Trace Minerals: Minerals and Cancer

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Trace Minerals

JoAnn Guest

Apr 23, 2006 17:23 PDT

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The Trace Minerals

 

The trace minerals include iron, zinc, copper, selenium, chromium,

iodine, manganese, cobalt, arsenic, boron, molybdenum, nickel,

silicon, vanadium, cadmium, lead, lithium, bromine, fluorine, and

tin.

 

The remaining trace minerals have only begun to be studied. It is

known

that they are needed in minute amounts, and some, such as lead and

cadmium, may even be poisonous if taken in excess.

 

In general the best sources of trace minerals are whole foods and

in particular whole grains.

 

Iron

 

The red in the red blood cells comes from iron. As the active

compound in hemoglobin, it is the carrier of oxygen from the lungs

and to the tissues and the carrier of carbon dioxide from the

tissues back to the lungs.

 

Iron is the reason muscles are red. It is also the active part of

myoglobin, the iron-containing compound that provides oxygen to

muscle cells. It is an important part of many different enzymes.

 

The combination of foods eaten influences the amount of iron

absorbed.

 

The iron in cereal grains is bound to phytic acid, forming an

insoluble iron-phytate complex.

 

When a vitamin C source is eaten along with the grain,

this complex is broken,

freeing both the iron and the phytic acid

(which is linked to decreased cancer risk as well).

 

Iron losses occur from loss of blood due to menstruation or minute

bleeding in the intestine.

 

For example, each 500 milligrams of aspirin a person takes can

cause the loss of up to one teaspoon of blood.

 

http://www.webmd.com/content/Article/83/97625.htm?pagenumber=3

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Iron-Rich Foods

 

FOOD IRON CONTENT (MILLIGRAMS)

clams, canned, 3 ounces 12.8

sunflower seeds, kernels, 1/2 cup 4.9

oyster, cooked, 3 ounces 4.4

cashews, 1/2 cup 4.1

shrimp, boiled, 31/2 ounces 3.1

lentils, cooked, 1/2 cup 3.1

potato, baked with skin, 1 medium 2.8

kidney beans, cooked, 1/2 cup 2.6

refried beans, cooked, 1/2 cup 2.2

prunes, dried, 10 2.1

trout, baked or broiled, 3 ounces 2.1

almonds, 1/2 cup 2.5

turkey, roasted, dark meat, 3 ounces 2.0

black beans, cooked, 1/2 cup 1.8

apricot halves, dried, 1/2 cup 1.7

artichoke, 1 whole 1.6

peas, cooked, 1/2 cup 1.6

raisins, 1/2 cup 1.5

chicken, roasted, dark meat, 3 ounces 1.1

 

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The following practices will help increase iron absorption:

 

Eat a small amount (one or two tablespoons) of fish or skinless

poultry with a meal.

 

Cook in an iron pot. It can add substantial amounts of dietary iron,

particularly when the food being cooked is acidic such as tomato

sauce.

 

Eat foods rich in malic, ascorbic, or citric acid.

 

Avoid coffee, tea, and spinach with iron-rich meals. These foods

contain compounds that decrease mineral absorption.

Page: 1 | 2 | 3 | 4

Next: Minerals and Cancer

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets

[Guest guest]

JoAnn

 

You have provided lots of interesting material but this on iron troubles me.

Cancer cells need lots of iron to replicate so most cancer protocols suggest

very low quantities of iron should be taken.

 

Jonathan

 

JoAnn Guest <angelprincessjo wrote:

Trace Minerals

JoAnn Guest

Apr 23, 2006 17:23 PDT

---

The Trace Minerals

 

The trace minerals include iron, zinc, copper, selenium, chromium,

iodine, manganese, cobalt, arsenic, boron, molybdenum, nickel,

silicon, vanadium, cadmium, lead, lithium, bromine, fluorine, and

tin.

 

The remaining trace minerals have only begun to be studied. It is

known

that they are needed in minute amounts, and some, such as lead and

cadmium, may even be poisonous if taken in excess.

 

In general the best sources of trace minerals are whole foods and

in particular whole grains.

 

Iron

 

The red in the red blood cells comes from iron. As the active

compound in hemoglobin, it is the carrier of oxygen from the lungs

and to the tissues and the carrier of carbon dioxide from the

tissues back to the lungs.

 

Iron is the reason muscles are red. It is also the active part of

myoglobin, the iron-containing compound that provides oxygen to

muscle cells. It is an important part of many different enzymes.

 

The combination of foods eaten influences the amount of iron

absorbed.

 

The iron in cereal grains is bound to phytic acid, forming an

insoluble iron-phytate complex.

 

When a vitamin C source is eaten along with the grain,

this complex is broken,

freeing both the iron and the phytic acid

(which is linked to decreased cancer risk as well).

 

Iron losses occur from loss of blood due to menstruation or minute

bleeding in the intestine.

 

For example, each 500 milligrams of aspirin a person takes can

cause the loss of up to one teaspoon of blood.

 

http://www.webmd.com/content/Article/83/97625.htm?pagenumber=3

---

-----------

 

 

Iron-Rich Foods

 

FOOD IRON CONTENT (MILLIGRAMS)

clams, canned, 3 ounces 12.8

sunflower seeds, kernels, 1/2 cup 4.9

oyster, cooked, 3 ounces 4.4

cashews, 1/2 cup 4.1

shrimp, boiled, 31/2 ounces 3.1

lentils, cooked, 1/2 cup 3.1

potato, baked with skin, 1 medium 2.8

kidney beans, cooked, 1/2 cup 2.6

refried beans, cooked, 1/2 cup 2.2

prunes, dried, 10 2.1

trout, baked or broiled, 3 ounces 2.1

almonds, 1/2 cup 2.5

turkey, roasted, dark meat, 3 ounces 2.0

black beans, cooked, 1/2 cup 1.8

apricot halves, dried, 1/2 cup 1.7

artichoke, 1 whole 1.6

peas, cooked, 1/2 cup 1.6

raisins, 1/2 cup 1.5

chicken, roasted, dark meat, 3 ounces 1.1

 

---

-----------

 

 

The following practices will help increase iron absorption:

 

Eat a small amount (one or two tablespoons) of fish or skinless

poultry with a meal.

 

Cook in an iron pot. It can add substantial amounts of dietary iron,

particularly when the food being cooked is acidic such as tomato

sauce.

 

Eat foods rich in malic, ascorbic, or citric acid.

 

Avoid coffee, tea, and spinach with iron-rich meals. These foods

contain compounds that decrease mineral absorption.

Page: 1 | 2 | 3 | 4

Next: Minerals and Cancer

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets