Zinc is an important nutrient and often overlooked. Zinc is responsible for taste/smell perception, wound healing, DNA synthesis, normal growth and development during pregnancy, immune system and enzyme support and healthy development for children and adolescence. Phytates, which are present in whole-grain breads, cereals, legumes, and other foods—bind zinc and inhibit its absorption. Thus, the bioavailability of zinc from grains and plant foods is lower than that from animal foods, although many grain- and plant-based foods are still good sources of zinc. The following foods will help you boost your zinc intake; oysters, beef shanks, Alaska king crab, pork shoulder, lobster, roasted chicken leg, pork tenderloin, baked beans, dry roasted cashews, chickpeas, dry roasted almonds, roasted skinless chicken breast, kidney beans. To determine if you are deficient in zinc you can use Premier Research Lab's Liquid Zinc Assay (available @ biofieldexpert.com) Just take 1/2 teaspoon and wait for a metallic taste perception. If you don't taste anything immediately, that indicates you are deficient in zinc. Then take daily in juice or water. If you have an immediate taste perception, your zinc level is adequate. Other signs you may be deficient in zinc include, hair loss, diarrhea, impotence, eye and skin lesions, loss of appetite, mental lethargy and growth retardation in children.
