Iron

Hemoglobin, the pigment in red blood cells that carries oxygen around the body via the bloodstream, cannot be produced without iron. A shortage of this mineral quickly shows itself in breathlessness, as the heart pumps faster and the lungs try to increase the body’s oxygen intake. Iron is also required for the manufacture of myoglobin, another pigment that stores oxygen in muscles.

Iron-containing enzymes assist in the conversion of beta-carotene (found in many deeply pigmented plant foods such as carrots, red peppers, apricots, and cantaloupes) into the active form of vitamin A. Other iron-containing enzymes are needed for the synthesis of DNA and RNA, and for the synthesis of collagen, which is essential for healthy skin, gums, teeth, cartilage, and bones.

Women, from the onset of monthly periods until menopause, need almost twice as much dietary iron as men. Lack of adequate dietary iron can result in iron deficiency anemia, with chronic infections of the ears, gums, and skin, excessive tiredness and lack of stamina, as well as a pale complexion. More of the iron from plant sources such as chickpeas, lentils, and seaweed, all deep green, fresh vegetables and sprouts, along with most sea vegetables, is absorbed if it is accompanied by food or drinks containing whole-food vitamins C.

Minerals Important to Good Health

At least 16 minerals have been identified as essential to human growth and reproduction. Macro-minerals such as calcium, magnesium, sodium, and potassium are required in comparatively large quantities, whereas micro-minerals such as iron and zinc, selenium, manganese, and iodine are necessary in much smaller amounts, though all remain important to our health.

Our mineral levels derived from foods are dependent on the levels of minerals present in the soils where the crops were grown. We simply are not getting adequate supplies of minerals from our food crops unless the crops are organically grown in soil that have been revitalized with mineral content.

It is also important to note that various nutrients affect the body’s ability to absorb minerals. Vitamin D, for example, is necessary for the uptake of calcium. Vitamin C is necessary for the absorption of iron, particularly iron found in plant foods. Copper is necessary for vitamin C activity. Mineral deficiencies also cause vitamin deficiencies, and worldwide we are seeing mineral deficiencies becoming a well-documented result of systematic soil depletion.

The body can maintain its own mineral balance throughout short periods. If the intake of minerals is low, it draws from stores in the muscles, the liver, and bones. If a mineral intake is too high, excesses are usually excreted so that there is little danger of the body being harmed, except by the use of synthetic supplements. Minerals aid in development of our bone structure, metabolic reactions, cell membrane transport of nutrients, muscle movement, and as part of the elements of blood and enzymes.

Minerals used in the body are classified as:

1.Macro-minerals, or the main minerals such as calcium, phosphorus, magnesium, potassium, sulfur, chloride, and sodium.
2.Trace minerals, such as iron, zinc, copper, iodine, fluoride, chromium, selenium, manganese, and molybdenum.

Other trace minerals include bromide, cadmium, vanadium, tin, nickel, aluminum, silicon, and many others. Although minerals are of vital importance, they make up only about 4 percent of your body’s weight. All of the trace minerals account for only about .01 percent of total body weight.

Minerals are vitally important nutrients that must be ingested on a regular basis in food or supplement form to maintain proper body function.

As with the controversy over synthetic versus natural vitamins, there is a controversy about the use of inorganic versus organic minerals. This controversy may be less pronounced than the natural and synthetic vitamin controversy, but it is still important to consider natural, organic mineral use for optimal health and longevity.