Minerals

Minerals

Minerals belong to three groups: macro (bulk) minerals, micro (trace) minerals and rare earth minerals. Bulk minerals include calcium, magnesium, sodium, potassium, phosphorus and sulfur, and are needed in larger amounts than trace minerals. Although only minute quantities of trace minerals are needed, they are important for the assimilation and function of vitamins. Trace minerals include: boron, chlorine, chromium, cobalt, copper, fluorine, iodine, iron, magnesium, manganese, molybdenum, selenium, vanadium, and zinc. Rare earth minerals include 51 additional minerals which have been found using the biochemical profile of human blood, plasma and serum. Like vitamins, minerals function as coenzymes, enabling the body to quickly and accurately perform its activities. They are needed for the proper composition of body fluids, the formation of blood and bone, and the maintenance of healthy nerve function. Some mineral supplements are available in chelated form, which means that the minerals are attached to a protein molecule that transports them to the bloodstream in order to enhance their absorption. When mineral supplements are taken with a meal, they are usually automatically chelated in the stomach during digestion. Once a mineral is absorbed, it must be carried by the blood to the cells and then transported across the cell membrane in a form that can be utilized by the cell. After the mineral enters the body, it must compete with other minerals for absorption; therefore, minerals should always be taken in balanced amounts. Mineral deficiency is more common with the standard American diet. Foods grown is mineral-depleted soil are also depleted and imbalanced in minerals. Foods high in quality should be sought out at farmer's markets, community farms, food cooperatives, and the organic food section of a grocery store to obtain the most vitamin/mineral rich foods.