The Challenges of Mineral Absorption

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Introduction

While minerals are essential for maintaining good health, our bodies often face challenges absorbing these vital nutrients. This can lead to deficiencies and a range of associated health issues. In this article, we will delve into the factors that make mineral absorption difficult, explore how these challenges can be overcome, and discuss the importance of a balanced diet to ensure we receive the necessary minerals for optimal health.

Factors Affecting Mineral Absorption

  1. Bioavailability: The bioavailability of a mineral refers to the proportion that can be absorbed and utilized by the body (1). Minerals from animal sources tend to have higher bioavailability than those from plant sources, making it more challenging for vegetarians and vegans to meet their mineral requirements (2).
  2. Antinutrients: Some plant-based foods contain antinutrients, such as phytic acid, oxalates, and tannins, which can bind to minerals and inhibit their absorption (3). For example, phytic acid in whole grains and legumes can reduce the absorption of iron, zinc, and calcium (4).
  3. Mineral Interactions: The presence of certain minerals can affect the absorption of others. For instance, high calcium levels can interfere with the absorption of iron, zinc, and magnesium (5). Similarly, excessive intake of zinc can impair copper absorption (6).
  4. Gut Health: The health of our gastrointestinal tract plays a crucial role in nutrient absorption. Several factors can impair nutrient absorption resulting in deficiencies, including illness, unhealthy dietary choices, prolonged use of antibiotics, substance abuse, intestinal infections, and conditions such as Crohn’s and Celiac diseases.


Overcoming Absorption Challenges

  1. Food Preparation: The way we prepare our food can have a significant impact on mineral absorption. Techniques such as soaking, fermenting, and sprouting can help reduce the levels of antinutrients in plant-based foods, thereby improving mineral bioavailability (8).
  2. Food Pairing: Combining foods rich in minerals with those containing absorption-enhancing nutrients can help increase mineral uptake. For example, consuming vitamin C-rich foods (e.g., citrus fruits and bell peppers) alongside plant-based iron sources can enhance iron absorption (9).
  3. Supplementing Wisely: In some cases, mineral supplementation may be necessary to overcome absorption issues. However, it is important to consult a healthcare professional before starting any supplementation, as excessive intake of certain minerals can lead to toxicity and other health problems (10).
  4. Maintaining Gut Health: Ensuring a healthy gut is essential for optimal mineral absorption. Consuming a balanced diet rich in fiber, probiotics, and prebiotics can help promote a healthy gastrointestinal environment, improving nutrient uptake (11).


The Importance of a Balanced Diet

A balanced and varied diet is vital to overcoming the challenges of mineral absorption. By incorporating diverse foods into our meals, we can ensure that we consume the necessary minerals in adequate amounts. This includes:

  1. Consuming both plant-based and animal-derived mineral sources (if not following a vegetarian or vegan diet)
  2. Including a variety of fruits and vegetables to enhance mineral absorption
  3. Choosing whole grains and legumes that have been appropriately prepared to reduce antinutrient content
  4. Being mindful of mineral interactions when planning meals


Conclusion

Mineral absorption can be a complex process, with various factors influencing the bioavailability of these essential nutrients. By understanding these challenges and taking steps to overcome them, we can ensure that our bodies receive the minerals they need to function optimally.

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The benefits of these products have been proven in medical journal publications, lab reports, and the improved quality of life for our thousands of customers–most notably greater calm, ability to cope, and increased clarity. Enjoyed consistently in combination with a balanced, varied diet, proper food preparation, and attention to gut health can help us make the most of the minerals in our food and support our overall well-being.

  1. Gibson, R. S. (2012). The role of diet- and host-related factors in nutrient bioavailability and thus in nutrient-based dietary requirement estimates. Food and Nutrition Bulletin, 33(3_suppl2), S170-S185.
  2. Davey, G. K., Spencer, E. A., Appleby, P. N., Allen, N. E., Knox, K. H., & Key, T. J. (2003). EPIC–Oxford: lifestyle characteristics and nutrient intakes in a cohort of 33,883 meat-eaters and 31,546 non meat-eaters in the UK. Public health nutrition, 6(3), 259-269.
  3. Gupta, R. K., Gangoliya, S. S., & Singh, N. K. (2015). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of food science and technology, 52(2), 676-684.
  4. Hurrell, R., & Egli, I. (2010). Iron bioavailability and dietary reference values. The American journal of clinical nutrition, 91(5), 1461S-1467S.
  5. Hallberg, L., Brune, M., & Rossander, L. (1989). The role of vitamin C in iron absorption. International journal for vitamin and nutrition research, 30(2), 103-108.
  6. Harvey, L. J., Ashton, K., Hooper, L., Casgrain, A., & Fairweather-Tait, S. J. (2009). Methods of assessment of copper status in humans: a systematic review. The American journal of clinical nutrition, 89(6), 2009S-2024S.
  7. Ockenga, J., & Valentini, L. (2005). Review article: anorexia and cachexia in gastrointestinal disease. Alimentary pharmacology & therapeutics, 22(7), 583-594.
  8. Sandberg, A. S. (2002). Bioavailability of minerals in legumes. British Journal of Nutrition, 88(S3), 281-285.
  9. Cook, J. D., Reddy, M. B., & Hurrell, R. F. (1995). The effect of red and white wines on nonheme-iron absorption in humans. The American journal of clinical nutrition, 61(4), 800-804.
  10. Saper, R. B., & Rash, R. (2009). Zinc: an essential micronutrient. American family physician, 79(9), 768-772.
  11. Quigley, E. M. M. (2013). Gut bacteria in health and disease. Gastroenterology & hepatology, 9(9), 560-569.

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