Minerals in Fresh Juices
Minerals found in foods are quite different from those found in supplemental mineral pills.
In foods, minerals are always combined with specific amino acids: sometimes with vitamins.
The process of bonding mineral to amino acid or mineral to vitamin is called “chelation.”
Chelated minerals are preferable to synthetic minerals because the body easily recognizes and uses minerals in chelated form.
This is why a diet rich in easy-to-assimilate organic minerals will ensure the body maintains all its important minerals in proper ratio.
The balanced, chelated minerals in fresh juices help keep the body’s energy level high; the nerves calm; and the muscles, heart, bones, teeth, bones and nails strong.
They also keep the blood clean and the blood pH (its relative alkalinity or acidity) balanced.
They do this by neutralizing acid and alkaline ash, waste products of human digestion and metabolism.
Potassium is responsible for the electrochemical balance of tissues of the heart and all other muscles.
Phosphorus is essential to the proper function of the brain and nerves.
Calcium maintains the acid/alkaline balance of the blood and strengthens bones.
Sulfur aids the functioning of the brain and nerves. It is a body cleanser.
Iodine fuels the thyroid gland, which controls the body’s metabolism.
Magnesium aids in muscle relaxation, protein synthesis, energy production, and is a natural laxative.
Manganese is necessary in the functions of the brain.
Germanium aids in the function of the immune system and bowels. Studies show it may help alleviate mood disorders.
Selenium works with vitamin E to delay oxidation of fatty acids.
Sodium, with potassium, calcium and magnesium, works to neutralize acids, maintain cell integrity, and keep tissues’ electromagnetic energy intact.
Minerals in Fresh Juices
Friday, November 13, 2009
Monday, November 9, 2009
Iron Losses
Iron Losses
Determination of RDA for iron has been based upon the fact that in the United States, iron intake is frequently inadequate in four population groups.
Determination of RDA for iron has been based upon the fact that in the United States, iron intake is frequently inadequate in four population groups.
- Infants and young children (6 months to 4 years) because of low iron content of milk and other preferred food, rapid growth rate, and body reserves of iron insufficient to meet needs beyond 6 months.
- Adolescents in their early growth spurt because of rapid growth and needs of expanding red cell mass.
- Females during child bearing years because of menstrual iron losses
- Pregnant women because of their expanding blood volume, demands of fetus and placenta, plus blood losses to be incurred in childbirth.
Basal iron losses that average about 0.7 to 1.0 mg/d are exhibit by the adult male and the post-menopausal.
Assuming an average iron absorption of 10-15% an intake of 10 mg iron daily appears generous for these population groups.
Basal losses of iron plus increased needs have been considered in formulating the RDA for those groups frequently at risk.
Iron Losses
Monday, October 19, 2009
Manganese
Manganese
The adult body contains about 20 mg of manganese, found mainly in the liver, pancreas pituitary gland and bone.
Although it is considered a dietary essential, manganese is also toxic at high levels.
Manganese functions like other trace elements as an essential part of cell enzymes that catalyze any important metabolic reactions.
Absorption and retention of manganese are associated with serum ferritin concentration.
Manganese deficiency is rare, but it has been reported in cases of diabetes and pancreatic insufficiency and in protein-energy malnutrition states such as kwashiorkor.
Manganese toxicity occurs as an industrial disease, inhalation toxicity, in miners and other workers with prolonged exposure to manganese dust.
The excess manganese accumulates in the liver and central nervous system, producing severe neuromuscular symptoms similar to those of Parkinson’s disease.
The best food sources of manganese are of plant origin. Whole grain, cereal products and teas are the richest food sources, and fruits and vegetables are somewhat less rich.
Dairy products, meat fish and poultry are poor sources of manganese.
Manganese
The adult body contains about 20 mg of manganese, found mainly in the liver, pancreas pituitary gland and bone.
Although it is considered a dietary essential, manganese is also toxic at high levels.
Manganese functions like other trace elements as an essential part of cell enzymes that catalyze any important metabolic reactions.
Absorption and retention of manganese are associated with serum ferritin concentration.
Manganese deficiency is rare, but it has been reported in cases of diabetes and pancreatic insufficiency and in protein-energy malnutrition states such as kwashiorkor.
Manganese toxicity occurs as an industrial disease, inhalation toxicity, in miners and other workers with prolonged exposure to manganese dust.
The excess manganese accumulates in the liver and central nervous system, producing severe neuromuscular symptoms similar to those of Parkinson’s disease.
The best food sources of manganese are of plant origin. Whole grain, cereal products and teas are the richest food sources, and fruits and vegetables are somewhat less rich.
Dairy products, meat fish and poultry are poor sources of manganese.
Manganese
Friday, September 25, 2009
Minerals and Blood Pressure
Minerals and Blood Pressure
Studies have shown that nutritional supplementation, particularly with potassium, calcium and magnesium (non-chloride salts), along with antioxidants and zinc, can help reduce hypertension.
Sodium and Potassium
In order to reduce blood pressure sodium intake must be restricted while potassium intake is increased.
Individuals with high blood pressure should be aware of hidden salt in processed foods.
Although their salt intake is comparable, vegetarian generally have less hypertension and cardiovascular than non-vegetarian because their diet contain more potassium, complex carbohydrates, polyunsaturated fat, fiber, calcium, magnesium and vitamin A and C.
According to expert, regular consumption of potassium-rich-fruits such as avocadoes, bananas, cantaloupe, honeydew melon, grapefruit, nectarine, orange and vegetables such as asparagus, broccoli, cabbage, cauliflower, green peas, potatoes and squash can lower high blood pressure.
Steaming rather than boiling vegetables helps prevent vital nutrient loss.
Calcium
Calcium has been shown to lower blood pressure in hypertensive.
Because many with high blood pressure have a lower daily calcium intake than people with normal blood pressure, calcium rich foods, including nits and leafy green vegetables such as watercress and kale, should also supplement the diet.
A recent analysis of the research on calcium and hypertension shows that either increasing calcium in the diet or using calcium supplements will usually have a positive effect in systolic blood pressure.
Magnesium
In one study, magnesium supplementation lowered blood pressure in 19 of 20 hypertensive. Dietary magnesium is found in nuts (almonds, cashews, pecans), rice, bananas, potatoes, wheat germ, kidney and lima beans soy products and molasses.
Antioxidants and Zinc
Research has found that antioxidants are linked to an increase in nitric oxide activity.
Nitric oxide helps open blood vessels which in turn may help lower blood pressure.
Zinc may helpful because it activates superoxide dismutase (SOD), an antioxidant enzyme.
Minerals and Blood Pressure
Studies have shown that nutritional supplementation, particularly with potassium, calcium and magnesium (non-chloride salts), along with antioxidants and zinc, can help reduce hypertension.
Sodium and Potassium
In order to reduce blood pressure sodium intake must be restricted while potassium intake is increased.
Individuals with high blood pressure should be aware of hidden salt in processed foods.
Although their salt intake is comparable, vegetarian generally have less hypertension and cardiovascular than non-vegetarian because their diet contain more potassium, complex carbohydrates, polyunsaturated fat, fiber, calcium, magnesium and vitamin A and C.
According to expert, regular consumption of potassium-rich-fruits such as avocadoes, bananas, cantaloupe, honeydew melon, grapefruit, nectarine, orange and vegetables such as asparagus, broccoli, cabbage, cauliflower, green peas, potatoes and squash can lower high blood pressure.
Steaming rather than boiling vegetables helps prevent vital nutrient loss.
Calcium
Calcium has been shown to lower blood pressure in hypertensive.
Because many with high blood pressure have a lower daily calcium intake than people with normal blood pressure, calcium rich foods, including nits and leafy green vegetables such as watercress and kale, should also supplement the diet.
A recent analysis of the research on calcium and hypertension shows that either increasing calcium in the diet or using calcium supplements will usually have a positive effect in systolic blood pressure.
Magnesium
In one study, magnesium supplementation lowered blood pressure in 19 of 20 hypertensive. Dietary magnesium is found in nuts (almonds, cashews, pecans), rice, bananas, potatoes, wheat germ, kidney and lima beans soy products and molasses.
Antioxidants and Zinc
Research has found that antioxidants are linked to an increase in nitric oxide activity.
Nitric oxide helps open blood vessels which in turn may help lower blood pressure.
Zinc may helpful because it activates superoxide dismutase (SOD), an antioxidant enzyme.
Minerals and Blood Pressure
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