Selenium

Food State Selenium is presented to the body complete with all the amino acids and other phyto-nutrients with which this mineral is found in food. It is hence far better absorbed and used than inorganic selenium. Recent data also shows yeast-bound selenium to be far more bioavailable and totally non-toxic in therapeutic doses.

Food State Selenium contains primarily seleno methionine and a small amount of seleno cysteine.

What is Selenium?
Selenium is an essential mineral, found in minute amounts in the body. It closely resembles sulphur in its physical properties. Selenium functions either alone or with enzymes. Selenium is a natural antioxidant that protects against free radicals and appears to preserve elasticity of tissue, which becomes less elastic with aging. It is a key nutrient in immunity. Selenium works closely with vitamin E in actions like the production of antibodies, the binding of toxic metals such as mercury, amino acid metabolism and the promotion of normal body growth and fertility. Selenium maintains certain energy-producing cells, including those of the heart, by ensuring an adequate oxygen supply. Selenium is necessary for the production of prostaglandins.

Best Natural Sources
The selenium content of food is dependent upon the extent of its presence in the soil, whether directly (in plant foods) or indirectly (as in animal products whose selenium levels are derived from feed). Even if selenium levels are adequate in the soil, the sulphur contained in widely-used fertilisers and sulphuric compounds found in acid rain inhibit plant absorption of the mineral. Good food sources of selenium are brewer’s yeast, meat, fish and shellfish, grains, cereals, Brazil nuts, broccoli, cabbage, cucumbers, radishes, garlic, onions, molasses and dairy products.

Absorption and Storage
The liver, heart, spleen and kidneys contain four to five times as much selenium as the muscles and other tissues. Once it is absorbed, selenium is distributed to all the nonfat tissues. Selenium is normally excreted in the urine, and its presence in the faeces is a sign of incomplete absorption. Because it binds with toxic metals, the selenium that is ingested may not be assimilated. Selenium levels in food are easily reduced by heat, processing and cooking. Refining of grains reduces selenium content by 50% to 75%, and boiling by 45%. Food State Selenium yeast has been documented by the European Food Standards Agency as being the safest and most bio-effective form of selenium.

RDA
The RDA for selenium is 55μg. The average good diet may contain only 35μg of selenium per day, but 100-200μg daily, total intake, is usually recommended.

Suggested Intake: 1 tablet daily, or take as directed by a practitioner.
Suitable for: Vegetarians, vegans and for people with Candida and yeast sensitivities.
Contraindications: None.
Non-Active Ingredients: Microcrystalline cellulose, vegetable stearic acid, vegetable magnesium stearate, silicon dioxide, sodium carboxymethylcellulose.
Non GM & Free From: Wheat; starch, gluten; lactose; soy; added colourings, sweeteners & preservatives.
Storage: Keep cool, dry & out of direct sunlight