Table salt

table-saltTable salt is not plant or animal, and does not contain enzymes. Because of this task is that of plants from the soil inorganic substances are converted into organic, and as such represent our intermediate stop eating.

Human body can assimilate fewer traces of inorganic substances, while the rest pollutes the blood and organs, thus contributing to an emerging disease.

Salts that people needs is in raw foods. We also know that salt causes thirst. The liquid is necessary to weaken and eliminate the poison, because table salt is one of a group of foreign body, it leads to severe swelling of tissue narrowing of blood vessels which leads to high blood pressure, weight gain, skin takes on a spongy appearance and ill, while those who struggle salt frequent hunger and thirst. The human diet is no shortage of concentrated starch foods as bread and pasta.

15 to 20 grams of salt, which is normal during the day most people enter with cooked food, healthy kidneys can excrete five to seven grams. Therefore, such people are abnormal sweat and hard to tolerate heat. Table salt is the side of our body and how chemical drugs. Our body is part of nature. Our body can really heal and nourish nature only. There is virtually no chemically manufactured drug, which has no harmful side effects. The same applies to the inorganic salt.

We can say that the table salt, used in excessive extent required by today's culinary arts, promotes the formation of all diseases, so be careful.

Calcium balance

kalcij1Calcium (Ca) as the most important mineral in our body in combination with magnesium and vitamin D plays an important role for the growth and development of ourselves. Allows muscle contractions and heart, is essential for blood clotting, nerve impulse transmission, the health of connective tissue and developing fetus in pregnant women.
With a combination with vitamin D maintains normal levels of blood pressure, reduces the risk of heart disease and bone fractures in the elderly for approximately 50%, reduces the absorption of oxalate (oxalic acid salt) that tend to precipitation and thus prevents the formation of kidney stones. Calcium in the digestive tract absorbs part of the fat and cholesterol and helps the body to establish a balance of these substances. Also, calcium is used as a preventative for osteoporosis, rickets, hypertension, hypercholesterolemia, celiac disease, PMS, stomatitis.

Sources of calcium:

We can found the calcium in milk and dairy products, sesame seeds, green leafy vegetables, tofu, supplements (calcium salt), dates, eggs, salmon, and almonds.


To the age of 20-50 years recommended 1000 mg a day for people over 50 years of age should consume 1200 mg per day. For postmenopausal women 1500 mg a day. During the day it is best taken as 500 mg. Excessive doses of calcium intake can cause constipation, nausea in the intestines and excessive calcium intake through milk can cause so-called. "Alkali syndrome." We should not forget that it is necessary for the absorption of calcium vitamin D in quantities of 400 IU per day.

People with hyperparathyroidism and chronic kidney disease should not take calcium supplements because of major role for the removal of harmful substances generated degradation processes in the body, regulate body temperature, electrolyte regulation and maintenance of blood pH have "filters of the blood," or kidneys. Inadequate and faulty kidney function reduces the possibility of noxious substances, as well as fluid retention, where many waste products of metabolism will remain in circulation, thus creating many metabolic diseases. Also, the kidneys perform reduced conversion of vitamin D into its active form, and there is increased secretion of parathyroid hormone (PTH) in glands, leading to disruption of calcium (Ca) and phosphorus (P).


zeljezoIron (Fe) is a mineral that is essential for normal body function because the organism can not synthesize alone. Is an integral part of the hemoglobin molecule, binds to the oxygen from the lungs and spread it throughout the body, among other things, helps muscles use oxygen and warehouse for their needs while the lack of  hemoglobin is called anemia and it is also one of the most common nutritional  defects and the leading cause of anemia in developed countries.

The Iron in food exists in two forms:

Fero iron (relating to hemoglobin) in red meat, chicken, sea food and other foods of animal origin

Feri iron (relating to the free carrier protein) in dark green vegetables, grains, nuts, dried fruit and other plant foods ...

While antacids, potassium, zinc, manganese tea and coffee inhibit iron absorption.

The consequence of iron deficiency (anemia):

- lack of normal development of motor functions
- preterm delivery or reduced weight of newborns
- fatigue
- paleness of skin
- insomnia
- rapid heartbeat
- tinnitus
- a drop of immune (defense) functions of the organism and, consequently, more infections
- glossitis (inflammation of the lining of the tongue)

Causes of anemia:

• kidney disease, liver disease, HIV / AIDS, or cancer
• blood loss
• inflammation
• increased degradation of red blood cells
• iron deficiency, folic acid or vitamin B12
• irregular and unhealthy diet


- offal (liver, kidneys, blood) and leafy of green vegetables
- Folic acid is found in vegetables, liver of wild and domestic animals, yeast (inactivated yeast), also very important  in nuts we found a vitamin B12 , large amounts in eggs (egg yolk) and fish (sardines, tuna). Your body needs these important vitamins and minerals because they are essential in creating red blood cells.

Increased demand for iron:

- newborns and infants need more iron than older children
- prematurity, low birth weight
- for children who are fed cow's milk before age 12 months
- children 6 months of feeding milk diet did not further enriched with additional ingredients containing iron
- children with special needs, children on restrictive diets and chronically ill children
- girls during adolescence and adult women during the fertile period of life in menstrual bleeding
- pregnant women
- loss of blood leads to loss of iron, so one must compensate for the loss of additional quantities of iron in diet
-patients with chronic kidney disease are at high risk for developing anemia. Treating anemia improves quality of life and health of chronic renal patients, and may prevent the development of other chronic diseases and damage to other organs, especially heart and blood vessels.


phosphorusPhosphorus like makromineral is a part of bones, teeth, RNA and DNA nucleic acids, phospholipid membranes of each cell like basic energy unit of ATP, and referred number of enzymes and coenzymes. Approximately 85% of total phosphorus in the body is related to bone as hydroxyapatite (the major mineral of bone tissue, while the rest is distributed in the blood and soft body tissues).
Phosphorus is a very well entries in our body through the good absorption in the gut, while the balance in the body is regulated by renal excretion. To intake a phosphorus its very important his utilization and presence of inositol (phytic acid) wich is in the foods such as beans, peas, grains and nuts.

Lack of phosphorus

Phosphorus is very prevalent element in all kinds of food, but in certain situations may be a deficit due to certain disturbances in the kidneys or the factors that influence the absorption of phosphorus. Long prolonged use of drugs that contain aluminum or taking long calcium carbonate as supplement (phosphorus absorption is related to the absorption of calcium) may reduce absorption of phosphorus, although in sufficient quantities in food. Hypophosphatemia may develop in individuals problem such as gastrointestinal malabsorption, diabetes mellitus, hiperparatireoza, kidney dysfunction or suffering from chronic alcoholism (with or without accompanying liver disease) and consequence can lead to bone loss, weakness and poor appetite.

Toxicity and maximum dose

Increase phosphorus concentration in the blood serum is typically the result of inadequate kidney function. Any disorder of phosphate intake affects the metabolism of calcium. Thus, excessive intake of phosphate can lead to negative calcium balance and to reduce vitamin D activation.

Sources of phosphorus

In food phosphorus is a well-balanced in food. However, some foods are richer, and they are primarily protein-rich foods - meat, milk, legumes, nuts, legumes, whole grains, potatoes, dried fruit and garlic.

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