The term bioavailability refers to the proportion or fraction of a nutrient, consumed in the diet, that is absorbed and utilized by the bodyBioavailability is an important explanatory step between the food source and potential health effects of its food components. Much of the health benefits of foods may be explained by additive, antagonistic and synergistic processes at the level of uptake and absorption of nutrients.

Food is much, much tastierWhen you pound and grind ingredients in a mortal and pestle or stone grinders, the action causes the individual cells to burst and produce a much stronger fragrance and aroma than food whisked in a blender. This also releases the oils in the herbs and spices which ultimately imparts more flavour.
OME-MILLED FLOUR TASTES SWEETER If you’ve ever tasted bread or other baked goods made with freshly milled flour, your taste buds were likely doing a happy dance. Your flour has optimal freshness and nutrition when you mill your own, giving your baked goods full flavor and aroma.Grinding stones were developed in south east Australia during the last Ice Age, about 15,000 years ago.When you pound and grind ingredients in a mortal and pestle or stone grinders, the action causes the individual cells to burst and produce a much stronger fragrance and aroma than food whisked in a blender. This also releases the oils in the herbs and spices which ultimately imparts more flavor.
No heat is generated
In an electric blender, the whisking action heats up the food you are blending. This alters the taste drastically. For eg, when making ginger garlic paste in a blender, the heat produced actually makes the garlic taste a little bitter. On a silbatta, the food is just pounded without any heat. This keeps the natural taste and flavour intact.