Even though we at Verival have made it our goal to only offer organic breakfast of the highest quality – this much is certain: bioavailability has nothing to do with "organic." But what else?
Bioavailability is a term that is probably not yet known to many people. If anyone has heard of it, it is mostly in the context of pharmaceuticals. So, the term in nutrition already has a (very important!) order, but is still in its infancy. So, what does bioavailability mean and what does it bring us? We investigated these questions:
What does bioavailability mean?
Basically, the term bioavailability means the following: It is a pharmacological measure of the proportion of an active substance that is available unchanged in the systemic circulation, especially in the bloodstream. This variable indicates how quickly and to what extent the substance is absorbed and available at the site of action.
That sounds very complicated in principle. It would be simpler to explain it as follows: the body has certain "hurdles" that substances have to overcome. If I take something orally, it has to be processed. However, the active ingredient should still arrive at the right place in the body. Bioavailability then means how much is available as an effective substance at the site of use after processing by the intestine, liver, or other of these so-called "hurdles." In the case of intravenously administered substances, the bioavailability is automatically 100 percent, since it is injected directly into the bloodstream. Bioavailability is usually calculated using a formula.
What does this ominous bioavailability bring me?
But enough about pharmacology and drugs. What does this, admittedly, somewhat confusing notion of bioavailability in everyday life bring me?
In principle, it is a pity that there is still so little talk about other forms of bioavailability. In nutrition, the topic is still treated too neglectfully. Nevertheless, there is already sound evidence that this teaching is not irrelevant to our well-being. A simple example of this would be the carrot. In order to increase the bioavailability of the vitamins in the carrot, fat is needed, as the substances in the carrot are fat-soluble. This means that fat increases the bioavailability of the carrot. According to this simple principle, there are enough other vegetable and plant varieties for which it is very easy to increase the bioavailability. For many vegetables, it is important to cook them beforehand to get the maximum bioavailability.
However, only the preparation is not the only thing that influences the bioavailability. Thus, the age of a person or an intact intestinal flora is also a large part of this process. Equally important for maximizing the bioavailability of various products is the quality of these products or the enzyme content. So, we find that bioavailability is extremely important for personal well-being. If you pay attention to something, you can get the most out of your food with ease. But how can I pay attention to these different things?
5 simple tips on how to increase the bioavailability of products
1. It all starts with shopping
For us, the first thing to do is to shop fresh and locally. Anyone who buys a lot from the freezer simply does not have the same prerequisites as someone who buys fresh. That's why you should always try to consume your shopping as soon as possible. Those who store their purchases for a long time run the risk of losing nutrients. With fruits and vegetables, the process of respiration begins with picking – a natural process, but one that eventually causes the plant to use its own nutrients to stay alive. We, therefore, recommend shopping locally and eating quickly!
2. Eat the Rainbow
Another important point is the variety on the plate. The nutrient content of products fluctuates constantly and depends on the cultivation but also on the soil on which, for example, the vegetables grow. If you provide seasonal variety on your plate, you also have a better chance of getting the most out of your products. Our recommendation: Buy organic! Here you can assume that the soil is of good quality and is not contaminated with too much spray.
3. Prepare correctly
It's not just diversity that's important. How do I prepare my products? Many people swear by mixing raw foods and other types of preparation. So, it is advisable not to just cook all vegetables. It makes perfect sense to mix in raw pieces. It's all about variety!
4. Chew, chew, chew
Our penultimate very simple tip: chew! For decades, science has said that mindful chewing is important to get the most out of your meal. This is how it is with bioavailability: those who chew well thus help the entire digestive process.
5. Listening to gut feeling
Not only does the correct chewing, but the entire digestion play an important role in the topic of bioavailability. The healthier the intestinal flora, the better nutrients can be absorbed. In order to keep the intestinal mucosa as free of inflammation as possible, it is therefore advisable to largely refrain from alcohol, antibiotics, and pesticides , as well as to avoid simple sugars. Each of us can also name one, two, or more foods that he or she does not tolerate so well. This is a clear sign from the body that you should definitely pay attention to and remove the food in question from the diet plan as much as possible.
Other inhibitors of bioavailability are, by the way, stress and unhealthy meals as well as regular medication intake. Conclusion: Those who take care of themselves automatically go a large part of the way to maximum bioavailability! 🙂
