Best Health Benefits Of Fermented Rice Health Tips 2017
Rice has been the staple food grain in south India for many centuries, providing people with dietary energy and nutrition. But, even after it is cooked, rice may not be completely digestible by the human body. Many of the micronutrients, though present in the grain, may not be readily bio-available for absorption. An excessive dependence on freshly cooked rice could lead to depletion of micronutrients leading to degenerative conditions.
Rice and other food grains have phytic acid, which is a principal storage form of phosphorous. Phosphorous is tightly bound to the phytic acid molecules and makes this mineral bio-unavailable to the human body. In addition to the tightly bound phosphorous, phytic acid also binds with other minerals such as calcium, magnesium, iron and zinc, making them bio-unavailable as well. This compound is referred to as phytate. In addition to the making the minerals bio-unavailable to the human body, they also inhibit the key digestive enzymes in our body including pepsin, amylase and trypsin. Due to this nutrient inhibiting property of phytate, it is considered an anti-nutrient.
Rice and other food grains have phytic acid, which is a principal storage form of phosphorous. Phosphorous is tightly bound to the phytic acid molecules and makes this mineral bio-unavailable to the human body. In addition to the tightly bound phosphorous, phytic acid also binds with other minerals such as calcium, magnesium, iron and zinc, making them bio-unavailable as well. This compound is referred to as phytate. In addition to the making the minerals bio-unavailable to the human body, they also inhibit the key digestive enzymes in our body including pepsin, amylase and trypsin. Due to this nutrient inhibiting property of phytate, it is considered an anti-nutrient.
