Micronutrient content of foods

Micronutrient content of foods

Micronutrient content of foods largely affects the general condition of the body in the elderly

Micronutrient content of foods largely affects the general condition of the body in the elderly.
Mineral salts
The physiological importance of minerals is determined by their participation:
– In the structure and function of most of the fermentation processes in the body,
– In plastic processes and form tissues and bones in the body,
– In maintaining acid – base balance of the body, in order to ensure a constant internal pH environment
– In the maintenance of normal saline composition of blood and participation in the structure of the elements that shape it,
– In normalization of water – salt exchange.
The importance of mineral elements (salts) for the body attempts speak Foster made as early as 1879 dogs fed on it without meat with inorganic salts died before the dogs were full of hunger.
Mineral salts are divided into two main groups:
– Anions – causing electronegative polarizations in the body – these are phosphorus, sulfur, chlorine
– Cations – causing electropositive ionization – these are calcium, magnesium, potassium and sodium.
In the process of detailed research proves that the main source of minerals is a plant foods – fruits and vegetables.

In them, they are located in the most active form and is slightly absorbed by the body. Let’s see what the biological role of minerals for proper nutrition. Calcium least occupies fifth place after carbon, oxygen, hydrogen and nitrogen, and among osnovoobrazuvashtite elements in the body – first. The norm is about 1200 g. 99% contained in the bones, where mineral exchange is in constant motion.

fruit salad with nuts

Micronutrient content of foods are an important part of overall health rights and influence of chemical processes in the blood at the cellular level

Continuous part of calcium (and phosphorus) are extracted from the blood and discarded the other hand bones are deposited calcium – phosphorous salts. The exchange was about 700 mg. per day. This amount, if not available from food is extracted from the bone, acting as a depot. Increase the exchange of calcium was seen in the sharp decrease in atmospheric pressure. Then appear rheumatic pain in bones.

Main function of calcium to neutralize harmful acids in the body. It is a component of the cell nucleus and play a role in intercellular contact, having regard to cancers. Some acids such as inozitfosfornata contained in the flour, wheat, oats and the like., To form a calcium-insoluble compounds.

Same with calcium from milk and dairy products. Neusvoimite of bone calcium accumulates in the form of phosphoric acid, calcium deposits (spikes arthrosis, spondylitis). Of absorption of calcium negative impact overload the body with phosphorus, manganese and potassium. Negative influences and excessive use of animal fats, because the calcium leaves the body in the form of calcium soap.

In poor nutrition, poor slightly absorbable calcium is obtained leaching of calcium from bones video to their fragility, osteoporosis, destruction and fall of teeth, delayed reactions and nervous system disorders, decreased immune system and resistance to external influences, abnormalities in the cardiovascular system, lowering resistance to malignant (cancerous tumor and) formations.

Calcium deficiency caused 147 illnesses. To ensure a sufficient amount of calcium the body needs to consume food with high content of slightly absorbable calcium – almonds, turnip greens, parsley, pumpkin seeds, soy flour, kale, hazelnuts, walnuts, cocoa powder, sesame , spinach, broccoli, dried apricots, not to overdo it with fat, bread, pasta, sugar, concentrated and dead foods to monitor excessive oxidation of the body through the use of alkaloobrazuvashti foods, ie to consume mostly raw fruits, vegetables, nuts and seeds.



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