Minerals

Updated: Mar 14

There are various minerals in our food and water. The seven macro-minerals are, calcium, chloride, magnesium, phosphorus, potassium, sodium and sulphur, which, now share the research spotlight with a longer list of essential trace minerals. These are needed only in minute amounts but their absence results in many disease conditions.

The number of trace minerals essential for life now exceeds thirty, and some researchers believe that for optimum health we need to take in every substance found in the earths crust.


Along with familiar trace minerals, such as iron and iodine, the body also needs others less well known, like cobalt, germanium and boron.


We general ingest minerals in the form of water and other liquids as well as foods.

There are a number of factors that can prevent the uptake of minerals. The glandular system that regulates messages sent to the intestinal mucosa require plentiful fat-soluble vitamins in the diet to work properly. Likewise, the intestinal mucosa requires fat-soluble vitamins and adequate dietary cholesterol to maintain proper integrity so that it passes only those nutrients the body needs, while the same time keeping out toxins and large, undigested proteins that can cause allergic reactions.


Minerals may compete for receptor sites. Excess calcium may impede the absorption of manganese, for example. Lack of hydrochloric acid in the stomach, an over-alkaline environment in the upper intestine or deficiencies in certain enzymes , vitamin C and other nutrients may prevent chelates from releasing their minerals.


Also, strong chelating substances, such as physic acid in grains, oxalic acid in green leafy vegetables and tannins in tea may bind with ionised minerals in the digestive tract and prevent them from being absorbed.


The proper way to take in minerals is through mineral rich water, nutrient dense foods and beverages, also through mineral rich bone broths in which all of the macro minerals, sodium, chloride, calcium, magnesium, phosphorus, potassium and sulphur are available in ready to use ionised form as a true electrolyte solution. We can also get it through the use of unrefined sea salt and pink Himalayan salt.

The seven macro-minerals needed in relatively large amounts.


Calcium: Not only vital for strong bones and teeth, calcium is also needed for the heart and the nervous system and for muscle growth and contraction. Good calcium status prevents acid alkaline imbalances in the blood. The best sources of usable calcium dairy products and bone broth. In cultures where dairy products are not used, bone broth is essential. Calcium in meats, vegetables and grains is difficult to absorb. Both Iron and zinc can inhibit calcium absorption as can excess phosphorus and magnesium. Phytic acid in the the bran of grains that have not been soaked, fermented, sprouted or naturally leavened will bind with calcium and other minerals in the intestinal tract, making these minerals less available. Sufficient vitamin D is needed for calcium absorption as is a proper potassium/calcium ratio in the blood.


Similar to many other nutrients, calcium does follow the general advice of "if the diet is sufficient in calcium then supplementation is unnecessary" and excessive intakes of calcium do not promote greater benefits to health and may simply promote constipation.


The major benefit of calcium is preventative, mitigating the risk of developing osteoporosis during the aging process. Osteoporosis can be at least partially seen as a condition resulting from long-term calcium insufficiency and, while not fully preventative, maintaining adequate calcium intake throughout life is associated with significantly reduced risk.