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| Zinc is an essential trace mineral that occurs in greater amounts than any other trace mineral except iron. Its functions are varied and numerous, including synthesis of cholesterol, protein and fats, releasing vitamin A from the liver, assisting the immune system and cell growth, being required for vision, taste perception, prostrate reproductive health and insulin function, metabolizing alcohol, and protecting against copper and heavy metal toxicity such as cadmium and lead. By weight, zinc makes up 0.02% of the earth's crust and 0.003% of the human body (similar to iron). Source The best natural sources of zinc include: oysters, meats, wheat germ, hard cheeses, Swiss chard, lima beans, potatoes, oats, green leafy vegetables, pumpkin and squash seeds, soy beans/foods, tuna, kidney beans, ginger root, peas, leeks, lentils, cashews, sunflower seeds (and tahini), pecans, peanuts, filberts. Molasses has 42 times more zinc than an equal amount of white sugar. This is then increased slowly in the following manner stopping at the required level as demanded by the results of the taste test.
If unusual tiredness occurs during the initial stages of treatment it should be taken at night before retiring to bed. In this way it will benefit any difficulty in sleeping and promote increased vitality the following day. The appropriate dose of copper is 2-4mg per day. High doses of zinc will also tend to reduce the absorption of iron. This is not usually a problem but, in strict vegetarians, when the intake of iron is low, there may be a need to take a small, regular dose of iron to prevent the occurrence of iron-deficiency anemia. Long-term zinc supplementation above 50mg has been shown to decrease HDL cholesterol and increase total cholesterol. This may be due to an induced copper deficiency. Large doses of zinc may also promote folate deficiency. |