Part Three of “Feeding, Growth and The Brain”

We are going to wrap up this chapter by taking a quick peek at the other nutrients mentioned:

Magnesium – is intricately involved in working with calcium and phosphorus. A deficiency in magnesium can manifest as over-anxiety, irritability, labile emotions, craving for sweets and alcohol, and stiffness of fine motor movements.   Kelp, fresh green peas, whole grains, nuts and seeds are sources.  See page 117 of the chapter for more information.

Calcium – there is a discussion regarding calcium, its role in the body for things outside of bone health, and the need for Vitamin D to help the body absorb and utilize calcium.  Sources include kelp, swiss and cheddar cheese, milk and milk products, leafy green vegetables, citrus fruits and legumes.

Manganese – is only required in small amounts by the body, but has profound affects on behavior, tooth formation and balance.  “Manganese deficiency has been implicated in birth defects, growth retardation, poor glucose tolerance, inner ear problems, seizures, irregular heartbeat, weight loss  and behavioral disorders including schizophrenia.”

Sources include lentils, beans, pecans, almond and brazil nuts, barley, rye, whole wheat, rice, red cabbage, dark chocolate, tea, cloves, ginger, thyme and bay leaves.

The closing sections in this chapter are “Social Context and Eating Patterns” (many interesting tidbits here, including low zinc levels leading to children who will only eat a narrow range of very bland food) and “Biological Factors”.

The suggestions for better and healthier eating in the school setting,  also easy to implement at home, include ensuring that children actually get down to sit and eat for lunch and also at break times; that not more than 2 to 3 hours should elapse between eating times; that breakfast is essential; encouraging mealtimes as social events (oxytocin is secreted in the social setting of eating meals with love together);  to recommend slow glucose-releasing food and to allow time for exercise every day.  There is more in this chapter, but this is a good start.  I encourage you to check out this chapter for yourselves, and to take your questions to your health care team!

Many blessings,
Carrie

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2 thoughts on “Part Three of “Feeding, Growth and The Brain”

  1. High quality fats- organic grass fed butter, ghee, coconut oil…
    Absorb all of the green veggie goodness with the help of cream, butter and other fats (animal fats are really helpful here- mid you I am a former vegan!!)
    Bone broths made from chicken, turkey and other bones. Know your source for your veggies and meat foods.
    Kale chips made in a dehydrator are a favorite food here- kale, rubbed with olive oil, garlic granules and sea salt dehydrated at 120…we gobble them up!
    Seaweed – dulse dehydrated with olive oil or gently heated with palm or coconut oil- delicious! nor toasted or eaten out of the package..a favorite green snack.
    Magnesium- pumpkin seeds and almonds, and pumpkin seeds are one of the best vegetarian sources of zinc…zinc is readily available in the omnivorous diet
    good health to you all!
    Michelle
    http://www.greenmountainorganics.com

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