Research - Science of nutrient extrapolation

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Research - Science of nutrient extrapolation

Postby Canuck Singh » Wed Aug 13, 2008 5:26 am

The major food manufacturers have realized that there are big bucks to be made by taking nutrients that provide health benefits and adding them to other foods. However, it appears that the health benefit of the nutrient may not be obtained once it is taken from the whole food (in its natural state) and transferred to other foods. A great example of this is a bodybuilder’s staple food, whole oats and a nutrient contained in oats called oat beta-glucan.

Whole oats are a natural, unrefined source of carbohydrates, fiber and a host of trace elements. Oats are shown to be so effective at reducing the risk of cardiovascular disease by lowering bad (LDL) cholesterol, they have been granted a US government-approved health claim. The active compound thought to provide this health benefit is the natural oat fiber, beta-glucan.

However, a study by Dutch researchers found that adding oat beta-glucan to bread biscuits had no effect on lowering LDL cholesterols. Other studies have showed that the health-promoting effects of many compounds are lost when they are taken out of their natural state.

Food manufacturers are increasingly under pressure to improve the nutritional value of their foods by adding nutritious compounds from other foods. However, in many cases the intended carry-over health benefit just doesn’t seem to be there. The bottom line is, eat the natural, whole food! Include as many whole foods as possible into your diet, they contain the active compounds in their natural state shown to boost health and performance.

American Journal of Clinical Nutrition, Vol. 78, No. 2, 221-227, 2003
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