Mineral salts

Mineral salts

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Mineral salts are nutrients that provide the sodium, O potassium, O calcium it's the iron.

Contrary to popular belief, the water we drink is not absolutely pure. It contains small amounts of mineral salts dissolved. These salts also need to be replenished continuously. That's why dehydration can kill - Acute mineral deficiency impairs metabolism, such as potassium deficiency, which can cause muscle paralysis, including cardiac muscle.

Zinc, Magnesium, Copper and Selenium "Hard to imagine anyone can eat them, isn't it?" But the truth is that when we eat a balanced meal, we eat these minerals and some others, such as iron, calcium, sodium, potassium, iodine and fluoride. They play an important role in controlling metabolism or maintaining the function of organic tissues.

O calcium and fluorine, for example, form and maintain bones and teeth. Calcium also helps in blood clotting and participates in muscle contractions. These two minerals can be found in fish. Milk and dairy products, in addition to dried peas, vegetables, beans and nuts are also rich in calcium.

Similar functions have the magnesium. It also forms and maintains bones and teeth and controls the transmission of nerve impulses and muscle contractions. And it still activates chemical reactions that produce energy in the cell. Magnesium rich foods include nuts, soy, milk, fish, vegetables, cereals and bread.

O copper (who would say?) controls the enzymatic activity that stimulates the formation of connective tissues and the pigments that protect the skin. If you have a habit of eating beans, peas, nuts, grapes, cereals and whole grain bread, is ingesting the necessary copper for your body.

Sports enthusiasts have heard that eating bananas avoids cramps. The truth is that bananas are very rich in potassium, a mineral that helps with nerve impulses and muscle contractions, as well as maintaining normal heart rhythm and water balance in the body. Sodium, present in almost all foods, also has the same functions as potassium.

Found in small quantities in various types of foods, the zinc It aids healing, conserves skin and hair, and controls the activities of various enzymes. Selenium reduces the risks of some cancers and protects cells from damage caused by oxidizing substances. It is found in meat, fish and vegetables. The amount of selenium in vegetables depends on the content of this mineral in the soil.

Finally, the iron, found in meat, fish, liver, egg yolk, cereals and beans, contributes to the production of enzymes that stimulate metabolism. It also forms hemoglobin and myoglobin, which carry oxygen to red blood cells and muscle cells. But to make the best use of iron, you need to eat it with foods rich in vitamin C.


Gone are the times, however, when people would pick lettuce from the garden and then eat it. Or when they carried a pocketknife in their pocket to peel the freshly picked orange on their feet. Today, food takes several days to reach our tables, being transported and stored for days. During this period, there is a considerable nutritional loss.

Imagine, then, the processed products, which are processed and added with preservatives, acidulants and other “before”. That is why, the ideal is to abolish canned foods and to prefer natural and raw foods. If we are going to cook, we should use little water. Vitamins are fragile substances and can be easily destroyed by heat or exposure to air.