Iron vs. Calcium

Yesterday in class we talked about iron and calcium, and how the two nutrients interact. Sometimes we are so focused on getting all of our nutrients – whether it be from three meals or from a multivitamin – that we forget about the effect that certain nutrients have on one another and on our ability to absorb and utilize them.

It is important to understand the relationship between iron and calcium. Iron actually blocks the absorption of some minerals, especially calcium. So, if you’re taking a daily multivitamin with both iron and calcium, you are probably not really getting the full calcium amount listed on the bottle.

In addition to iron blocking calcium absorption, too much calcium can interfere with iron absorption. Other things that can inhibit iron absorption include tea, coffee, wheat bran, egg yolks, and even antacids. Vitamin C, on the other hand, actually enhances iron absorption.

If you are iron deficient, I recommend taking your iron supplement at a different time of day than when you take your multivitamin. And if you are worried about having enough calcium, you may want to take a separate calcium supplement, or find a multivitamin that contains calcium but no iron. Iron can also interfere with magnesium and zinc absorption, which is something to keep in mind.

I guess the lesson here is that we cannot just buy a multivitamin and expect it to correct all of our nutrient deficiencies. Supplementing with vitamins can be really beneficial, but it is so important to eat a varied diet as well to ensure we are getting everything we need.

We also touched on pregnancy and the importance of the mother getting enough calcium, especially during the 2nd trimester when the baby's bones are becoming ossified. Even though calcium is found in the prenatal vitamins that most pregnant mothers take, they may not be absorbing all of it. Some doctors or naturopaths recommend they actually take a separate calcium & magnesium supplement during the 2nd trimester, to ensure they have enough. The baby needs that calcium no matter what, so the person who ends up suffering from a deficiency is the mother, in the form of leg cramps, twitches, muscle aches, and even tooth decay.

Some great whole food sources of iron include soybeans, lentils, spinach, sesame seeds, kidney beans, raw pumpkin seeds, garbanzo beans, blackstrap molasses, and lean beef.

5 Important Supplements

In the September issue of Whole Living magazine, I found a quick article on five key supplements that most women can benefit from. However, I think both women and men can benefit from these! I happen to agree completely with the five they chose, and I think it’s a good reminder for all of us on what we may be deficient in, and why it’s important to supplement in certain areas.

Vitamin D

I’ve talked about vitamin D before here. It’s SO important, and there are constantly new studies coming out linking low vitamin D levels to higher cancer rates and increased heart attack risk. Even if you think you’re getting enough from the sun, you may not be. To prove my point, I take vitamin D supplements and I live in a state that boasts of sunshine over 300 days per year! I got my levels tested a few months ago and while they were in the “acceptable” range, they were on the lower end. Lluckily I have a doctor who believes as strongly in vitamin D as I do, so she immediately gave me supplements. I strongly encourage people to get their vitamin D levels tested, and when you compare your level to the “optimal” range, aim for the high end. The more the better! If you live in a climate with longer winters, supplementing with vitamin D3 is absolutely crucial.

Calcium

Many people are able to obtain enough calcium from whole foods. Despite what you may think (due to huge marketing efforts), dairy is not the only source of calcium. In fact, leafy greens have just as much calcium as cow’s milk! Other great sources include sesame seeds (more calcium than milk), blackstrap molasses and yogurt. Calcium is important for healthy bones. If supplementing with calcium, make sure you buy the form calcium citrate because it best delivers the minerals to the body.

Magnesium

Magnesium helps to regulate our neurotransmitters and support mental health. Some doctors even prescribe magnesium supplements for those suffering from insomnia, claiming it’s a natural anti-anxiety mineral. For those with muscle spasms or pain, magnesium helps to relax the muscles. It’s good to take with an evening meal, because it does help people fall asleep more peacefully.

Vitamin B

Vitamin B is necessary for strong immunity. Whole food sources of B-vitamins include leafy greens and meat. If someone is deficient in B-vitamins, they may start to feel depressed, fatigued or just down. B-vitamins help enhance mood and boost energy, and for this reason are best when taken in the morning. This way they’ll provide energy for your day without disrupting bedtime!

Omega-3 Fatty Acids

I’ve talked about fish oil before as well, but again it’s good to reinforce the importance of fatty acids in the diet. Don’t worry, they WILL NOT make you fat! They actually lower triglycerides and reduce inflammation, which is the cause of many health issues. And, since our brain is made up of mostly fat, they support brain health as well. Omega-3s can be taken in the form of capsules or actual fish oil. I recommend the capsules… trust me, drinking straight fish oil is not fun!

As always, I recommend talking to your doctor before starting supplements. They can test your levels and help you determine which supplements you’d benefit from.

Oxalates

As promised on Monday, I am going to give a quick overview of oxalates. I think it’s important for people to understand what they are, which foods they are in, and how they impact which nutrients you obtain from your foods.

What are they?

Oxalates are organic acids, and are made inside of plants, animals and humans on a regular basis. They are considered binders, because they combine chemically with nutrients to form certain substances that the body simply cannot absorb. Oxalates occur naturally due to the incomplete oxidation of carbohydrates. Oxalates or oxalic acid is found in many foods in high levels; however, they are found in certain household products in toxic levels. These include things like bleaches, anti-rust products, and metal cleaners.

Which foods contain high amounts of oxalates?

• Berries
• Currants
• Kiwi
• Purple grapes
• Figs
• Tangerines
• Plums
• Rhubarb
• Spinach
• Eggplant
• Endive
• Swiss chard
• Beet greens
• Collard greens
• Okra
• Parsley
• Kale (so sad!)
• Leeks
• Legumes
• Quinoa
• Celery
• Green beans
• Sweet potatoes
• Almonds
• Cashews
• Peanuts
• Soy products
• Wheat bran
• Wheat germ
• Cocoa
• Chocolate
• Black tea
• Coffee

What do oxalates do to the nutrients in our food?

The oxalates in food will bind with certain nutrients and carry them right through our digestive tract and out of our body through the urine, preventing absorption. And if the nutrients are not absorbed, we are not getting any of their health benefits. It’s as if the food never contained them in the first place. Nutrients that are affected by oxalates include calcium, iron, zinc, copper, magnesium, and vitamin B6. The main nutrient affected, though, is calcium.

People with kidney problems, gout or rheumatoid arthritis are advised to avoid foods containing high amounts of oxalates as much as possible. This is because the oxalates form crystals that are very sharp, and although they are small, they are still large enough to irritate the body. When these crystals are deposited into our tendons, joints, kidneys or organs, we experience pain and eventually more serious health problems like the ones listed above. If you are trying to increase your calcium or iron intake, it may also be a good idea to cut back on foods high in oxalates. However, I’m hesitant to give this advice because so many foods that contain oxalates also contain many other beneficial nutrients that our body needs. I think a varied diet will help ensure that you are receiving all essential nutrients, and not consuming too much of one food that contains high amounts of oxalates.

For most people who do not have serious health problems, including foods with oxalates in the diet is fine. Just make sure you eat a varied diet and don’t consume large amounts of oxalate-rich foods for extended periods of time (for example, don’t make spinach your one and only green vegetable).

When we cook our foods, the oxalates decrease by about 10% at best. There is really no easy way (so far) to reduce oxalates in the above foods. The farm that Ed and I do our CSA with, Grant Family Farms, is supposedly working on a spinach plant that is very low in oxalates. Some of the farmer’s assistants came to our classroom last week to talk to us about organic farming, and mentioned this. I got really excited – hopefully that spinach will show up in our CSA box at some point!

So now you know about oxalates. Hopefully it’s not too disheartening – just remember that there are still so many good things in vegetables and eating all the oxalates in the world is still better than eating processed foods!

The Major Minerals, Part 2: Calcium & Phosphorous

Before we get into these minerals, I want to ask a favor of you guys. Please click on the link below and sign Jamie Oliver’s petition to improve the quality of food in America’s schools and to help improve cooking skills in our country. It’s super easy and fast, and it’s obviously a great cause, so if you can take a few seconds to do it, that would be great! Thanks!

Jamie Oliver’s Petition

Let’s continue with the major minerals… (see yesterday’s post for sodium and chloride).

Calcium

Calcium’s main function is to help build strong, healthy bones. We’ve been hearing this since we were kids. But did you know that calcium also protects against high blood pressure and colon cancer? It is a powerful mineral that works with other nutrients to perform very important functions in the body. Vitamin D is one nutrient that helps regulate blood calcium levels when dietary intake is too high or too low. If we are not consuming enough calcium-rich foods, the vitamin D will let our bones know that they must release some of their stored calcium into our blood. So, if we are low in Vitamin D we could be also hurting our blood calcium levels. Read more about vitamin D here.

The best food sources of calcium are dairy, kale, turnips, collard greens, cabbage, sesame seeds, and blackstrap molasses. Dairy is so heavily marketed to us as the best source of calcium, but I always tell people not to worry too much if they don’t tolerate milk well or their kids don’t like drinking it. There are so many other great food sources of calcium and many actually contain calcium that is more bioavailable to us than the calcium found in milk. Sesame seeds are great on anything from salads to stir fry, and blackstrap molasses can be added to hot cereals or teas. Kale is my personal favorite calcium source – we eat it in everything! I love how strong and hearty it is, because it hold up well in many types of recipes.

Signs of a calcium deficiency include muscle spasms, muscle cramping, high blood pressure, and osteoporosis.

Phosphorous

Phosphorous works with calcium in the mineralization of bones and teeth. It is necessary for all growth because it is a part of both RNA and DNA. Phosphorous is also needed for healthy metabolism. It activates enzymes and B-vitamins used to break down our food and create energy.

Since calcium and phosphorous work together, they are both very important parts of our diet. Having one without the other is not enough. Foods containing phosphorous include meat, fish, poultry, eggs, garlic, legumes, almonds and cashews. Signs of deficiency are things like muscle weakness and bone pain.

Tomorrow: Magnesium and sulfur.