The food matrix is the physical structure of whole foods — how fiber, fat, protein, and micronutrients are arranged together. Research by Jacobs and Tapsell shows this structure affects digestion speed, absorption, and satiety. Processing destroys the matrix: an apple and apple juice contain similar nutrients, but your body doesn’t experience them the same. The whole is genuinely more than the sum of parts.
This companion covers what the matrix is, why processing destroys it, and practical examples. (3 min read)