MINERALS - Find out what Minerals do and if you have any increased requirements

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Chapter 3-3 of Healing Foods by Walter Last

Find out what Minerals do and if you have any increased requirements

MINERALS

http://users.mrbean.net.au/~wlast/HF3-3.html#minerals

 

 

Minerals are inorganic substances composed of a metal and a non-metal, both

in ionic form. Metals most important for our health are calcium, magnesium,

potassium and sodium as bulk elements, and boron, chromium, cobalt, copper,

iodine, iron, manganese, molybdenum, selenium and zinc as trace elements.

Essential

non-metals are chloride, phosphorus and sulfur. Harmful are aluminium and the

heavy metals cadmium, lead and mercury. While unbalanced intakes of bulk

metals can cause health problems, trace elements easily become toxic in

excessive

doses.

 

The extensive use of chemical fertilizers and the refinement of food,

together with unhealthy eating habits, have caused widespread mineral

deficiencies

and imbalances. Especially lacking are chromium, manganese, magnesium, selenium

and zinc. Further problems are created by heavy-metal contamination of lead

from paints and exhaust fumes; of mercury from pesticides, fumigated seeds or

large fish and from amalgam fillings in teeth. Symptoms include fatigue, low

resistance to infections, arthritis, hyperactivity and mental retardation. High

intakes of calcium, magnesium and zinc help to expel heavy metals from the

body. Acid-fruit juices in contact with metal are another danger. While cans are

now commonly lined with plastic, chemicals leaching out of the plastic may be

as dangerous as the heavy metals.

 

An additional imbalance is caused by the common overuse of table salt,

especially in the form of free-flowing salt. Even 'genuine unrefined' sea-salt

usually has only a fraction of the minerals contained in seawater - it is

'fractionated' instead of refined. However, Macrobiotic sea-salt still appears

to have

most of the minerals originally present in seawater. Those who live close to

the sea may use seawater instead of salt.

 

If you are overweight, if you have high blood pressure or kidney problems, or

if you eat a large amount of animal food or commercially salted products,

avoid additional salt, use potassium chloride and kelp. If, on the other hand,

you are a vegetarian, with low blood pressure, hypoglycemia, allergies, or weak

eyes, or if you are underweight, additional salt is usually beneficial.

Because iodine is a common additive to table salt, and many health conscious

individuals now minimize their intake of salt, they are in danger of developing

iodine deficiency; therefore use also iodine-rich kelp; be it fresh, as powder

or

tablets.

 

Boron is not officially recognized as an essential mineral, however, it is

important for the calcium metabolism and, therefore, for healthy bones. In a

study of postmenopausal women, boron supplementation reduced calcium loss by 44%

and increased estrogen to the same levels as in women receiving estrogen

replacement therapy. It can also help with arthritis. A therapeutic dose of 9 mg

and a maintenance dose of 3 to 6 mg have been used. Boron is not normally

available as a supplement. Instead borax or boric acid is being used, 50 mg of

borax

contains approximately 6 mg of boron and boric acid 8 mg. To measure this

amount, dissolve one level teaspoon of borax in one quart of water and take a

teaspoonful twice daily with meals.

 

Borax and boric acid have very low toxicity, only after taking several grams

for several months did toxicity symptoms develop. The French diet is reported

to contain about 36 mg of boron daily. I believe that a similar high intake

would also be beneficial for those of other nationalities, although the exact

amount is not critical. A chemistry teacher with severe arthritis described that

he just put his finger into a box of borax twice daily and sucked the finger.

He recovered after 3 weeks. I just dip the tip of a knife or spoon into borax

and mix that with some food or juice.

 

MINERAL BALANCING

 

Mineral supplements can be used to balance body and mind. Use the following

guidelines.

1. Calcium tenses muscles and hardens the body structure. Therefore it

is indicated in muscle weakness, low blood pressure with poor circulation and,

generally, for people with a 'soft body structure', as in children and

frequently in young women.

2. Magnesium relaxes muscles and nerves. It is indicated in cases of

high blood pressure, muscle tension, stiffness and rigidity, a high-strung,

irritable and oversensitive nervous system, jumpiness and insomnia. It helps to

relieve pain and inflammation and is best for people with a 'rigid body

structure' - most commonly elderly males.

3. Potassium makes the body more sensitive and responsive.

4. Sodium is required with adrenal weakness, low blood pressure and

dehydration.

 

Experimental studies show that magnesium deficiency also induces calcium

deficiency despite a high intake of calcium and vitamin D. Even intravenous

administration of calcium did not improve the induced calcium deficiency until

magnesium was supplied as well.

 

A good supplement form of these 'bulk minerals' are ascorbates - the salts of

ascorbic acid (vitamin C), for example calcium or magnesium ascorbate or

ascorbic acid neutralized with eggshell powder, magnesia, dolomite or potassium

bicarbonate.

 

Minerals are not well absorbed from grains, seeds and nuts, except if these

are sprouted or fermented. This is especially important for vegetarians. The

addition of gelatin or chicken or fish broth to cooked grains improves the

absorption of minerals, while cereal fiber (bran) decreases their availability.

Where grains and seeds are indicated as good sources of specific minerals in the

following compilation, this applies only to sprouted or fermented products.

 

In case of deficiencies, preferably take mineral supplements with meals

containing gelatin (for example, fish, poultry), alternatively with fresh

vegetable

juice or vegetables salads. Also make sure that you have sufficient gastric

acid. Minerals are more easily absorbed as chelates or orotates. Orotates

deliver minerals directly into the cells. Take calcium orotate and magnesium

orotate separately, because they may react against each other. See also the

articles

on Calcium EAP http://users.mrbean.net.au/~wlast/EAP.html, Magnesium Chloride

http://users.mrbean.net.au/~wlast/magnesiumchloride.html , and MSM

http://users.mrbean.net.au/~wlast/msm.html

 

Organic or Natural versus inorganic or Synthetic

 

There is some confusion about the importance and meaning of natural or

organic versus synthetic or inorganic minerals. In food production 'organic'

means

that food has been produced, stored and processed without the use of synthetic

chemicals. However, in chemistry 'organic' means that a chemical is based on

carbon and has covalent bonds, while 'inorganic' means that a chemical is not

based on carbon and has ionic bonds.

 

Some inorganic chemicals, such as sodium chloride, magnesium chloride and

calcium chloride are ingredients of natural and organic food and are also

essential components of our body. Calcium in our blood plasma, for instance, is

about

half in ionized form and the other half bound to proteins. In this way,

taking some minerals in inorganic form can rectify ionic deficiencies in these

minerals.

 

Furthermore, a healthy intestinal flora can transform inorganic into organic

minerals, while inorganic minerals taken with gelatin or fresh green vegetable

juice can easily be incorporated into organic structures. This is of special

importance with some of the heavy metals that we need as trace minerals. Even

so, it is safer to use these directly in organic form best from fresh, organic

vegetable and grass juice, from mineral-rich food or plant concentrates or

alternatively safely bound to amino acids or as stable complexes such as copper

and zinc salicylate.

 

However, there is also a downside to routinely adding inorganic minerals,

such as table salt, to our food. We may use too high concentrations and irritate

the intestinal wall and we may also cause mineral imbalances. Therefore, we

need to use not only the right concentrations but also the right combinations of

ingredients in our supplements. It is much easier to get this right by using

natural foods. Of course, the main reason that we use supplements in the first

place is because commercial food has a grossly inadequate mineral content.

Even in much of the organic food the mineral content is not as high as it might

be.

 

Another way of making minerals safer and more effective is by using them in

colloidal form. In this way even tiny clusters of metal atoms can be safely and

beneficially ingested. Colloidal mineral products are commercially available

from ancient decomposed plant material.

 

MINERALS OF SPECIAL IMPORTANCE

 

Calcium (Ca)

 

RDA 800 mg, recommended intake 0.6-1.2 g daily. Deficiency frequently due to

overacidity, lack of vitamin D, magnesium or boron, underactive thyroid and

overactive parathyroids, or oversupply of phosphorus. The normal

calcium-phosphorus ratio in blood is 10:4. If the calcium level is too high,

calcifications

result - stone formation, tartar, arthritic deposits, cataracts and muscle

tension.

DEFICIENCY SYMPTOMS Fragile, deformed bones; muscle cramps, twitching and

weakness; irritability, headaches, depression. Menstrual problems: excessive and

painful menstruation, poor circulation and tender breasts. Undue sensitivity

to pain; insomnia, allergies, inflammations; low blood pressure, varicose

veins, piles, distended veins and abdomen, swellings, slow wound healing,

pyorrhea,

gingivitis; eye problems (near-sightedness).

SOURCES Bone broth, eggshells, dolomite; sardines, leaf vegetables, goats'

milk products, sesame seeds, kelp.

 

Chromium (Cr)

 

Active as trivalent chromium; its biological value differs greatly in various

foods. Aim for 100 mcg of high bio-value, supplements as glucose-tolerance

factor or chelated chromium.

DEFICIENCY SYMPTOMS Poor blood-sugar regulation (diabetes, hypoglycemia);

disturbed fat/protein metabolism, alcohol intolerance, impaired growth, high

blood pressure, arteriosclerosis, weight loss, fatigue, eye problems (opaque

cornea, near-sightedness, glaucoma).

SOURCES Brewers' yeast, molasses, mushrooms, seafood, grains.

 

Copper (Cu)

 

RDA 1.5 to 3 mg, recommended intake 3 to 5 mg daily. Dietary deficiency is

rare. Inorganic copper may be oversupplied from copper water pipes; however

internal deficiency may result from insufficient binding capacity within cells.

DEFICIENCY SYMPTOMS Anemia, especially in infants; bone disorders; defective

spinal cord - multiple sclerosis; hair graying, fine and straight, loss of

curliness; infertility, weak connective tissue: heart problems - enlarged heart,

weak aorta (holes, ruptures), aneurism, varicose veins, hernias; cancer,

leukemia, arthritis, inflammations, parasites, underactive thyroid.

TOXICITY Liver cirrhosis, jaundice, symptoms of zinc deficiency.

SOURCES Liver, food yeast, nuts and oily seeds.

 

Iodine (I)

 

RDA and recommended intake 150 mcg daily. Needed for thyroid hormones which

regulate the metabolism.

DEFICIENCY SYMPTOMS Goiter, cretinism, fatigue, overweight, mental

retardation, debility, cancer.

SOURCES Kelp, seafood, iodized salt.

 

Iron (Fe)

 

RDA 10/15 mg, recommended intake as for RDA, less for the elderly. Deficiency

causes anemia, fatigue. Oversupply in inorganic form (tablets, bread

additive) is a contributing factor in degenerative diseases, especially

arthritis

SOURCES Kelp, liver, yeast, molasses, sesame seeds, egg.

 

Magnesium (Mg)

 

RDA 350/280 mg, recommended intake 500 -1000 mg daily; activates many

enzymes.

DEFICIENCY SYMPTOMS Apathy, confusion, depression, disorientation,

hallucinations, irritability, paranoia, poor memory. Angina, arteriosclerosis,

high

blood pressure, sweating and tachycardia (fast pulse), strokes, thrombosis or

infarcts. Convulsions, cramps, eclampsia, epilepsy, muscle twitching, numbness,

nystagmus (rapid eye movements), tingling, tremors. Physical and mental

rigidity, stiffness, stone formation in kidney and gall bladder (but not renal

failure), tartar. Alcoholism, cancer, arthritis, diabetes, acute infections,

intestinal malabsorption, liver cirrhosis, pancreatitis (inflammation of the

pancreas), prostate problems, strong body odor, overactive thyroid, colic,

premenstrual

tension

SOURCES Kelp, dolomite, seafood, sea minerals, grass juice, green leaves,

nuts, oily seeds, molasses, sprouted grains

 

Manganese (Mn

 

Recommended intake 5 to 10 mg daily; therapeutic dose 20-100 mg.

DEFICIENCY SYMPTOMS Muscle weakness, myasthenia gravis, drooping eyelids,

poor memory, dark-red skin spots, diabetes, hypoglycemia, atherosclerosis,

schizophrenia, epileptic convulsions, bone deformities, mucus problems,

impotence

and/or sterility, ataxia (muscle incoordination), poor equilibrium, abnormal

inner ear, retraction of head.

SOURCES Grass juice, spinach, parsley, spices (cloves, cardamom, ginger),

nuts, peanuts, sprouted and fermented seeds.

 

Molybdenum (Mo)

 

Molybdenum is an integral part of several enzymes involved in cell oxidation

and carbohydrate metabolism. Daily requirements are not known. It is an

antagonist to copper.

DEFICIENCY SYMPTOMS Cancer of the esophagus, dental decay, impotence in

elderly males, asthma, sensitivity to sulfites, MSM and other sulfur compounds.

SOURCES Buckwheat, beans, fermented soy products, liver, barley.

 

Potassium (K)

 

RDA 2000 mg, recommended intake 3 g daily. Deficiency may originate from

oversupply of sodium (salt), use of diuretics or adrenal weakness.

DEFICIENCY SYMPTOMS Anxiety, nervousness, fatigue; diabetes, hypoglycemia,

heart strain, high blood pressure, liver problems, lower back pain, muscle

weakness, multiple sclerosis, overweight, prevention of stroke.

SOURCES Kelp, fruits and vegetables.

 

Selenium (Se)

 

RDA 70/55 mg, recommended intake 100-200 mcg daily; therapeutic dose up to

500 mcg in organic form. Acts as an antioxidant together with vitamin E. Lost in

cooking, very toxic in overdose (2000 mcg or more).

DEFICIENCY SYMPTOMS Fatigue, cancer, liver damage, pancreatic fibrosis,

muscular dystrophy, weak immune system, reproductive disorders, cataracts,

hemorrhaging, hemolytic anemia, underactive thyroid. Deficiency causes viruses

to

become very virulent.

SOURCES Kidney, liver, seafood, brewers' yeast, kelp.

 

Zinc (Zn)

 

RDA 15 mg, recommended intake 20 to 30 mg daily; therapeutic dose up to 300

mg; best taken together with vitamin B6. Diets low in protein and high in

fiber, phytates, calcium, fat and copper may decease the absorption of zinc.

Increased zinc is needed with calcium or magnesium supplements, and during

chronic

infections, convalescence and stress.

DEFICIENCY SYMPTOMS Skin: acne, boils, burns, leg ulcers, parakeratosis

(horny red skin), poor wound healing, psoriasis, stretch marks. Hair: brittle,

coarse, dandruff, falling, lacks pigment. Nails: white spots and bands. Eyes:

keratitis (inflammations or lesions of the cornea), night blindness, retinal

detachment. Taste and smell lost or distorted, mouth canker. Sexual problems:

male

sex organs underdeveloped, prostate enlarged, delayed sexual maturity,

menstruation retarded, irregular, sterility. Poor growth, dwarfism. Body and

breath

odor, nausea (pregnancy). Poor circulation, cold extremities, fainting, heart

infarct, sickle-cell anemia. Cancer, diabetes, epilepsy, gastric and duodenal

ulcers, inflammation of the intestines (Crohn's disease), joint pains

(especially knee and hip), liver cirrhosis/alcoholism, toxemia. Mental problems,

increased emotionalism, hyperactivity, learning disorders, autism,

schizophrenia.

Loss of appetite, anorexia nervosa, multiple allergies. For details on using

zinc to overcome various diseases see www.coldcure.com.

SOURCES Oysters, herrings and sardines, kelp, seafood, oatmeal, liver,

pumpkin seeds, sprouted seeds.

 

 

Chapter 3: HEALTH FOODS AND NUTRIENTS

http://users.mrbean.net.au/~wlast/HF3-1.html

· Special Health Foods

http://users.mrbean.net.au/~wlast/HF3-1.html#Special

· Vitamins

http://users.mrbean.net.au/~wlast/HF3-2.html#vitamins

· Minerals

http://users.mrbean.net.au/~wlast/HF3-3.html#minerals

· Amino Acids

http://users.mrbean.net.au/~wlast/HF3-4.html#amino

· Digestive Enzymes

http://users.mrbean.net.au/~wlast/HF3-4.html#amino

· Supplements

http://users.mrbean.net.au/~wlast/HF3-5.html#Supplements

· Herbs

http://users.mrbean.net.au/~wlast/HF3-5.html#Herbs