SPINACH
Spinach is the best vegetable source of the mineral Magnesium and as Chlorophyll is based on a magnesium atom, it stands to reason that such a dark green vegetable, as Spinach would have a great concentration of this mineral. Spinach is an excellent food for nerve nutrition due to this abundance of the mineral magnesium. A prolonged deficiency of Magnesium foods can be a major cause of tooth decay, as the mineral magnesium is responsible for strengthening of the tooth enamel. Over 70% of the magnesium content of the human body is contained in the bone structure.
Spinach supplies an abundance of the main blood building nutrients: Iron, Manganese and Copper as well as supplying excellent amounts of Calcium, which is vital for maximum absorption of the mineral Iron. The bloodstream contains ten times the concentration of the mineral Iron compared to other parts of the body. Iron foods are essential for the transportation of oxygen to every cell of the body. Spinach also supplies good amounts of vitamin E and that assists the cells to make maximum use of the oxygen supplied. Fresh Spinach can be finely chopped and added to any garden salad. Freshly make Spinach juice, serve cold, is the best natural medicine for healthy blood development. One essential blood-building nutrient is the trace mineral Cobalt and very few vegetables supply this nutrient. Spinach is a good source.
Spinach is also an excellent source of the following nutrients:
Chlorine – regulates the correct balance of acid and alkali in the blood.
Silicon – growth of hair and improved blood circulation.
Sodium – keeps other blood minerals soluble and regulates acid alkaline levels of the blood.
Vitamin A – blood formation and maintenance of good eyesight.
Vitamin B6 – production of antibodies and red blood cells.
Folic acid – required in the formation and hemoglobin and blood cells.
Biotin – digestion of fats, weight control and growth of children.
Spinach, compared to other vegetables has a high oxalic acid content - .9 grams per 100 grams. The potent nutrient composition of Spinach must assist elimination of this impurity as recent reports have shown that there is no excess accumulation of oxalic acid within the kidneys after ingestion of raw Spinach juice. It has been suggested that it would take an excessive intake of cooked Spinach to cause such disorders as kidney stones. Regular use of raw vegetables in association with Spinach will surely prevent any excess build-up of oxalic acid. Raw spinach is safe to use anytime.