[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_post_title _builder_version=”3.12.1″ \/][et_pb_text _builder_version=”3.12.1″ text_font_size=”16px” text_line_height=”1.8em” header_3_font_size=”28px” header_3_font=”|600|||||||”]<\/p>\n
Scientists have spent countless hours studying ways in which our bodies achieve optimal nutrient absorption. They\u2019ve come up with some interesting methods to increase bioavailability. What is Bioavailability? In this case, it\u2019s the degree to which food can be absorbed by the body. A number of studies have found that there are specific food pairings that can assist in the absorption of many different nutrients. Here are just a few!<\/span><\/p>\n It is well known in the nutrition community that vitamin C assists in the absorption of iron by blocking dietary compounds that may hinder proper absorption. So when you\u2019re enjoying a steak and you\u2019re looking to get as much of the iron as possible, pair it with an Asian salad that has oranges in it. Or you can simply eat an orange, bell pepper, lemon juice, or strawberries with your meal.<\/span><\/p>\n Did you know that many vegetables require light cooking in order to help prepare the nutrient molecules for easier breakdown and absorption by the body? Foods such as spinach, tomatoes, carrots, and sweet potatoes are best saut\u00e9ed, roasted, or steamed before consumption if you\u2019d like to maximize nutrient absorption.<\/span><\/p>\n When eating foods that contain fat-soluble vitamins such as vitamin A, E, D, and K (foods like carrots, leafy green veggies, legumes) \u2013 pair them with a dietary fat such as olive oil, coconut oil, or butter. (In moderation of course!) This can greatly increase the ability for nutrient absorption by the body. An example would be having a salad with an olive oil based dressing.<\/span><\/p>\n People often think that if something is frozen then it\u2019s not as healthy. This is a common misconception. More often than not, frozen fruits and vegetables are picked at the peak of freshness and flash frozen. This means that although frozen, you\u2019ll still be getting them at their optimal ripeness, which means they\u2019ll be full of vitamins and nutrients.<\/span><\/p>\n Foods such as kale that contain a portion of calcium are more bioavailable when paired with an item that has vitamin D, such as salmon. This pairing will greatly enhance your body\u2019s ability to soak up the calcium you\u2019re trying to get out of your greens while adding vitamin D to the mix also!<\/span><\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Scientists have spent countless hours studying ways in which our bodies achieve optimal nutrient absorption. They\u2019ve come up with some interesting methods to increase bioavailability. What is Bioavailability? <\/p>\n","protected":false},"author":5,"featured_media":4736,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":" Scientists have spent countless hours studying ways in which our bodies achieve optimal nutrient absorption. They\u2019ve come up with some interesting methods to increase bioavailability. What is Bioavailability? In this case, it\u2019s the degree to which food can be absorbed by the body. A number of studies have found that there are specific food pairings that can assist in the absorption of many different nutrients. Here are just a few!<\/span><\/p> \u00a0<\/p>","_et_gb_content_width":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[7,152],"tags":[18,34],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/dianagregory.com\/wp-content\/uploads\/2013\/07\/Bowl_of_Strawberries.jpg","jetpack_shortlink":"https:\/\/wp.me\/p3hcyF-2DW","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/dianagregory.com\/wp-json\/wp\/v2\/posts\/10164"}],"collection":[{"href":"https:\/\/dianagregory.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dianagregory.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dianagregory.com\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/dianagregory.com\/wp-json\/wp\/v2\/comments?post=10164"}],"version-history":[{"count":4,"href":"https:\/\/dianagregory.com\/wp-json\/wp\/v2\/posts\/10164\/revisions"}],"predecessor-version":[{"id":10179,"href":"https:\/\/dianagregory.com\/wp-json\/wp\/v2\/posts\/10164\/revisions\/10179"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dianagregory.com\/wp-json\/wp\/v2\/media\/4736"}],"wp:attachment":[{"href":"https:\/\/dianagregory.com\/wp-json\/wp\/v2\/media?parent=10164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dianagregory.com\/wp-json\/wp\/v2\/categories?post=10164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dianagregory.com\/wp-json\/wp\/v2\/tags?post=10164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Iron and Vitamin C<\/span><\/h3>\n
Roast Your Veggies<\/span><\/h3>\n
Pair with a Fat<\/span><\/h3>\n
Don\u2019t Avoid Frozen Fruits and Veggies<\/span><\/h3>\n
Vitamin D and Calcium<\/span><\/h3>\n
Iron and Vitamin C<\/span><\/h3>
It is well known in the nutrition community that vitamin C assists in the absorption of iron by blocking dietary compounds that may hinder proper absorption. So when you\u2019re enjoying a steak and you\u2019re looking to get as much of the iron as possible, pair it with an Asian salad that has oranges in it. Or you can simply eat an orange, bell pepper, lemon juice, or strawberries with your meal.<\/span><\/p>
Roast Your Veggies<\/span><\/h4>
Did you know that many vegetables require light cooking in order to help prepare the nutrient molecules for easier breakdown and absorption by the body? Foods such as spinach, tomatoes, carrots, and sweet potatoes are best saut\u00e9ed, roasted, or steamed before consumption if you\u2019d like to maximize nutrient absorption.<\/span><\/p>
Pair with a Fat<\/span><\/h4>
When eating foods that contain fat-soluble vitamins such as vitamin A, E, D, and K (foods like carrots, leafy green veggies, legumes) \u2013 pair them with a dietary fat such as olive oil, coconut oil, or butter. (In moderation of course!) This can greatly increase the ability for nutrient absorption by the body. An example would be having a salad with an olive oil based dressing.<\/span><\/p>
Don\u2019t Avoid Frozen Fruits and Veggies<\/span><\/h4>
People often think that if something is frozen then it\u2019s not as healthy. This is a common misconception. More often than not, frozen fruits and vegetables are picked at the peak of freshness and flash frozen. This means that although frozen, you\u2019ll still be getting them at their optimal ripeness, which means they\u2019ll be full of vitamins and nutrients.<\/span><\/p>Vitamin D and Calcium<\/span><\/h4>
Foods such as kale that contain a portion of calcium are more bioavailable when paired with an item that has vitamin D, such as salmon. This pairing will greatly enhance your body\u2019s ability to soak up the calcium you\u2019re trying to get out of your greens while adding vitamin D to the mix also!<\/span><\/p>