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MINERAL ESSENTIALS: MOLYBDENUM AND PHOSPHORUS

Molybdenum
Facts:
Aids in carbohydrate and fat metabolism.
A vital part of the enzyme responsible for iron utilization.
No dietary allowance has been set, but the estimated daily intake of 45 to 500 mcg. has generally been accepted as the adequate human requirement.
What it can do for you:
Help in preventing anemia. Promote general well-being.
Deficiency disease:
None known.
Best natural sources:
Dark-green leafy vegetables, whole grains, legumes.
Supplements:
Not ordinarily available.
Toxicity:
Rare, but 5 to 10 parts per million has been considered toxic.
Personal advice:
As important as molybdenum is, there seems no need for supplementation unless all the food you consume comes from nutrient-deficient soil.
Phosphorus
Facts:
Present in every cell in the body.
Vitamin D and calcium are essential to proper phosphorus functioning.
Calcium and phosphorus should be balanced two to one to work correctly [twice as much calcium as phosphorus].
Involved in virtually all physiological chemical reactions.
Necessary for normal bone and tooth structure.
Niacin cannot be assimilated without phosphorus.
Important for heart regularity.
Essential for normal kidney functioning.
Needed for the transference of nerve impulses.
The RDS is 800 to 1,200 mg. for adults, the higher levels for pregnant and lactating women.
What it can do for you:
Aid in growth and body repair.
Provide energy and vigour by helping in the metabolisation of fats and starches. Lessen the pain of arthritis. Promote healthy gums and teeth.
Deficiency disease:
Rickets, pyorrhea.
Best natural sources:
Fish, poultry, meat, whole grains, eggs, nuts, seeds.
Supplements:
Bone-meal is a fine natural source of phosphorus. [Make sure vitamin D has been added to help assimilation.]
Toxicity:
No known toxicity.
Enemies:
Too much iron, aluminium, and magnesium can render phosphorus ineffective.
Personal advice:
When you get too much phosphorus, you throw off your mineral balance and decrease your calcium. Our diets are usually high in phosphorus – since it does occur in almost every natural food – and therefore calcium deficiencies are frequent. Be aware of this and adjust your diet accordingly.
If you’re over forty, you should cut down on your weekly meat consumption and eat more leafy vegetables and drink milk. The reason for this is that after forty our kidneys don’t help excrete excess phosphorus, and calcium is again depleted. Be on the lookout for foods preserved with phosphates and consider that as part of your phosphorus intake.
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