How Minerals Are Used in Natural Cures

By Scott J. Banks, Joe Kraynak, J. J. Virgin

Several essential minerals work together along with vitamins and other nutrients to produce tissue, bones, blood, and various chemicals used in ­biological processes; to promote proper blood circulation; to support fluid regulation, nerve transmission, muscle contraction, and energy production; and much more.

The following table presents the essential minerals along with the better form of each, a list of health conditions each mineral may be helpful in treating, and a list of foods high in that particular mineral.

All mineral chelates are not created equal. As much as possible, choose supplements from manufacturers and suppliers that use Albion Advanced Nutrition’s patented mineral technology to provide the highest quality minerals for optimal absorption and utilization.

Essential Minerals
Mineral May Help With Foods Sources
Calcium
Better form for bone:
MCHC (microcrystalline hydroxyapatite concentrate)
For sleep: Calcium lactate
For detox of estrogens,
xenobiotics:
Calcium
D‐glucarate
For other uses: Calcium gylcinate chelate
Osteoporosis prevention and treatment, hypoparathyroidism, PMS,
high blood pressure, obesity, high cholesterol, rickets, stroke,
colon cancer, detox
Tofu, dairy products, green leafy vegetables, soft bones
(sardines and canned salmon), calcium‐fortified foods
Chromium
Better form: Chromium picolinate
Diabetes, weight loss, strength training, heart health,
atypical depression
Broccoli, barley, oats, green beans, tomatoes
Copper
Better form: Copper
bis‐glycinate chelate
Anemia, osteoarthritis, osteoporosis Seafood, organ meats, nuts, legumes, chocolate
Iodine
Better form: Potassium iodine
Autoimmune thyroid issues, oral inflammation, fibrocystic
breast changes, vaginitis, wounds, radiation exposure, goiter
prevention
Iodized salt, seafood (plant and animal), garlic, cod,
yogurt
Iron
Better form: Iron
bis‐glycinate
Anemia, exercise capacity, cough associated with ACE inhibitor
use, ADHD
Note: Get your blood levels checked and supplement
only if deficient in iron.
Red meat (especially liver), egg yolks, leafy green vegetables,
dried fruit, fortified cereals and grains
Magnesium
Better form for constipation, cognition, muscle support, and
sleep:
Magnesium citrate
For general health: Magnesium malate and magnesium glycinate
chelate
Asthma, depression, diabetes, fibromyalgia, noise‐related
hearing loss, arrhythmia, high blood pressure, migraine headache,
osteoporosis, pre‐eclampsia and eclampsia, PMS; restless legs
syndrome
Note: Make sure your doctor checks your red blood
cell (RBC) magnesium level and not your serum level and that your
level is 4.2 to 5.9 ng/mil RBC. (To maintain serum levels
sufficient to keep your heart beating, your body may extract
magnesium from cells, making your serum level look normal while
your RBC level shows a deficiency.)
Pumpkin seeds, spinach, Swiss chard, soybeans, sesame
seeds
Manganese
Better form: Manganese bis‐glycinate chelate
Osteoporosis, arthritis. PMS, diabetes, epilepsy Cloves, oats, brown rice, garbanzo beans, spinach
Molybdenum
Better form: Molybdenum bis‐glycinate chelate
Fat and carbohydrate metabolism Legumes; nuts, especially almonds; soybeans; dairy products;
whole grains
Phosphorus
Better form: Phosphoric acid
Hypophosphatemia (low phosphate levels), hypercalcemia (high
calcium levels), calcium‐based kidney stones, muscle pain and
fatigue, constipation
Meat, poultry, fish, eggs, dairy products
Selenium
Better form: Selenium glycinate complex
Heart disease, cancer, immune function, asthma, HIV, male
infertility, rheumatoid arthritis
Brewer’s yeast; wheat germ; liver; butter; fish,
especially mackerel, tuna, halibut, flounder, herring, and
smelt
Zinc
Better form: Zinc glycinate chelate
Acne, macular degeneration, common cold, sickle cell disease,
stomach ulcers, ADHD, cold sores, HIV/AIDS, Wilson’s
disease
Note: Take up to 40 mg daily for acute illness only
for a few days and then reduce to 20 mg daily. For long‐term
use, take 1 mg copper for every 20 mg zinc.
Oysters and shellfish, red meats, poultry, cheese