What mechanism do Phosphates, found in soft drinks and processed meats, use to reduce available magnesium?
Answer
Phosphoric acid binds to magnesium, effectively rendering the mineral unusable by the body even if it has been consumed.
Phosphates, frequently added to foods and beverages like dark-colored soft drinks and certain processed meats for flavoring, interact chemically with magnesium within the digestive tract. This interaction involves the formation of phosphoric acid, which creates a compound that binds strongly to magnesium ions. When magnesium is bound in this manner, it forms insoluble complexes that the intestines cannot absorb. Therefore, the magnesium is rendered biologically inert and unavailable for systemic use, representing a direct hindrance to absorption rather than an increase in excretion.
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