Minerals are inorganic substances in our bodies. They act as building blocks for structure using primarily bulk minerals such as calcium, potassium, magnesium, phosphorus, chlorine, sulfur and sodium. Trace elements in our bodies support a myriad of functionalities in our bodies.

In a healthy environment, we get all necessary minerals and trace minerals from a balanced diet. But with depleted soils and fertilizing habits that only replenish structure building bulk minerals, it is primarily a lack of the naturally occurring 90+ trace minerals that is now of concern. Due to our farming practices these are either used up or washed out into the oceans. We no longer live in a healthy environment and it is difficult to find access to a balanced diet that provides us with ALL necessary nutrients.

Approximately 9 pounds of a 150 pound person are minerals. Severe disruptions can occur when we are deficient in certain minerals. This happens in the form of a slow build-up of stresses that eventually can lead to chronic disease. The body is capable to come up with all sorts of clever compensation mechanisms to tolerate refined foods like sugars, breads and sodas that deliver caloric energy but are devoid of nutritional value. But we should not forget – even the smallest amounts of lack of nutrients do impair functionality at the cellular level and do stress our bodies. Most chronic diseases occur as a result of decades of malnutrition resulting from overeating energy rich refined foods of poor nutritional value.

Derived from “Handbuch der Biochemie nach Dr. Schuessler – Grundlagen, Materia Medica, Repertorium“ by Thomas Feichtinger, Elisabeth Mandl, Susana Niedan-Feichtinger 5th edition

When we lack minerals, we first use up stored body reserves, then our enzymes start to work less well and eventually stop working altogether, next our hormonal balances shift to less healthy levels – while still always ensuring that the most important functions get supported. Our body compromises at less critical functions. Only long after gradual degradation in health and vibrancy, will we develop first random nonspecific symptoms of disease, after that we will develop a more characteristic disease pattern leading eventually to irreversible malfunction or chronic disease.

The following chart shows the average distribution of each mineral in a person weighing ~150 pounds. It illustrates how difficult it is to supplement minerals in the correct relationships, especially the ones that occur in minute quantities…. But isn’t the body intelligent enough to absorb what it needs and discard the rest?

Derived from “Handbuch der Biochemie nach Dr. Schuessler – Grundlagen, Materia Medica, Repertorium“ by Thomas Feichtinger, Elisabeth Mandl, Susana Niedan-Feichtinger 5th edition

Well, it’s not that simple. To the contrary – it’s counter-intuitive –

The sicker a person is or the worse the deficiencies are, the harder it is for that person to tolerate mineral supplements. Why? Well, our mineral absorption mechanisms do not discriminate. Unless the relationships of needed minerals and trace elements are ingested in quantities and relationships “as needed” by the body, we risk creating further damage.

Ever since the invention of a grain mill that was capable of separating fine flour from chaff, we started to notice increased symptoms of so-called diseases of civilization as a result of the increasing loss of nutrients in breads (Diabetes, Heart Disease, Obesity, Hypertension, type 2 Diabetes, Cancers, Autoimmune diseases, and Osteoporosis, Dementia and more). In lockstep with that, science made great advances to figure out nutrient after nutrient and their critical contributions to metabolic processes. We have lots of explanations why we get sick from the lack of nutrition when we consume processed foods! We have tried to supplement and add isolated vitamins and minerals back into the “enriched” flour, rice, cereals and other convenient processed meals. Yet we are still no closer to achieving an engineered nutritionally balanced designer food that could compete with full grain breads from centuries ago!

What we fail to fully acknowledge to this day is the multi-layered complexity of our many interdependent regulations that happen simultaneously and constantly in our bodies. Every single one of our cells is like a factory with thousands of workers with production departments (Ribosomes), quality control and storage sections (Endoplasmic Reticulum), import (Endosomes) and export departments (Golgi Apparatus), energy production (Mitochondria) and waste management (Lysosomes). All those are acting under instructions from a central administration unit – the cell nucleus.

Derived from: “Mit Naehrstoffen heilen – Eine Einfuehrung in die komplexe Orthomolekulare Naehrstoff-Therapie” by Norbert Fuchs

All this cell functionality is dependent on the raw materials – our food, the air we breathe as well as our sensory input.  About 10,000 enzymes are necessary IN EVERY CELL to support metabolic functions! And all our 60 Trillion body cells are in constant communication with each other and react to stimuli and information according to overall priorities, organ specific functional needs and other tissue driven needs. This is a very intricate accumulation of many, many different regulation systems – they all depend on membranes. They surround the cell nucleus which has different fluid concentrations than the cytoplasm inside the cells. Membranes also surround all major cell components as well as the entire cell. Not only do those membranes provide structural support to keep all these components separate and avoid a blending of the fluids at different concentration – They at the same time are also very flexible and supple to continuously change their structure. When necessary they create pockets that hold and store quantities of liquids before transporting them to wherever they are needed.

Derived from: “Mit Naehrstoffen heilen – Eine Einfuehrung in die komplexe Orthomolekulare Naehrstoff-Therapie” by Norbert Fuchs

Do we really think we can supplement the right proportions of minerals and trace elements? Do we think we understand how minerals need to create the right flexibility of membranes to let the correct size ions pass in the correct directions? How do we know what qualities the mineral supplements need to have and what companion minerals they need to even be effective? Do we think, we know which minerals and how they contribute exactly to achieve structural integrity of membranes throughout the body? Do we really think, we have a thorough understanding how the membranes need to be nourished to keep the fluids of different concentrations separate and avoid a clumping together?

Chronic disease happens when our cell membranes become brittle, break down, clump together and lose their functionality to contribute to the regulation processes of our Extracellular Matrix!

Let’s refer back to the blog entry about EMF where I illustrated how the Sodium Potassium pump between the extracellular fluid and the inner cell plasma works. It relies on minute electric charge differentials to balance ions of the two different minerals. Ions are mineral particles that are either positively or negatively charged. Those ions are typically smaller sized particles than the mineral molecules taken in supplements or electrolyte beverages.

Often minerals taken via supplements cannot effectively be transported to the inner cell which causes imbalances of the minerals in the intracellular and extracellular spaces which effectively shut down the body’s regulation system.

“Life is electrical. . . . There can be no life without a transfer of electrical energy.” Dr. Gabriel Cousins

“Each cell is a little battery that puts out a current. Without it, the cells cannot really work and eventually will die.” Dr. Gabriel Cousins

Animals and humans cannot directly metabolize sun energy. We rely on plants and their process of photosynthesis to store that sun energy in a way that we can process. Humans could not survive without healthy plants! We need a diet based on healthy plants to both provide us with needed minerals and trace elements in naturally occurring relationships as well as to pass on Sun Energy to us in ways we can metabolize.

Derived from: “Mit Naehrstoffen heilen – Eine Einfuehrung in die komplexe Orthomolekulare Naehrstoff-Therapie” by Norbert Fuchs

An article written by Gertraud Leimüller summarized the problem of mineral supplementation succinctly (Salzburger Nachrichten, Dec. 12th 1997). I translated the main points below.

The human body not only needs minerals and trace minerals but also minute quantities of arsenic, aluminum and lead – known toxins – the amount determines whether a substance is a nutrient or a toxin. The same applies to the other minerals.

Iron in excess causes problems with zinc, manganese and calcium absorption.

Calcium taken in excess of the needed quantities, causes iron, fluorine and magnesium absorption problems and zinc taken in excess can cause copper imbalances.

If there are too many minerals to deal with, there is competition for absorption receptors in the intestines and depending on what supplements we take in excess, it gets absorbed at higher rates than more balanced available levels of minerals coming from food. When we reach the absorption capacity, the excess minerals get eliminated. 

Therefore if we take mineral supplements, we should only do so in verified deficiency situations. In those circumstances only should we take quality mineral supplements in ionized, angstrom size liquid or potentized form (homeopathically diluted or vibrational energetic information stimuli of minerals; bio-resonance testing in clinical settings often confirm effectiveness).

So what can or should we do, when we lack proper nutrition and at the same time recognize that supplementation has its problems, too?

The simplest way to get some minerals in natural proportions is to avoid using any kind of processed table salt which does not contain any nutrients. During the process of refining salt there also is a risk of contamination with heavy metals . Instead we should use either natural sea salt (Celtic or Maldon) or rock salt (pink Himalayan) for our own cooking.

Another solution is to look for organic food items that were grown on farms using sea water fertilizer. A growing number of hydroponic farms use them. This is a promising and environmentally sustainable source of many needed micro nutrients.

Dr. Maynard Murray did extensive studies for 30 years on using seawater fertilizer. He held patents for his discoveries applying sea mineral solids to agriculture and hydroponics.  He died in 1982 and his findings lay dormant until the early 2000s when they started to gain popularity and grow rapidly.

Here are some findings from his book “Sea Energy Agriculture” as reported by Dr. Cousins in his book “Spiritual Nutrition”.

 “What is the solution for growing healthy plants again, and therefore well-nourished human beings? Seawater is the most ancient water solution on Earth and perhaps the most ideal physiologically to re-mineralize soils.”


Dr. Murray used a diluted saltwater mixture in orchards, pastures, and gardens. In his book, he pointed out, “It is possible to build up the immunity to staph, viral, and fungal infections in plants. When we grow corn, wheat, oats, etc. with the sea solids, and feed them to animals, we see changes.” Using animal research with species bred to get cancer, and fed food grown with sea solids, he reported that the first generation cut debilitation from 97 percent to 55 percent, a significant drop. “Through each generation sea solids food instill resistance to cancer.” Murray’s sea solid plants significantly decreased one kind of cancer in mice. Sea solid plants fed to chickens genetically programmed to get leucosis and rats bred to get arthritis manifested significantly fewer of these problems when the foods they ate were produced with sea solids.

One interesting experiment done in 1940 by Dr. Murray was with peach trees. Every other peach tree was designated for experimental tests, which used 600 cc of seawater per square foot, applied from the base of the trees out to the edge of the foliage to cover the main areas of nutrition. The second and fourth trees were designated the control group and received no application. All the trees were sprayed with curly leaf virus. The sea watered trees remained free of the virus and delivered normal fruit yields. The control trees not only contracted curly leaf virus, but the peach yield was sharply reduced from the norm. The observation period for the test lasted three years, although the spraying with the virus took place only in the first year. The control trees contracted curly leaf virus each year, and finally died, while the sea watered trees retained resistance throughout the three-year test period.

A similar experiment was done with turnips. Half were control, the other half nourished with seawater. The sea watered section of the plot was fertilized with 600 cc of seawater per square foot of the soil. Staphylococcus bacteria, associated with central rot in turnips, were mixed into the soil of the entire plot. After the turnips had sprouted and leaves appeared above the soil, the leaves of both the control and experimental groups were sprayed with the same bacteria. All sea watered turnips grew to normal, healthy turnips, without evidence of center rot. The control turnips contracted the staphylococcus-caused center rot, and died.

Dr. Murray conducted similar experiment with tomatoes, grown hydroponically. He used a sea salt bed where the experimental hydroponics bed received 112 pounds of sea salt to 5,000 gallons of water solution mixture, while the control bed used the traditional hydroponics solution. Both beds were flooded three times daily. Tobacco mosaic virus, lethal to tomato plants, was sprayed on all the plants. The experimental plants did not contract the disease, but all the control plants died of the tobacco mosaic virus.

In 1954 he did a controlled crop experiment with corn, oats, and soybeans, growing ten acres each of sea-solid grown and controlled food crop. The food grown with high sea-solid solutions was also fed to animals in four parts corn, two parts oats, and one part soybeans. Some interesting observations were made. Not only were the sea-solid crops healthier than the control crops, but the effects on the physiology and pathology of the animals fed on the sea-solid foods were amazing. Chickens, pigs, and cattle fed the sea-salt grains matured sooner than control animals, and all resisted diseases better than the controlled. All these animals were able to resist the disease common to their species, much better than the control animals. The experiment showed that pigs fed sea-solid foods carried the health benefits into the second generation.

Animals fed sea-solid vegetables were far more resistant to disease. For example, in one experiment C3H mice, a strain of mice bred so that all females develop breast cancer and die from it, were used. The mice were two months of age when the experiment began. The life expectancy of this strain of females was nine months. Each group had 200 C3H mice. Those receiving ‘control food’ lived a normal lifespan averaging eight months and seven days. The experimental mice, fed food grown on sea-solids-fertilized soil, lived until they were sacrificed at sixteen months. The sea-solid-vegetable-fed mice produced ten litters compared to the expected two or three litters for the control mice. None of the experimental group of C3H mice developed breast cancer. This is a pretty strong statement.

In another experiment, Jensen Carcino-Sarcoma was injected into fifty-six control rats and fifty-six experimental rats. All fifty-six control rats were dead within twenty-three days; of the experimental rats, two had a cancer take, but it was absorbed and disappeared. Four of the fifty-six experimental rats died of cancer and the remaining fifty-two were sacrificed ninety days afterward, with no evidence of cancer tissue. This is highly significant. All these studies suggest that disease resistance increases when food that is grown in sea-solid-fertilized soil is consumed

Another experiment was done with a breed of rats that developed diseases of the eye. The ten eating sea-solid-grown food showed no deterioration of the eyes and bred five litters. Those in the control group all died of secondary eye disease. What we’re seeing in these results is that animals grown on highly mineralized food basically took in the appropriate mineralization that created an optimal expression that protected them from disease.

It is interesting to note that all land animals develop arteriosclerosis, yet sea animals have never been diagnosed as arteriosclerotic. Freshwater trout develop terminal cancer of the liver at the age of 5 years, yet cancer is never found in sea trout. It does appear that sea creatures have less disease. The whale may be the healthiest creature on the planet; it doesn’t even seem to show effects of aging. It is interesting to note that some sea creatures never stop growing. There does not seem to be chronic disease among fish, or it is minimal, compared to what we see on land. The difference between sea and land life seems to be connected to the superior food chain in the sea and the degree of mineralization of the
food chain in the sea.

In summary, key to health is proper mineralization on the intracellular levelOur present diets do not have enough nutrients in the proper form to create a complete intracellular mineralization. The result is that the life force of our cells becomes weakened. The cells then are subject to foreign invasion by bacteria, viruses, fungus, and other parasitic forces.

What we are looking at today is that most crops require between thirty-five and forty elements. Fertilizers usually add no more than twelve minerals. In most commercial fertilizers, a maximum of six minerals is provided.

Eating food from mineral-depleted soil weakens our terrain and therefore undermines our health.


It is good to see that Hydroponic agriculture is gaining popularity despite its seriously expensive set-up initially – as the following quote from March 2017 states.

“Although the amount of hydroponically grown produce has not overtaken the amount of field-grown produce yet, it is quickly gaining a foothold. This is especially true as more and more consumers are becoming aware of where their food comes from and how it’s grown, as evident in the local growing movement.”

  • Let us be conscious, grateful and supportive of this trend.
  • Let’s not only focus on locally grown food, but also insist that on fertilization in ways that include all naturally occurring minerals & trace elements – in proportions as found in sea-water.
  • Let’s be more conscious about our precious resource of sea water and protect it from excessive waste and contamination that exceed the ocean’s capacity to regenerate itself.

This will allow us to become healthier as we move forward!