A Complete Handbook of Nature Cures

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especially for children. Signs of toxicity are unusual thirst, sore eyes, itching skin, vomiting,
diarrhoea, urinary urgency, abnormal calcium deposits in blood vessel walls, liver, lungs, kidneys
and stomach.
VITAMIN E
Vitamin E is essential for normal reproductory functions, fertility and physical vigour. It prevents
unsaturated fatty acids, sex hormones and fat soluble vitamins from being destroyed in the body
by oxygen. It dilutes blood vessels and improves circulation. It is essential for the prevention of
heart diseases, asthma, arthritis, and many other conditions. It is available in wheat or cereals
germ, whole grain products, green leafy vegetables, milk, eggs, all whole, raw or sprouted seeds
and nuts. Its deficiency can lead to sterility in men and repeated abortions in women,
degenerative developments in the coronary system, strokes and heart disease.
The official estimated requirement of this vitamin is 15 international units. Expert nutritionist
estimate the actual requirement at 100 to 200 I.U. a day. The therapeutic doses are from 200 to
2400 I.U. daily. It is beneficial in the treatment of various forms of paralysis, diseases of the
muscles, artheriosclerosic heart disease by diluting blood vessels. It prevents formation of scars
in burns and post-operation healing. It protects against many environmental poisons in air, water
and food. It also has a dramatic effect on the reproductive organs and prevents miscarriage,
increases male and female fertility and helps to restore male potency.
VITAMIN K
Vitamin K is necessary for the proper clotting of blood, prevention of bleeding and normal liver
functions. It aids in reducing excessive menstrual flow. This vitamin is contained in egg yolk,
cow s milk, yogurt, alfalfa, green and leafy vegetables, spinach, cauliflower, cabbage and
tomato. Its deficiency can lead to sufficient bile salts in the intestines, colitis, lowered vitality and
premature ageing.
[index]
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Minerals and Their Importance in Nutrition
NATURE CURE
Minerals and Their Importance in Nutrition
The term mineals refers to elements in their simple inorganic form. In nutrition they are
commonly referred to as mineral elements or inorganic nutrients.
Minerals are vital to health. Like vitamins and amino acids, minerals are essential for regulating
and building the trillions of living cells which make up the body. Body cells receive the essential
food elements through the blood stream. They must, therefore, be properly nourished with an
adequate supply of all the essential minerals for the efficient functioning of the body.
Minerals help maintain the volume of water necessary to life processes in the body. They help
draw chemical substances into and out of the cells and they keep the blood and tissue fluid from
becoming either too acidic or too alkaline. The importance of minerals, like vitamins, is illustrated
by the fact that there are over 50,000 enzymes in the body which direct growth and energy and
each enzyme has minerals and vitamins associated with it. Each of the essential food minerals
does a specific job in the body and some of them do extra work, in teams, to keep body cells
healthy. The mineral elements which are needed by the body in substantial amounts are
calcium, phosphorous, iron, sulphur, magnesium, sodium, potassium and chlorine. In addition
the body needs minute (trace) amounts of iodine, copper, cobalt, manganese, zinc, seleminum,
silicon, flourine and some others.
CALCIUM
The human body needs calcium more than any other mineral. A man weighing 70 kg. contains
one kg. of calcium. About 99 per cent of the quantity in the body is used for building strong
bonesand teeth and the remaining one per cent is used by the blood, muscles and nerves.
Calcium performs many important functions. Without this mineral , the contractions of the heart
would be faulty, the muscles would not contract properly to make the limbs move and blood
would not clot. Calcium stimulates enzymes in the digestive process and coordinates the
functions of all other minerals in the body. Calcium is found in milk and milk products, whole
wheat, leafy vegetables such as lettuce, spinach, and cabbage , carrots, watercress, oranges,
lemons, almonds, figs and walnuts. A daily intake of about 0.4 to 0.6 grams of calcium is
considered desirable for an adult. The requirement is larger for growing children and pregnant
and lactating women. Deficiency may cause porous and fragile bones, tooth decay, heart
palpitations, muscle cramps, insomnia and irritability.
A large increase in the dietary supply of calcium is needed in tetany and when the bones are
decalcified due to poor calcium absorption, as in rickets, oesteomalacia and the malabsorption
syndrome. Liberal quantity of calcium is also necessary when excessive calcium has been lost
from the body as in hyperparathyroidism or chronic renal disease.
PHOSPHORUS
It combines with calcium to create the calcium-phorphorus balance necessary for the growth of
bones and teeth and in the formation of nerve cells. This mineral is also essential for the
assimilation of carbohydrates and fats. It is a stimulant to the nerves and brain.
Phosphorous is found in abundance in cereals, pulses, nuts, egg yolk, fruit juices, milk and
legumes. Usually about one gram of phosphorous is considered necessary in the daily diet.
A phosphorous deficiency may bring about loss of weight, retarded growth, reduced sexual
powers and general weakness. It may result in poor mineralisation of bones, deficient nerve and
brain function.
While taking calcium in therapeutic doses for calcium deficiency conditions or for treating
ailments, it is advisable to take the calcium supplement in which phosphorous has been added
in the correct proportions. This is necessary as calcium cannot achieve its objectives unless
phosphorous is present in a proper balance.
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Minerals and Their Importance in Nutrition
IRON
Iron is an important mineral which enters into the vital activity of the blood and glands. Iron exists
chiefly as haemoglobin in the blood. It distributes the oxygen inhaled into the lungs to all the
cells. It is the master mineral which creates warms, vitality and stamina. It is required for the
healthy complexion and for building up resistance in the body.
The chief sources of iron are grapes, raisins, spinach, all green vegetables, whole grain, cereals,
dried beans, dark coloured fruits, beets, dates, liver and egg yolk. The Indian Council of Medical
Research has recommended an allowance of 20 to 30 mg. of iron in a balanced diet for an adult.
Iron deficiency is generally caused by severe blood loss,malnutrition , infecttions and by
excessive use of drugs and chemicals. Deficiency of dietary iron may cause nutritional-anaemia, [ Pobierz całość w formacie PDF ]

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