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Originally published January 19 2006

Doctor evaluates the nutritional data of trace minerals

by Mike Adams, the Health Ranger, NaturalNews Editor

Karen Grenus, Ph.D., an expert in dry blends, writes for Foodproductdesign.com about the nutritional value of trace minerals often overlooked by consumers.



Compared to the hefty daily recommended dietary allowance (RDA) of 130 grams of carbohydrates, trace minerals are recommended by the Institute of Medicine at a miniscule level of 100 mg or less. "For instance, zinc is critical for hundreds of enzymes in the body. Manganese and selenium are only known to participate in a few proteins." Requirements for each mineral are "usually based on the knowledge of a necessary biochemical role or that animals fed a deficient diet don't live or don't breed, or they end up with obvious malfunctions related to not having that nutrient in the diet," she adds. "As the population concerned with antiageing gets older, they really see the power of nutrition for preserving the integrity of their body -- from skin to organs to brain." Iron, zinc, selenium and iodine have undergone sufficient studies to establish required dietary amounts. The Food and Nutrition Board of the National Academy of Sciences has estimated safe and adequate daily ranges for the others, except cobalt. The average intake (AI), the average consumption of the nutrient in a presumed healthy population, forms the basis of the DV where an RDI has not been established. Like health claims, qualified health claims must have some scientific basis. Qualified health claims have been approved for selenium and chromium. "Iron deficiency is a severe problem in so many places," says Hunt. She adds that the phytic acid found in plant sources "tends to bind the minerals and make them less soluble, so they pass through the gut instead of being absorbed." "It means that the chelating agent is going to grab the metal and bind it in such a way that it will not be free to react with other substances in the food application.


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