Calcium Complex
Ensuring your body has the right amount of calcium, magnesium, and vitamin D is key to overall bone health. Often times it can be difficult to maintain a balanced diet with proper nutrients. As a result one may become deficient in essential vitamins and minerals. With Calcium Complex your body is being given a powerful blend of the essential vitamins and minerals needed to nourish and maintain strong bones and achieve optimal health. OhGreeen's Calcium complex is a potent blend of Vitamin D, Calcium, Magnesium, Manganese, Boron, and Silica.
Listed below is a brief description of what some of these vitamins are, sources in which they can be found in, and how they affect the body.
Vitamin D
Vitamin D ( Calciferol)-Vitamin D refers to several related fat soluble vitamin variants, all of which are sterol (cholesterol-like) substances. No vitamin requires more whole-body participation than vitamin D. The skin, bloodstream, liver, and kidneys, all contribute to the formation of fully active vitamin D. The process starts with the skin cells and sunlight. Vitamin D is known as the "sunshine" vitamin because it is actually manufactures in the human skin when in contact with the ultraviolet light in the sun's rays. The sunlight interacts with the a form of cholesterol to form another chemical which is then transferred in the liver or kidneys and converted to another form of vitamin D. This form of vitamin D is called calcitriol, however it is not the most active form of Vitamin D. Sources of vitamin D come from both animal and plant sources, however, both are different kinds of D. Plants do not have cholesterol, the initial building block for vitamin D (calcitriol). Instead, they have a similar steroid molecule called ergosterol. When sunlight hits the plant leaf, it converts ergosterol into ergocalciferol in exactly the same way as sunlight on our skin. However, the ergocalciferol derived from plants, known as vitamin D2, does not appear to have all the same functions as the cholesterol-based vitamin D3. For this reason, the animal derived forms of vitamin D, which can be converted by the body into fully active D3, may be the most desirable supplementation forms. Various forms of D3, or natural vitamin D, are found in fish liver oil, which is the traditional source of both A and D, cod liver oil is a commonly used source. Egg yolks, buter, and liver have some D, as do the oily fish, such as mackerel, salmon, sardines, and herring. Most homogenized milk and some breakfast cereals are fortified with synthetic D togive to children. Plant foods are fairly low in D2, with mushrooms and dark leafy greens containing some. Strict vegetarians who do not get adequate exposure to sunlight need to be concerned about getting their 400IU of vitamin D daily.
Vitamin D helps to regulate calcium metabolism and normal calcification of the bones in the body, as well as influencing the body;s use of the mineral phosphorous (calcium and phosphorous, together with other minerals make-up our bones). Vitamin D3 helps increase the absorption of calcium from the gut, decreases excretion from the kidneys, stimulates reabsorption of calcium and phosphorous from bone, helps put these minerals into teeth, and helps to maintain normal blood levels of calcium and phosphorous. With these functions, vitamin D is closely tied to the work of the parathyroid glands. Vitamin D is most important in regulating calcium metabolism in the body. Even with adequate calcium and phosphorous intake, if our vitamin D intake is low, we will have poor calcification of our bones, whereas, with good vitamin D intake, we will have better calcification even with low calcium and phosphorous intake. This function is especially important in menopausal women for whom many doctors prescribe straight calcium without vitamin D which is not likely to do much good unless they are sunbathing, and activity that doctors no longer recommend. Taking calcium, magnesium, and vitamin all together is probably ideal for best bone health. Phosphorous is usually readily available in adequate amounts in most diets. Because of its regulation of calcium and phosphorous metabolism, vitamin D is also important for the growth of children especially for healthy bones and teeth. It is helpful in maintaining the nervous system, heart function, and for normal blood clotting-all of which are affected by calcium levels. Vitamin D works together with parathyroid hormone for calcium metabolism. Functionally, vitamin D is actually more like a hormone than a vitamin: it is produced in one part of the body (the skin), and released into the blood to affect other tissues (the bones). There is a feedback system with the parathyroid to produce actve vitamin D3, when the body needs it, and this vitamin is closely related structurally to the body hormones estrogen and cortisone. Because vitamin D regulated bone formation, if D is low, blood levels of calcium and phosphorous decrease, and the body pulls these minerals from the bones. This cascade creates demineralized weak bones, a condition known as "osteomalacia" (loss of bone mineral), or adult rickets. Osteoporosis involves loss of bone mass (minerals and proteins together). The decreaed level of calcium in the blod also affects the heart and nervous system. Because of its ability in certain tissues, like bone, to actively regulate cell division, cell growth, and cell numbers, I would suggest that a role for vitamin D in prevention and treatment of various cancers may also be on the horizon Uses: Vitamin D works best with adequate calcium and phosphorous intake. It is supplied to prevent rickets and to prevent vitamin d deficiency disease. It is also used to maintain healthy bones and dentition, as D is helpful i preventing tooth decay and gum problems. Calciferol supplementation may be used to aid the healing of fractures. osteoporosis, and other bone problems. Taking vitamin D with vitamin A in some studies has been shown in some studies to reduce the incidence of colds. It has also been used in the treatment of diabetes, cataracts, visual problems, allergies, sciatica pain, and skin problems. Some success in treating myopia (nearsightedness), and conjunctivitis has been used in conjunction with vitamin A under proper supervision. vitamins A and D together have helped muscle spasms, especially when related to anxiety states. A and D have been used in the treatment of asthma and arthritis as well. Menopausal symptoms such as hot flashes and depression have been helped by the use of calcium and vitamin D together. Other than the use in menopause, however, these other applications of vitamin D have not been very common in recent years. Medically, high vitamin D supplementation is used to treat hypocalcemia (low blood calcium) secondary to such problems as hypoparathyoidism, which may occur after thyroid surgery. There is some toxicity related to extremely high levels of vitamin D and supplementation should be used with caution.
Both the plant vitamin D (D2), and animal vitamin D (D3), are both fat soluble and should be used under medical supervision. Vitamin D deficiency has also become a recent concern. In 2004, several hundred peer reviewed studies concluded that vitamin D deficiency has re-emerged and is cause for many heath conditions. Getting the proper amount of vitamin D for the body is essential for good health. Vitamin D is best utilized by the body with vitamin A. Most of out vitamin D needs are met with some vitamin d in foods and regular sunlight exposure.
Calcium
One of the most important and abundant minerals in the body, calcium makes up anywhere from 1.5-2.0% of our total body weight, most of which is contained in our bones and some in our teeth. Calcium works with magnesium in its functions in the blood, nerves, muscles, and tissues, particularly, in regulating heart and muscle contraction and nerve conduction. Vitamin D is needed for much calcium (and phosphorous), to be absorbed from the digestive tract. Along with the parathyroid hormone and calcitonin, secreted by the thyroid, vitamin D helps maintain normal blood levels. One of the most important and essential things is maintaining balanced blood calcium levels in order to have proper cardiac function. if there is not an adequate mount of calcium in the diet to maintain sufficient amounts of calcium in the blood, the parathyroid hormone (PTH), which will then draw calcium, out of the bones as well as increase intestinal absorption of available calcium. Even though most of the body's calcium is in the bones, the blood and cellular concentrations of this mineral are maintained first. Elderly people usually have less calcium in their diets, and calcium deficiency particularly affects post menopausal women. Many factors are involved in making calcium available for its many essential functions. Vitamin D is, of course, most essential to calcium absorption, although this may be less necessary when calcium chelates, such as calcium aspartate or calcium citrate, are used. iIn general, calcium absorption becomes less efficient as we age. During infancy and childhood, 50% to 70% of the calcium ingested may be absorbed, whereas an adult might use only 30% to 50% of dietary calcium in his or her body. It is likely ths is based on natural body needs. Various factors can improve calcium absorption. Besides vitamin D; vitamins A and C can also help support normal membrane transport of calcium. Protein intake helps absorption of calcium but too much protein may reduce it. Some dietary fat may also help absorption, but high fat may reduce it Lactose helps keep calcium absorption, and because of this as well as the protein-fat combination, the calcium content of milk is a reliable source of easily assimilated calcium. For other reasons, however, milk is NOT a n ideal food for many people, especially the homogenized variety fortified with synthetic vitamin D, making milk a less than perfect (and definitely not the only) source of calcium. Nonfat milk does not improve calcium absorption and, in fact, may decrease it. Gastric hydrochloric acid helps calcium absorption. The duodenum is the main location for absorption of calcium because farther down the small intestine the local environment becomes too alkaline. A fast-moving intestinal tract can reduce calcium absorption. Exercise has been shown to improve absorption, and lack of exercise can lessen it. Stress can also diminish calcium absorption, possibly through its effect on stomach acid levels, digestion, and intestinal motility. Although calcium in the diet improves the absorption of the important vitamin B12, too much of it may interfere with the absorption of the competing minerals magnesium, zinc, iron and manganese. Many dietary factors also reduce calcium, absorption. Foods that are high in oxalic acid, such as spinach, rhubarb, chard, and chocolate can interfere with calcium absorption by forming insoluble salts in the gut. Phytic acid, or phytates, found in whole grain food or foods rich in fiber may reduce the absorption of calcium and other minerals as well. Protein, fat, and acid foods may help calcium absorption, but high -protein diets may increase calcium elimination through the intestines. Calcium absorption is sensitive and requires energy to transport it into the body. Calcium is often chelated with proteins or amino acids (specifically, glutamic or aspartic acid) to make it more absorbable. Because of the many complex factors affecting calcium absorption, anywhere from 30%-80% may end up being excreted. Some may be eliminated in the feces. The kidneys also control calcium blood levels through their filtering and reabsorption functions. Excess salt intake can lead to increased calcium losses in the urine. Sugar may reduce the reabsorption of calcium and magnesium and cause more to be eliminated. Overall we need good sources of calcium in our diets, good nutritional habits, and a diet that promotes healthy gastrointestinal function. Taking calcium and magnesium at bedtime or between meals, when the stomach may be more acidic, is often helpful for better absorption. Regular exercise, good nutrition, and lots of vegetables are important basics for ensuring adequate calcium levels and for good health in general. Good sources of calcium are found in many foods such as green leafy vegetables, with the exception of Spinach, chard, and beet greens due to their high oxalic acid content which makes their calcium content difficult to absorb. Broccoli, cauliflower, and many peas and beans offer better supplies (some of the best being): Pinto, adzuki, and soybeans. Many nuts such as Brazil nuts, almonds, and hazelnut are also excellent sources. Seeds such as: sunflower and sesame are excellent sources of calcium as well. to enhance the enzymic properties of any of these foods sprouting may be done to further facilitate easy digestion and assimilation. Un sulphured blackstrap molasses is also an excellent source of calcium. Other good sources of calcium in the fruit family include: citrus, figs, raisins, and dried apricots. One of the most important things to be cautious of when consuming foods, especially with high phosphorus levels is maintaining the phosphorous-calciun balance. When the diet is high in phosphorous, we can lose extra calcium through the urine, resulting in calcium being pulled out of the bones. Phosphorous is plentiful in meat products and many soft drinks have added phosphorous. The imbalance of calcium-phosphorous may lead to kidney stones and other calcification problems as well as to increased atherosclerotic plaque. Many experts believe the best ration of phosphorous to calcium ration is 1 to 1. Sunlight increases the manufacture of vitamin D in the body and is like having an extra calcium source because vitamin D improves absorption of any available dietary calcium. Calcium supplements could be taken in the first couple of hours after sunbathing to improve utilization. Dolomite and bonemeal are good sources of calcium and magnesium. In recent years, however, both of these natural sources have been found to be contaminated with lead and other heavy metal toxins. It is probably wise not to take these supplements in large amounts or over prolonged periods of time unless they are tested for contamination. Oyster shell is also a great source of calcium, however, making sure heavy metals are not contained in this herb are crucial. Calcium has many important supporting functions. The best known supporting function of calcium is in the development and maintenance of our bones and teeth. Calcium is also needed for muscle contraction, as in muscular activity and in regulating the heartbeat. Heart function is mediated by several minerals. calcium stimulates contraction , magnesium supports the relaxation phase, and sodium and potassium are also important in generating the electrical impulse. Exercise can improve the circulation of calcium as well as that of all the other nutrients and thereby help the tone and function of the muscles, the heart, and the nervous system, where calcium is important in nerve transmission. Calcium ions influence nerve and cell membranes and the release of neurotransmitters. Calcium activates some enzyme systems, such as choline acetylase, which helps generate acetylcholine, an important neurotransmitter. Norepinephrine and serotonin are also affected by calcium Calcium is said to be calming to the nerves, as higher concentrations tend to decrease nerve irritability. However, an imbalance in calcium can cause excitotoxicity and disrupt neurotransmission. This usually occurs from foreign toxins opening up the calcium channels in the nervous system causing a floodgate. This is why sufficient amounts of magnesium are needed to prevent too much calcium form entering the cells.
Magnesium
Magnesium is one of the most important macro-minerals. It is involved in several body processes including the production of energy and cardiovascular function. According to the USDA, almost one-third of the U.S population gets under 65% of the RDA for this mineral. Magnesium deficiency is very common in the United States due to highly processed diets and lack of minerals and or imbalances of minerals. HigH consumption of caffeine, alcohol, When there is a decrease in blood magnesium levels, issues such as hypertension, irregular heartbeat, kidney stones, heart disease, heart attacks, coronary spasms, and many other conditions may arise as a result of low blood magnesium levels. Roughly over 60% of magnesium is concentrated in our bones and teeth, while the remaining >30% is in our blood. Magnesium is also present in large quantities in our brain and heart, however, like potassium, it is inside the cells. The process of digestion and absorption of magnesium is similar to that of calcium in that the ration of these two vital nutrients is 2 to 1. Magnesium requires an acidic stomach environment in order to obtain optimal absorption, so taking it in between meals and bedtime is optimal. It is believed that stress may increase magnesium excretion, resulting in magnesium depletion which may make the heart more sensitive to electrical abnormalities. This could potentially lead to cardiac ischemia or other irregular heart conditions. Almost all of our magnesium supplies come from vegetable sources. Seafood contains a rich amount of magnesium as well. Magnesium is a component of chlorophyll which is important to plant photosynthesis. Dark leafy green vegetables are good sources of magnesium, most nuts such as almonds, cashews, and brazil nuts, seeds, and legumes are also rich sources. Soy flour, tofu, whole grains such as: millet, brown rice, wheat germ and wheat bran are excellent sources. Fruits such as avocados, dried apricots, and other fruits may be good sources as well. The most vital aspect of obtaining magnesium from food is in magnesium rich soil, Foods grown in magnesium rich soil offer the right amount of magnesium. Magnesium can also be lost in food processing methods such as the milling process of grains, and cooking vegetables. For these reasons many people don't get adequate amounts of magnesium in their diets. According to the USDA, almost 1/3 of the U.S population is magnesium deficient and gets under 65% of the RDA for this mineral.
Getting adequate amounts of this mineral is so crucial as it is considered the "anti-stress" mineral. It is a natural tranquilizer, as it functions to relax skeletal muscles as well as smooth muscles of blood vessels and the gastrointestinal tract, while calcium stimulates muscle contraction, magnesium relaxes them). Because of its influence on the heart, magnesium is considered important in preventing coronary artery spasm, a significant cause of heart attacks. Spasms of the blood vessels lead to insufficient oxygen supply through them and pain, injury, or death of the muscle tissue that they nourish. To function optimally, magnesium must be balanced in the body with calcium, phosphorus, potassium, and sodium chloride. Magnesium is also needed to DNA production and function, and magnesium is though to help prevent excito-toxicity through its regulation functions of the entrance to the nerve calcium channels. It is shown that some of the factors that may be helped by magnesium are: alcoholism, hyperactivity, angina pectoris, hypertension, anxiety, insomnia, arrhythmias, kidney stones, atherosclerosis, menstrual pain, autism, muscle cramps, bronchial asthma, osteoporosis, epilepsy, premenstrual syndrome, and fatigue.
Manganese
Manganese is an essential mineral important to many enzyme systems in carrying out such functions as energy production, protein metabolism, bone formation, and the synthesis of L-dopamine, cholesterol, and mucopolysaccharides. The human body contains a total of about 15 to 20 mg of manganese. About half of that is in the bones, and the remainder is found in the liver, pancreas, pituitary gland, adrenal glands, and kidneys-the active metabolite organs. Manganese is present in many enzymes in body cells particularly in the mitochondria as manganese -containing super oxide dismutase, an antioxidant enzyme. Sources of manganese include: nuts, whole grains, egg yolks, seeds, pineapples, legumes, (peas and beans), and leafy greens romaine, spinach, mustard greens, and kale) are all good in which these plants are grown. Alfalfa is high in manganese, and black teas and coffee beans. Manganese levels in food are affected by the manganese content in the soil i which the produce is grown. If the soil is low in mineral content, then the produce will be greatly affected, primarily the green leafy vegetables. Grains such as millet, barley and oats contain a lot of manganese in the germ, however, processing results in about 90% o the manganese content to be lost. The functions of manganese is involved in many enzyme systems-that is, it helps to catalyze many biochemical reactions. These and its other functions, shown to be essential in animals, are still under investigation. There are some suggestions that manganese has a close relationship to magnesium. Magnesium may subsitute for manganese in certainb conditions when manganese is deficient. Manganese activates the enzymes necessary for the body to use biotin, thiamin (B1), vitamin C, and choline. It is important for the digestion, and utilization of food, especially proteins, through peptidase activity, and it is needed by the synthesis of cholesterol and fatty acids and in glucose metabolism. As a cofactor in glycolysis, manganese aids glucose metabolism. By activating the arginase enzyme, manganese helps form urea, the end product of protein and ammonia breakdown cleared by the kidneys. Manganese may also be important in the growth and development of normal bone structure and in the formation of muco-polysaccharides, which are needed for healthy joint membranes. Recent studies have shown manganese to activate glycosyltransferase and xylosyltransferase enzymes that are involved in bone formation. Another key enzyme activated by manganese is glutamine synthetase, which helps provide the cells of the small intestine with their primary fuel source-glutamine. This discovery may open the door for increased use of manganese with intestinal problems like inflammatory bowel disease. Manganese may function as a protective antioxidant. Divalent manganese, commonly found in the brain and other tissues, as part of the enzyme superoxide dismutase (SOD), can bind oxygen free radicals, thus protecting the cell membranes, nerve coverings (myelin sheath), and tissue linings, and these are mainly protected by the antioxidant nutrients and enzymes. The manganese present in SOD is found in the mitochondria and this enzyme protects the mitochondrial membrane from destruction, especially from superoxide free radicals Manganese also may play a role i the production of thyroxine, which is essential for thyroid function' its role in lactation, in bone health, in glucose metabolism, and its importance in reproduction. Because manganese seems to be needed in cholesterol synthesis, which is important for sex hormone formation, it may be essential in normal sexuality and reproduction.
Boron
Boron is an essential trace mineral needed by our bodies to help maintain calcium balance and keeping bones healthy. The highest concentration of calcium is found in the parathyroid glands, which suggests its connection to calcium metabolism and bone health. Sources of boron are available in the soil and whole foods. Fruits such as apples, pears, and grapes have very high boron content. Leafy greens, legumes, nuts, avocados, peanuts, and prunes are all excellent sources of boron.
Poor diets in which highly refined and processed foods are consumed are likely to contribute to a deficiency in boron. Having a boron deficiency can lead to osteoperosis. It is recommended that anyone at risk for osteoporosis should eat boron rich foods. There is also emerging research that low boron levels are associated with more insulin secretion. There is also research suggesting boron plays a role in attention span, hand-eye coordination, and short-term memory. This trace mineral is currently being researched for more understanding of its function and uses, but most importantly, it is an essential trace mineral to the body and adequate boron levels should be maintained.
Silica
Silicon is one of the most common earth elements found in the earth's crust. Silica can be considered our body's natural gluten. Silica contributes to the manufacturing of antibodies and antigens. Silica is an essential component in the manufacturing of collagen. Silica is an important connection to calcium and thus is crucial in bone health. Silica is found in our blood and also contributes to the health of our arteries and vessels. Rich sources of silica are:
Silica is primarily high in the foods that grow underground (Potatoes, Peanuts, Beets). The highest amount of Silica is in the skin (peel). Silica is also present in the fiber like substances in the foods, examples: the fibers emanating from the pit of the mangoes, the fibers in the celery). Silica is found in the bran of whole grains. apples, beer, beets, bell peppers, cherries, celery, corn, cucumbers, dandelion, dried beans (kidney, chickpeas, mung), eggplant, figs, fish, grapes, honey, kelp, leafy vegetables, nettle, nuts and seeds, oranges, pumpkin, raisins, raw cabbage, root vegetables such as garlic, onions, potatoes, fresh tumeric, seafood, and whole grains.
Listed below is a brief description of what some of these vitamins are, sources in which they can be found in, and how they affect the body.
Vitamin D
Vitamin D ( Calciferol)-Vitamin D refers to several related fat soluble vitamin variants, all of which are sterol (cholesterol-like) substances. No vitamin requires more whole-body participation than vitamin D. The skin, bloodstream, liver, and kidneys, all contribute to the formation of fully active vitamin D. The process starts with the skin cells and sunlight. Vitamin D is known as the "sunshine" vitamin because it is actually manufactures in the human skin when in contact with the ultraviolet light in the sun's rays. The sunlight interacts with the a form of cholesterol to form another chemical which is then transferred in the liver or kidneys and converted to another form of vitamin D. This form of vitamin D is called calcitriol, however it is not the most active form of Vitamin D. Sources of vitamin D come from both animal and plant sources, however, both are different kinds of D. Plants do not have cholesterol, the initial building block for vitamin D (calcitriol). Instead, they have a similar steroid molecule called ergosterol. When sunlight hits the plant leaf, it converts ergosterol into ergocalciferol in exactly the same way as sunlight on our skin. However, the ergocalciferol derived from plants, known as vitamin D2, does not appear to have all the same functions as the cholesterol-based vitamin D3. For this reason, the animal derived forms of vitamin D, which can be converted by the body into fully active D3, may be the most desirable supplementation forms. Various forms of D3, or natural vitamin D, are found in fish liver oil, which is the traditional source of both A and D, cod liver oil is a commonly used source. Egg yolks, buter, and liver have some D, as do the oily fish, such as mackerel, salmon, sardines, and herring. Most homogenized milk and some breakfast cereals are fortified with synthetic D togive to children. Plant foods are fairly low in D2, with mushrooms and dark leafy greens containing some. Strict vegetarians who do not get adequate exposure to sunlight need to be concerned about getting their 400IU of vitamin D daily.
Vitamin D helps to regulate calcium metabolism and normal calcification of the bones in the body, as well as influencing the body;s use of the mineral phosphorous (calcium and phosphorous, together with other minerals make-up our bones). Vitamin D3 helps increase the absorption of calcium from the gut, decreases excretion from the kidneys, stimulates reabsorption of calcium and phosphorous from bone, helps put these minerals into teeth, and helps to maintain normal blood levels of calcium and phosphorous. With these functions, vitamin D is closely tied to the work of the parathyroid glands. Vitamin D is most important in regulating calcium metabolism in the body. Even with adequate calcium and phosphorous intake, if our vitamin D intake is low, we will have poor calcification of our bones, whereas, with good vitamin D intake, we will have better calcification even with low calcium and phosphorous intake. This function is especially important in menopausal women for whom many doctors prescribe straight calcium without vitamin D which is not likely to do much good unless they are sunbathing, and activity that doctors no longer recommend. Taking calcium, magnesium, and vitamin all together is probably ideal for best bone health. Phosphorous is usually readily available in adequate amounts in most diets. Because of its regulation of calcium and phosphorous metabolism, vitamin D is also important for the growth of children especially for healthy bones and teeth. It is helpful in maintaining the nervous system, heart function, and for normal blood clotting-all of which are affected by calcium levels. Vitamin D works together with parathyroid hormone for calcium metabolism. Functionally, vitamin D is actually more like a hormone than a vitamin: it is produced in one part of the body (the skin), and released into the blood to affect other tissues (the bones). There is a feedback system with the parathyroid to produce actve vitamin D3, when the body needs it, and this vitamin is closely related structurally to the body hormones estrogen and cortisone. Because vitamin D regulated bone formation, if D is low, blood levels of calcium and phosphorous decrease, and the body pulls these minerals from the bones. This cascade creates demineralized weak bones, a condition known as "osteomalacia" (loss of bone mineral), or adult rickets. Osteoporosis involves loss of bone mass (minerals and proteins together). The decreaed level of calcium in the blod also affects the heart and nervous system. Because of its ability in certain tissues, like bone, to actively regulate cell division, cell growth, and cell numbers, I would suggest that a role for vitamin D in prevention and treatment of various cancers may also be on the horizon Uses: Vitamin D works best with adequate calcium and phosphorous intake. It is supplied to prevent rickets and to prevent vitamin d deficiency disease. It is also used to maintain healthy bones and dentition, as D is helpful i preventing tooth decay and gum problems. Calciferol supplementation may be used to aid the healing of fractures. osteoporosis, and other bone problems. Taking vitamin D with vitamin A in some studies has been shown in some studies to reduce the incidence of colds. It has also been used in the treatment of diabetes, cataracts, visual problems, allergies, sciatica pain, and skin problems. Some success in treating myopia (nearsightedness), and conjunctivitis has been used in conjunction with vitamin A under proper supervision. vitamins A and D together have helped muscle spasms, especially when related to anxiety states. A and D have been used in the treatment of asthma and arthritis as well. Menopausal symptoms such as hot flashes and depression have been helped by the use of calcium and vitamin D together. Other than the use in menopause, however, these other applications of vitamin D have not been very common in recent years. Medically, high vitamin D supplementation is used to treat hypocalcemia (low blood calcium) secondary to such problems as hypoparathyoidism, which may occur after thyroid surgery. There is some toxicity related to extremely high levels of vitamin D and supplementation should be used with caution.
Both the plant vitamin D (D2), and animal vitamin D (D3), are both fat soluble and should be used under medical supervision. Vitamin D deficiency has also become a recent concern. In 2004, several hundred peer reviewed studies concluded that vitamin D deficiency has re-emerged and is cause for many heath conditions. Getting the proper amount of vitamin D for the body is essential for good health. Vitamin D is best utilized by the body with vitamin A. Most of out vitamin D needs are met with some vitamin d in foods and regular sunlight exposure.
Calcium
One of the most important and abundant minerals in the body, calcium makes up anywhere from 1.5-2.0% of our total body weight, most of which is contained in our bones and some in our teeth. Calcium works with magnesium in its functions in the blood, nerves, muscles, and tissues, particularly, in regulating heart and muscle contraction and nerve conduction. Vitamin D is needed for much calcium (and phosphorous), to be absorbed from the digestive tract. Along with the parathyroid hormone and calcitonin, secreted by the thyroid, vitamin D helps maintain normal blood levels. One of the most important and essential things is maintaining balanced blood calcium levels in order to have proper cardiac function. if there is not an adequate mount of calcium in the diet to maintain sufficient amounts of calcium in the blood, the parathyroid hormone (PTH), which will then draw calcium, out of the bones as well as increase intestinal absorption of available calcium. Even though most of the body's calcium is in the bones, the blood and cellular concentrations of this mineral are maintained first. Elderly people usually have less calcium in their diets, and calcium deficiency particularly affects post menopausal women. Many factors are involved in making calcium available for its many essential functions. Vitamin D is, of course, most essential to calcium absorption, although this may be less necessary when calcium chelates, such as calcium aspartate or calcium citrate, are used. iIn general, calcium absorption becomes less efficient as we age. During infancy and childhood, 50% to 70% of the calcium ingested may be absorbed, whereas an adult might use only 30% to 50% of dietary calcium in his or her body. It is likely ths is based on natural body needs. Various factors can improve calcium absorption. Besides vitamin D; vitamins A and C can also help support normal membrane transport of calcium. Protein intake helps absorption of calcium but too much protein may reduce it. Some dietary fat may also help absorption, but high fat may reduce it Lactose helps keep calcium absorption, and because of this as well as the protein-fat combination, the calcium content of milk is a reliable source of easily assimilated calcium. For other reasons, however, milk is NOT a n ideal food for many people, especially the homogenized variety fortified with synthetic vitamin D, making milk a less than perfect (and definitely not the only) source of calcium. Nonfat milk does not improve calcium absorption and, in fact, may decrease it. Gastric hydrochloric acid helps calcium absorption. The duodenum is the main location for absorption of calcium because farther down the small intestine the local environment becomes too alkaline. A fast-moving intestinal tract can reduce calcium absorption. Exercise has been shown to improve absorption, and lack of exercise can lessen it. Stress can also diminish calcium absorption, possibly through its effect on stomach acid levels, digestion, and intestinal motility. Although calcium in the diet improves the absorption of the important vitamin B12, too much of it may interfere with the absorption of the competing minerals magnesium, zinc, iron and manganese. Many dietary factors also reduce calcium, absorption. Foods that are high in oxalic acid, such as spinach, rhubarb, chard, and chocolate can interfere with calcium absorption by forming insoluble salts in the gut. Phytic acid, or phytates, found in whole grain food or foods rich in fiber may reduce the absorption of calcium and other minerals as well. Protein, fat, and acid foods may help calcium absorption, but high -protein diets may increase calcium elimination through the intestines. Calcium absorption is sensitive and requires energy to transport it into the body. Calcium is often chelated with proteins or amino acids (specifically, glutamic or aspartic acid) to make it more absorbable. Because of the many complex factors affecting calcium absorption, anywhere from 30%-80% may end up being excreted. Some may be eliminated in the feces. The kidneys also control calcium blood levels through their filtering and reabsorption functions. Excess salt intake can lead to increased calcium losses in the urine. Sugar may reduce the reabsorption of calcium and magnesium and cause more to be eliminated. Overall we need good sources of calcium in our diets, good nutritional habits, and a diet that promotes healthy gastrointestinal function. Taking calcium and magnesium at bedtime or between meals, when the stomach may be more acidic, is often helpful for better absorption. Regular exercise, good nutrition, and lots of vegetables are important basics for ensuring adequate calcium levels and for good health in general. Good sources of calcium are found in many foods such as green leafy vegetables, with the exception of Spinach, chard, and beet greens due to their high oxalic acid content which makes their calcium content difficult to absorb. Broccoli, cauliflower, and many peas and beans offer better supplies (some of the best being): Pinto, adzuki, and soybeans. Many nuts such as Brazil nuts, almonds, and hazelnut are also excellent sources. Seeds such as: sunflower and sesame are excellent sources of calcium as well. to enhance the enzymic properties of any of these foods sprouting may be done to further facilitate easy digestion and assimilation. Un sulphured blackstrap molasses is also an excellent source of calcium. Other good sources of calcium in the fruit family include: citrus, figs, raisins, and dried apricots. One of the most important things to be cautious of when consuming foods, especially with high phosphorus levels is maintaining the phosphorous-calciun balance. When the diet is high in phosphorous, we can lose extra calcium through the urine, resulting in calcium being pulled out of the bones. Phosphorous is plentiful in meat products and many soft drinks have added phosphorous. The imbalance of calcium-phosphorous may lead to kidney stones and other calcification problems as well as to increased atherosclerotic plaque. Many experts believe the best ration of phosphorous to calcium ration is 1 to 1. Sunlight increases the manufacture of vitamin D in the body and is like having an extra calcium source because vitamin D improves absorption of any available dietary calcium. Calcium supplements could be taken in the first couple of hours after sunbathing to improve utilization. Dolomite and bonemeal are good sources of calcium and magnesium. In recent years, however, both of these natural sources have been found to be contaminated with lead and other heavy metal toxins. It is probably wise not to take these supplements in large amounts or over prolonged periods of time unless they are tested for contamination. Oyster shell is also a great source of calcium, however, making sure heavy metals are not contained in this herb are crucial. Calcium has many important supporting functions. The best known supporting function of calcium is in the development and maintenance of our bones and teeth. Calcium is also needed for muscle contraction, as in muscular activity and in regulating the heartbeat. Heart function is mediated by several minerals. calcium stimulates contraction , magnesium supports the relaxation phase, and sodium and potassium are also important in generating the electrical impulse. Exercise can improve the circulation of calcium as well as that of all the other nutrients and thereby help the tone and function of the muscles, the heart, and the nervous system, where calcium is important in nerve transmission. Calcium ions influence nerve and cell membranes and the release of neurotransmitters. Calcium activates some enzyme systems, such as choline acetylase, which helps generate acetylcholine, an important neurotransmitter. Norepinephrine and serotonin are also affected by calcium Calcium is said to be calming to the nerves, as higher concentrations tend to decrease nerve irritability. However, an imbalance in calcium can cause excitotoxicity and disrupt neurotransmission. This usually occurs from foreign toxins opening up the calcium channels in the nervous system causing a floodgate. This is why sufficient amounts of magnesium are needed to prevent too much calcium form entering the cells.
Magnesium
Magnesium is one of the most important macro-minerals. It is involved in several body processes including the production of energy and cardiovascular function. According to the USDA, almost one-third of the U.S population gets under 65% of the RDA for this mineral. Magnesium deficiency is very common in the United States due to highly processed diets and lack of minerals and or imbalances of minerals. HigH consumption of caffeine, alcohol, When there is a decrease in blood magnesium levels, issues such as hypertension, irregular heartbeat, kidney stones, heart disease, heart attacks, coronary spasms, and many other conditions may arise as a result of low blood magnesium levels. Roughly over 60% of magnesium is concentrated in our bones and teeth, while the remaining >30% is in our blood. Magnesium is also present in large quantities in our brain and heart, however, like potassium, it is inside the cells. The process of digestion and absorption of magnesium is similar to that of calcium in that the ration of these two vital nutrients is 2 to 1. Magnesium requires an acidic stomach environment in order to obtain optimal absorption, so taking it in between meals and bedtime is optimal. It is believed that stress may increase magnesium excretion, resulting in magnesium depletion which may make the heart more sensitive to electrical abnormalities. This could potentially lead to cardiac ischemia or other irregular heart conditions. Almost all of our magnesium supplies come from vegetable sources. Seafood contains a rich amount of magnesium as well. Magnesium is a component of chlorophyll which is important to plant photosynthesis. Dark leafy green vegetables are good sources of magnesium, most nuts such as almonds, cashews, and brazil nuts, seeds, and legumes are also rich sources. Soy flour, tofu, whole grains such as: millet, brown rice, wheat germ and wheat bran are excellent sources. Fruits such as avocados, dried apricots, and other fruits may be good sources as well. The most vital aspect of obtaining magnesium from food is in magnesium rich soil, Foods grown in magnesium rich soil offer the right amount of magnesium. Magnesium can also be lost in food processing methods such as the milling process of grains, and cooking vegetables. For these reasons many people don't get adequate amounts of magnesium in their diets. According to the USDA, almost 1/3 of the U.S population is magnesium deficient and gets under 65% of the RDA for this mineral.
Getting adequate amounts of this mineral is so crucial as it is considered the "anti-stress" mineral. It is a natural tranquilizer, as it functions to relax skeletal muscles as well as smooth muscles of blood vessels and the gastrointestinal tract, while calcium stimulates muscle contraction, magnesium relaxes them). Because of its influence on the heart, magnesium is considered important in preventing coronary artery spasm, a significant cause of heart attacks. Spasms of the blood vessels lead to insufficient oxygen supply through them and pain, injury, or death of the muscle tissue that they nourish. To function optimally, magnesium must be balanced in the body with calcium, phosphorus, potassium, and sodium chloride. Magnesium is also needed to DNA production and function, and magnesium is though to help prevent excito-toxicity through its regulation functions of the entrance to the nerve calcium channels. It is shown that some of the factors that may be helped by magnesium are: alcoholism, hyperactivity, angina pectoris, hypertension, anxiety, insomnia, arrhythmias, kidney stones, atherosclerosis, menstrual pain, autism, muscle cramps, bronchial asthma, osteoporosis, epilepsy, premenstrual syndrome, and fatigue.
Manganese
Manganese is an essential mineral important to many enzyme systems in carrying out such functions as energy production, protein metabolism, bone formation, and the synthesis of L-dopamine, cholesterol, and mucopolysaccharides. The human body contains a total of about 15 to 20 mg of manganese. About half of that is in the bones, and the remainder is found in the liver, pancreas, pituitary gland, adrenal glands, and kidneys-the active metabolite organs. Manganese is present in many enzymes in body cells particularly in the mitochondria as manganese -containing super oxide dismutase, an antioxidant enzyme. Sources of manganese include: nuts, whole grains, egg yolks, seeds, pineapples, legumes, (peas and beans), and leafy greens romaine, spinach, mustard greens, and kale) are all good in which these plants are grown. Alfalfa is high in manganese, and black teas and coffee beans. Manganese levels in food are affected by the manganese content in the soil i which the produce is grown. If the soil is low in mineral content, then the produce will be greatly affected, primarily the green leafy vegetables. Grains such as millet, barley and oats contain a lot of manganese in the germ, however, processing results in about 90% o the manganese content to be lost. The functions of manganese is involved in many enzyme systems-that is, it helps to catalyze many biochemical reactions. These and its other functions, shown to be essential in animals, are still under investigation. There are some suggestions that manganese has a close relationship to magnesium. Magnesium may subsitute for manganese in certainb conditions when manganese is deficient. Manganese activates the enzymes necessary for the body to use biotin, thiamin (B1), vitamin C, and choline. It is important for the digestion, and utilization of food, especially proteins, through peptidase activity, and it is needed by the synthesis of cholesterol and fatty acids and in glucose metabolism. As a cofactor in glycolysis, manganese aids glucose metabolism. By activating the arginase enzyme, manganese helps form urea, the end product of protein and ammonia breakdown cleared by the kidneys. Manganese may also be important in the growth and development of normal bone structure and in the formation of muco-polysaccharides, which are needed for healthy joint membranes. Recent studies have shown manganese to activate glycosyltransferase and xylosyltransferase enzymes that are involved in bone formation. Another key enzyme activated by manganese is glutamine synthetase, which helps provide the cells of the small intestine with their primary fuel source-glutamine. This discovery may open the door for increased use of manganese with intestinal problems like inflammatory bowel disease. Manganese may function as a protective antioxidant. Divalent manganese, commonly found in the brain and other tissues, as part of the enzyme superoxide dismutase (SOD), can bind oxygen free radicals, thus protecting the cell membranes, nerve coverings (myelin sheath), and tissue linings, and these are mainly protected by the antioxidant nutrients and enzymes. The manganese present in SOD is found in the mitochondria and this enzyme protects the mitochondrial membrane from destruction, especially from superoxide free radicals Manganese also may play a role i the production of thyroxine, which is essential for thyroid function' its role in lactation, in bone health, in glucose metabolism, and its importance in reproduction. Because manganese seems to be needed in cholesterol synthesis, which is important for sex hormone formation, it may be essential in normal sexuality and reproduction.
Boron
Boron is an essential trace mineral needed by our bodies to help maintain calcium balance and keeping bones healthy. The highest concentration of calcium is found in the parathyroid glands, which suggests its connection to calcium metabolism and bone health. Sources of boron are available in the soil and whole foods. Fruits such as apples, pears, and grapes have very high boron content. Leafy greens, legumes, nuts, avocados, peanuts, and prunes are all excellent sources of boron.
Poor diets in which highly refined and processed foods are consumed are likely to contribute to a deficiency in boron. Having a boron deficiency can lead to osteoperosis. It is recommended that anyone at risk for osteoporosis should eat boron rich foods. There is also emerging research that low boron levels are associated with more insulin secretion. There is also research suggesting boron plays a role in attention span, hand-eye coordination, and short-term memory. This trace mineral is currently being researched for more understanding of its function and uses, but most importantly, it is an essential trace mineral to the body and adequate boron levels should be maintained.
Silica
Silicon is one of the most common earth elements found in the earth's crust. Silica can be considered our body's natural gluten. Silica contributes to the manufacturing of antibodies and antigens. Silica is an essential component in the manufacturing of collagen. Silica is an important connection to calcium and thus is crucial in bone health. Silica is found in our blood and also contributes to the health of our arteries and vessels. Rich sources of silica are:
Silica is primarily high in the foods that grow underground (Potatoes, Peanuts, Beets). The highest amount of Silica is in the skin (peel). Silica is also present in the fiber like substances in the foods, examples: the fibers emanating from the pit of the mangoes, the fibers in the celery). Silica is found in the bran of whole grains. apples, beer, beets, bell peppers, cherries, celery, corn, cucumbers, dandelion, dried beans (kidney, chickpeas, mung), eggplant, figs, fish, grapes, honey, kelp, leafy vegetables, nettle, nuts and seeds, oranges, pumpkin, raisins, raw cabbage, root vegetables such as garlic, onions, potatoes, fresh tumeric, seafood, and whole grains.