Foods contain nutrients but in turn contain other anti-nutritional substances that impair their absorption by the body . The spooning in legumes, tannins in tea, oxalic acid of some vegetables or avid in, the egg are essential in the food that contains them are beneficial but not when they are ingested. The good news is that cooking these foods can be eliminated or cancel this anti-nutritional effects and use their nutrients without problems, especially calcium, iron, protein and vitamin B1. (more...)