When Smoothies are better than Whole Fruit, and Pasta is better than Bread — the Remarkable Importance of the Food Matrix
We should discuss Nutrition, not Nutritionism
The food matrix is the physical domain that contains or interacts with the specific constituents of the food — eg. the macronutrients — carbs, proteins, fats, and micronutrients — vitamins, minerals etc. The food matrix changes the nutritional value of the contained nutrients immensely, so that two foods may be identical with regards to macronutrients and calories yet have vastly different effects — such as we discussed last week comparing apples to applesauce. Food matrix affects the microstructure and scaffolding of the foods.
During digestion, not all nutrients may be released. For example, if carbohydrates are contained within an indeigestible cell wall, then no nutrients are absorbed. After release, not all nutrients may be absorbed (bioavailability). Starch granules undergo gelatinization with heating, which affects how amylases work on the starch.
The food matrix makes a HUGE difference to the hormonal response, and therefore to the fattening effect of foods. Most people think about weight gain this way:
