Here are some links to zinc doses, data, depletions, etc:
http://lpi.oregonstate.edu/infocenter/minerals/zinc/
http://www.cc.nih.gov/ccc/supplements/zinc.html
Both of these links are excellent, and contain ALOT of useful information.
This site is very useful for bioavailility issues, toxicity, and general chemistry:
http://www.inchem.org/documents/jecf...no/v17je33.htm
Zinc/copper ratios should be tested by a physician before any HIGH dose
intervention is undertaken. Unlike magnesium, zinc tests are fairly reliable, easy and inexpensive. Zinc and copper balance each other out. If very high dose zinc is used, attention to copper content is important as it will fall.
Low copper usually manifests as anemia,but not always.
As with magnesium, elemental values, need to be understood:
for example: zinc gluconate (a common form found in stores) is 14% zinc. The rest is the gluconate portion. So a typical 50mg tablet would yield:
7mg of elemental zinc. So read labels carefully. Not all labels however, are
worded correctly, but times are changing with this and some are more accurate now.
The most common forms are zinc sulfate and zinc gluconate. However, there is a newer version, which has shown in some studies to be better absorbed and perhaps not affect iron to the same extent as the others. It is called
zinc monomethionine and is called OptiZinc by the companies that make it.
I suggest this form also because it appears to have the least effect on GI symptoms...very little if any nausea side effects. It is not expensive, but a bit harder to find on store shelves. Whole Foods has it, and also
www.iherb.com
(I have purchased it at both places).
You can read more about it here:
http://www.advance-health.com/zinc.html
I am not going to duplicate the data here that is available at the websites, I have linked in this post.
Here is another site which has drug interactions included:
http://www.umm.edu/altmed/ConsSupplements/Zinccs.html
Quote:
Possible Interactions
If you are currently being treated with any of the following medications, you should not use zinc without first talking to your healthcare provider.
Blood Pressure Medications, ACE Inhibitors
A class of medications called ACE Inhibitors, such as captopril and enalpril, used for high blood pressure may deplete zinc stores.
Antibiotics
Zinc may decrease the absorption of oral quinolones, a class of antibiotics that includes ciprofloxacin, norfloxacin, ofloxacin, and levofloxacin, as well as tetracycline antibiotics (including tetracycline, doxycycline, and minocycline).
Hormone Replacement Therapy (HRT)
HRT, consisting of estrogen and progesterone derivatives may reduce loss of zinc in the urine, particularly in women with osteoporosis.
Hydralazine
There has been at least one report of an interaction between zinc and hydralazine, a medication used to treat high blood pressure, which resulted in a lupus-erythematosus-like syndrome (characterized by a facial butterfly rash, fever, leg and mouth ulcers, and abdominal distress).
Immunosuppressant Medications
Since zinc supports immune function, it should not be taken with corticosteroids, cyclosporine, or other medications intended to suppress the immune system.
Nonsteroidal Anti-inflammatory Drugs (NSAIDs)
Zinc interacts with NSAIDs and could reduce the absorption and effectiveness of these medications. Examples of NSAIDs, which help to reduce pain and inflammation, include ibuprofen, naprosyn, piroxicam, and indomethacin.
Penicillamine
This medication, used to treat Wilson's disease (excessive amounts of copper that accumulate in the brain, liver, kidney, and eyes) and rheumatoid arthritis, decreases zinc levels.
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There is also a nice bibliography at the end of this monograph.
I just found this statement on this website:
http://www.whfoods.com/genpage.php?t...rient&dbid=115
Quote:
Impact of Cooking, Storage and Processing
How do cooking, storage, or processing affect zinc?
Like most minerals, zinc is present in many different forms in food, and can vary greatly in its response to cooking and processing. In some foods, where a greater percent of zinc is found in water-soluble form and contact with water is great, high losses of zinc can occur.
For example, when navy beans are cooked, 50% of the original zinc is lost. The processing of wheat is another example of the susceptibility of zinc to substantial loss. In 60% extraction wheat flour - the kind that is used to make over 90% of all breads, baked goods, and pastas sold in the U.S., almost 75% of the original zinc is lost.
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Also time of day administration can be important. Some studies show nighttime use is more effective than daytime.
The following posts will have papers, showing usefulness in certain conditions, that I have found over the years...........
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All truths are easy to understand once they are discovered; the point is to discover them.-- Galileo Galilei
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Weezie looking at petunias 8.25.2017
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