vegetables Archives - K.V. Fischer

Heart Health Requires Magnesium

Heart health requires magnesium. Not only is magnesium a major mineral required for heart function, it is also required for nerve function and acts as an aid in a significant number of enzyme reactions. This article will provide a closer look at magnesium, its sources and needs.

Magnesium: Location & Use

magnesium, trace minerals, microminerals, enzyme reactions, bones, insulin, energy, muscle pain, weakness, cardiovascular disease, hypertension, heart health, blood pressure, heart, intracellular fluids, processed food, unprocessed food, minerals, vegetables, fruits, whole grains, milk, meats, and dried beans, diabetes, minerals — Heart Health Requires Magnesium

Bone is the repository for sixty percent of the body’s magnesium stores. The remainder circulates in the blood stream and works inside cells. Magnesium is used in more than 300 enzymes and within cells. Quite a few energy-yielding compounds require magnesium in order to function properly. The hormone insulin also requires magnesium. (5) (7) (8)

Magnesium Deficiency:

A magnesium deficiency creates an irregular heartbeat in humans. This may be accompanied by:

muscle pain,
weakness,
seizures, and
disorientation.

blood pressure, healthy heart, heart disease, heart beat, pulse, systolic, diastolic, high blood pressure, silent killer, hypertension — Blood Pressure: What’s Healthy – What’s Not Hypertension: The Silent Killer

The risk of cardiovascular disease is decreased by a sufficient intake of magnesium. This is a result of its ability to decrease blood pressure through dilating arteries and hindering heart rhythm abnormalities. Magnesium intake should be closely monitored with people who have cardiovascular disease, especially since they are often on diuretics that decrease magnesium levels. It is important to remember because our bodies readily store magnesium — a deficiency in this mineral develops slowly. (5) (7) (8)

Both hypertension and diabetes have been linked with decreased magnesium levels in the blood. It is unclear however, what the cause is for lower magnesium levels in diabetic or hypertensive people. Currently research is ongoing to determine magnesium’s role in the prevention and/or treatment of these diseases. (5) (7) (8)

Magnesium Needs:

The RDA for magnesium in adult women is about 310 milligrams per day and in men about 400 milligrams per day. This amount is determined by the amount the body needs in order to offset the losses incurred daily. On food and supplement labels, the Daily Value for magnesium is based on 400 milligrams. The average consumed by women is approximately 220 milligrams, whereas the average consumed by men is 320 milligrams daily. Accordingly, most adults need to improve their intake of magnesium-rich foods. (1) (2) (3) (4)

Magnesium Sources:

Refined grain products, common in most American diets is a very poor source of magnesium and magnesium supplements are not well-absorbed. Although animal products like meat and milk provide some magnesium, plant products are richer sources of magnesium. Some of these plant products include potatoes, squash, seeds, nuts, beans, and whole grains. (1) (2) (3) (4)

What is your favorite magnesium rich food? Do you have a recipe to share?

References:

1. https://health.gov/dietaryguidelines/2015/guidelines/appendix-10/
2. https://www.nal.usda.gov/fnic/dietary-reference-intakes
3. https://www.nal.usda.gov/sites/default/files/fnic_uploads/190-249.pdf
4. https://www.nal.usda.gov/fnic/magnesium
5. https://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/
6. https://medlineplus.gov/ency/article/002423.htm
7. http://lpi.oregonstate.edu/mic/minerals/magnesium
8. http://www.umm.edu/health/medical/altmed/supplement/magnesium

Farmer’s Market Treasures for Italian Pasta Salad

recipe, pasta salad, veggies, organic, garlic, oregano, vinaigrette, vegetables, cucumbers, cherry tomatoes, olives, broccoli, corn, cheese, edamame, peas, carrots — Farmer’s Market Treasures
Miller Farms – Organic

There’s still time to take advantage of those farmer’s market treasures for a delicious Italian Pasta Salad. If you’re from the Northern Colorado area, you may want to check out the Longmont Farmer’s Market. It’s open Saturdays 8:00 – 1:00 through November. The Italian Pasta Salad can be made as a side dish, or a full meal. I tend to beef it up to a full meal.

Recipe — Italian Pasta Salad

Cook:

12 oz. dry gemelli pasta in a pot of boiling water according to the package instructions. Drain, rinse with cold water, and drain again. Gemelli pasta is a thicker Italian pasta. You may substitute what you have, especially if you can’t find it.

For the Salad:

As a side dish

2 cups seeded, chopped cucumbers
2 cups halved cherry tomatoes
1 1/2 cups halved marinated green olives
1 cup shredded Pecorino Romano (3 oz.)
1/3 cup diced red onion (Feel free to use green onions.)
Add the cooked gemelli pasta

This side dish makes 10 servings (10 cups).

Beefed up as a full meal:

I omit the cucumbers and add:

peas
carrots
broccoli
cooked fresh corn
Asiago or Cheddar cheese chunks
cooked chicken, tuna, or cooked shrimp
dry roasted edamame

Choose your favorites!

In a large bowl, mix the cold drained pasta with the vegetables.

For the Garlic-Oregano Vinaigrette:

Whisk:

1/2 cup white wine vinegar (Feel free to use apple cider.)
1/3 cup extra-virgin olive oil (To decrease the calories and add a little more bite, use 1/4 cup of extra-virgin olive oil and increase your vinegar. I usually add Balsamic vinegar to my personal serving but not the whole batch as a matter of personal preference.)
2 Tbsp chopped fresh oregano (Use dry if fresh is unavailable.)
2 tsp. minced fresh garlic
1/2 tsp. honey
1 tsp. black pepper

Toss whisked vinaigrette with pasta salad.

Enjoy this delicious and healthy dish! What are your favorite veggies to add to a pasta salad?

Popeye the Sailor – Man & Spinach

Who hasn’t heard of Popeye the Sailor Man? His strength came from a can of spinach — or did it? Spinach contains nonheme iron, the form of iron that is not readily absorbed unless a person is deficient or it is consumed in combination with heme iron (animal products) or vitamin C. Not only is the form of iron not easily absorbed in spinach, but spinach contains compounds that bind with iron and interfere with its absorption. This article will further explore iron’s absorption and distribution.

Interference

Popeye the Sailor, iron, trace minerals, minerals, blood, hemoglobin, anemia, heme iron, nonheme iron, vegetarians, vegetables, absorption, growth, development, animals, meat, RDA, Vitamin C, bone marrow, interference, oxalic acid, tannins, polyphenols, spinach, phytic acid — Tea — Tannins & Absorption of Nonheme Iron

The absorption of nonheme iron is affected by many dietary factors. Oxalic acid in vegetables and phytic acid as well as additional factors found in grain fibers can bind iron and decrease its absorption. In tea, tannins (polyphenols) reduce the absorption of nonheme iron. If someone has an iron deficiency, the intake of tannins should be watched and fiber intake should be kept within current recommendations. Additionally, zinc supplements will interfere with the absorption of nonheme iron since zinc and iron compete for absorption. (1) (2) (3)

Iron Needs & Absorption

The body’s need for iron is the single most important element affecting nonheme iron absorption. Iron needs increase:

During growth and pregnancy;
During a state of iron deficiency; and
At high altitude due to the air’s lower oxygen concentration resulting in the increased concentration of hemoglobin in the blood. (2) (3)
Colorado Rockies – High Altitude & Iron Absorption

Where there are inadequate iron stores, the main protein that transports iron in the blood easily binds additional iron from intestinal cells, moving this iron into the bloodstream. On the other hand, when there are adequate iron stores and the protein that binds iron in the blood is totally saturated with iron, little is absorbed from the intestinal cells where iron stays bound. (2) (3)

It is through this mechanism that iron, and the nonheme form in particular, is only absorbed as needed under normal circumstances. Intestinal cells have a two to five day life cycle. If iron is not needed, it will be excreted from the iron that is stored in intestinal cells. Even though high doses of iron is toxic, under normal dietary conditions in the majority of people it is carefully regulated. (2) (3)

Distribution

The hemoglobin molecules of red blood cells contains the majority of iron in the body. The bone marrow stores some, and a small amount is found in other body cells, for example the liver, to store it. The iron found in these body stores can be mobilized if iron is needed. However, these iron stores can be depleted if there is a chronically inadequate intake of dietary iron. (2)

In light of the fact that iron deficiency remains a world wide problem, its absorption is an important factor. Even though a food may be rich in iron does not mean it will be absorbed. The form of iron as well as interference with anti-nutrient compounds and mineral interactions all affect absorption. Taking a specific mineral supplement will interfere with the absorption of other essential minerals. It is for this reason natural supplements are most effective. (2) (3)
References:

(1) https://www.cdc.gov/immpact/micronutrients/index.html
(2) https://www.cdc.gov/nutritionreport/99-02/pdf/nr_ch3.pdf
(3) https://www.cdc.gov/mmwr/preview/mmwrhtml/00051880.htm

Iron Man & Woman – Iron Absorption

“Iron Man & Woman” — For hundreds of years the importance of dietary iron was common knowledge. Despite this understanding, one of the most common worldwide nutrient deficiencies is iron. This is also the only nutrient where the RDA for men is less than the RDA for young women. (3)

Every living cell contains iron, amounting to approximately 5 grams, or one teaspoon for the whole body. Iron absorption is based on a number of factors. This article provides an overview of what factors come into play in its absorption. (2)

Absorption – Controls

Hypertension, Silent Killer, High Blood Pressure, Uncontrollable Risk Factors, Age, Family History, Atherosclerosis, preventable risk factors, obesity, excess weight, inactivity, alcohol. — Hypertension – The Silent Killer — Exercise Makes a Difference

Once iron is absorbed it is not easily eliminated from our bodies, therefore, it is important to control iron absorption. Several mechanisms exist to regulate our body’s ability to absorb iron. Generally, iron absorption depends on:

the body’s need for iron,
its form in a particular food,
and many other factors.

Healthy people absorb approximately eighteen percent of the iron present in food, however people who are iron deficient absorb more. (2)

Absorption – Form Counts

Iron is found in different forms based on the food. The amount absorbed is influenced by the particular form. Within animal flesh, approximately forty percent of the total iron is:

hemoglobin, the form that is found in red blood cells, and
myoglobin, the pigment that is present in muscle cells.

This kind of iron is referred to as heme iron and is absorbed approximately 2 – 3 times better than nonheme iron (the simple elemental iron). Nonheme iron is the form that is added during the enrichment process to grain products. It is also found in:

animal flesh,
milk,
eggs,
grains,
vegetables, as well as
other plant foods. (2) (3)
Citrus Fruit – Increases Absorption of Nonheme Iron

Consuming nonheme iron with heme iron together increases the absorption of nonheme iron. Consuming more vitamin C rich foods will increase iron absorption, especially if blood iron is too low or there is inadequate dietary iron. Copper also aids with the body’s iron use.

Iron is the oldest known trace mineral critical for the growth and development of the human body. A number of factors influence its absorption, including its form (whether heme or nonheme) as well as other foods with which it is consumed. The body of knowledge is vast and this article just touches upon its absorption. The next article will further delve into what affects its absorption and its distribution.

References:
https://www.cdc.gov/immpact/micronutrients/index.html
https://www.cdc.gov/nutritionreport/99-02/pdf/nr_ch3.pdf
https://www.cdc.gov/mmwr/preview/mmwrhtml/00051880.htm

Take Heart with Potassium

Take heart with potassium… . In order to live, you need minerals. Not just any mineral — eating dirt won’t be helpful, but everyone needs those major and trace minerals required for basic life functions. This article will take an in-depth look at the major mineral, potassium.

Heart Health: Potassium and Sodium

Potassium and sodium share many of the same life functions, namely transmission of nerve impulses and fluid balance, but in different locations. Where sodium operates outside the cell, potassium operates inside. Fluids found inside the cell (intracellular fluids) contain most of the potassium found in the body — 95%.

Your Blood Pressure: What’s Healthy – What’s Not

Additionally, where sodium intake increases blood pressure, potassium lowers blood pressure. Potassium is a critical element for cardiovascular function. (1) (2)

A person who has low blood potassium is in a life-threatening situation. Often, symptoms include:

muscle cramps,
loss of appetite,
constipation, and
confusion.

Eventually the heart will beat irregularly, thus decreasing its ability to pump blood. (1) (2)

Potassium Needs:

potassium, trace minerals, microminerals, sodium, hypertension, heart health, blood pressure, heart, intracellular fluids, processed food, unprocessed food, minerals, vegetables, fruits, whole grains, milk, meats, and dried beans, kidneys, minerals — Whole Grains – Mineral Rich

Adults need to consume 4700 milligrams (4.7 grams) per day in order to fulfill the Adequate Intake for potassium requirements. The food and supplement labels use the Daily Value based on 3500 milligrams. Although approximately 90% of the potassium we eat is absorbed, the average North American only consumes 2000 to 3000 milligrams of potassium per day. Most need to increase their intake. (3) (4)

Where sodium is often added to foods, potassium is not, contributing to a lower intake. Also, those with high blood pressure being treated with diuretics are at risk of depleting their body’s potassium stores. Therefore, people who take diuretics waste their body’s potassium and must carefully monitor their intake of this mineral. Foods high in potassium are healthy additions to their diets. (3) (4)

No Upper Level for potassium is set since potassium toxicity is not a risk with typical food intakes as long as the kidneys function properly. Those with unhealthy kidney function, however, are at risk for the build up of potassium in the blood. This prevents the heart from functioning and slows the heartbeat. If left untreated, it results in death. (3)

Potassium Sources:

The most healthy way to meet your potassium requirements is by increasing the consumption of foods rich in potassium. Unprocessed foods are generally rich sources of potassium, including vegetables, fruits, whole grains, milk, meats, and dried beans. (4) (5)

What’s your favorite potassium rich food? Do you have a recipe to share?

References:

1. https://www.cdc.gov/salt/index.htm
2. https://www.cdc.gov/media/releases/2011/p0711_sodiumpotassiumdiet.html
3. https://www.nal.usda.gov/fnic/dietary-reference-intakes
4. https://health.gov/dietaryguidelines/2015/guidelines/
5. https://health.gov/dietaryguidelines/2015/guidelines/appendix-10/

Interactions: Interference with Mineral Need

scientific laboratory — Scientific Laboratory

Interactions can interfere with mineral needs. Without certain minerals, you cannot sustain life. And, just because a food is rich in a mineral, does not mean you will garner its benefits. Such is the case when it comes to mineral interactions with fiber and mineral interactions with each other. This article will explore these interactions.

Fiber Interactions:

When it comes to fiber, certain substances can bind to the mineral preventing its absorption. In particular, grain fiber contains a compound called phytic acid which binds to minerals limiting its absorption. Another plant substance that binds minerals, especially calcium, is oxalic acid, found in high concentrations in spinach, thus severely limiting the absorption of this mineral. Accordingly, diets high in fiber can limit the body’s absorption of zinc, iron, and other minerals. The current recommended intake of fiber is 25 grams for adult women and 38 grams for adult men. A higher intake could create problems with the body’s mineral status.

Mineral Interactions

minerals, supplements, lab — Mineral Supplements are Manufactured in the Lab

With respect to mineral interactions with each other, this problem arises most frequently with those taking a specific mineral supplement. This is because several minerals, such as

calcium,
magnesium,
copper, and
iron

are similarly sized with similar electrical charges. These similarities create a competition among them for absorption affecting their bioavailability. In other words, if one of these minerals are taken in excess, it decreases the absorption of the others. For example, copper absorption is decreased with an excessive intake of zinc. For this reason, individual mineral supplements should be avoided unless recommended by a health professional due to a medical condition or dietary deficiency. On the other hand, food sources, pose little risk for mineral to mineral interactions.

Farmer's Market Fresh, vegetables — Fresh from the Farmer’s Market – Vegetables – A Great Source of Vitamins and Minerals

The bottom line is that there is minimal threat of interference in absorption caused by phytic acid and oxalic acid, two compounds found in high fiber foods and vegetables, with natural foods rather than pills. When you use a natural food product, mineral to mineral interactions is not an issue.

Farmer’s Market Fresh — Salsa Recipe

There is nothing better than the fresh produce available from your local farmer’s market. Typically it’s picked fresh that day and is rich in vitamins, minerals, and flavor. It also gives us the opportunity to support our local businesses. Check out my prior post — Vitamins – Storage In the Body and Out.

Recipe - Farmer's Market Fresh Salsa This salsa recipe is an easy and great way to enjoy fresh produce. Feel free to double it or triple it based on the number of people you plan to serve.

Ingredients for Farmer’s Market Fresh Salsa

Garlic & Tomatoes Farmer's Market Fresh — Garlic and Tomatoes

1 cup of diced fresh tomatoes
1/2 cup of fresh corn kernels
1/2 cup of diced onion
2 cloves of garlic, minced
2 tablespoons of freshly squeezed lime juice
2 tablespoons of finely chopped fresh cilantro
Salt to taste — Americans tend to consume far more salt than is necessary or healthy. When I make the salsa, do not use salt, however, I do realize that most people prefer it.

Directions — Putting it all together

Combine all the ingredients. Serve with your choice of fresh vegetables, tacos, corn chips, nano chips, pita chips, baked or toasted french bread, or anything else that your heart desires.

Tip:

I love sweet corn and have tried cooking it every way imaginable to ensure the sweetest, most delicious taste. Boiling corn probably does it the most injustice, although it may be the easiest. I grilled it shucked and wrapped in foil, not shucked and wrapped in foil, and right on the grill, without shucking it. Then, a farmer told us we were “wrecking” our corn and shared the secret…. You soak the corn in water with the husk on for 30-45 minutes then wrap each ear in foil and grill each side for about 7 minutes. You will have the most succulent, sweetest corn you have ever tasted. As an added plus, it freezes beautifully (I take it off the cob) and enjoy that summer sweetness throughout the winter.

What is your favorite summertime recipe?

Sweet and Sour … Gluten Free

Enjoy an easy-to-prepare healthy entree you can customize for your taste/needs. You’ll notice that I do not add salt. Most of our sodium intake is considerably higher than the F.D.A.’s daily recommended intake which contributes to health problems in a significant number of people (more on this later). I also did not add quantities to this particular recipe. That’s because you can make as much or as little as you wish. My preference is to make more than what we’ll need so I can freeze a meal for later use. It helps in a crunch and avoids the easy, high calorie way out of stopping by a fast food restaurant.

Ingredients

Your choice: chicken, pork, beef, or tofu
Vegetables: broccoli, corn, snow peas, carrots, onions, mushrooms (and any others you enjoy)
Pineapple
Sweet & Sour Sauce (check for any ingredients you may be sensitive to on the label)
Hot Sauce if you like it spicy
Rice: I prefer an organic wild medley, however, choose your favorite (keep in mind that whole grain is always better than white)

Precook your chicken, pork, or beef and set it aside. Chop the vegetables in bite size pieces. In season, I prefer fresh, but fresh vegetables lose their vitamin potency with time, so if it’s off season, use frozen or canned. Sauté the vegetables until tender but firm, not mushy. You may want to start with the carrots since they tend to take a little longer and are the only vegetable where the availability of a vitamin actually improves upon cooking (Vitamin A). Add the rest of the vegetables, pineapple, sweet and sour sauce. Finish by adding the meat/tofu. Dole out a healthy serving size (1 cup of the vegetable/meat mixture and 1/2 cup of cooked rice).

Magnesium: Location & Use

Magnesium Deficiency:

Magnesium Needs:

Magnesium Sources:

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Recipe — Italian Pasta Salad

Cook:

For the Salad:

For the Garlic-Oregano Vinaigrette:

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Interference

Iron Needs & Absorption

Distribution

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Absorption – Controls

Absorption – Form Counts

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Heart Health: Potassium and Sodium

Potassium Needs:

Potassium Sources:

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Fiber Interactions:

Mineral Interactions

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Ingredients for Farmer’s Market Fresh Salsa

Directions — Putting it all together

Tip:

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Ingredients

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