STEAM COOKING SIGNIFICANTLY IMPROVES IN VITRO BILE ACID (02-23-09)



Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage

This is an interesting study that look at how steam cooking effects the ability of certain foods to bind to bile acids. Remember that bile acids are produced by the liver from cholesterol and stored in the gallbladder until needed. When our body needs to make more bile acids, we use cholesterol from the liver, essentially lowering it’s potential circulation in the serum.

So, not only would the binding to bile acids remove this cholesterol from circulation, but these bile acids, if left alone in the GI tract, are irritating to the lining of the GI tract and can increase the risk of certain GI cancers (that’s one of those little gems they NEVER seem to tell patients who have their gallbladders removed…). So, these vegetables, when steamed, actually had a greater ability to bind the bile acids and have the dual effect on circulating cholesterol as well as protecting the GI tract.

Read entire article here

James Bogash

For more than a decade, Dr. Bogash has stayed current with the medical literature as it relates to physiology, disease prevention and disease management. He uses his knowledge to educate patients, the community and cyberspace on the best way to avoid and / or manage chronic diseases using lifestyle and targeted supplementation.







Email:



Posted on
Categories: Cancer, Cholesterol
Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”