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- By Milla Ezman
- February 2, 2018
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- Edited by Jisselle Regis
Herbs and Foods high in zinc
Zinc is an essential trace element that is vital to literally every organ of our body. Essential means that our body or our gut bacteria cannot produce its own and we must obtain it from Food.
“Zinc, a constituent of more than 200 enzymes, plays an important role in nucleic acid metabolism, cell replication, tissue repair, and growth through its function in nucleic acid polymerases. These zinc-dependent enzymes include the potentially rate-limiting enzymes involved in DNA synthesis. Zinc also has many recognized and biologically important interactions with hormones and plays a role in production, storage, and secretion of individual hormones.”
Zinc deficiency checklist:
- Poor neurological function, Poor memory, Brain fog
- Weak immune system, Frequent colds
- Allergies to Foods & Environment
- Diarrhea
- Leaky gut
- Hair loss. Gray hair
- Bruises & Acne
- Bad breath & Body odor
- Malabsorption
- Inadequate taste and smell
- Loss of appetite
- Pica (cravings to eat non-food items)
- Eating disorders including picky eating
- Slow wound healing
- Cold hands & Feet
- Mouth cracks, Canker sores. Mouth sensitivity
Why NOT to take a Zinc supplement?
Your body has an elaborate system to maintain balance between trace minerals in your system, such as iron, zinc, copper and chromium. Consuming these minerals in your food helps maintain the proper balance, while taking supplements can easily create an imbalance of too much of one and not enough of another. Excess zinc may lead to a copper deficiency, as the absorption patterns in the gastrointestinal tract are similar. Competition for absorption may lead to an increase in zinc and a reduction in copper."
Herbs and Foods high in Zinc:
chamomile, burdock root, chickweed, dandelion, eyebright, mullein, parsley, rose hips, milk thistle, sage, wild yam, parsley, rosemary, dill, chervil, cardamom, basil, celery seeds, thyme, ground mustard seed, caraway seed, anise seeds, cumin, sage, turmeric, paprika, tarragon, fennel seeds, bay leaf, marjoram, oregano, fenugreek seeds, ground cloves, nutmeg, cinnamon, saffron, allspice, horseradish, garlic
VEGGIES:
spinach, swiss chard, napa cabbage, collard greens, asparagus, broccoli, summer squash, kale, cauliflower, cucumber, radish, lettuce, bok choy, onion, alfalfa sprouts, Fireweed Sprouts, Lemon Grass, Wasabi Root, mushrooms, potatoes, sweet potatoes, olives, pumpkin, squash
FRUITS:
Pomegranate, avocado, blackberries, raspberries, strawberries, dates, plums and prunes, Apricots, Dried Zante Currants (Dried Grapes), raisins, bananas, figs, kiwi.
PROTEIN
meats, beef liver, eggs, poultry, fish.
SEAFOOD
shellfish (oysters, mussels, shrimp, crab, lobster, scallops)
LEGUMES
brown rice, chickpeas, adzuki beans, lentils, lima beans, kidney and garbanzo beans, black beans, green peas
NUTS
Pine and Cedar nuts, brazil nuts, pecans, almonds, cashews, walnuts, hazelnuts, macadamia, pistachio, coconut
SEEDS
watermelon, sesame, poppy, sunflower, chia, flax, quinoa seeds
yours truly, Milla Ezman
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** Information on the traditional uses and properties of herbs that are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **