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Phosphorus is the creator of all living things
For a long time, some pundits believed that the basis of life on earth was protein, while others called nucleic acid the “progenitor” of all living things. Not so long…

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Phosphorus is the creator of all living things

For a long time, some pundits believed that the basis of life on earth was protein, while others called nucleic acid the “progenitor” of all living things. Not so long ago, a new theory of the origin of life on our planet was published, the main character of which was the combination of phosphorus with amino acids – phosphoaminoaldehyde.

The responsibilities of phosphorus:

Together with other minerals it builds a skeletal system
It has a beneficial effect on the functions of the nervous system and brain tissue.
It is a source of energy necessary for muscle work.
Provides normal liver and kidney function.
The norm for an adult is about 1.5 g per day. With great physical exertion, diseases of the respiratory system and the skeletal system, the daily requirement of the body for a mineral increases.

The main sources of phosphorus: fish, beef, lamb, buckwheat and millet groats, green peas, rye and wheat grains, bran, cheese, beans, walnuts, oatmeal, pearl barley.

The taste of pearl barley porridge today is probably not familiar to everyone. And in the old days this food was held in high esteem and often decorated the dining table. Cabbage soup was seasoned with cabbage soup and stew, believing that this cereal gives remarkable strength and improves health. Loose porridge was prepared in the Russian oven. Ancient rituals could not do without it: with it they met a newborn, a smoking pot with boiled grains similar to pearl beads (hence the name is pearl barley), they were served at the wedding table. Modern scientists have come to the conclusion that this cereal is by no means the last in the content of various useful substances. And the phosphorus in it is 2 times more than in rice and semolina.

Phosphorus is almost completely absorbed by our body from products of animal origin, but from plant and cereal – only half. To increase the digestibility of this mineral, soak cereals and legumes for 2-3 hours in cold water before cooking.

Poor appetite, decreased mental and physical performance, apathy, weakness, sudden weight loss – this is how your body will respond to a lack of phosphorus and gradually begin to scoop it from bone tissue. This can lead to osteoporosis and osteomalacia – dangerous diseases of the skeletal system. To prevent this from happening, often include in the menu food rich in this mineral and vitamin D, which is necessary for the absorption of phosphorus from the intestines. Do not abuse foods containing calcium (it makes phosphorus difficult to absorb), that is, make your diet rational and balanced.

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