It can be added as supplement to foods such as bread

It can be added as supplement to foods, such as bread
o Geritol is a supplement that contains 3.3 mg
o Slow release iron (GI side effects) contains 47.5 mg (about double necessary daily
quantity)
o Porphyria is an inherited condition (described by Hoppe-Seyler) in 1871: individuals
have too much porphyrin produced which affects sensitivity of skin (reddish skin and
excessive hair)
 Zinc (Zn 2+ )
o Aspergillus Niger (1869): levels are important
o Metallic
 Zn 0 : black (element)
 Zn
2+
: white (ionic)
o 0.003% of body weight
o 1/5 people lack zinc in their diets
o It suppresses dwarfism and it is important for growth
o Health issues
 Healing

Chemistry of food
 Smell – Anosmia: person doesn’t smell well
 Taste
 Circulation – Raynaud’s Disease  circulation disease
o Oysters, nuts and meat are a good source of zinc
o 10 mg per day is recommended
o Fiber captures/sequesters zinc and run it from the body before it can be absorbed
o Enzyme connection (300 known enzymes deal with zinc)
 Alcohol dehydrogenase
 RNA polymerase
 t-RNA synthetase
 Insulin
 It is possible to know the amount of zinc in the body in the moment of hair
growth by hair analysis but not of vitamins !
 Selenium (SeO
3
2-
: selenite)
o Somewhat similar properties to oxygen and sulfur
o 55 μ g is the daily recommended amount (1 small cube of salt)
o Selenium functions as an antioxidant that works with vitamin E
o It is part of glutathione peroxidase that protects cells against oxidative damage.
o Found in seaweed, sea food, Brazil nuts, tuna, garlic/onion (contributes to the odor)
 Hippocrates about garlic: caused flatulence, a feeling of warmth on the chest
and a heavy sensation in the head
 China produces 75% of all the garlic in the world
 About 12 million metric tons are produced globally
Topic 3 – Lesson 3: Minerals III
 Calcium (Ca 2+ )
o 99% is in bones and teeth, which is approximately 1kg
o 1% is necessary for nerve transmission and blood clotting
o Intake varies enormously with age
o Men working out a lot take 2.7x the daily allowance
o Women working out a lot take 1.2x the daily allowance
Intake (mg) Urine Stool Balance
250 85 265 -100
820 180 610 +30
1,250 170 980 +100
2,060 175 1,750 +135
2,350 245 1,945 +160

Chemistry of food
o Osteoporosis: porous bones, weak bones, linked to low dietary calcium, important
issue in women
 9 million associated fractures worldwide associated with this
 3 millions in Europe
o Risk factors
 Short stature
 Underweight
 Early menopause
 Physical inactivity
 Alcoholism
 Smoking
 Excess caffeine
 Excess protein
 Excess fiber
o The spine curves slowly over time, until the posture becomes curved permanently
towards the front
o Resorption (loss of bone mass) for post-menopausal women: 1-5% per year
o In males, this happens 10-20 years later
o At 5% a year, half of the bone mass is gone in 14 years
o Rule of 70
 Take the number 70 and divide by the percent of change per time and the result
is the length of time it will take to either double or halve (depending on
whether the change is a decrease or increase) the circumstance in question
 Ex: how long to double bone mass if it increases by 1% a year? 70 years