Polyphenols as well as oxalates in tea and coffee inhibit the body's absorption of iron, increasing bioavailability.
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Q41: Too much of one mineral, such as
Q42: To improve bioavailability, it's best to take
Q43: The bioavailability of each mineral depends on
Q44: Oxalates (acids found in certain fruits and
Q45: Cooking legumes that contain phytates, can help
Q47: Vitamin C enhances the absorption of iron
Q48: Animal protein from meat, fish, and poultry
Q49: Hyponatremia results from too little or too
Q50: Hyponatremia symptoms include: headache, muscle weakness, fatigue,
Q51: Deli meats and canned soups are often
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