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Artificial food will always lack the bio-availabilities of real food our bodies evolved to process. For example, vitamin C artificially synthesized from glucose
by alacombe 8y ago
Artificial food will always lack the bio-availabilities of real food our bodies evolved to process. For example, vitamin C artificially synthesized from glucose is more difficult to assimilate by the guts than "natural" vitamin C, especially when consumed with carbs.
- Scoundreller 8y agoBut it’s easy to produce, consume and absorb enough vitamin C. Vitamin C also breaks down fairly easily when cooked (necessary or common with a lot of foods). Iron is a bigger issue where non-absorption of non-organic sources can cause some GI upset.
- jcranmer 8y agoThat sounds surprising. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3847730/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3847730/ suggests that there is no difference in bioabsorption in humans between synthetic and natural vitamin C, particularly in the cases where you're not taking straight vitamin C (i.e., supplemental vitamin C tablets).
- mirimir 8y agoHuh? Vitamin C is L-ascorbic acid. It's a simple compound, comprising just 20 atoms: six carbon, six oxygen and eight hydrogen. It's related to glucose (and manufactured commercially from it). Also, it's water soluble, and I don't believe that there's an associated carrier.