandberg AS.>> Department of Food Science, Chalmers University of Technology, POBox> 5401, SE 402 29 Goteborg, Sweden. ann-sofie.sandberg@f...>> The mineral content of legumes is generally high, but the> bioavailability is poor due to the presence of phytate, which is a> main inhibitor of Fe and Zn absorption. Some legumes also contain

> considerable amounts of Fe-binding polyphenols inhibiting Fe> absorption. Furthermore, soya protein per se has an inhibitingeffect> on Fe absorption. Efficient removal of phytate, and probably also

> polyphenols, can be obtained by enzymatic degradation during food> processing, either by increasing the activity of the naturally> occurring plant phytases and polyphenol degrading enzymes, or by

> addition of enzyme preparations. Biological food processingtechniques> that increase the activity of the native enzymes are soaking,> germination, hydrothermal treatment and fermentation. Food

processing> can be optimized towards highest phytate degradation providedthat the> optimal conditions for phytase activity in the plant is known. In> contrast to cereals, some legumes have highest phytate

degradation at> neutral or alkaline pH. Addition of microbial enzyme preparations> seems to be the most efficient for complete degradation during> processing. Fe and Zn absorption have been shown to be low from

> legume-based diets. It has also been demonstrated thatnutritional Fe> deficiency reaches its greatest prevalence in populationssubsisting> on cereal- and legume-based diets. However, in a balanced diet

> containing animal protein a high intake of legumes is notconsidered a> risk in terms of mineral supply. Furthermore, once phytate, and in> certain legumes polyphenols, is degraded, legumes would become

good> sources of Fe and Zn as the content of these minerals is high.>>> http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=12498628 & dopt=Citation

>

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