Every mineral has an effect on every other mineral. It is scientifically impossible to change the level of even one mineral without simultaneously affecting the levels of ALL other minerals.
Remember: The two most important things you can put into your body every day – water and minerals! Do you ever think about whether you are minerally-balanced? Most people don’t, but it’s pretty important to your health to know what your mineral balance is.
If you are anything like me, you totally geek out on nutrition information, especially understanding mineral relationships and mechanisms. I have to educate my clients regularly on the role of minerals and the relationships they have to one another; it’s fascinating stuff.
Here are some mineral tidbits for you to chew on today:
- Calcium decreases potassium (glucocorticoid) metabolism (it is a direct antagonist to potassium). Sodium tends to follow the potassium. Also, because calcium reduces the oxidation rate (aka your metabolism – how you burn your fuel) it also will lower your sodium levels. [*Note: A lot of people today have EXCESS tissue calcium, which causes a TON of health problems]. This pattern puts folks in a state of reduced energy as both energy glands (the thyroid and adrenals) are less effective at the cellular level.
- While adequate copper is necessary for thyroid function, excess copper results in slowed thyroid activity, resulting in lowered potassium levels. Copper, by raising calcium, lowers potassium levels.
- Magnesium is involved in every body function, where it is required for thousands of critical enzymes everywhere in the body.
- Magnesium is required for the utilization of calcium. Magnesium helps keep calcium in an ionized state. Magnesium is required for parathyroid function. Parathyroid hormone, in turn, enhances calcium metabolism.
- A high-fat diet slows the rate of metabolism, resulting in a rise in magnesium levels and a decrease in potassium as well.
- Adrenal exhaustion is associated with low aldosterone levels, which results in a loss of sodium from the tissues. It is also associated with low cortisol (cortisone) levels this will drop the potassium levels as well.
- Magnesium is also necessary to stabilize and retain potassium within the cell.
- Mercury can raise sodium and lower zinc.
- Zinc is important for appetite regulation (low zinc is a key issue in anorexia). You may find if you have picky eaters that they are low in zinc (may have elevated copper or copper/zinc imbalance).
- Zinc is essential for the normal function of over 100 enzyme systems in the body. It’s the activator for many key enzymes. It is also needed for the production of digestive enzymes.
I could go on and on about how the role of minerals is vast and important. If you’ve ever wondered about your own personal mineral balance and how it is affecting your health, a hair analysis is your best bet. It will provide you with a comprehensive look at your current biochemistry and a plan to correct imbalances. It’s profoundly helpful, to say the least!
Meanwhile, be sure to check out all my articles about minerals and Hair Analysis here. Also, you are welcome to join my Healing With Mineral Analysis Facebook group.
I also want to share two recipes with you. Summer food is so amazing! I am having way too much fun eating fresh veggies from the garden. Vegetables are such an important part of a healthy diet. I recommend you try to get as much as 6-9 cups of mostly cooked veggies in daily.
I want to share a simple sauce for steak and a recipe for pickled green beans. I had both this week and couldn’t keep it to myself.
Steak with Chimichurri, doesn’t it look divine? Here’s how to make this simple sauce to jazz up grilled meat this summer!
- ⅓ cup olive oil
- 3 Tbsp. lemon or lime juice or ferment brine
- ½ tsp. red pepper flakes (optional)
- 1 cup chopped parsley
- 3 Tbsp. chopped cilantro
- 2 tsp. minced garlic
- 1 tsp. chopped fresh oregano
- Combine all ingredients with ⅓ cup water or broth and let stand at least one hour.
- The flavors meld and increase as they sit. Serve over grilled steak, chicken or vegetables.
- Makes about 1 cup.
Also, I’ve been picking green beans from the garden every day lately. It has been glorious – picking green beans is like therapy and every single one I find I feel like I found a treasure. If you are already practicing the art of fermentation, green beans are easy to ferment. Just throw them in your vessel, add some herbs and seasonings, then brine and let sit. Here’s a recipe from my friend Melanie over at Pickle Me Too for Italian Pickled Green Beans that I made this week.
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