High fibre bread leads to deficiencies in calcium, magnesium, zinc and phosphorus

This post includes a summary of a study published in the Journal of Nutrition April 1, 1976 vol. 106 no. 4 493-503 and a recipe for oyster perloo.

Study title and authors:
Decreased Absorption of Calcium, Magnesium, Zinc and Phosphorus by Humans due to Increased Fiber and Phosphorus Consumption as Wheat Bread

John G. Reinhold, Bahram Faradji, Parichehr Abadi and Framarz Ismail-Beigi

Medical Research Unit, Institute of Nuclear Medicine, Nemazee Hospital, and the Departments of Biochemistry and Medicine, School of Medicine, Pahlavi University, Shiraz, Iran

This study can be accessed at: http://jn.nutrition.org/cgi/content/abstract/106/4/493
 
During a 20 day period of high fiber consumption in the form of bread made partly from wheaten wholemeal, two men developed negative balances of calcium, magnesium, zinc and phosphorus.

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Recipe of the day

Oyster Perloo

Ingredients:

Food Mall: Oysters

1 qt. oysters, drained

4 slices bacon
1 medium onion, chopped
2 ribs celery, chopped
1 small bell pepper, chopped
salt and pepper to taste

Instructions:
Fry bacon in heavy Dutch oven until crisp. Remove bacon. Saute' onions, celery and pepper in bacon grease until onions are translucent. Crumble bacon and return to pot. Add drained oysters and cook until they release juice, 1 to 2 minutes.

Oyster Perloo