January 20, 2020

9 Factors that Determine the Glycaemic Response to Carbohydrates – #6

Food that contain lectins, phytates, tannins, and starch/protein and starch/ lipid have combinations that survive processing and cooking and affect absorption rates. | Makanan yang mengandungi lektin, phytat, tanin, dan kanji/protein dan kanji/ lipid mempunyai kombinasi yang tidak terjejas oleh pemprosesan dan pemasakan, seterusnya menjejaskan kadar penyerapan nutrien makanan. | 含有凝集素(lectin),肌醇六磷酸(phytates),单宁(tannins)以及淀粉/蛋白质和淀粉/脂质的食物具有可以在加工和烹饪过程中逃过分解并影响吸收率的组合。
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