Natural Organic Herbal Remedies

NaturalOrganicHerbalRemedies.com Minerals

Minerals are inorganic macro and micronutrients that play a variety of important physiological roles in our body. Some minerals are needed in relatively large amounts while others, known as trace minerals are needed in tiny amounts. These trace minerals, along with Vitamins, play a key role for the activities of enzymes in various metabolic pathways.

To maximize the benefits from minerals, they need to be in their chelated form. This is the process whereby the mineral ,chelated agent is converted to a more digestible form. The chelating agents are amino acids that form a unique molecule that the enzyme can use. The structure of these molecules are unique, thereby selectively allowing enzymes for digestion. Similar to “lock” and “key” principle. If the lock fits it will unlock the door.

The following minerals are needed in large amounts. Some of the main physiological roles are briefly listed as well as typical food sources.

 Sodium (Na)  is the major extracellular fluid cation responsible for osmotic (water) balance.  It aids with absorption of glucose into cells and transmission of electro-chemical impulse in muscles and nerves. Food sources are table salt (NaCl), milk, meat eggs, baking soda, carrots, beets, spinach, celery etc.

Potassium (K) is the major intracellular fluid cation, aids with buffering and regulation of nerve and muscle function. It is used in glycogen formation and protein synthesis. Food sources are whole grains, meat, legumes, fruits and vegetables.

Calcium (Ca) is of of the major components in bones and teeth, blood clotting, muscle contraction and nerve impulse transmission. It aids with plasma membrane permeability and enzyme activation (ATPases). Food sources are milk, cheese, green leafy vegetables, legumes, nuts.

Phosphorus (P) helps with bone formation, phosphorylation of glucose, glycerol, fatty aids. Aids in energy metabolism (enzymes, ATP) and is component of DNA and RNA. Food sources are milk, cheese, meat egg yolk, whole grains legumes, nuts.

Magnesium (Mg) is the constituent of bones and teeth, activator and coenzyme in carbohydrate and protein metabolism. Food sources are whole grains, nuts, meat, milk, legumes.

Chlorine (Cl) is a major extracellular fluid cation, used in buffering and water balance and part of the hydrochloric acid in the stomach. Food source is table salt.

Sulpfur (S) is part of proteins, activates enzymes, high energy sulfur bonds in energy metabolism and detoxification reactions. Food sources are meat, eggs, cheese, milk, nuts, legumes.

NaturalOrganicHerbalRemedies.com Minerals

The following minerals are some of the trace minerals with their physiological roles and food sources.

Iron (Fe) is a component of the heme group found in hemoglobin, myoglobin and cytochrome. Food sources are liver, meats, egg yolk, dark green vegetables legumes, nuts.

Copper (Cu) is associated with iron in hemoglobin synthesis and the absorption and transport of iron. It is present in cytochrome and in red blood cells, involved in bone formation and maintenance of nervous tissues. Food sources are liver, meat, sea food, whole grains, nuts.

Iodine (I) is part of thyroid hormone which regulates cellular respiration. Food sources are iodized salt, sea food.

Zinc (Zn) is essential enzyme constituent of carbonic anhydrase (buffering function). It is needed for storage of insulin and required for normal senses of smell and taste. Food sources are widely distributed, liver, sea food.