India, Jan. 26 -- W hen it comes to nutrition, what you eat is only part of the story. How much of those nutrients your body actually absorbs and uses matters just as much. In an Instagram video shared earlier this month, nutritionist and weight loss coach Mohita Mascarenhas explained how specific food pairings and cooking methods can improve nutrient absorption. Here's what she recommends: Mohita explains, "Tea and coffee contain polyphenols that block iron and zinc." She recommends maintaining at least a 60-minute gap before and after meals to prevent mineral absorption from being compromised. Pairing iron-rich foods like spinach, lentils, beans and beetroots with vitamin C can significantly enhance iron absorption by nearly three times, making these nutrients far more effective for the body. Many key nutrients in vegetables are fat-soluble, meaning they need dietary fat to be absorbed properly. Mohita recommends, "Add ghee, olive oil, nuts and seeds." The nutritionist warns against consuming oxalate-rich foods, such as spinach, beetroot and certain leafy greens, raw. She explains, "Oxalates bind minerals like calcium, iron and magnesium, and can interfere with mineral absorption." Cooking methods like boiling, steaming or blanching help reduce oxalate content. HTC...