How to Increase Absorption of Minerals

All nutrients such as vitamins, proteins, enzymes, amino acids, carbohydrates, fats, sugars, oils, etc. require minerals for proper cellular function. All bodily processes depend upon the action and presence of minerals.

 

Minerals are more important to nutrition than vitamins. Vitamins are required for every bodily biochemical process. However, vitamins cannot function unless minerals are present.

Minerals are needed for healing. Tissue rebuilding occurs more readily when the body has access to the necessary minerals. This is why soaking in water quickly heals wounds, and why, traditionally, health spas are so popular.

Minerals are difficult to absorb into the body. Calcium, for instance, must be taken with vitamins D and C, essential fatty acids and in the proper ratio to magnesium, in order to be digested.

Phytic acid is a substance found primarily in grains, legumes, nuts, and seeds that inhibits your absorption of minerals. People who rely on these foods for iron, magnesium, calcium, or zinc can improve their mineral status by using a simple kitchen technique of soaking.

Why soak nuts, grains and seeds?

1. To remove or reduce phytic acid.

2. To remove or reduce tannins.

3. To neutralize the enzyme inhibitors.

4. To encourage the production of beneficial enzymes.

5. To increase the amounts of vitamins, especially B vitamins.

6. To break down gluten and make digestion easier.

7. To make the proteins more readily available for absorption.

8. To prevent mineral deficiencies and bone loss.

9. To help neutralize toxins in the colon and keep the colon clean.

10. To prevent many health diseases and conditions.

“Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize a large portion of phytic acid in grains. Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.”