Minerals are the active participants in all internal body functions. Every living cell on this planet needs minerals for proper functioning and structure. Minerals are a part of every living cell in the human body. They function as coenzymes or spark plugs, enabling the body to perform its functions efficiently, including energy production, growth, cancer prevention, immune system function and healing. Put simply, the human body is similar to a finely tuned motor engine. Just as an engine requires oil, petrol and water in the correct amounts to ‘purr’ beautifully, the human body also requires minerals to maintain its delicate chemical balance, and if balanced, the human body can also ‘purr’ beautifully. All enzyme activities use minerals, making minerals essential for the proper utilization of vitamins and other nutrients. The level of each mineral in the body has an effect on the other minerals. One mineral deficiency can retard the functions of various other minerals. When even one mineral is lacking from the diet, the result is felt by the entire body and the role of certain vitamins will also be inhibited, leading to health problems. Minerals are an essential component in winning our fight against cancer.
Calcium
Calcium is the most abundant mineral in the human body. The total calcium content of the body is entirely renewed over a six year period. Calcium’s most famous role is found in advertising campaigns throughout the world stating its essential role in preventing osteoporosis. It is vital for the formation of strong bones and teeth, assists nerves, muscles, blood clotting, heart rhythm and parathyroid function. It also aids in the metabolism of vitamin D. Calcium needs magnesium, phosphorous, vitamins A, C, D and E to carry out its functions.
It is believed that by taking 1500mg – 2000mg of calcium daily a person can decrease the incidence of colon and rectal cancer dramatically. It does this by binding to cancer-causing fats and bile acids in the intestines and normalizing the growth of cells in the intestinal wall. Low calcium intake may also increase the risk of breast and cervical cancers. The proper calcium/phosphorous ratio reduces the risk of cancer in the large intestine.
A low intake of vitamin D and calcium may increase the incidence of breast cancer.
Cancer research has shown that cancerous tissues are abnormally low in calcium. Due to a lack of calcium, these cancer cells can spread to other areas of the body. Calcium also has the ability to block the toxicity of harmful fats without damaging the colon. Regular calcium supplementation is believed to decrease tumour size.
Calcium helps to prevent some forms of cancer and prevents pre-cancerous cells from becoming cancerous. It also protects the body from toxic heavy metals, including cadmium, lead and mercury by competing with them for absorption. Magnesium and calcium in combination have the ability to eliminate certain types of toxic radioactive isotopes that may become lodged in bones. Calcium also promotes the elimination of arsenic from the body.
Good food sources of calcium include tahini, Swiss cheese, almonds, asparagus, broccoli, buttermilk, sesame seeds, cabbage, carob, cheese, collards, dandelion greens, goats milk, kale, figs, dulse, tofu, watercress, green leafy vegetables, skim milk and low fat dairy products. Excess intake of chocolate, sugar, alcohol and salt all cause a severe loss of calcium from the body.
Copper
Copper is a trace mineral, with most of the copper content of the body being stored in the muscles, liver and bones. Copper may act to prevent cancer. Animal studies have shown that copper has a protective role and this may be due to its antioxidant properties as part of copper-zinc superoxide dismutase.
Copper is required in combination with manganese for the proper assimilation of iron. Copper-rich foods assist tissue respiration, protect the lungs from infections and improve the function of the body’s digestive system. This mineral is a key element in the body’s healing process and plays a role in energy production.
Good food sources of copper include raw nuts, purple or red onions, almonds, brazil nuts, cashews, legumes, whole grains and prunes.
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