Естественное лечение кариеса. Реминерализация и восстановление зубов при помощи питания

35. Mellanby, Edward. "The Relation of Diet to Health and Disease." British Medical Journal (1930): 677-81. Print.

36. J. Physiol. (1942) 101, 44-8 612.015.31 Mineral Metabolism of Healthy Adults on White and Brown Bread Dietaries.

37. Mellanby, Edward, and D. С Harrison. "Phytic Acid and the Rickets-producing Action of Cereals." Biochemical Journal (1939): 1660-674. Print.

38. Mellanby, Edward. "The Rickets-Producing an dAnti-Calcifying Action of Phytate." J. Physiol. (1949) 109,488–533.

39. Davidson, Lena. "Iron Bioavailablity from Weaning Foods: The Effect of Phytic Acid" Macronutrient Interactions: Impact on Child Health and Nutrition by US Agency for International Development Food and Agricultural Organization of the United Nations. 1996:22.

40. Johansen К and others. Degradation of phytate in soaked diets for pigs. Department of Animal Health, Welfare and Nutrition, Danish Institute of Agricultural Sciences, Research Centre Foulum, Tjele, Denmark.

41. Tannenbaum and others. Vitamins and Minerals in Food Chemistry, 2nd edition. OR Fennema, ed. Marcel Dekker, Inc., N. Y., 1985, p. 445.

42. Там же.

43. Singh M. and Krikorian D. Inhibition of trypsin activity in vitro by phytate. Journal of Agricultural and Food Chemistry 1982 30(4): 799–800.

44. Там же.

45. "Fermented cereals a global perspective. Table of contents." FAO: FAO Home. N.p., n.d. Web. 13 Sept. 2010. ‹http://www.fao.org/docrep/x2184E/x2184E00.htm ›

46. Там же.

47. Там же.

48. Daniel, Kaayla. "Plants Bite Back." Wise Traditions 11.1:18–26. Print.

49. Denny, Paul, et al. Novel Caries Risk Test» DOI: 10.1196/annals.l384.009.

50. Antinutritional content of developed weaning foods as affected by domestic processing. Food Chemistry. 1993 47(4):333–336.

51.1. Egli, L. Davidsson, M.A. Juillerat, D. Barclay, R.F. Hurrell. "The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feeding." Sensory and nutritive qualities of food 67.9 (2002): 3484–3488. Print.

52. Там же.

53. Silvia Valencia, Ulf Svanberg, Ann-Sofie Sandberg, Jenny Ruales Processing of quinoa (Chenopodium quinoa, Willd): effects on in vitro iron availability and phytate hydrolysis International Journal of Food Sciences and Nutrition. 1999, Vol. 50, No. 3, pp. 203-211

54. Fazli Manan, Tajammal Hussain, Inteaz Alii and Parvez Iqbal. "Effect of cooking on phytic acid content and nutritive value of Pakistani peas and lentils." Food Chemistry Volume 23, Issue 2,1987, Pages 81–87.

55. Food Chemistry 1993.47(4)333-336.

56. Samuel Kon, David W. SansKuck. Phytate Content and Its Effect on Cooking Qality of Beans. Journal of Food Processing and Preservation. Volume 5, Issue 3, pages 169–178, September 1981.

57. "Fermented cereals a global perspective. Table of contents." FAO: FAO Home. N.p., n.d. Web. 13 Sept. 2010. ‹http://www.fao.org/docrep/x2184E/x2184E00.htm›

58. Rubel, William. "Rye Bread from France: Pain Bouilli." William Rubel, Author and Cook Specializing in Traditional Cuisines. Web. 04 Sept. 2010. ‹http://www.william-rubel.com/artisanbread/examples/ryebread/rye-bread-from-france-pain-bouilli›. Further reading: Marcel Maget's Le pain anniversaire a Vilard d'Arene en Oisans.

59. Там же.

60. Czapp, Katherine. "The Good Scots Diet." The Weston A. Price Foundation. 1 May 2009. Web. 04 Sept. 2010. ‹http://www.westonaprice.org/traditional-diets/1605. html›.

61. Conversation on "Basmati Rice." IndiaDivine. Web. 07 Sept. 2010. ‹http://www.indi-adivine.org/audarya/ayurveda-health-wellbeing/902739-basmati-rice.html›

62. Trinidad P. Trinidada; Aida С Mallillina; Rosario S. Saguma; Dave P. Brionesa; Rosario R. Encaboa; Bienvenido O. Julianob. "Iron absorption from brown rice/brown rice-based meal and milled rice/milled rice-based meal." International Journal of Food Sciences and Nutrition, Volume 60, Issue 8 December 2009, pp. 688–693.

63. Rice and iron absorption in man. European Journal of Clinical Nutrition. July 1990. 44(7):489–497.

64. "Fermented cereals a global perspective. Table of contents." FAO: FAO Home. N.p., n.d. Web. 13 Sept. 2010. ‹http://www.fao.org/docrep/x2184E/x2184E00.htm ›

65. M McKenzie-Parnell JM and Davies NT. Destruction of Phytic Acid During Home Breadmaking. Food Chemistry 1986 22:181192.

66. CCVIII. Phytic Acid and the Rickets Producing Action of Cereals by Douglas Creese Harrison and Edward Mellanby. From the Field Laboratory, University of Sheffield, and the Department of Biochemistry, Queen's University, Belfast (Received 11 August 1939).

67. Mellanby, Edward J. The Rickets-Producing and Anti-Calcifying Action of Phytate J.Physiol. (1949) 109,488–533 547.593:612.751.1.

68. Ologhobo AD and Fetuga BL. Distribution of Phosphorus and Phytate in Some Nigerian Varieties of Legumes and some Effects of Processing. Journal of Food Science 1984.

Vol. 49.