Phosphorus compounds (phosphates) are major constituents in the tissues of all plant and animal cells. As much as 80 percent of the body’s phosphorus is found in our bones and teeth.

The process of creating bone tissue is known as calcification, which involves large amounts of phosphate as well as calcium and may be more accurately called mineralization.

Phosphorus is essential to the release of energy in cells, and to the absorption and transportation of many nutrients. It also regulates the activity of proteins. The intake of phosphorus has an important influence on the body’s calcium status: if there is too much phosphorus, calcium absorption may be reduced. High intakes of phosphorus increase the body’s secretion of parathyroid hormone, which may upset the body’s calcium balance by removing calcium from the bones. An excessive intake of phosphorus can also inhibit magnesium absorption.

Phosphorus in its natural, bioavailable state is abundant in sprouted beans and peas, blue-green algae, kelp, dulse, and other sea vegetables.

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