However, each life form is unique and will utilize these building materials in
a variety of ways to suit its uniqueness. Enzymes are the catalysts of all these chemical and biochemical
processes. No chemical or biochemical process can take place without an
enzyme present to initiate this process; whether this process is catabolic
(tearing down) or anabolic (building up). An example of catabolic action
would be digestion (the process described above), where the structures are
broken down into building materials. We also have anabolic building and
rebuilding processes going on in our bodies, such as cellular birth and
cellular repair. All body processes including liver function, kidney function, immune
and lymphatic response, and the grand communication of the nervous system,
depend upon enzymes to function. Enzymes have been called the
“workforce” of life. They are the laborers, the builders, the construction
workers. They make life happen. Enzymes are organic catalysts produced by living cells, which act upon
what are called “substrates.” They form a temporary bond with these
substrates and are then referred to as “enzyme substrate complexes.”
Enzymes are like magnets, promoting the formation or destruction of
elements or their substrates to produce the desired product. We need and use
thousands of enzymes throughout the body. Metabolism alone requires
several thousand enzymes. Enzymes can act like some proteins, which means
they can be carriers for nutrients. But they are mainly used as catalysts,
required anytime a chemical action or reaction needs to take place. They alsocan affect the rate of this action or reaction. In a healthy body, enzymes can
be used over and over again. It is important to note that the pH of the body, as well as dehydration
(water levels), radiation, toxicity and body temperatures can impair, destroy
or stimulate enzyme factors. This can lead to hypo- or hyperactivity of
tissues, lack of proper digestion, poor nerve response and breathing issues,
just to name a few conditions. Enzymes have a consciousness all their own, as each living thing does. Each has a specific job to do and knows it. Some speed things up and others
slow things down. It does not matter what the process is; an enzyme must be
present. There are basically two types of enzymes in humans. First, our systemic
enzymes, which are responsible for running the machinery (e.g., immune,
kidney, bowel, nerve functions). There are hundreds of enzymes used in
metabolism (running the body) and cellular growth and repair, including
DNA replication. Blood clotting, oxygen exchange and the transport of
carbon 
dioxide, all require enzymes. Cellular respiration (the way cells eat
and excrete) is as vital a process for cells, as it is for the body as a whole;
both respiration processes need enzyme action. Second, our digestive enzymes are used to break down the structures we
consume into building materials. Cells cannot eat structures; they need
building materials. In constructing a house, a builder will often tear down a
structure to get whatever materials he can save, and then use those materials
to create a new structure. Our body has to do the same thing. It needs to
break down the “structures” we eat into the simplest of compounds or
elements for building, repairing, or for fuel. Enzymes are needed in this entire
process. Digestive enzymes are called hydrolytic enzymes because they bond
(catalyze) water molecules to larger food particles, to split them into smaller
compounds or elements. We have digestive enzymes starting in the mouth,
such as amylase and ptyalin, which break down sugars and starches. We also
have digestive enzymes in the stomach. These enzymes are called inactive
enzymes or pro-enzymes because they must be activated before they can
catalyze or affect a change. Pepsinogen is an example of a proenzyme that is
changed into pepsin by the action of HCL (hydrochloric acid). Pepsin is
acidic in nature and is designed primarily for initial protein breakdown. The stomach chyme, enriched with proenzymes (although some aredormant from the acid action of HCL), is dropped from the stomach into the
duodenum (the first part of the small bowel), and alkaline digestive enzymes
(such as amylase, lipase, protease, and cellulose) are then released from the
pancreas. Amylase breaks down starch, lipase works on fat, protease handles
protein, and cellulose digestive enzymes attend to cellulose. The pancreas also
produces trypsin and chymotrypsin as well as peptidase, which are a part of
the protease family. These are alkaline enzymes that finish protein digestion
or break down peptides and polypeptides into amino acids. It is essential for the pancreas to produce sodium bicarbonate
(bicarbonate ions) and for the liver/gallbladder to produce bile, as both of
these substances alkalize and sanitize the predigested food particles from the
stomach. If the tissues of these organs are congested, weak, or impaired in
such a way that these alkalizing principles are restricted or blocked from entry
to the small bowel, the duodenum stays overly acidic, and inflammation and
ulceration of the duodenum are the result. An over-acidic environment also
destroys or neutralizes the alkaline digestive enzymes of the pancreas,
virtually stopping proper digestion. This leads to starvation at the cellular
level as other enzymes and parasites become involved, because fermentation
and putrefaction now takes over the digestive process. Studies undertaken at Yale University and other research facilities have
shown that enzymes, including digestive enzymes, are produced by many
cells in the body (not just the saliva, stomach and pancreas). It has been
demonstrated, for example, that white blood cells can supply amylase as well
as proteolytic-type enzymes. What an incredibly intelligent machine your
body is! I say “machine” with all due respect to the fact that each and every
cell is an individual part of God, with its own individuality and
consciousness. We have been talking about endogenous enzymes, those produced in the
body. However, we also must consider a second category of enzymes
essential to life—the exogenous enzymes that are external to the body, and
found in foods. Exogenous enzymes play a vital role in assisting the body in
breaking down these foods into use-able building materials. Food enzymes are vital to the health of the physical body. Without them
health begins to decline. Man still does not understand why these food
enzymes are so important when we have our own digestive enzymes. But the
body must have 
the support of these food enzymes for the process of
digestion and utilization to properly take place.Enzymes are destroyed when subjected to temperatures starting from
110–130 degrees Fahrenheit and above. Lower temperatures can also destroy
enzymes if the food is cooked for long periods of time. When we cook our
foods, we are destroying the life-giving properties within them, including the
enzymes. Remember: no other animal on this planet cooks its food before
eating it. If we feed animals cooked foods they become sick and die, and
veterinarians will tell you to never feed your animals from the table because
they will get the same diseases we do. SUPPLEMENTING WITH DIGESTIVE ENZYMES? The sale of digestive enzyme supplements is big business these days, and
there are companies that support their use by advocating live blood-cell
analysis and other diagnostic tools. We all have digestive weaknesses to some
extent, and especially if the pancreas is weak. If you are thin and can’t put on
weight; or you have diabetes or hypoglycemia; or you see undigested foods
in your stools (except corn); then you should consult with your healthcare
practitioner about regenerating your pancreas. Relying on supplemented digestive enzymes on a regular basis can
eventually shut down your pancreas. Nonetheless, in some extreme or
chronic conditions, it may be advisable to take digestive enzymes with every
other meal or every third or fourth meal. Only take them for short periods of
time, until you can restore normal pancreatic and intestinal function. Definitely stop taking them when you eat raw, uncooked foods. Wean
yourself from them until you are only using them with cooked, hard-to-digest
foods. Then stop entirely. If you are eating all cooked, acidic foods, you may
need to add 
occasional
 digestive enzymes, since cooking your food destroys
its enzymes and puts the total burden of digestion upon your body. Consuming your foods 
juiced
 and/or eating them 
raw
 will help tremendously
in revitalizing your pancreas and yourself. It is beyond the scope of this book to explore further on the subject of
enzymes as biocatalysts. However, it is enough to reiterate that life begets life
and death begets death. Without enzymes we have death. Enjoy the natural flavors of fresh, whole, ripe and raw foods. God has
given us a smorgasbord of foods and the ability to obtain them. Seek out
organic, fresh and raw, enzyme-rich foods, as enzymes are the keys to life. No 
matter from which angle we view health and disease, we cannot
escape from being entangled in the conclusion that intractable disease is
as old as cookery. Disease and cookery originated simultaneously. — Dr. Edward Howell, 
Enzyme Nutrition
 
MODULE 3.5
Vitamins (Co-Enzymes)
 
From the beginning, humans ate primarily whole foods or so-called “natural”
foods, which underwent no processing. The nutrient content of food is
decreased when it is processed. Intensive animal rearing, manipulation of
crop production, and food processing have altered the qualitative and
quantitative balance of nutrients of foods consumed by the Western world. This change is possibly one of the reasons that chronic, debilitating diseases
are rampant in our modern culture. Modern research suggests that simply
taking a synthetic multi-vitamin/mineral formula does not change this. Research from around the globe asserts that vitamins in their naturally-
balanced state are essential for better assimilation, synergistic action, and
maximum biological effect. And yet most consumers buy vitamins and
minerals that are synthetic, which their bodies usually can’t assimilate
properly. The U.S. National Academy of Science, Food and Nutrition Board,
recommends that people meet their daily nutritional needs through a varied
diet rather than through vitamin and mineral supplementation. Vitamin and
mineral supplements—even those with 100% of the Recommended Dietary
Allowances (RDAs) for vitamins and minerals—cannot provide all the other
nutrients that the body gets from a well-balanced diet. About Vitamins
 
Too much vitamin supplementation causes acidosis. Vitamin C is acidic, leaches out calcium, and lowers beneficial
cholesterol.Do not megadose anything, especially oil soluble vitamins. Supplementation of separated constituents can lead to imbalances in your
body’s chemistry. Artificial vitamins accumulate in your tissues causing obstructions and
toxicity. Vitamin A
Other names
: beta-carotene, retinol, antiophthalmic
Actions
: Boost immune system. Builds resistance to infections. Keeps
tissue in good health. Vitamin A and B2 work together to help keep
mucous membranes in the gastrointestinal tract healthy. Best sources
: Tomatoes, carrots, kale, turnip greens, spinach, broccoli,
squash, yams, endive, watermelon, asparagus, apples, apricots,
prunes, papaya, avocados, paprika, pumpkin and lemon grass. Vitamin B1
Other names
: thiamin, thiamine chloride
Actions
: Nervous system. Keeps digestive system functioning well. Helps produce hydrochloric acid needed for proper digestion. Best sources
: Peas, lentils, seeds, nuts, beans, beets, potatoes, oranges,
leafy green vegetables, blackstrap molasses, okra, sunflower seeds,
Brazil nuts, rice bran and brown rice. Vitamin B2
Other names
: riboflavin, vitamin G
Actions
: Boosts immune system. Essential for growth, eyes, skin, nails,
hair. Helps metabolize proteins and carbohydrates. Best sources
: Green vegetables, rice bran, avocados, grains, wheat germ,
almonds, sunflower seeds, Brussels sprouts, prunes, tops of beets
and turnips, apples, bananas, carrots, grapefruit, kelp, coconut. Vitamin B3
Other names
: Niacin, nicotinic acid
Actions
: Proper circulation and healthy nervous system. Gastrointestinaltract. Best sources
: Wheat germ, nuts, brown rice, sunflower seeds, potatoes,
green vegetables, almonds, rhubarb, whole barley, rice bran. Vitamin B5
Other names
: Pantothenic acid, calcium pantothenate
Actions
: Regulates metabolization of fats and carbohydrates. Adrenal
glands, increases production of cortisone. Good for antistress. Best sources
: Peas, royal jelly, green vegetables, avocados, bananas,
broccoli, collard greens, oranges, beans, molasses. Vitamin B6
Other names
: Pyridoxine, pyridoxine HCL, niacinamide, pyridoxal
phosphate
A
ctions
: Helps metabolize fats and carbohydrates. Proper DNA and
RNA action, nervous system, brain. It plays an important part in
metabolizing unsaturated fatty acids to vitamin F Helps keep blood
healthy, promotes red cell formation and supports normal
hemoglobin levels. Essential to cell respiration. Best sources
: Green leafy vegetables, bananas, avocados, wheat germ,
walnuts, blackstrap, molasses, cantaloupe, cabbage, green peppers,
carrots, brown rice, honey, prunes, hazelnuts (filberts), potatoes,
sunflower seeds. Vitamin B9
Other names
: Folic acid, pteroylglutamic acid, folacin
Actions
: Forms red blood cells. Production of DNA and RNA. Amino
acid metabolism. Best sources
: Green leafy vegetables, broccoli, asparagus, lima beans,
Irish potatoes, nuts, beets, sprouts, avocados, spinach, cabbage,
lettuce, bananas, mushrooms, Brussels sprouts, dates, cantaloupe. Vitamin B12
Other names
: Cobalamin, cyanocobalaminActions
: Essential for growth, production and regeneration of red blood
cells. Best sources
: Sunflower seeds, comfrey leaves, kelp, bananas, concord
grapes. Vitamin B13
Other names
: Orotic acid
Best sources
: Calcium, orotic acid. Vitamin B15
Other names
: Pangamic acid, calcium panmanate
Actions
: Increases tolerance to hypoxia (insufficient oxygen to tissues
and cells). Best sources
: Seeds, nuts, brown rice. Vitamin B17
Other names
: Nitrilosides, amygdalin, laetrile
Actions
: Preventive and anti-cancer effect. Best sources
: Raspberries, cranberries, apricots and especially apricot
pits, blackberries, mung beans, lima beans, garbanzo beans, flax
seed, peach or plum pits. Vitamin C
Other names
: Ascorbic acid, L-dehydroascorbic acid
Actions
: Activates growth and repair in tissues, boosts immune system,
antioxidant, all organs and glands, connective tissues. Promotes
healing in every situation of ill health. Can lower beneficial
cholesterol and triglyceride levels. Also, synthesis of collagen for
healthy skin and mucous membranes. Best sources
: All fruits and vegetables, especially strawberries,
blackberries, citrus fruits, tomatoes, peppers, apples, persimmons,
guavas, mangos, acerola, cherries, potatoes, cabbage, kale, papayas,
spinach, broccoli, turnip greens, green bell peppers, red peppers,avocados, bananas, collards, black currants, parsley, rose hips, etc. Vitamin D
Other names
: Ergosterol, viosterol, calciferol
Actions
: Absorption of calcium. Regulates and boosts resistance to
infections. Essential for the formation of teeth and bones. Best sources
: Sprouted seeds, alfalfa, mushrooms, sunflower seeds,
sunshine, wheat germ. Vitamin E
Other names
: Tocopherols, Tocotrienols
Actions
: Oxygenates tissues, reduces need for oxygen intake,
reproductive organs, heart. Protects cell membranes. Best sources
: Unprocessed and unrefined vegetable oils, raw and
sprouted seeds, nuts, green leafy vegetables, brown rice, wheat germ,
peas, lettuce, spinach, broccoli, asparagus, avocados. Vitamin F
Other names
: none
Actions
: Lowers blood cholesterol. Helps lower risk of heart disease. Helps adrenal glands. Best sources
: Unprocessed and unrefined vegetable oils, flaxseed,
linseed, safflower and sunflower oil, nuts, olive oil, wheat germ. Vitamin H
Other names
: Biotin
Actions
: Metabolism of fats, carbohydrates, proteins and amino acids. Antiseptic. Best sources
: Almonds, oat bran, walnuts, tomatoes, green peas,
bananas, some mushrooms. Vitamin K
Other names
: Phytonadione, menadiol, menadioneActions
: Intervenes with the blood coagulation mechanism. Helps liver. Metabolizes calcium (bones). Best sources
: Spinach, cabbage, asparagus, broccoli, cauliflower,
tomatoes, carrots, kelp, alfalfa, blackstrap molasses, turnip greens,
green vegetables, chlorophyll. Vitamin P
Other names
: Bioflavonoids
Actions
: Blood vessel wall and capillary maintenance. Connective tissue. Strengthens capillary walls, anti-coagulant for capillaries, protects
vitamin C.
Best sources
: Apricots, cherries, paprika, grapefruit, lemons. Fresh fruits
and vegetables, especially citrus, green peppers, grapes, strawberries,
black currants, prunes. Vitamin T
Actions
: Platelet integrity in blood. Best sources
: Sesame seeds, tahini. Vitamin U
Actions
: Promotes healing in peptic ulcers, duodenal ulcers. Best sources
: Raw cabbage juice, fresh cabbage. Choline
Other names
: Acetylcholine
Actions
: Aids in digestion and absorption. A part of phospholipids, like
lecithin. Best sources
: Wheat, green leafy vegetables, cabbage, cauliflower,
chickpeas, lentils, peanuts, legumes. Inositol
Other names
: Hexahydroxycyclohexane
Actions
: Hair growth, heart; part of B-complex.Best sources
: Most fruits and green leafy vegetables. PABA
Other names
: Para-amino benzoic acid, vitamin Bx
Actions
: Promotes growth. Good for skin, hair. Best sources
: Molasses, bran, brown rice, sunflower seeds, wheat germ. MODULE 3.6
Essential Elements
 
MAJOR MINERALS, TRACE MINERALS AND TISSUE SALTS
 
The human body reduced to its simplest form is a small pile of ashes. The
carbon, hydrogen, oxygen and nitrogen from protein-rich tissues and
carbohydrate (or fat stores) have dissolved into the air or evaporated as water,
leaving only the minerals. These “mineral ashes,” weighing approximately
five pounds, might be small in quantity, but they would represent a vital role
played out in all body tissues. Minerals are involved in a variety of functions. They are necessary to
promote growth and regulate body processes. They provide structure to
bones and participate in muscle contraction, blood formation, protein
building, energy production, and lots of other bodily processes. They arefound in soil and water and are ingested via food and drink. There are at least twenty-two minerals essential to human health (over
sixty-five minerals have been found in the body), and these nutrients are
divided into two categories: major minerals and trace minerals. Major
minerals are present in the body in amounts greater than a teaspoon, while a
trace mineral can total less than a teaspoon. The terms “major” and “trace” do
not reflect the importance of a mineral in maintaining optimal health, as a
deficiency of either major or trace minerals produces equally harmful effects. Henry Schroeder, M.D., Ph.D., of Dartmouth College has said, “Your
mineral needs are even more important than your vitamin needs, since your
body cannot make minerals.”
Minerals work either together or against each other. Some minerals
compete for absorption, so a large intake of one mineral can produce a
deficiency of another. This is especially true of the trace minerals, such as
copper, iron and zinc. In other cases, some minerals enhance the absorption
of other minerals. For example, the proper proportion of calcium, magnesium
and phosphorus in the diet enhances the absorption and use of all three
minerals. Absorption is also dependent on body needs. A person who is
deficient in a mineral will absorb more of it than someone who is adequately
nourished. The three minerals that tend to be low in the average Western-
world 
diet are calcium (utilization may be the big problem here), iron and
zinc. Commercial food processing definitely reduces the nutrient content of
food and can be dangerous to human health. The refining of whole grains
(including wheat, rice and corn) has resulted in a dramatic reduction of their
natural-food-complex nutrition. The milling of wheat to white flour reduces
the natural-food-complex vitamin and mineral content by 40-60 percent. Food refining appears to reduce trace minerals such as manganese, zinc and
chromium, as well as various macro-minerals (magnesium). The treatment of
canned or frozen vegetables with EDTA (a preservative) can strip much of
the zinc from foods. High rates of calcium-metabolism disorders suggest that
the forms of calcium many are consuming simply do not agree with the body,
or are not assimilated properly, resulting in calcium loss. Calcium Utilization
Bone, nerve and connective tissue weakness can be a direct result of poor
calcium utilization. This results in: hemorrhoids, varicose veins and
spider veins, wrinkles, hernias, aneurysms, prolapsed conditions ofbladder, uterus, bowels, etc. Thyroid/parathyroid weakness (hyperactivity) lowers or blocks proper
calcium utilization. Phosphorus, calcium and magnesium must be in balance with each other
for proper tissue function, growth and repair. High calcium supplementation will push out or deplete your phosphorus
levels. Calcium cannot be properly utilized without parathyroid hormones. Stone formation, including bone spurs, will result if you supplement
anything but plant calcium, especially when the parathyroid is weak. Organically-grown produce contains higher levels of some essential
minerals than does conventionally (non-organically) grown produce, and
appears to contain lower levels of toxic heavy metals. Even if modern food
practices did not affect nutrition (which they do), all minerals that humans
need for optimal health do not exist uniformly in soils. Soils that are deficient
in certain minerals can result in low concentrations of major or trace minerals
in drinking water and plant crops, which contribute to marginal or deficient
dietary intake. Luckily, we are able to draw from a wide variety of fruits,
vegetables, nuts and herbs from all parts of the world. MAJOR MINERALS
 
Calcium (Ca)
Acid/Alkaline
: Alkaline-forming
Types
: protein bound Ca. 46%; diffusable Ca. 6.5%; ionized Ca. 47.5%
Food sources
: Kelp, sesame seeds, dark leafy green vegetables, carrots,
oranges, almonds, broccoli, papaya, sunflower seeds, walnuts,
cashews, Brazil nuts, tofu, bone meal, brown rice, and most fruits
and vegetables. Note
: Coffee, commercial teas, carbonated drinks, (soda pops, etc. ),
marijuana, excess salt, cigarettes, refined sugars, alcohol, and
chemical diuretics all inhibit or “pull” calcium out of bone and
tissues.Uses in the body
: Calcium is the most abundant mineral (metal) in your
body. Necessary for bone, cartilage, tendons and connective tissue
strength. (Used in bone matrix.) Assists the actuation of many
enzymes including pancreatic. Works with neuro-transmissions. Used in ATP, 
Adenosine Triphosphate release (cell energy reserves). 99% of the body’s Ca is located in the bones and teeth. Plays a role
in blood clotting. One of many cellular transporters. Deficiencies
: A lack of utilization is epidemic. Utilization requires
parathyroid/thyroid hormones and alkalization. Short term deficiencies
: Muscle cramping and spasms, pounding
heartbeat, loss of sleep, irritability, tooth decay, periodontal disease,
softened bones, nervousness, back and leg cramps, brittle bones,
connective tissue weakness including varicose and spider veins,
hemorrhoids, prolapsed conditions of organs and skin, petechiae, hot
flashes, hot and cold syndrome, and heart arrhythmias. Plays a role
in muscular contraction. Use is regulated by parathyroid hormone
and vitamin D. Builds bones and teeth. Normalizes heart action,
nerve irritability, blood coagulation, normalizes metabolism. Calcium
neutralizes excessive serum histamines. Increased calcium
consumption can increase calcitonin production by the thyroid gland
(C-cells). This actually inhibits bone reabsorption, thus creating the
opposite effect of rebuilding your bones. Lead interferes with
calcium utilization. Long term deficiencies
: Osteoporosis, scoliosis, rickets and diseases
involving the loss of calcium from the bones or the failure of
growing bones to have enough calcium for strength and proper
growth. Stunted growth. Also, arthritis and depression. Toxicity
: Acidosis, bone spurs, kidney stones, stenosis issues, and
calcium deposits in tissues. Also possibly hypertension, confusion,
nausea and vomiting. Carbon (C)
Acid/Alkaline
: Acid-forming
Food sources
: Air, carbohydrates, sugars, fruits and vegetables, nuts,
olives and avocados. Uses in the body
: Main source of energy. A component ofcarbohydrates and building blocks of fats and amino acids. Necessary for teeth, connective tissue, skin, hair and nails. Chlorine (Chloride) (Cl)
Acid/Alkaline
: Acid-forming
Food sources
: Most fruits and vegetables: coconut, avocados, dates,
turnips, lettuces, kale, kelp/dulse, celery, tomatoes, potatoes, apricots,
orange juice, pineapple, watercress, raw white cabbage, spinach,
asparagus, cucumbers, parsnips, carrots, onions. In cooked dried
beans and peas, and sea salt, etc. Toxic sources
: Water supplies
Uses in the body
: An electrolyte, along with sodium and potassium. Affects blood, nerves, epithelium. Aids digestion and elimination,
normalizes osmotic pressure in blood and tissues. Helps maintain
normal heart function, acid-base balance and water balance. Increases capacity of blood to carry carbon dioxide to lungs for
excretion. Helps to cleanse both the intestines and body of toxins. Produces the normal acid environment in stomach. (This aids in
absorption of iron and vitamin B12.) Deficiency
: Disturbed digestion, water retention issues, weight loss. Toxicity
: Very toxic in even slightly higher amounts. Symptoms are
weakness, confusion and coma. Hydrogen (H)
Acid/Alkaline
: Alkaline-forming
Food sources
: All foods, especially carbohydrates and fats. Sugars, fruits
and vegetables (especially carrots, celery, spinach, tomatoes and
cabbage). Uses in the body
: Blood; all cells. Magnesium (Mg)
Acid/Alkaline
: Alkaline-forming
Food sources
: All fruits and vegetables, especially dark leafy greens,
seaweeds, nuts, seeds, dried fruits, potatoes, sesame seeds, alfalfa,figs, brown rice, kelp, pineapple, honey, celery, whole-grain
products, almonds, avocados, bananas, apples, peaches, lima beans,
black-eyed peas, wheat germ, brown rice. Toxic sources
: Water
Uses in the body
: Strengthens muscles and nerve tissues. Activates many
enzymes, especially in carbohydrate metabolism. Needed for proper
bone and teeth formation. Conditions liver and glands. Stimulates
elimination. May help combat stress, maintain muscle contractions
and aid in adaptation to cold, and regulation of normal heart rhythm. May reduce effects of lead poisoning and reduce kidney stones. Also, blood albumen. Note
: Alcohol, diuretics, emotional or physical stress, diarrhea, zinc, and
fluoride increase the need for magnesium. Deficiency
: Symptoms may include diarrhea, fatigue, calcium depletion,
and heart arrhythmias. Also, soft and porous bones, poor digestion,
GI upsets, fatigue, sleep disturbances, irritability, confusion,
cramping and spasms, tachycardia, nervousness, kidney stones,
convulsions, poor complexion. A severe magnesium deficiency may
result in coronary heart disease, mental confusion, and blood clot
formation. Toxicity
: Severe nausea and vomiting, extremely low blood pressure,
extreme muscle weakness, difficulty breathing and heartbeat
irregularity. Nitrogen (N)
Acid/Alkaline
: Acid-forming
Food sources
: Proteins (Amino Acids). Dominating foods: nuts, seeds,
alfalfa, green leafy vegetables. Toxic sources
: Meats
Uses in the body
: Acts like and is the main element of a protein and the
mineral phosphorus. Muscles, cartilage, tissue, tendons, ligaments,
lean flesh. Deficiency
: Abnormal growth, thinness, neuromuscular issues, and
death. Toxicity
: AcidosisOxygen (O)
Acid/Alkaline
: Alkaline-forming
Food sources
: Fresh air
Toxic sources
: Pollution
Uses in the body
: Creates oxidation. Needed for bones, teeth, skin, red
blood cells, circulation and optimism! Deficiency
: Lack of oxygen causes death. Phosphorus (P)
Acid/Alkaline
: Acid-forming
Food sources
: present in nearly all foods, especially peas, seeds, corn,
mushrooms, carrots, nuts (pecans, almonds, etc. ), whole grain
products, dried fruit, legumes. Toxic sources
: Meat, grains, intestinal products and wastes, phosphate
mining, soaps, phosphate additives in carbonated drinks, etc. Uses in the body
: Phosphorus is essential for calcification of bone (85%
of your body’s pH is in your skeletal system). Used in many enzyme
processes including metabolism. Controls the activities of most
hormones and many vitamins. A factor in carbohydrate, fat and
protein metabolism. Organic phosphates are a part of all cellular
structures and many of their functions. Part of ATP (Adenosine
Triphosphate), which is a cell’s power company. Used in the
oxidation of sugars for the formation of ATP. Builds bones, teeth,
blood, brain and hair. Metabolism of fats and carbohydrates. Transporter of fatty acids. Deficiency
: Leads to bone pain and poor bone formation, osteoporosis,
poor memory, tissue weakness, prolapsed conditions, fatigue,
irritability, poor growth, rickets, skin sensitivity, decreased appetite
and weight. General weakness. Excessive amounts of phosphorus
can occur from prolonged and excessive intake of non-absorbable
antacids, high consumption of soft drinks, canned and processed
foods. Toxicity
: Rarely toxic. Symptoms may include brittle bones related to
loss of calcium (osteoporosis), seizures, heartbeat irregularities andshortness of breath. Potassium (K)
Acid/Alkaline
: Alkaline-forming
Food sources
: All fruits and vegetables, especially dark green leafy ones. Kelp, dulse, seeds, figs, celery, mushrooms, dried fruits, potatoes,
avocados, broccoli, legumes, papaya, raisins, brown rice, Brussels
sprouts, bananas, and watermelon. Toxic sources
: Prescription drugs, especially some diuretics, can cause
excessive potassium loss from the body. Also, chronic diarrhea and
diabetic acidosis. Note
: Excess Vitamin D can contribute to potassium loss and the
suppression of thyroid function. Same with PABA supplementation. Also, potassium deficiency (or loss) is also affected by magnesium,
zinc, and iron deficiency. Deficiency
: Heart arrhythmias, shortness of breath, weakness in muscles,
poor digestion and utilization. Slowed growth, paralysis, sterility,
mental apathy and confusion, kidney damage. Dry skin, acne, chills,
insomnia, decreased reflex response, glucose intolerance. Potassium
deficiency can occur with chronic diarrhea, vomiting, diabetic
acidosis, kidney disease, or prolonged use of laxatives or diuretics. Uses in the body
: Balances body fluids, regulates nervous and muscular
irritability. Aids in formation of glycogen from glucose, fats from
glycogen, proteins from peptones and proteases. May cure acne,
allergies, alcoholism, heart disease and help to heal burns. Toxicity
: Excess intake of potassium can cause high concentration of the
element in blood, disturbances in heart and kidney function, and
alterations in fluid balance. Fatalities may result when high levels of
potassium in the bloodstream cause heart attacks. Sodium (Na)
Acid/Alkaline
: Alkaline-forming
Food sources
: All fruits and vegetables, especially dark green leafy ones,
carrots, celery, watermelon, strawberries, apples, huckleberries,
gooseberries, cauliflower, asparagus, salt (all types), cucumbers,
beets, okra, pumpkin, string beans, kelp/dulse. Toxic sources
: Most processed foods, water supplies. Note
: Diuretic drugs are the chief offenders in throwing off excess
sodium from the body. Excessive sweating can reduce sodium in the
body to low levels. Also, low sodium may be indicative of reduced
adrenal cortex function. Sodium has a strong affinity for Oxygen. Uses in the body
: An essential body electrolyte. A principle cation
(positively charged ion) for intra- (inter) cellular activities and
homeostasis. Plays a major role in the osmotic pressure of a cell, thus
affecting water and nutritional utilization by cells. Involved in
muscular contraction. Plays a role in carbohydrate and protein
metabolism; plays a role in glucose catabolism (breakdown) and
glycogen formation (glucose storage); plays a role in neuro-
(electrical) transmission through the nervous system (affecting
conductivity of a cell); and plays a role in normal heart rhythms. Deficiency
: Sodium deficiency symptoms include muscle weakness and
muscle shrinkage, twitching, fatigue, poor concentration, memory
loss, loss of appetite, nausea, diarrhea, arthritis, nerve pain, digestive
distress, poor adrenal function, and weight loss. These are usually a
result of starvation or severe fasting, vomiting, dry skin, allergies,low blood pressure, constipation, perspiration or diarrhea. A severe
deficiency of sodium chloride could cause dehydration and death. Toxicity
: A diet high in sodium is linked to hypertension (and restriction
of sodium lowers blood pressure). Diets in the U.S. contain
excessive amounts of sodium (as much as 15 times the recommended
daily intake). Sulfur (S)
Acid/Alkaline
: Acid-forming
Food sources
: Kale, turnip, Brussels sprouts, dried beans, cabbage,
cauliflower, garlic, onions, raspberry, kelp, broccoli, lettuce, wheat
germ, etc. Toxic sources
: Hair permanents, straighteners, some conditioners can
affect sulfur levels. Note
: Sulfur is known to protect cells from the toxic effects of heavy
metals. Also, tobacco decreases absorption. Uses in the body
: Sulfur disinfects the blood, helps the body to resist
bacteria, and protects the protoplasm of cells. It aids in necessary
oxidation reactions in the body, stimulates bile secretion, and protects
against toxic substances. Because of its ability to protect against the
harmful effects of radiation and pollution, sulfur slows down the
aging process. It is needed for the synthesis of collagen, a principal
protein that gives the skin its structural integrity. Needed for hair,
nails, insulin, cartilage, and blood. Aids digestion and elimination. Oxidizing agent in hemoglobin. Note
: Sulfur is the key substance that makes garlic the “king of herbs.”
Deficiency
: Restricted growth, eczema, dermatitis, poor growth of nails
and hair or brittle hair and nails. Toxicity
: Increased cardiac risk. Unlikely to threaten life. ABOUT TRACE MINERALS
 
Trace elements are minerals needed in small amounts by plants, animals and
human beings. There are trace amounts of over sixty-five minerals in ourbodies, including: aluminum, arsenic, barium, bismuth, beryllium, bromine,
cadmium, chromium, copper, folic acid, fluorine, gallium, germanium, gold,
iodine, iron, lead, lithium, manganese, mercury, molybdenum, quinine,
selenium, silicon, silver, strontium, tin, titanium, tungsten, vanadium and
zinc. They play a major role in health and are essential in the assimilation and
utilization of vitamins and other nutrients. They aid in digestion and provide
the catalyst for many hormones, 
enzymes and essential body functions and
reactions. They also aid in replacing electrolytes lost through heavy
perspiration or extended diarrhea and protect against toxic reactions and
heavy metal poisoning. Current research now proves that human beings
should get the required trace elements from their food in a balanced diet,
especially fresh fruits and vegetables. The late Dr. Henry Schroeder stated that trace elements (minerals) “are
more important than are the vitamins, in that they cannot be synthesized by
living matter. Thus they are the spark-plugs in the chemistry of life, on which
the exchanges of energy in the combustion of foods and the building of
living tissues depend.”
There are many factors that can contribute to mineral imbalances. This
means that the minerals we think we are consuming do not necessarily wind
up doing their work in our bodies. What are some of the barriers to mineral
absorption? Diet
A major factor contributing to a mineral imbalance is improper eating habits,
including excessive intake of refined carbohydrates, alcohol, and fad diets. Even the mineral content of a “healthy” diet can be inadequate, depending
upon the soil in which the food was grown or the method in which it was
prepared. Stress
Both physical and emotional stress can lead to mineral imbalances. Certain
nutrients such as the mineral zinc and the B-complex vitamins are lost in
greater quantities due to increased stress. Nutrient absorption can also
decrease when the body is under stress. MedicationsMedications can deplete the body store of nutrient minerals or increase the
levels of toxic metals. The well-known effects of diuretics include not only
sodium loss, but in many cases, a potassium and magnesium loss. Antacids,
aspirin, and oral contraceptive agents can lead to vitamin and mineral
deficiencies as well as toxic metal excesses. Pollution
Toxic metals such as lead, mercury and cadmium can interfere with mineral
absorption and increase mineral excretion. All our lives we are continually
exposed to a variety of toxic metal sources such as cigarette smoke
(cadmium), copper and aluminum cookware, hair dyes (lead), lead based
cosmetics, hydrogenated oils (nickel), antiperspirants (aluminum), and dental
amalgams (mercury and cadmium). These are just a few of the many sources
of metal pollution an individual may be exposed to every day. Nutritional supplements
Vitamin and mineral supplements can also cause imbalances. Calcium
absorption is decreased in the presence of phosphorus. Vitamin C is required
for iron absorption, but in excess amounts it can cause a copper deficiency. Vitamin D enhances calcium absorption, but, in excess amounts, can produce
a magnesium deficiency or other conditions. TRACE MINERALS/MICRO-TRACE MINERALS
 
Arsenic (As)
Acid/Alkaline
: Acid-forming
Food sources
: Water, air and soil. Toxic sources
: Fish, grains and cereals, coal burning, pesticides,
insecticides (via a chemical called arsenoxide), herbicides, defoliants,
metal work, manufacture of glass and mirrors, tobacco smoke, dental
compounds for root canal fillings. Also, breathing sawdust or
burning smoke from wood treated with arsenic, living near
uncontrolled hazardous waste sites, eating food, drinking water, or
breathing air containing arsenic. Inorganic arsenic compounds areused to preserve wood. Uses in the body
: The role of arsenic in the body is unknown. In animal
studies, arsenic was essential for growth, development, and
reproduction, possibly because of its role in the metabolism of
methionine, an amino acid involved in growth. Has a “garlic” odor
when burned. Stored mostly in the liver. Excreted in urine. Possible
uses in the body: skin, hair, nails, thyroid gland and brain. Deficiency
: Arsenic settles in the muscles and the brain (dislodging
phosphorus). Sweet metallic taste, garlicky odor to breath and stools,
constriction of throat, constant backache (causes chiropractic
adjustments not to hold), fatigue, low vitality, difficulties in
swallowing, burning sensation (inflammation) in eyes, throat and
chest, enlargement of tonsils, muscle spasms, pain in muscles of the
back, listlessness, loss of pain sensation, loss of body hair, skin color
changes (dark spots) gastroenteritis. Toxicity
: Metabolic inhibitor (reduces energy production efficiency),
cellular and enzyme poison. Constricts the throat and causes muscle
spasms. An extreme “nerve” toxin. Anorexia. Ingesting high levels
can result in death. Breathing high levels of inorganic arsenic can
give you a sore throat or irritated lungs. Also, nausea, vomiting,
decreased production of red and white blood cells, abnormal heart
rhythm, damage to blood vessels, and a sensation of “pins and
needles” in hands and feet. Also, constant backache. Beryllium (Be)
Food sources
: Water, air and soil. Toxic sources
: Industrial exposure, mining, metal working, burning coal,
copper processing, and possibly paints, colors, cosmetics. Uses in the body
: There is currently no information regarding whether
beryllium is essential for optimum biochemical function. Deficiency
: Dyspnea, weight loss, cough, fatigue, chest pain, anorexia,
and weakness. Toxicity
: Effects the lungs, liver, kidneys and heart. Enzyme inhibitor,
including ATP, DNA and several hepatic enzymes; cell death in all
tissues.Boron (B)
Acid/Alkaline
: Acid-forming
Found in
: Volcanic springs in Tuscany, as borates in hernite, and as
colemanite in California. Food sources
: Water supply. Fresh fruits: apples, carrots, grapes, pears,
leafy vegetables, nuts and grains. Toxic sources
: Soaps, cements, some cleaners, glass, ceramics. Deficiency
: Poor dietary intake of boron causes bone changes similar to
those noted in osteoporotic women. Boron deficiency results in
decreased blood levels of ionized calcium and calcitonin, elevated
levels of total calcium and urinary excretion of calcium. In animals, it
causes depressed growth rates. Boron and magnesium metabolism
might be related, since a combined deficiency of these two minerals
exacerbates the osteo-condition, suppresses bone anabolism, and
results in decreased magnesium concentrations in bones. In contrast,
boron supplementation elevates serum concentrations of beta-
estradiol and testosterone and produces changes consistent with the
prevention of calcium loss and bone demineralization. Toxicity
: Nausea, diarrhea, skin rashes, arthritis, and fatigue. Limited
research on 
animals shows that excessive boron intake might
suppress growth and immunity. Cadmium (Cd)
Food sources
: Water, air and soil. Toxic sources
: Cigarette smoke, air from battery manufacturing, metal
soldering, welding and electroplating, pipes, water supplies, mining,
the air near zinc refineries, burning of fossil fuels or municipal
waste, dentures, paints, galvanized pipes, contaminated shellfish. Foods that help to detox cadmium
: Vegetables from the cabbage
family, paprika, fruits. Uses in the body
: An environmental poison found in water, on our food
and in the air. It’s found in processed grains, dairy products, meats,
fish, fertilizers, auto exhaust, cigarette smoke, batteries, solder and
dentures. It disrupts the absorption of other minerals and tends to
settle in the heart and right kidney and affects proper functioning ofseveral enzymes. Deficiency
: Anemia, muscle deterioration, hypertension, liver and kidney
damage, zinc deficiency, arthritis, pneumonitis, vomiting, diarrhea,
loss of calcium in bones, deterioration of heart and blood vessel
structures, prostration, emphysema. Toxicity
: Cadmium is not excreted from the body and can accumulate
over time to toxic levels. Excessive intake occurs when soft water
leaches cadmium from pipes. Hypertension, kidney damage, loss of
sense of smell (anosmia). Studies show that alcohol increases the
retention of heavy metals such as cadmium. Chromium (Cr)
Acid/Alkaline
: Acid-forming
Food sources
: Natural water sources, mushrooms, sugar cane, brewer’s
yeast, molasses, spices and herbs. Toxic sources
: Industry leather tanning processes, raw cement and wood
finishing. Note
: Scientists estimate that 90% of Americans don’t get enough
chromium and that 60% are diabetic or hypoglycemic. Uses in the body
: Master regulator of insulin. The average body contains
about 600 meg. of chromium with the highest concentration
occurring during infancy. The main function of chromium is as a
component of glucose tolerance factor (GTF), a substance that works
with insulin to facilitate the uptake of blood sugar (glucose) into the
cells. Needed for energy, thyroid, spleen. Aids carbohydrate
metabolism. Works with insulin in glucose utilization and energy
release. Chromium deficient diseases are aggravated by vanadium
deficiency. Deficiency
: Hypoglycemia, diabetes. Possible sleep and dream
disturbances, anxiety, fatigue, shortened life span. Industrial
chromium has carcinogenic effects upon the lungs and can cause
bronchial inflammation, skin ulcerations, and conditions have been
observed in cerebral hemorrhage and thrombosis. Toxicity
: Excess intake or tissue accumulation of chromium can inhibit
rather than enhance the effectiveness of insulin. At extremely high
levels, it may encourage the growth of cancer. Kidney and liverimpairment. Cobalt (Co)
Food sources
: All green leafy vegetables. Also, various fruits, vegetables
and herbs. Toxic sources
: Cobalt is used as an antifoaming agent in the processing
of some beer. Consumption of large amounts of this beer could
cause polycythemia and heart disorders. Uses in the body
: Aids in normal growth and appetite, pancreas. The
only known 
function of cobalt is as a constituent of vitamin B12. In
this capacity, cobalt aids in the formation of normal red blood cells,
maintenance of nerve tissue, and normal formation of cells. Deficiency
: A deficiency of cobalt is equivalent to a deficiency of
vitamin B12, and can cause anemia, nerve disorders, and
abnormalities in cell formation. Also, “scaly” skin and atrophy. Toxicity
: Rare. Large doses of inorganic cobalt (not combined with
vitamin B12) might stimulate thyroid and bone marrow function,
resulting in excess production of red blood cells (polycythemia). Copper (Cu)
Acid/Alkaline
: Alkaline-forming
Food sources
: Dark green leafy vegetables, raisins, radishes, nuts
(especially almonds) oranges, blackstrap molasses, avocados, and
broccoli. Toxic sources
: Copper water pipes and cooking utensils. Note
: Long-term uses of oral contraceptives can upset the balance of
copper in the body causing excessively high cholesterol levels. Uses in the body
: Liver, gallbladder, blood, lungs, heart. Absorption and
metabolism of iron. Oxidation of fatty acids, of tyrosine to melanin
pigments. Metabolism of ascorbic acid (vitamin C). A catalyst used
in the manufacture of hemoglobin. Essential to catecholamine
synthesis. Copper is a component of the antioxidant enzyme:
Superoxide dismutase, and might protect cell membranes from
potential damage by highly reactive oxygen fragments. In this
antioxidant role, copper might function to prevent the developmentof cancer. Deficiency
: Copper settles in brain and ovaries. Can cause chronic
diarrhea, burning sensation in throat and tonsils, malabsorption
problems, or iron-deficiency anemia. Also loss of color from skin
and hair (inability of body to manufacture collagen), baldness, heart
disease, Menkes’ Syndrome, nervous system impairment, low
resistance to infection, scoliosis, poor tissue formation, impaired
respiration, skin sores, retardation. Toxicity
: Symptoms can include ulcerative colitis, Wilson’s Disease. Mental and emotional problems. Note
: Daily intake of more than 20 mg. can cause nausea and vomiting. Fluorine/Fluoride (F)
Acid/Alkaline
: Acid-forming
Food sources
: Carrots, turnip and beet greens, dandelion, sunflower
seeds, garlic, spinach, green leafy vegetables, nuts (especially
almonds), dandelions. Toxic sources
: Fluoride is added to many water supplies and to food
processed in areas containing high levels of fluoride. It is added to
most toothpastes and may be added to the soil in certain fertilizers. Also found in seafood and oats. Uses in the body
: Stronger tooth enamel and bones, fewer cavities,
fewer bone fractures, less osteoporosis in older women, higher birth
weights and higher rates of growth in children, reduces loss of
hearing if caused by otospongiosis of the inner ear. Also needed for
blood, skin, hair and nails. Deficiency
: Decay of teeth, curvature of the spine, weak eyesight. Toxicity
: Fluoride remains in the body for a long time, because it is
incorporated into the bones. Even just a little over the recommended
levels can cause painful and aching bones, stiffness, weakness,
chalky white areas on the teeth, brown or pitted teeth, knots on the
bones, rapid aging, increased rates of cancer, high death rate (up to
three 
times higher in areas of high fluoride concentration in water
supply), sagging and wrinkled skin, scleroderma (hard patches of
skin). People in India sometimes suffer from the bone deformities
(i.e., hunchback) of skeletal fluorosis even when the fluorideconcentration in the water is only 11/2 times the RDA. Hot weather,
drinking lots of water, and low protein diets increase fluoride intake
and side effects. Large doses of fluoride are extremely poisonous. Iron (Fe)
Acid/Alkaline
: Acid-forming
Food sources
: Fruits and vegetables, especially dark green leafy
vegetables, nuts (including almonds, hazelnuts, etc. ), oranges,
grapes, bananas, kelp/dulse, raisins, figs, beets, carrots, tomato juice,
asparagus, parsley, lima beans, cucumbers, Brussels sprouts, winter
squash, broccoli, watercress, blackberries, whole grain products, root
vegetables, spinach, raw broccoli, green peas, avocados, prunes,
raisins, sesame and pumpkin seeds. Toxic sources
: Industry, old plumbing pipes, water supplies,
environmental sources, including air, cast-iron pots and pans. Uses in the body
: Essential for the formation of hemoglobin, myoglobin
and many enzymes, necessary for the formation of red blood cells,
and helps fight stress and disease. Iron affects the release of the
adrenal hormone aldosterone. Aldosterone increases sodium levels. This aids alkalization and balances potassium. Works with glucose
and fructose as well as with some vitamins (E, C, etc.) and some
amino acids. Iron strengthens the immune system and increases
resistance to colds, infections and disease. It is the oxygen-carrying
component of the blood. Other possible uses in body: growth,
reproduction, teeth, skeletal, liver, lipids, cholesterol. Vitamin E and
zinc, taken in large doses, interfere with the absorption of iron. Caffeine from coffee, tea or soft drinks interferes with the absorption
of iron. Excessive phosphorus consumption in people who eat lots of
canned food or in people who drink many soft drinks may block
absorption. Excessive sweating, or rapid food transit time through
the intestines can reduce iron. Low iron builds high lead and visa
versa. Lead interferes with hemoglobin formation and can create iron
deficiency anemia. Deficiency
: Slight iron deficiency (that does not affect red blood cell
counts) may cause tiredness, headache, slower running times in
competitive runners, weakness, difficult menstruation, irritability,
depression and sleeplessness or troubled sleep. Severe irondeficiency may cause anemia or low red blood cell counts,
constipation, mouth soreness, brittle nails, pale skin or difficulty in
breathing. Other possible symptoms could be food cravings for
“nonfood items” such as ice, clay or starch, heart disease, impaired
mental skills. Can affect job performance, mood and memory. Increases intestinal irritation and inflammation. Toxicity
: Taking too much iron can cause unhealthy iron deposits in the
body, and can lead to the production of free radicals. The buildup of
iron in the tissues has been associated with a rare disease known as
hemochromatosis. Overdoses can cause bleeding from the stomach
or intestines, a drop in blood pressure, liver damage, reduced
resistance to infections, and could be fatal for young children. Lead (Pb)
Acid/Alkaline
: Acid-forming
Food sources
: Food and plants grown in soil contaminated with lead. Toxic sources
: Lead is ingested from a variety of 
sources including
fresh and canned food, water, lead-based paint, lead-glazed pottery,
hair dyes, air pollution, car exhaust, tobacco smoke, on the solder of
tin cans, fumes from gasoline vapors while filling your gas tanks are
full of lead. Lead is a protoplasmic poison found in bleached white
sugar. Foods that help to detox lead: Pumpkin seeds, okra, rhubarb
root, cayenne pepper, peppermint, dulse, leafy greens and fruits. Note
: Watch out for copper and aluminum cookware and storing acid-
foods in metal containers. Uses in the body
: Unknown. Lead interferes with hemoglobin formation
and can create iron deficiency anemia. Lead is a protoplasmic poison,
which means it interferes with the proper life-energy enzyme
exchange in the living body. Deficiency
: Lead is one of the most common and persistent neurotoxins
in the environment. Causes damage even at low levels. Lack of will
power, fatigue, lack of abstract thinking, allergies, anemia,
headaches, weakness, hyperactivity in children, brain dysfunction,
causes behavioral and learning problems, especially in children. Lead
settles in the brain, nerves, bones and the right kidney. Toxicity
: Impaired nervous system (which can result in behavioralproblems such as hyperactivity in children), anemia, weakness,
muscle deterioration, lethargy, mental impairment, abdominal
discomfort, constipation, lack of will power, lack of abstract
thinking, lack of mental capacity, tooth decay, allergic reactions to
food and environment, increases in diabetes and multiple sclerosis. Lithium (Li)
Acid//Alkaline
: Alkaline-forming
Food sources
: Kelp/dulse, whole grain foods, seeds. Uses in the body
: Reduces aggressiveness, violence and self-destruction. Deficiency
: Depression, manic depressive disorders, mania, suicide,
spousal and child abuse. Toxicity
: Tremors, drowsiness, headaches, confusion, restlessness,
dizziness, psychomotor retardation, lethargy, coma. Manganese (Mn)
Acid/Alkaline
: Alkaline-binding
Food sources
: All dark leafy green vegetables, spinach, bananas, beets,
blueberries, oranges, grapefruit, apricots, peas, kelp and other
seaweed, celery, legumes, nuts, grains, asparagus, pineapples. Toxic sources
: Industrially inhaled manganese has been linked to
psychiatric and nervous disorders! Uses in the body
: Thyroxine formation, formation of urea, lipotropic
activity of choline. Utilization of thiamine. Metabolism of
carbohydrates, strengthens tissues and bones, kidneys, liver,
pancreas, spleen, brain, heart and lymph. Works with neuro-
transmitters and energy metabolism. Component of bone and
cartilage formation. Activates many enzymes including pyruvate,
carboxylase, mitochondrial superoxide, arginase and dismutase. Essential to catecholamine synthesis. Helps fertility and reproduction,
helps growth and sex hormone production, helps regulate blood
sugar and helps the body use proteins and carbohydrates. Deficiency
: Rare. Atherosclerosis, confusion, tremors, impaired vision
and hearing, skin rash, elevated cholesterol, increased blood
pressure, irritability, pancreatic damage, sweating, increased heartrate, mental impairment, grinding of teeth, fatigue and 
low
endurance. Weak bone, hair and fingernails. Skin conditions. Conception issues and weight loss. Glandular disorders, weak tissue
respiration, defective reproduction functions, seizures and
convulsions, possible cramping, paralysis. However, calcium
deficiency is the reason for cramping. Toxicity
: Known to be highly toxic when inhaled or taken intravenously. Excess symptoms are CID or the human equivalent of Mad Cow
Disease. Mercury (Hg)
Food sources
: Many types of fish, especially tuna
Toxic sources
: Contaminated fish, dental amalgams, water supplies,
thermometers, some batteries, manufacture and delivery of petroleum
products, fungicides (for grains and cereals), florescent lamps, hair
dyes, cosmetics, combustion of fossil fuels, fertilizers,
pharmaceutical preparations (diuretics and hemorrhoidal, etc.). This
source of mercury might suppress the immune system and the
body’s natural defense against infection and disease. Uses in the body
: Mercury salts are used in medicine, agriculture, and
industry and accumulation of toxic levels is possible. Mercury alters
the shape and function of enzymes. The body accumulates mercury
in the kidneys, nerves, blood, liver, bone marrow, spleen, brain,
heart, skin and muscles. The developing infant is very susceptible to
mercury toxicity during pregnancy. While pregnant and/or breast-
feeding, eat in moderation any fish that tends to be high in mercury. Deficiency
: Mercury settles in liver, spleen, kidneys, intestinal wall,
heart, skeletal muscles, lungs and bones. Immediate gastrointestinal
disturbances, loss of appetite and weight, inflammation of gums,
difficulty chewing and swallowing, metallic taste in mouth, thirst,
nausea, vomiting, pain in the abdomen, bloody diarrhea. Toxicity
: Excess mercury suppresses selenium, causes severe emotional
disturbances, cell destruction, blocked transport of sugars (energy at
cellular level), increased permeability of potassium, loss of appetite,
depression, tremors, decreases senses, peripheral numbness, poor
memory and especially neuro-muscular conductors. Has been linked
to MS and Parkinson’s. Has been associated with heart attacks (Mis).Molybdenum (Mo)
Food sources
: Brown rice, millet, dark green leafy vegetables, peas,
legumes, beans, whole grains. Toxic sources
: Tap water
Uses in the body
: Regulates calcium, magnesium, copper metabolism. Conversion of purines to uric acid. It’s a component of the enzyme
xanthine oxidase that aids in the formation of uric acid (a normal
breakdown product of metabolism). It is important in the
mobilization of iron from storage, and is necessary for normal
growth and development. Deficiency
: Copper deficiency. Increased heart rate, mouth and gum
disorders, anemia, loss of appetite, weight loss, impotence in older
males, increased respiratory rate, night blindness, stunted growth. Toxicity
: Generally considered non-toxic. However, prolonged intake of
more than 10 mg. is associated with gout-like symptoms, such as
pain and swelling of the joints. Nickel (Ni)
Food sources
: Found in trace amounts in all foods. Toxic sources
: Is used in industry as a catalyst in the hydrogenation of
oils and fats (hardened fats). Commonly found in all brands of
margarine, as well as oils and fats labeled “hydrogenated,” meaning
hardened vegetable oil (also in breads, chips, cookies, candies, etc.). Found in steel and other metal manufacturing industries, cigarettes,
and in dyes and hair treatments. Note
: Poppy Seeds remove nickel deposits! Foods that help to detoxify nickel
: The best dietary sources that assist
the body to remove excess or toxic amounts of nickel and other
metals are fruits and green leafy vegetables. Uses in the body
: No established role for nickel has been identified,
although the mineral is found in association with the genetic code
within each cell and might help activate certain enzymes. Some say
pancreas and insulin. It is probably involved in the activity of
hormones, cell membranes and enzymes. Low blood levels of Ni are
observed in people with vitamin B6 deficiency, cirrhosis of the liver,and kidney failure. The significance of these blood levels is not
known. In contrast, elevated blood levels of nickel are associated
with the development of cancer, heart attack, thyroid disorders,
psoriasis and eczema. Deficiency
: Nickel settles in sinus, joints, and spinal column. Can be a
nephro-toxin, effecting the urinary tract, especially the kidneys. It is
found to bind with blood fungus causing tumors. Can paralyze the
spinal column and bring on epilepsy. Can cause dermatitis and other
skin conditions, allergic reactions and chronic rhinitis. Inflammation
of lungs and liver, leading to necrosis and carcinoma. Toxicity
: Leads to paralysis, overflow of blood to brain, and epilepsy. In
excess, can be a carcinogenic. Can rob the body of oxygen. Every
tumor needs nickel to hold it together! Selenium (Se)
Acid/Alkaline
: Acid-forming
Food sources
: Kelp/dulse, garlic, mushrooms, organic vegetables,
grains, broccoli, onions, brazil nuts. Most foods. Toxic sources
: Soil. Also, the refining of flour removes much of the
selenium that is concentrated in the germ and bran. It is important to
eat whole-grain products, since the selenium is not added back into
“enriched” flour. Uses in the body
: The most important known function of selenium is as
a component of the antioxidant enzyme glutathione peroxidase. Selenium is a co-factor in an enzyme that protects body tissues
(especially cell membranes) from oxidation by unstable free radicals. Selenium also works closely with the antioxidant vitamin E. Protects
all membranes, reduces risk of cancer, enhances immune system,
antioxidant. Lowers requirement for B12. Deficiency
: Muscle weakness, linked to cancer and heart disease, fatigue,
dandruff, loose skin, growth retardation, elevated cholesterol levels,
susceptibility to infection, sterility, and liver damage. Down’s
Syndrome, fibrocystic breast disease, Cystic Fibrosis, Muscular
Dystrophy. Toxicity
: May include “garlic” breath, loss of hair, fingernails and
toenails, irritability, liver and kidney impairment, metallic taste inmouth, dermatitis and jaundice. Large overdoses can cause death. Silica or Silicon (Si)
Acid/Alkaline
: Alkaline-forming 
Food sources
: Alfalfa, kelp, dark green
leafy vegetables, horsetail, nettle, flaxseed, many fruits including
apples, grapes, etc. Nuts, seeds, onions, berries (including
strawberries), lettuce, figs, dandelion, cucumbers, cooked, dried
beans and peas, sunflower seeds, tomatoes. Uses in the body
: Blood, muscles, skin, nerves, nails, hair, connective
tissue, pancreas, tooth enamel, and thymus (has an antiseptic action). Silicon levels are high in people with atherosclerosis, but we’re not
sure whether or not the mineral is related to the development or
progression of cardiovascular disease. The daily diet contains ample
amounts of silicon and the mineral is well absorbed. Deficiency
: Silicon’s primary function is in the development and
maintenance of bone. A silicon deficiency causes weak and
malformed bones of the arms, legs and head. Si is also important in
the formation of connective tissue (the protein webwork in bone in
which calcium is embedded). Reduces resistance to infectious
diseases. Rapid aging, tendonitis, bone decalcification,
cardiovascular disease, abnormal skeletal formation, artherosclerosis. Tin (Sn)
Food sources
: Water, air and soil. Toxic sources
: Leakage of the metal cans into canned foods. Uses in the body
: Supports hair growth and can enhance reflexes. Deficiency
: Tin absorption is poor and it’s not clear how much of the
daily intake of 1.5 to 3.5 mg. actually crosses the intestinal lining and
enters the blood. Deficiency can cause symmetrical baldness,
reduced response to noise. Toxicity
: High intakes of tin might destroy red blood cells. Vanadium (V)
Food sources
: Vanadium in foods is found in an organic form. Toxic sources
: Used in alloy steels, making rubber, plastics, ceramicsand other chemicals. Can also be found in air, food and water
supplies. Uses in the body
: Required for glucose tolerance factor. Vanadium
forms compounds with other biological substances. The average
human body contains 20 mg. of vanadium, which probably is
involved in cholesterol metabolism and hormone production. Preliminary reports show that vanadium might protect against the
development of breast cancer and might slow down the growth of
tumors. Deficiency
: Hypoglycemia, diabetes, increased dental cavities, elevated
triglycerides, elevated cholesterol, chest pain, coughing, wheezing,
runny nose and sore throat. In animal studies, a deficiency caused
growth retardation, bone deformities and infertility. Toxicity
: Extremely harmful to lungs, throat and eyes in high levels. Leads ultimately to death. Zinc (Zn)
Acid/Alkaline
: Acid-forming
Food sources
: Pumpkin seeds, seaweed (c.a. kelp and dulse, etc. ), nuts,
green leafy vegetables, mushrooms, onions, wheat germ. Uses in the body
: Enhances immune system and thymus. Protects
against birth defects. Involved in many enzyme systems and in the
synthesis of nucleic acid (DNA and RNA), so it is directly related to
growth and repair of the body. Brain, genital organs, thyroid, liver
and kidneys. Effects transfer of carbon dioxide from tissue to lungs. Constituent of digestive enzyme for hydrolysis of proteins. Aids in
healing wounds. Deficiency
: Lack of intestinal absorption. Restrictive growth. Loss of
appetite, poor skin color and appearance, white spots on fingernails,
slow wound healing, infertility, diabetes, loss of taste, poor night
vision, birth defects, stretch marks, behavioral disturbances, failure
of the testes or ovaries to develop, and dwarfism. Chronic diarrhea,
cirrhosis of the liver, diabetes and kidney disease are prone to zinc
deficiency. Toxicity
: High doses can produce liver disease with lethargy, pain in the
stomach and fever. Also, increased colon and breast cancer.TISSUE SALTS IN BIOCHEMISTRY
 
Tissue salts in biochemistry are the inorganic elements of the body. In 1665
an Englishman named Robert Hooke discovered what was called “the cell.”
In 1838 and 1839 the German scientists Matthias Schleiden and Theodore
Schwann, respectively, unfolded the cell theory. In 1850, Virchow unfolded
his own version of the biochemical theory of cellular treatment. Moleschott of
Rome and W.H. Schuessler of Oldenburg (Germany) focused upon what
they called inorganic chemistry, or biochemic treatment of disease through
tissue salts. Tissue salts, known as cell salts, are considered the workers and builders
of the body, and are found mostly in the blood and tissues.
The_Detox_Miracle_Sourcebook_by_Robert_Morse.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        However, each life form is unique and will utilize these building materials in
a variety of ways to suit its uniqueness. Enzymes are the catalysts of all these chemical and biochemical
processes. No chemical or biochemical process can take place without an
enzyme present to initiate this process; whether this process is catabolic
(tearing down) or anabolic (building up). An example of catabolic action
would be digestion (the process described above), where the structures are
broken down into building materials. We also have anabolic building and
rebuilding processes going on in our bodies, such as cellular birth and
cellular repair. All body processes including liver function, kidney function, immune
and lymphatic response, and the grand communication of the nervous system,
depend upon enzymes to function. Enzymes have been called the
“workforce” of life. They are the laborers, the builders, the construction
workers. They make life happen. Enzymes are organic catalysts produced by living cells, which act upon
what are called “substrates. ” They form a temporary bond with these
substrates and are then referred to as “enzyme substrate complexes. ”
Enzymes are like magnets, promoting the formation or destruction of
elements or their substrates to produce the desired product. We need and use
thousands of enzymes throughout the body. Metabolism alone requires
several thousand enzymes. Enzymes can act like some proteins, which means
they can be carriers for nutrients. But they are mainly used as catalysts,
required anytime a chemical action or reaction needs to take place. They alsocan affect the rate of this action or reaction. In a healthy body, enzymes can
be used over and over again. It is important to note that the pH of the body, as well as dehydration
(water levels), radiation, toxicity and body temperatures can impair, destroy
or stimulate enzyme factors. This can lead to hypo- or hyperactivity of
tissues, lack of proper digestion, poor nerve response and breathing issues,
just to name a few conditions. Enzymes have a consciousness all their own, as each living thing does. Each has a specific job to do and knows it. Some speed things up and others
slow things down. It does not matter what the process is; an enzyme must be
present. There are basically two types of enzymes in humans. First, our systemic
enzymes, which are responsible for running the machinery (e. g. , immune,
kidney, bowel, nerve functions). There are hundreds of enzymes used in
metabolism (running the body) and cellular growth and repair, including
DNA replication. Blood clotting, oxygen exchange and the transport of
carbon 
dioxide, all require enzymes. Cellular respiration (the way cells eat
and excrete) is as vital a process for cells, as it is for the body as a whole;
both respiration processes need enzyme action. Second, our digestive enzymes are used to break down the structures we
consume into building materials. Cells cannot eat structures; they need
building materials. In constructing a house, a builder will often tear down a
structure to get whatever materials he can save, and then use those materials
to create a new structure. Our body has to do the same thing. It needs to
break down the “structures” we eat into the simplest of compounds or
elements for building, repairing, or for fuel. Enzymes are needed in this entire
process. Digestive enzymes are called hydrolytic enzymes because they bond
(catalyze) water molecules to larger food particles, to split them into smaller
compounds or elements. We have digestive enzymes starting in the mouth,
such as amylase and ptyalin, which break down sugars and starches. We also
have digestive enzymes in the stomach. These enzymes are called inactive
enzymes or pro-enzymes because they must be activated before they can
catalyze or affect a change. Pepsinogen is an example of a proenzyme that is
changed into pepsin by the action of HCL (hydrochloric acid). Pepsin is
acidic in nature and is designed primarily for initial protein breakdown. The stomach chyme, enriched with proenzymes (although some aredormant from the acid action of HCL), is dropped from the stomach into the
duodenum (the first part of the small bowel), and alkaline digestive enzymes
(such as amylase, lipase, protease, and cellulose) are then released from the
pancreas. Amylase breaks down starch, lipase works on fat, protease handles
protein, and cellulose digestive enzymes attend to cellulose. The pancreas also
produces trypsin and chymotrypsin as well as peptidase, which are a part of
the protease family. These are alkaline enzymes that finish protein digestion
or break down peptides and polypeptides into amino acids. It is essential for the pancreas to produce sodium bicarbonate
(bicarbonate ions) and for the liver/gallbladder to produce bile, as both of
these substances alkalize and sanitize the predigested food particles from the
stomach. If the tissues of these organs are congested, weak, or impaired in
such a way that these alkalizing principles are restricted or blocked from entry
to the small bowel, the duodenum stays overly acidic, and inflammation and
ulceration of the duodenum are the result. An over-acidic environment also
destroys or neutralizes the alkaline digestive enzymes of the pancreas,
virtually stopping proper digestion. This leads to starvation at the cellular
level as other enzymes and parasites become involved, because fermentation
and putrefaction now takes over the digestive process. Studies undertaken at Yale University and other research facilities have
shown that enzymes, including digestive enzymes, are produced by many
cells in the body (not just the saliva, stomach and pancreas). It has been
demonstrated, for example, that white blood cells can supply amylase as well
as proteolytic-type enzymes. What an incredibly intelligent machine your
body is. I say “machine” with all due respect to the fact that each and every
cell is an individual part of God, with its own individuality and
consciousness. We have been talking about endogenous enzymes, those produced in the
body. However, we also must consider a second category of enzymes
essential to life—the exogenous enzymes that are external to the body, and
found in foods. Exogenous enzymes play a vital role in assisting the body in
breaking down these foods into use-able building materials. Food enzymes are vital to the health of the physical body. Without them
health begins to decline. Man still does not understand why these food
enzymes are so important when we have our own digestive enzymes. But the
body must have 
the support of these food enzymes for the process of
digestion and utilization to properly take place. Enzymes are destroyed when subjected to temperatures starting from
110–130 degrees Fahrenheit and above. Lower temperatures can also destroy
enzymes if the food is cooked for long periods of time. When we cook our
foods, we are destroying the life-giving properties within them, including the
enzymes. Remember: no other animal on this planet cooks its food before
eating it. If we feed animals cooked foods they become sick and die, and
veterinarians will tell you to never feed your animals from the table because
they will get the same diseases we do. SUPPLEMENTING WITH DIGESTIVE ENZYMES. The sale of digestive enzyme supplements is big business these days, and
there are companies that support their use by advocating live blood-cell
analysis and other diagnostic tools. We all have digestive weaknesses to some
extent, and especially if the pancreas is weak. If you are thin and can’t put on
weight; or you have diabetes or hypoglycemia; or you see undigested foods
in your stools (except corn); then you should consult with your healthcare
practitioner about regenerating your pancreas. Relying on supplemented digestive enzymes on a regular basis can
eventually shut down your pancreas. Nonetheless, in some extreme or
chronic conditions, it may be advisable to take digestive enzymes with every
other meal or every third or fourth meal. Only take them for short periods of
time, until you can restore normal pancreatic and intestinal function. Definitely stop taking them when you eat raw, uncooked foods. Wean
yourself from them until you are only using them with cooked, hard-to-digest
foods. Then stop entirely. If you are eating all cooked, acidic foods, you may
need to add 
occasional
 digestive enzymes, since cooking your food destroys
its enzymes and puts the total burden of digestion upon your body. Consuming your foods 
juiced
 and/or eating them 
raw
 will help tremendously
in revitalizing your pancreas and yourself. It is beyond the scope of this book to explore further on the subject of
enzymes as biocatalysts. However, it is enough to reiterate that life begets life
and death begets death. Without enzymes we have death. Enjoy the natural flavors of fresh, whole, ripe and raw foods. God has
given us a smorgasbord of foods and the ability to obtain them. Seek out
organic, fresh and raw, enzyme-rich foods, as enzymes are the keys to life. No 
matter from which angle we view health and disease, we cannot
escape from being entangled in the conclusion that intractable disease is
as old as cookery. Disease and cookery originated simultaneously. — Dr. Edward Howell, 
Enzyme Nutrition
 
MODULE 3. 5
Vitamins (Co-Enzymes)
 
From the beginning, humans ate primarily whole foods or so-called “natural”
foods, which underwent no processing. The nutrient content of food is
decreased when it is processed. Intensive animal rearing, manipulation of
crop production, and food processing have altered the qualitative and
quantitative balance of nutrients of foods consumed by the Western world. This change is possibly one of the reasons that chronic, debilitating diseases
are rampant in our modern culture. Modern research suggests that simply
taking a synthetic multi-vitamin/mineral formula does not change this. Research from around the globe asserts that vitamins in their naturally-
balanced state are essential for better assimilation, synergistic action, and
maximum biological effect. And yet most consumers buy vitamins and
minerals that are synthetic, which their bodies usually can’t assimilate
properly. The U. S. National Academy of Science, Food and Nutrition Board,
recommends that people meet their daily nutritional needs through a varied
diet rather than through vitamin and mineral supplementation. Vitamin and
mineral supplements—even those with 100% of the Recommended Dietary
Allowances (RDAs) for vitamins and minerals—cannot provide all the other
nutrients that the body gets from a well-balanced diet. About Vitamins
 
Too much vitamin supplementation causes acidosis. Vitamin C is acidic, leaches out calcium, and lowers beneficial
cholesterol. Do not megadose anything, especially oil soluble vitamins. Supplementation of separated constituents can lead to imbalances in your
body’s chemistry. Artificial vitamins accumulate in your tissues causing obstructions and
toxicity. Vitamin A
Other names
: beta-carotene, retinol, antiophthalmic
Actions
: Boost immune system. Builds resistance to infections. Keeps
tissue in good health. Vitamin A and B2 work together to help keep
mucous membranes in the gastrointestinal tract healthy. Best sources
: Tomatoes, carrots, kale, turnip greens, spinach, broccoli,
squash, yams, endive, watermelon, asparagus, apples, apricots,
prunes, papaya, avocados, paprika, pumpkin and lemon grass. Vitamin B1
Other names
: thiamin, thiamine chloride
Actions
: Nervous system. Keeps digestive system functioning well. Helps produce hydrochloric acid needed for proper digestion. Best sources
: Peas, lentils, seeds, nuts, beans, beets, potatoes, oranges,
leafy green vegetables, blackstrap molasses, okra, sunflower seeds,
Brazil nuts, rice bran and brown rice. Vitamin B2
Other names
: riboflavin, vitamin G
Actions
: Boosts immune system. Essential for growth, eyes, skin, nails,
hair. Helps metabolize proteins and carbohydrates. Best sources
: Green vegetables, rice bran, avocados, grains, wheat germ,
almonds, sunflower seeds, Brussels sprouts, prunes, tops of beets
and turnips, apples, bananas, carrots, grapefruit, kelp, coconut. Vitamin B3
Other names
: Niacin, nicotinic acid
Actions
: Proper circulation and healthy nervous system. Gastrointestinaltract. Best sources
: Wheat germ, nuts, brown rice, sunflower seeds, potatoes,
green vegetables, almonds, rhubarb, whole barley, rice bran. Vitamin B5
Other names
: Pantothenic acid, calcium pantothenate
Actions
: Regulates metabolization of fats and carbohydrates. Adrenal
glands, increases production of cortisone. Good for antistress. Best sources
: Peas, royal jelly, green vegetables, avocados, bananas,
broccoli, collard greens, oranges, beans, molasses. Vitamin B6
Other names
: Pyridoxine, pyridoxine HCL, niacinamide, pyridoxal
phosphate
A
ctions
: Helps metabolize fats and carbohydrates. Proper DNA and
RNA action, nervous system, brain. It plays an important part in
metabolizing unsaturated fatty acids to vitamin F Helps keep blood
healthy, promotes red cell formation and supports normal
hemoglobin levels. Essential to cell respiration. Best sources
: Green leafy vegetables, bananas, avocados, wheat germ,
walnuts, blackstrap, molasses, cantaloupe, cabbage, green peppers,
carrots, brown rice, honey, prunes, hazelnuts (filberts), potatoes,
sunflower seeds. Vitamin B9
Other names
: Folic acid, pteroylglutamic acid, folacin
Actions
: Forms red blood cells. Production of DNA and RNA. Amino
acid metabolism. Best sources
: Green leafy vegetables, broccoli, asparagus, lima beans,
Irish potatoes, nuts, beets, sprouts, avocados, spinach, cabbage,
lettuce, bananas, mushrooms, Brussels sprouts, dates, cantaloupe. Vitamin B12
Other names
: Cobalamin, cyanocobalaminActions
: Essential for growth, production and regeneration of red blood
cells. Best sources
: Sunflower seeds, comfrey leaves, kelp, bananas, concord
grapes. Vitamin B13
Other names
: Orotic acid
Best sources
: Calcium, orotic acid. Vitamin B15
Other names
: Pangamic acid, calcium panmanate
Actions
: Increases tolerance to hypoxia (insufficient oxygen to tissues
and cells). Best sources
: Seeds, nuts, brown rice. Vitamin B17
Other names
: Nitrilosides, amygdalin, laetrile
Actions
: Preventive and anti-cancer effect. Best sources
: Raspberries, cranberries, apricots and especially apricot
pits, blackberries, mung beans, lima beans, garbanzo beans, flax
seed, peach or plum pits. Vitamin C
Other names
: Ascorbic acid, L-dehydroascorbic acid
Actions
: Activates growth and repair in tissues, boosts immune system,
antioxidant, all organs and glands, connective tissues. Promotes
healing in every situation of ill health. Can lower beneficial
cholesterol and triglyceride levels. Also, synthesis of collagen for
healthy skin and mucous membranes. Best sources
: All fruits and vegetables, especially strawberries,
blackberries, citrus fruits, tomatoes, peppers, apples, persimmons,
guavas, mangos, acerola, cherries, potatoes, cabbage, kale, papayas,
spinach, broccoli, turnip greens, green bell peppers, red peppers,avocados, bananas, collards, black currants, parsley, rose hips, etc. Vitamin D
Other names
: Ergosterol, viosterol, calciferol
Actions
: Absorption of calcium. Regulates and boosts resistance to
infections. Essential for the formation of teeth and bones. Best sources
: Sprouted seeds, alfalfa, mushrooms, sunflower seeds,
sunshine, wheat germ. Vitamin E
Other names
: Tocopherols, Tocotrienols
Actions
: Oxygenates tissues, reduces need for oxygen intake,
reproductive organs, heart. Protects cell membranes. Best sources
: Unprocessed and unrefined vegetable oils, raw and
sprouted seeds, nuts, green leafy vegetables, brown rice, wheat germ,
peas, lettuce, spinach, broccoli, asparagus, avocados. Vitamin F
Other names
: none
Actions
: Lowers blood cholesterol. Helps lower risk of heart disease. Helps adrenal glands. Best sources
: Unprocessed and unrefined vegetable oils, flaxseed,
linseed, safflower and sunflower oil, nuts, olive oil, wheat germ. Vitamin H
Other names
: Biotin
Actions
: Metabolism of fats, carbohydrates, proteins and amino acids. Antiseptic. Best sources
: Almonds, oat bran, walnuts, tomatoes, green peas,
bananas, some mushrooms. Vitamin K
Other names
: Phytonadione, menadiol, menadioneActions
: Intervenes with the blood coagulation mechanism. Helps liver. Metabolizes calcium (bones). Best sources
: Spinach, cabbage, asparagus, broccoli, cauliflower,
tomatoes, carrots, kelp, alfalfa, blackstrap molasses, turnip greens,
green vegetables, chlorophyll. Vitamin P
Other names
: Bioflavonoids
Actions
: Blood vessel wall and capillary maintenance. Connective tissue. Strengthens capillary walls, anti-coagulant for capillaries, protects
vitamin C. Best sources
: Apricots, cherries, paprika, grapefruit, lemons. Fresh fruits
and vegetables, especially citrus, green peppers, grapes, strawberries,
black currants, prunes. Vitamin T
Actions
: Platelet integrity in blood. Best sources
: Sesame seeds, tahini. Vitamin U
Actions
: Promotes healing in peptic ulcers, duodenal ulcers. Best sources
: Raw cabbage juice, fresh cabbage. Choline
Other names
: Acetylcholine
Actions
: Aids in digestion and absorption. A part of phospholipids, like
lecithin. Best sources
: Wheat, green leafy vegetables, cabbage, cauliflower,
chickpeas, lentils, peanuts, legumes. Inositol
Other names
: Hexahydroxycyclohexane
Actions
: Hair growth, heart; part of B-complex. Best sources
: Most fruits and green leafy vegetables. PABA
Other names
: Para-amino benzoic acid, vitamin Bx
Actions
: Promotes growth. Good for skin, hair. Best sources
: Molasses, bran, brown rice, sunflower seeds, wheat germ. MODULE 3. 6
Essential Elements
 
MAJOR MINERALS, TRACE MINERALS AND TISSUE SALTS
 
The human body reduced to its simplest form is a small pile of ashes. The
carbon, hydrogen, oxygen and nitrogen from protein-rich tissues and
carbohydrate (or fat stores) have dissolved into the air or evaporated as water,
leaving only the minerals. These “mineral ashes,” weighing approximately
five pounds, might be small in quantity, but they would represent a vital role
played out in all body tissues. Minerals are involved in a variety of functions. They are necessary to
promote growth and regulate body processes. They provide structure to
bones and participate in muscle contraction, blood formation, protein
building, energy production, and lots of other bodily processes. They arefound in soil and water and are ingested via food and drink. There are at least twenty-two minerals essential to human health (over
sixty-five minerals have been found in the body), and these nutrients are
divided into two categories: major minerals and trace minerals. Major
minerals are present in the body in amounts greater than a teaspoon, while a
trace mineral can total less than a teaspoon. The terms “major” and “trace” do
not reflect the importance of a mineral in maintaining optimal health, as a
deficiency of either major or trace minerals produces equally harmful effects. Henry Schroeder, M. D. , Ph.
Enzymes are the catalysts of all chemical and biochemical processes. They are necessary for the proper functioning of various bodily processes, including liver function, kidney function, immune response, and nervous system communication.
What is the role of enzymes in the human body?
The text does not explicitly state the difference between endogenous and exogenous enzymes. However, it does mention that exogenous enzymes are found in food and play a vital role in assisting the body in breaking down food into usable building materials.
What is the difference between endogenous and exogenous enzymes?
The text lists several factors that can contribute to mineral imbalances, including improper eating habits, stress, and exposure to heavy metals and pollution.
What are some of the factors that can contribute to mineral imbalances?
The text does not explicitly state the role of sulfur in the body, but it does mention that sulfur is known to protect cells from the toxic effects of heavy metals and is involved in the metabolism of amino acids.
What is the role of sulfur in the body?
The text lists several negative effects of excessive intake of certain minerals, including the development of cancer, cardiovascular disease, and other health issues.
What are some of the negative effects of excessive intake of certain minerals?