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Newsletters: September-October 2009
Major Minerals
Natural Times September/October 2009
By Chris Terrell, Merchandising Manager
This month I will be discussing minerals, and in particular, major minerals or macro minerals. They are called major minerals because they are needed in larger amounts than the trace, or micro minerals that I will discuss in my next article. The major minerals include calcium, magnesium, sodium, potassium and phosphorus. Since minerals are inorganic (do not have a carbon atom attached to them), they are bonded with chelate in processing so that the body recognizes them as food-like substances and properly absorbs them. The major minerals I will touch on are calcium and iron.
Calcium is essential for the formation of bones and teeth, as well as having a preventative role in osteoporosis. It is also a vital component in muscle contraction and preventing muscle cramps. Children especially need adequate amounts of calcium for proper bone development. Calcium is also necessary for blood clotting and for the transmission of nerve impulses. Rickets, a disease that is found in children and is a softening of the bones, is believed to be caused by a lack of vitamin D and possibly calcium. Important food sources of calcium include dairy foods, dark leafy vegetables and seafood.
Iron is necessary for many functions in the body, with possibly the most important one being its relationship with hemoglobin and myoglobin and the transportation of oxygen throughout the body. Anemia is the deficiency associated with iron and is more common in women due to their menstrual cycle. Since iron can be stored in the body, there is also the possibility of an iron overdose. There are two types of iron found in food: heme and non-heme. Heme is better absorbed by the body and is found in meat and eggs. Non-heme forms are found in plant sources. Vitamin C has been shown to increase iron absorption in the body. Food sources of iron include meat, eggs, green leafy vegetables, and enriched bread products.
