Trace Elements in Health and Disease

By Milton G. Crane, M.D. and Barbara G. Crane, R.D. of Weimar Institute

Introduction: Several factors can contribute to the development of foods which may not contain adequate minerals or trace elements. These also contribute to the poor content of vitamin and other nutrients in the food. Most plants can survive in soil that contains an excess or deficiency of one or more of the essential elements in the soil. For example, most plants thrive in soil that has essentially no iodine or fluorine or may have an excess of selenium. In the paragraphs below, we will consider the main factors that influence elements in our food.

Poor Soil: It has been recognized since the time of the Roman Empire that "plants are no better than the soil on which they grow, and animals are no healthier than the plants which nourish them." ⁽¹⁾ The Bible says, "Dust thou art, and unto dust shalt thou return." ⁽²⁾

For 4000 years this world has been watered by rain. In the beginning, "there went up a mist from the earth, and watered the whole face of the earth." ⁽³⁾ As a consequence of sin and the curse of the flood, much of the important elements have been leached out of the soil by the rainfall, and more have been blown away by the wind. That is attested to by the considerable amount of salts that are in the oceans and inn the salty lakes. We must have the rain, but our soil is gradually leaving the land by the muddy rivers.

America was blessed by wide-open, fence-free spaces until about 130 years ago. The buffalo and other large grass-eating animals roamed free over the plains. Trees acted as miners to bring minerals to the surface where they could drop off in the leaves. Rainfall leached out much of the minerals and trace elements, but the wandering buffalos ate the range grasses and deposited them in their dung far removed from where they were eaten. However, with the coming of the white man, the fences and the plow burgeoned. Figures show that the nitrogen and organic matter in our surface soils in the mid-continent has been spent so much that from 1888 and 1938, the nitrogen content in corn, for example, declined to half that of corn grown on virgin soil. ⁽⁴⁾

Unless the elements are in the soil and are in an available chemical firm, the plants may survive; but the produce will be dwarfed, sickly, and contain less than optimal food value. For example, if the soil does not have adequate sulfur, the plants cannot make enough of the essential amino acid, methionine. Lysine, another essential amino acid is low in cereal grains, but the content can be doubled or tripled by the proper balance of calcium, phosphorous, and potassium in the soil. ⁽⁵⁾

Soils which have been tested and the deficiencies corrected, produce foods with a much better vitamin and protein content, are less subject to attack by insects and plant diseases, and tend to dry out rather than spoil or rot. The implications of this are very important. Our farming practices set it up so that we will need to use insecticides for the bugs and antifungicides to check the spoilage. These lead us to subsist on produce that has less than optimal content of minerals, trace elements, vitamins, protein, and probably other nutrients, and to ingest toxic chemicals which may damage the health.

With our usual farming and irrigation practices, we are gradually depleting the soil. Only 16 elements, at most, are tested and replaced by the most forward-looking growers. Isaiah, the prophet, says. "The earth shall wax old like a garment, and they that dwell therein shall die in like manner." ⁽⁶⁾ We must be better stewards of our planet.

Irrigation Practices: The longevity of the Hunzas is well known. They are relatively free from the "civilized" degenerative diseases, like coronary heart disease, hypertension, diabetes, arthritis, strokes, etc. A major factor is their garden produce, and this is related to their soil culture.

Dr. Jay Hoffman observed that their irrigation practices contributed most importantly to the building up of their soil over the centuries. ⁽⁷⁾ The gray, highly mineralized, glacier water is flooded onto the field and left to sink into the earth, leaving its fine mineral silt. Their composting technique further helped in this soil enrichment. The topsoil that he observed was black to a depth of two feet or more. Chemical analyses by Dr. Hoffman of the glacier water and the topsoil revealed them to be very rich in minerals. Their vegetation and fruit trees were noticeably free of molesting insects. ⁽⁷⁾

By way of contrast, growers in California either sprinkle the irrigation water or run it through the field and then add on some commercial fertilizer of nitrogen, phosphates, potassium, and lime. Some growers may also supply up to 10 or more additional elements, but composting is practically never done except in some home gardens.

The result is a soil in which the trace elements are leached out (podzolized) or driven down deeper into the soil. The subsurface water gradually becomes overburdened with the commercial fertilizer down into the wells.

Plant Genetics and Maturity: Legumes tend to be higher in cobalt, nickel, iron, copper, and zinc. Grasses and grains tend to be higher in molybdenum and silicon. Seeds, generally, are the best sources of trace elements since the plants tend to channel the trace elements toward the seed-forming part of the plant during that period of maturation, this to the detriment of the stalk and leaves if the soil has a marginal content. Consequently, the stage of plant development may influence the amount of trace elements. This is especially true for manganese, which is very important for the germination of the seed. ⁽⁸⁾ Much is done with selective plant breeding to get plants that will ripen at the same time and can be machine harvested. However, trace element and other nutrient content takes second place in plant selection.

Preserving, Washing and Cooking Trace Elements: Much of our information about trace element deficiencies has been discovered by experience with farm animals. The usual sequence is as follows: The farmer fences in his cattle and feeds them solely from his acreage. Ruminant cattle can sense the fodder that has the best trace element content, but they do not have access to them. After a period of time, they become ill. The veterinarian is called in, and after proper testing recognizes the deficiency of a certain mineral or trace element. After the feed has been supplemented by the element, the animal gets well.

The human can learn from this. We cannot detect the best produce by eating it. We must knowledgeably get our trace elements by eating fresh produce, lightly washed, from widely differing growing areas. Since the seeds of a plant are generally the best sources of trace elements, then the leaves, then the fruit, especially the stone fruit, and then the tubers, we select these as nearly like they are grown as possible. Do not overcook the produce, and use the cooking water since 15%-20% of the elements may be leached out during cooking. Avoid all refined foods such as white flour, white rice, sugar, and the free fats like oil or margarine.

We may need to supplement our diet with certain trace elements. Iodine, fluorine, and selenium are notoriously low in many areas with high rainfall. But if a supplement is to be taken, it should contain multiple trace elements near the usual daily needs to avoid the problem of interaction during absorption and utilization. It is wise to be aware of the actual calcium and magnesium content of our local produce. This may not be readily available to us, but you can get some helpful information in regard to possible local soil needs from companies that supply food supplements to cattle in your area.

Bertrand's Law

A potential problem that needs to be remembered involves oral supplementation. Some minerals, such as iron, can interfere with the absorption of another element, such as copper. Supplementation of the diet with iron may result in a deficiency of copper even though dietary copper is adequate. The ability to transport copper may be inadequate if all the carrier proteins in the gut are loaded with iron. If a person plans to take a supplement, it would seem wise to use a multiple one which contains all known essential minerals together in a proportionate amount so that all may have equal access to the bowel system to be absorbed. The type of chelation is also important.

Many minerals in our bodies are present in very small amounts. When scientists first studied the elements in the human body, they had difficulty in measuring the small amounts found, so they called them "trace elements." Now we have very accurate ways of measuring these trace minerals and must be careful of outside contaminants when making this measurement.

Thirteen trace elements (in addition to the major elements) have been shown to be essential for good health. Seven additional trace elements are "probably" necessary for optimal health. Twelve elements are poisonous even in low concentrations. The remaining 60 elements appear to be harmless and may or may not be essential for health.

Most of our information about trace minerals has been discovered by veterinarians dealing with farm animals. Fenced-in domestic animals that have limited grazing area may develop a disease caused by a lack of a certain specific mineral in the soil. When this lack is discovered and corrected, the animal gets well. Physicians then apply this information to human nutrition and find that deficiencies in these same elements cause human health problems. With the accuracy that comes from improved instruments and advanced technology, we now have considerable information regarding the importance of minerals to our well-being. The following is a summary of current knowledge:

Calcium:

Function: Important in bone and tooth formation, and regulation of blood clotting. It also regulates muscle contractility, nerve function, heartbeat, and it activates certain enzymes in cellular metabolism.

Deficiency results in osteoporosis, bone fractures, muscle cramps, delayed bone healing, insomnia, premenstrual tension, or menstrual cramps.

Toxicity: Usually the amount of calcium is limited by what the fixed amount that the intestine can absorb. Excessive intake (above 2,500 mg per day) may interfere with the metabolism of magnesium, phosphorous and iron.

Additional Points of Interest: About 15%-40% of ingested calcium is absorbed. Calcium citrate is more effective than the calcium carbonate compounds and does not require stomach acid for utilization.

Magnesium:

Function: Is a constituent of bone; activates enzymes for energy production in the cell; maintains optimal pH balance of blood and tissues; regulates muscle contraction and nerve function; amino acid metabolism, synthesis of RNA and DNA; regulation of essential fatty acids in production of anti-inflammatory prostaglandins.

Deficiency results in tetany, convulsions, and may play a role in premenstrual tension, uterine cramps, calcium oxalate kidney stones, hyperactivity, preeclampsia, spontaneous abortion, miscarriage, cardiac arrhythmias, and abnormal platelet clumping.

Toxicity: Like calcium, the absorption factor is limited by mechanisms in the intestine. Severe diarrhea occurs before blood levels are too high.

Additional Points of Interest: Magnesium competes with calcium at the receptor sites in the cells. About 5%-40% of ingested magnesium is absorbed. Magnesium helps prevent certain types of irregular heart beating, spontaneous abortion, toxemia of pregnancy, and migraine headaches.

Copper:

Function: Aids in the utilization of iron in hemoglobin formation; must be present for certain enzyme reactions; necessary for connective tissue formation and fatty acid metabolism; needed for formation of nerve sheaths.

Deficiency results in anemia and edema.

Toxicity: Too much copper may cause Wilson's disease.

Additional Points of Interest: In doses of 2-4 mg daily, it can help prevent heart arrhythmias such as PVCs and paroxysmal tachycardia.

Vanadium:

Function: Depresses fat and cholesterol synthesis, lowers cholesterol, helps prevent tooth decay, promotes mineralization of bone.

Deficiency: None recognized.

Toxicity: In concentrations of more than 2.5 parts per million it is toxic in rats. Doses of more than 5-8 mg per day are harmful.

Additional Points of Interest: It lowers enzyme "Q" if given in large doses.

Chromium:

Function: Important to glucose metabolism as a co-factor working with insulin in energy production; metabolism of fatty acids and cholesterol.

Deficiency results in raised cholesterol and lowered HDL cholesterol. It is probably a factor in producing coronary heart disease and diabetes in some.

Toxicity: None known, except it may aggravate renal insufficiency is such is present. Not advisable if Urea Nitrogen is elevated.

Additional Points of Interest: The body content of chromium decreases with age. Body stores can be increased by taking glucose tolerance factor (GTF), a complex of chromium, niacin, and two amino acids. Brewer's yeast is a good source of GTF, especially if the brew is fortified with a chromium salt.

Cobalt:

Function: Essentially a part of vitamin B12. It is necessary for nitrogen fixation in plants and needed for red blood cell formation.

Deficiency results in anemia.

Toxicity: Relatively low; may cause anorexia, weight loss and anemia.

Additional Points of Interest: 50 mg of cobalt a day will lower blood pressure. Cobalt can spare zinc if calcium level is high. Without adequate B12 in the soil, the bacteria cannot make enough vitamin B12, and the cattle get B12 deficiency. This is remedied by inserting a "bullet" of cobalt in the ruminant stomach of cud-chewing animals. Available evidence clearly indicates that only bacteria make B12. Eighty percent or more of persons on a total vegetarian diet of clean produce for a year or longer will have slightly larger red blood cells than those on a similar diet fortified with B12.

Iron:

Function: Essential constituent of hemoglobin, myoglobin, and cell enzymes.

Deficiency results in anemia.

Toxicity: Too much iron produces hemochromatosis.

Additional Points of Interest: Iron absorption is partially blocked by poor health, gastrointestinal disease, zinc, cadmium, copper, and manganese in disproportionate intakes.

Fluorine:

Function: Prevention of dental caries in children; prevention and treatment of osteoporosis; helps the development of strong bones with proper mineralization.

Deficiency results in dental caries, osteoporosis, and pathological fractures.

Toxicity: Very toxic when taken in large doses. May result in dental fluorosis and osteosclerosis when taken in doses greater than 20-80 mg per day. The average adult dose of fluoride should be 1-4 mg per day. Therapeutic doses for osteoporosis are 10-20 mg per day.

Additional Points of Interest: The skeleton of an average man contains 2.6 grams of fluoride; the average daily intake of fluoride for adults is 4.4 mg. Studies have confirmed that the hydroxyapatite crystals in bone are much better and stronger when maintenance doses of fluoride are ingested.

Molybdenum:

Function: Constituent in enzymes promoting purine and sulfur metabolism.

Deficiency: None recognized.

Toxicity: Not known.

Additional Points of Interest: Helps prevent dental caries and anemia.

Best Food Sources for Trace Elements

In general, the best way to get vitamins and minerals is from food and water. The best sources of minerals (and vitamins as well) are as follows:

Seeds: Generally the best source – Whole grains, legumes, and nuts.
Leafy Vegetables: Depends more upon soil content.
Fruit: Stone fruits are the best, but these are more dependent on soil.
Tubers: Generally lower than the above items.

Milk: Generally a poor source.
Eggs: Have iron, but little else.
Flesh Foods: Variable, some are excellent and some are poor.
Refined Foods: Sugar – Virtually absent.
Cereals – Over 40% lost.
Oil – Has some vanadium and vitamin E, but little else.

Simple Rules for Adequate Minerals

Select a Variety During the Day: Whole Grains, Legumes, Vegetables & Greens, Fruit, Nuts

Select from Several Growing Areas

Prepare Simply without Refined Foods

Do Not Overcook and Use the Cooking Liquids

Avoid refined Foods: Sugar, Fats, Refined Cereals (white bread, white rice, degerminated corn meal), Finely Ground Flours, Products containing soy protein isolate or soy protein concentrate

References
1. Soil Fertility and Animal Health. W.A. Albrecht, Fred Hahne Printing Co., Webster City, IA, 1958, page 11.
2. Genesis 3:19.
3. Genesis 2:6.
4. Reference 1, page 207.
5. Reference 1, page 187-9.
6. Isaiah 51:6.
7. Hunza. J.M. Hoffman, Profess. Press Pub. Assoc., Escondido, CA, page 107-9.
8. The Farmer Wants to Know. Dr. D.L. Skow, Fairmont, MN 56031, page 1.
9. Trace Elements in Human and Animal Nutrition. 3rd edition. E.J. Underwood, Academic Press, New York, NY, 1971, pages 468-73.

Elements	Major Vegetarian Source	Daily Needs
Calcium	Most dark green vegetables except spinach, chard, and beet tops (excess oxalate), Lesser amounts in legumes and root crops	800-1200 mg (depends on protein intake)
Magnesium	Whole grains, legumes, green leafy vegetables, nuts	Women: 300 mg Men: 350 mg
Phosphorous	Legumes, nuts, whole grains	Adults: 800 mg
Chromium	Whole grains, Brewer's yeast, Glucose Tolerance factor (GTF)	Adults: 80-200 mcg
Cobalt	Green (salt) leafy vegetables Total vegetarians should take 50-500 mcg of B12 weekly in a form readily dissolved in the mouth	Adults: 15-20 mcg
Copper	Nuts, legumes, whole grains, raisins, stone fruit, leafy vegetables	Adults: 1-2 mg
Iron	Nuts, legumes, raisins, stone fruit, leafy vegetables	Women: 18 mg Men: 10 mg
Manganese	Nuts, whole grains, legumes, green leafy vegetables	Adults: 2-5 mg
Molybdenum	Whole grains, legumes, green leafy vegetables	Not established; safe margin 150-500 mcg
Nickel	Green leafy vegetables, fruit, tubers, whole grains	Not established; safe 3-5 PPM in diet
Selenium	Foods grown high in selenium areas like Wyoming, Montana, the Dakotas, etc.	Not established; Safe 50-200 mcg
Silicon	Whole grains, grasses, herbs	Not established; Safe 8 Gm. SiO
Vanadium	Fruit, vegetables, legumes, whole grains	Adults: 1-4 mg
Zinc	Legumes, nuts, whole grains	Adults: 15 mg
Iodine	Kelp and foods grown next to the ocean, such as leafy vegetables and root crops	Women: 100 mcg Men: 130 mcg
Fluorine	Fluorinated water, vegetables and root crops from soil that has fluoride	Water 1PPM Adults: 2-4 mg as NaF

Copyright © 1995-2002 Milton G. Crane, M.D. and Barbara G. Crane, R.D., Weimar Institute, Weimar, CA 95736. All rights Reserved.