Eating Right, Absorbing Smart.
When it comes to healthy food choices, it's not just about what's on your plate but how well your body can use it.
This concept, called bioavailability, is key to maximizing nutrient absorption.
Imagine reading a food label packed with protein, calcium, or magnesium.
Sounds great, but here's the catch: How much of those nutrients can your body actually absorb and utilize?
What good are nutrients if they go to waste?
To optimize your health, focus on nutrient-dense, bioavailable foods—rich in essential nutrients that your body can effectively absorb.
Animal sources like liver and shellfish excel in both nutrient density and bioavailability.
But before we dive into specifics, let's cover the basics.
Bioavailability is all about the percentage of a nutrient that your body can absorb and use after consumption.
For example, if "calcium from dairy is 30% bioavailable," it means 30% gets absorbed and used, while the rest is excreted.
However, this doesn't mean you should overload on dairy.
Recommended Dietary Allowances (RDAs) consider bioavailability, but it's not a perfect system.
Bioavailability is complex, but understanding its basics helps you make smarter dietary choices.
Consider anti-nutrients that hinder absorption, common in plant-based foods like legumes, nuts, seeds, and grains.
Phytic acid is a notorious anti-nutrient that limits minerals like zinc, iron, and magnesium.
Think about complementary nutrients.
Food synergy matters, as vitamins, minerals, and fatty acids work better together in whole foods.
For instance, vitamin C aids iron absorption, while vitamin D helps with calcium. Isolated supplements don't offer the same bioavailability.
Nutrient form also matters.
Heme iron from animals absorbs better than non-heme iron from plants, affecting bioavailability.
Liver and shellfish ranked highest, while dark leafy greens stood out among plant-based options.
The key takeaway?
Prioritize whole foods like meat, fish, eggs, liver, shellfish, and leafy greens.
Strengthen your nutrient intake with Strength Genesis New Zealand Grass Fed Protein,
- Faster Metabolism
- Burn More Fat
- Build More Muscle
- Greater Well-being
High-Quality Protein: New Zealand grass-fed protein, whether from beef or dairy sources, is known for its high protein content. Protein is essential for muscle repair, immune function, and overall health.
Rich in Nutrients: Grass-fed animals in New Zealand graze on nutrient-dense pastures, which can lead to meat and dairy products that are richer in essential nutrients like omega-3 fatty acids, vitamin E, and various minerals.
Higher Omega-3 Fatty Acids: Grass-fed animals typically have higher levels of omega-3 fatty acids, which are beneficial for heart health, reducing inflammation, and supporting brain function.
No Antibiotics or Hormones: New Zealand has strict regulations regarding the use of antibiotics and hormones in livestock farming. Grass-fed animals in New Zealand are often raised without these additives, making their protein products a cleaner and more natural choice.
Better Animal Welfare: Grass-fed farming in New Zealand often aligns with higher standards of animal welfare. Animals are allowed to graze in open pastures, leading to less stress and a more ethical approach to animal farming.
Environmental Sustainability: Grass-fed farming practices are generally considered more environmentally sustainable than grain-fed practices. The rotational grazing used in New Zealand can help maintain healthy soils and reduce the environmental impact of farming.
Great Taste: Many people find that grass-fed meat and dairy products have a distinct and appealing flavor, which can enhance the overall dining experience.
Supports Local Agriculture: Choosing New Zealand grass-fed protein products can support local agriculture and sustainable farming practices in the region.
What I Believe
That's why I hold my products to an elevated standard of safety and transparency. I have developed and tested all of our products with myself, my staff and my family sometimes hundreds of times.
Derek Alessi Ph.D