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Key chemical elements in food

Key chemical elements in food 1


Fabric physical body composed mainly twenty-six chemical elements.
Of course, a part of human body tissue can be found in almost any of the known, and probably some of the unknown elements of the periodic table. At the very least, they should. Unless, of course, as it should look. Sri
Swami Sivanandaintended his “Yogaterapiyu” the widest public, therefore, without going into details, says only the most important of the elements that make up our body tissue, that is, those that are contained in the human body in the largest quantities and are essential for normal physiological processes. These elements include oxygen, carbon, fluorine, hydrogen, nitrogen, calcium, potassium, phosphorus, sulfur, silicon, potassium, chlorine, sodium, magnesium, iodine, iron, copper, manganese, molybdenum, cobalt, boron, bromine, fluorine, selenium, chromium, lithium, radium.


Average percentage of cells approximately as follows: Oxygen – 62% carbon – 20% hydrogen – 10% nitrogen – 3%, calcium – 2.5%, phosphorus – 1%, sulfur 0.25%, potassium -0 25%, chlorine, 0.2% sodium – 0.1%, magnesium – 0.07% iodine – 0.01%, iron – 0.01%.
Total thirteen basic elements called macro elements, account for 99.59 per cent of the body structure. The remaining part is made up by all the other elements that are found in extremely small quantities and therefore are referred to as micronutrients.


It should certainly be noted that the importance of a particular chemical element for the body does not always definitely determined it necessary quantity.
A number of trace elements included in the compounds perform vital regulatory and control functions.


Chemical elements organism and food

Oxygen


We constantly dwell at the bottom of the ocean air – the atmosphere of our planet, only about 21% of which is oxygen.
Typically our body can be used only 4-5% of the oxygen we breathe together with air, the remaining 16-17% are exhaled unused, while oxygen is the primary element needed for our physical body. It has been said that our body is 62% consists of oxygen. The life of a human being dies from a lack of this element when it is not in the air. It is through the oxygen flow processes, supporting the body in the digestive fire, normal temperature, and supply it with the energy necessary for the operation. Furthermore, approximately sixty-three percent of adult body weight is water, and in fact in each water molecule contains one oxygen atom.


Oxygen is present in all foods, but they are particularly rich in juicy fruits and vegetables.
Because let’s call them kislorodistoy oxygen or food. It is obvious that it is kislorodistaya food is the first necessity for the human body, and does not need to look for it and calorie satiety. It is full of life and vitality, and this is its special value.

Carbon


Carbon – Energy and base plastic exchange.
That carbon compounds are burned in the furnace of our body, providing a rough lower energy boiler, where it goes into all parts and systems of the body, while maintaining their functional ability. And it is recovered from the carbon of food our body uses to build governmental cells. However, the carbon flow in the system should not greatly exceed a certain optimum, otherwise there are serious problems with its use, it is “clutter up” system of the body, contributing to the emergence of serious functional disorders.


As with oxygen, carbon is available in all products, but especially rich in their products, the composition of which includes large amounts of carbohydrates and fats: all kinds of fats, grain cereals, legumes, starchy, such as potatoes, bananas and so on..

Hydrogen


The composition of each molecule of plain water are two hydrogen atoms, respectively, hydrogen is essential for the formation of body fluids.


Green vegetables, juicy fruits, water, milk – all these foods rich in hydrogen.
Since essentially we are talking about the incoming water in their composition, these products are rich in both hydrogen and oxygen.

Nitrogen


Organic life – a life of proteins.
The amino acid-based molecules, which are composed of proteins – nitrogen. Thus, without the existence of the physical body of nitrogen organic being impossible.


Protein foods such as meat, fish, eggs, milk, cheese, beans and nuts are nitrous food.

Calcium


Calcium is involved in the formation of bones and teeth and plays a significant role in the regulation of cardiac activity and functioning of the nervous system is an important component of mother’s milk.
From normal calcium levels in the body depends on blood clotting, with its essential lack of even a small injury can cause death from loss of blood.


In addition, calcium is one of the basic elements that make up the sperm in the male body, the lack of calcium in the body causing women leukorrhea.
Of calcium depends on the work of the immune system, its lack of reduced resistance to disease. Furthermore, when a shortage of calcium deteriorates the ability to think, the memory is broken and spirit becomes frail.


Teeth begin to rapidly deteriorate, the bones lose strength and the normal life of a human being is no longer possible.
A large amount of calcium contained in the seed, so disorderly sex undermines human immune system, depriving it of mental and physical strength.


All vegetables, greens (spinach, parsley, etc.), Juicy fruits (citrus, apple, pear, mango, pineapple, pomegranate, melon, grapes) contain large amounts of calcium.
A lot of calcium in dairy products (except butter), legumes and nuts. Among the products related to the “animal food” category with calcium rich eggs, small fish and other seafood. The meat, big fish, vegetable oil and butter, as well as basic calcium grains of cereals bit. Calcium contained in animal foods, to digest a little bit worse than the one that is rich in products, “vegetable” category.

Phosphorus


Phosphorus is involved in the formation and repair of nerves and soft tissues, bones, teeth and the like. D. Without exception, all products in a particular amount of digestible by the human body contain the phosphorus compound.
Especially they are rich in seafood. If phosphorus assimilation mechanism in the human body is not broken, then the normal diet the occurrence of shortage in the body of this seems rather unlikely.

Iron


Iron is part of hemoglobin – the blood of a specific pigment present in red blood cells.
Red blood cells produced in the bone marrow and are responsible for carrying oxygen from respiratory tissues to the whole body through the formation of hemoglobin fragile compound with oxygen.


Herbs and green vegetables, some fruits, such as apples contain large amounts of iron.
Rich in this element squash, bitter gourd, potato, cantaloupe. Animal food and starchy foods also contain iron, but in a small amount compared with green vegetables.

Iodine


Despite the fact that the human body requires a very small amount of iodine, this element refers to the number of vital, because its lack of or excess devastating impact on the functioning of the endocrine system, which gives rise to a serious health disorder.


Ingested into the pure iodine practically not absorbed.
If ingested significant amounts of pure iodine may develop severe poisoning. Therefore, the main source of this element are water and food comprising assimilable its compounds.


Iodine green vegetables are rich in different varieties, sour fruits, salt from sea water, marine fish and all seafood.
Bird eggs and cod liver oil also contains iodine, but our body can absorb it not as easy as these products are classified as junk food. Because yogis believe that to replenish stocks of iodine in the body of birds eggs and cod liver oil in general are suitable, however, they are not the best choice. Many of oriental spices – such as ginger, pepper, coriander, cumin, cloves, turmeric, also supply the body with iodine.

Sodium


The blood plasma contains a sodium salt.
Sodium plays an important role in metabolic and many other processes. Vegetables, fruits, milk and starchy foods, that is, all the products are “non-animal” category.

Potassium


potassium salt help maintain the normal state of soft tissues, making them elastic and participate in a number of processes in conjunction with sodium salts.
Although sodium and potassium are similar in properties, potassium, sodium superior in importance as a significant shortage of sodium in the body growth slows and lowers the overall resistance, whereas potassium shortage at an extremely fast death. Potassium-rich whole foods that contain sodium.

Magnesium


Magnesium is involved in the formation of bones, teeth and nerve cells.
magnesium salts found in most fruit and nuts in various grades.

Sulfur


It plays an important role in metabolic processes, violation of sulfur balance of a negative impact on overall health, and in particular – on the liver and spleen.
For sulfur-containing foods include onions, radishes, cabbage, spinach, celery, wholemeal flour, barley and raw eggs.

Fluorine


fluoride salts play an important role in calcium metabolism.
By sufficient availability depends on the state of the teeth, bones and eyes. Lack of fluorine in the body leads to dental caries, fragility of bone and ocular infectious disease. An excess of fluoride teeth become excessively hard and brittle. Spinach, beets, and other vegetables, raw eggs and cod liver oil contain fluoride.

Silicon


silicon salts are also involved in calcium metabolism, retain teeth fortress, color and healthy skin and hair.
Furthermore, silicon contributes to the elasticity of the vessel walls, tendons and muscles. Lack of silicon body causing damage teeth, hair loss, premature graying and susceptibility to skin diseases. Silicon contained in different proportions in all succulent fruits, in radish, cabbage, cucumber, spinach, and others.

Manganese


Manganese is operatively associated with the iron.
He participates in the processes of blood cleansing and invigorating effect on the nerves and glands. Products containing manganese – cauliflower, lettuce, beans, parsley, almonds, etc.

 

See also  Does yoga help with weight loss?


Based on the book
by Swami Sivananda “A new look at traditional yoga -therapy”

 

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