New book in Dutch

Eet vet word slank

Eet vet word slank gepubliceerd januari 2013

In dit boek lees je o.a.: * heel veel informatie ter bevordering van je gezondheid; * hoe je door de juiste vetten te eten en te drinken kan afvallen; * hoe de overheid en de voedingsindustrie ons, uit financieel belang, verkeerd voorlichten; * dat je van bewerkte vetten ziek kan worden.

Trick and Treat:
How 'healthy eating' is making us ill
Trick and Treat cover

"A great book that shatters so many of the nutritional fantasies and fads of the last twenty years. Read it and prolong your life."
Clarissa Dickson Wright

Natural Health & Weight Loss cover

"NH&WL may be the best non-technical book on diet ever written"
Joel Kauffman, PhD, Professor Emeritus, University of the Sciences, Philadelphia, PA

Soy Online Service

Phytate in Soy

New Chromophore for Phytic Acid Determination.

Mohamed AI, Ponnamperuma AJP, Hafez YS

Cereal Chem 1986 63:6 475-8


A direct spectrometric method was developed to analyze phytic acid without acid digestion. The method was based on the precipitation of phytate as ferric phytate followed by conversion to sodium phytate. On heating, phytate reacted with a chromogenic agent and a blue molybdenum complex was formed. The new chromophore was used to determine phytic acid in eight legume seeds. Among the legumes investigated , soybean has the highest value (23.35 mg/g of meal), whereas black-eyed pea had the lowest (8.74 mg/g of meal).

Analysis of Phytic Acid in Foods by HPLC.

Camire AL, Clydesdale FM

J Food Sci 1982 47: 575-8


A quantitative HPLC method for the analysis of phytic acid in foods was developed based on the precipitation of phytic acid with ferric chloride followed by conversion to sodium phytate before injection onto a C-18 reversed phase column.


Foodstuff Phytic Acid (mg/g)
Hard red wheat bran 68.8 ± 1.85
Soft white wheat bran 50.27 ± 1.45
Soy flour (defatted) 22.45 ± 1.15
Refined corn bran 15.77 ± 2.51
Parsnips 8.18 ± 0.18
Split peas 16.79 ± 1.02
Broccoli Not detected
Brown rice 15.55 ± 1.92

Variability in phytic acid content and protein digestibility of grain legumes.

Chitra U, Vimala V, Singh U, Geervani P

Plant Foods Hum Nutr 1995 Feb 47:2 163-72


Several genotypes, number given within parenthesis, of chickpea, pigeonpea, urd bean, mung bean and soybean, differing in seed characteristics were analyzed for phytic acid, in vitro protein digestibility (IVPD), protein, total phosphorus, and seed size. Phytic acid contents and IVPD values differed significantly among and within these species. Phytic acid content (mg/g) was the highest in soybean (36.4) followed by urd bean (13.7), pigeonpea (12.7), mung bean (12.0) and chickpea (9.6). On an average, phytic acid constituted 78.2 percent of the total phosphorus content and this percentage figure was the highest in soybean and the lowest in mung bean. In vitro protein digestibility (IVPD) of pigeonpea and chickpea genotypes varied from 60.4 to 74.4 percent and 65.3 to 79.4 percent, respectively. The IVPD values of genotypes of mung bean, urd bean and soybean ranged from 67.2 to 72.2 percent, 55.7 to 63.3 percent and 62.7 to 71.6 percent, respectively. There was a significant negative correlation between phytic acid and IVPD of these genotypes. Phytic acid was significantly and positively correlated with protein but the magnitude of correlation was very low in chickpea and pigeonpea. Results indicate that the genotypes of pulses with low phytic acid content could be identified and used in breeding program to improve their nutritive value and utilization.



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