CA1112173A - Method for the preparation of products to be taken orally the cationic composition whereof is physiologically optimized and a product prepared according to said method - Google Patents
Method for the preparation of products to be taken orally the cationic composition whereof is physiologically optimized and a product prepared according to said methodInfo
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- CA1112173A CA1112173A CA322,056A CA322056A CA1112173A CA 1112173 A CA1112173 A CA 1112173A CA 322056 A CA322056 A CA 322056A CA 1112173 A CA1112173 A CA 1112173A
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- magnesium
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K33/00—Medicinal preparations containing inorganic active ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- Polymers & Plastics (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Seasonings (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Medicinal Preparation (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
Abstract of the Disclosure A method for the preparation of products to be taken orally the cationic composition whereof is physiologically optimized.
The optimizing treatment is applied to various natural products and products of food technology or to entirely new substances. The sodium, potassium, calcium and magnesium contents of the products are then optimized to satisfy the requirements of the organism. The molar ratios of the cation contents of the products obtained are: Potassium : sodium =
1 : 10 -- 100 : 1; potassium : magnesium = 1 : 10 -- 100 : 1;
magnesium : calcium = 1 : 10 -- 100 : 1.
The optimizing treatment is applied to various natural products and products of food technology or to entirely new substances. The sodium, potassium, calcium and magnesium contents of the products are then optimized to satisfy the requirements of the organism. The molar ratios of the cation contents of the products obtained are: Potassium : sodium =
1 : 10 -- 100 : 1; potassium : magnesium = 1 : 10 -- 100 : 1;
magnesium : calcium = 1 : 10 -- 100 : 1.
Description
~ 2 The invention rela~es to a r,le-thod by means of which it is possible to prepare produc~s in which the ~on-tellts of tne cations ~socl um, potassium, calc:i.um, and magnesium) con-troll.ing the electrolytic environment o the cr~anism are proportioned so as to satisfy optirnally the requirer.ents of the or~anism and to avoid health disorders caused by a di.s-proportionate composition of the nutrition, me~ici.rles and oth~r electrolyte sources. .-.
Tne equilibrium of *he electrolytic system in the organism is based on the compensation of the conti~uolls loss cf its various components by an oral replenishment, mainly by nutrition. As nutrition h~s predominantly been an act based on tradition, many central interactions between nutri-tion and the requirements of the org~n.ism have so far been largely neglected. In the modern industriall.~ed world t th~
sodium, po-tassium, magnesium and calcium con~ents in nutri~
tion are in a sharp disproportion to each ot}ler. In ~he daily diet, sodiurn and calcium often excced many times over the optimal values, w~ile ~he potassium and magnesium gu~ntities often remain suhstantially smaller than reco~endecl.
As ~ar as sodium and calcium are concerned, the dispropor-tions are generally due to a copious use of comm~n salt and dairy products, whereas the magnesiuJn and potassi.u~n qual~
ties have ~een sharply reduced as a resul* of the refining, p~e~aration and preservati.on steps ~ha-t grain an~ ~ther nutrient.s arG subjected to ~Meanerly 1976~ Tn recenL
yc-a.r.s, ~edi;~ era~ure has dexcribed nuinerous disorder-s due tc, a d~ t~ror.ol;iona'-e electrolytic~ co,n~sition of the nutrition w}lich~ when prGloneerl 5 lead to several patllolog~
., ~
3 ~ 1'7~
ical changes in many functions of the organism. Hypertension and degenerative vascular and heart diseases have in this connection been the centre of attention (Karppanen -78;
Masironi -69; Meanely -76; Schroeder -74; WHO -73). In spite of the alarming situation, no measures optimizing the supply of electrolytes have so far been taken in normal nutrition.
In the treatment of heart diseases, some limited attempts have been made to eliminate an excessive sodium load by substituting part of the salt requirement in the diet most commonly with substitutes containing potassium or ammonium.
Similarly~ potassium tablets have been used to balance the sodium surplus caused by certain pharmaceuticals, e.g. 5 thiazides, used in the treatment of hypertension. However, it is typical of the metho~s used that they relate to illnesses and to the compensation of the surplus of sodium cations only without paying any attention to the proportions of the other cations having a dynamic effect on the situation.
The present way of thinking, accordingly, pays no attention to the irnportance of a disproportionate supply of electro-lytes as a eause of serious health disorders, and the present methods offer no substantial possibility to eliminate the prevailing disproportions.
In the present invention, by virtue of extensive scientific material, a new overall so]ution has been developed hy means of which the load phenomina due to an lmproper use and a non~op-timal composition of the nutrition~ medicilles and other ora] electrolyte sources can be effectivel~ eliminated~
.
.. ~ .
In accordance with the present invention, there is provided a common salt composition characterized in that in addition to sodium chloride which is present in an amount so that its cation content is 50-60% by weight sodium it contains .
20-40% by weight potassium and 5-20% by weight magnesium, calculated as physiologically applicable compounds on the total mixture.
- 3a -~ 4 The invention thus relates to a method for preparing a li~uid, semi-liquid or mass in which potassium, magnesium, calcium and sodium are in all their physiologically applicable compounds so proportioned that the mutual pro-por~ions of said cations correspond to the dynamics of the electrolytic system in the organi~m.
The invention is characterized in that the components are mixed in a way known per se in such a proportion that the molar ratios of the contents of the predominant cations in the products obtained are kept withi~ the following limits:
potassium : sodium = 1 : 10 -- 100 : 1, and/or potassium : magnesiun~ = 1 : 10 -- 100 : 1, and/or magnesium : calcium = 1 10 -- 100 : 1.
The new and characteristic features of the method are that:
1. the contents of the electrolytes present in a substance or in a compound to be taken orally are confined to values within given limits involving a physiological optimizatlon of the. proportîons of the four cations 9 sodium, potassium, calcium and magnesium dominating the electrolytic environ-ment in the organism;
Tne equilibrium of *he electrolytic system in the organism is based on the compensation of the conti~uolls loss cf its various components by an oral replenishment, mainly by nutrition. As nutrition h~s predominantly been an act based on tradition, many central interactions between nutri-tion and the requirements of the org~n.ism have so far been largely neglected. In the modern industriall.~ed world t th~
sodium, po-tassium, magnesium and calcium con~ents in nutri~
tion are in a sharp disproportion to each ot}ler. In ~he daily diet, sodiurn and calcium often excced many times over the optimal values, w~ile ~he potassium and magnesium gu~ntities often remain suhstantially smaller than reco~endecl.
As ~ar as sodium and calcium are concerned, the dispropor-tions are generally due to a copious use of comm~n salt and dairy products, whereas the magnesiuJn and potassi.u~n qual~
ties have ~een sharply reduced as a resul* of the refining, p~e~aration and preservati.on steps ~ha-t grain an~ ~ther nutrient.s arG subjected to ~Meanerly 1976~ Tn recenL
yc-a.r.s, ~edi;~ era~ure has dexcribed nuinerous disorder-s due tc, a d~ t~ror.ol;iona'-e electrolytic~ co,n~sition of the nutrition w}lich~ when prGloneerl 5 lead to several patllolog~
., ~
3 ~ 1'7~
ical changes in many functions of the organism. Hypertension and degenerative vascular and heart diseases have in this connection been the centre of attention (Karppanen -78;
Masironi -69; Meanely -76; Schroeder -74; WHO -73). In spite of the alarming situation, no measures optimizing the supply of electrolytes have so far been taken in normal nutrition.
In the treatment of heart diseases, some limited attempts have been made to eliminate an excessive sodium load by substituting part of the salt requirement in the diet most commonly with substitutes containing potassium or ammonium.
Similarly~ potassium tablets have been used to balance the sodium surplus caused by certain pharmaceuticals, e.g. 5 thiazides, used in the treatment of hypertension. However, it is typical of the metho~s used that they relate to illnesses and to the compensation of the surplus of sodium cations only without paying any attention to the proportions of the other cations having a dynamic effect on the situation.
The present way of thinking, accordingly, pays no attention to the irnportance of a disproportionate supply of electro-lytes as a eause of serious health disorders, and the present methods offer no substantial possibility to eliminate the prevailing disproportions.
In the present invention, by virtue of extensive scientific material, a new overall so]ution has been developed hy means of which the load phenomina due to an lmproper use and a non~op-timal composition of the nutrition~ medicilles and other ora] electrolyte sources can be effectivel~ eliminated~
.
.. ~ .
In accordance with the present invention, there is provided a common salt composition characterized in that in addition to sodium chloride which is present in an amount so that its cation content is 50-60% by weight sodium it contains .
20-40% by weight potassium and 5-20% by weight magnesium, calculated as physiologically applicable compounds on the total mixture.
- 3a -~ 4 The invention thus relates to a method for preparing a li~uid, semi-liquid or mass in which potassium, magnesium, calcium and sodium are in all their physiologically applicable compounds so proportioned that the mutual pro-por~ions of said cations correspond to the dynamics of the electrolytic system in the organi~m.
The invention is characterized in that the components are mixed in a way known per se in such a proportion that the molar ratios of the contents of the predominant cations in the products obtained are kept withi~ the following limits:
potassium : sodium = 1 : 10 -- 100 : 1, and/or potassium : magnesiun~ = 1 : 10 -- 100 : 1, and/or magnesium : calcium = 1 10 -- 100 : 1.
The new and characteristic features of the method are that:
1. the contents of the electrolytes present in a substance or in a compound to be taken orally are confined to values within given limits involving a physiological optimizatlon of the. proportîons of the four cations 9 sodium, potassium, calcium and magnesium dominating the electrolytic environ-ment in the organism;
2. the dimensioning of the measures optimizing the cation -~
contents is based on optimum contents dependent on the (average~ requirements of the organism and modifiable according to various applications wi~ni.n given ^ontent ].;.JnitS 5
contents is based on optimum contents dependent on the (average~ requirements of the organism and modifiable according to various applications wi~ni.n given ^ontent ].;.JnitS 5
3. the dimens:ioning of the measures optimi ing the cation contents are based on an optimi~ed molar balancing of the ion pairs formed by sodium and potassium, and/or calcium - : .: ' 1~2I73 and magnesium, and/or potassium and magnesium;
4. the measures optimizing the cation contents are carried out by increasing or reducing the cation contents subs~an-tia].ly differing from the optimum proportions;
5. the measures optimizing the cation contents are carried out such that the deviations of the optimized contents of the end product are in relation to the proportions corres-pcnding ~o the ideal requirements of the orgallism a. exactly corrected, b. partly corrected, c. over-corrected, or d. corrected by using various combinations of the preceding degrees of correction;
6. the measures optimizing the cation contents are applied to various substances to be taken orally and their various combinations, to single doses or to the a~erage nutrition;
7. the corrective measures are dimensioned such thatthe molar contents of the cations present in the end products or in the entlre nutri~ion are optimally confined with the limits: -potassium : sodium = 1 : 10 -- 100 : 1, and~or calcium ; magnesium = 1 : 10 -- 100 : 1, and/or magnesi~m :,calcium = 1 : 10 -- lOQ : l, and idealiy K : Na - 1 : 1, and~or K: Mg = 3 : 1- ~: 1, and/or Mg : Ca - 1 : 2-1 : 1.
The .invent~on has the subs~ntial advantage as compared to preYiously propQsed methods and the present si~uation that, 6 ~.~ 12173 according to the mathod discovered, various orally ad-ministrable substances, their compounds, or raw materials and additives, as well as individual meals, or the average requirements of the total nutrition can now be brought into an optimized equilibrium regardin~ sodium, potassium, calcium, and magnesium. Earlier, for example, with salt preparatlons no magnesium was combined, which now has ~een proved to have a decisi~e effect on the utilization of potassium, in addition to the ma~nesium-calcium equilibrium.
According to the method, it is possible to prevent the load applied on the electrolytic system and the resulting various serious organic disorders, illnesses and mortali~y, in particular in heart and vascular diseases (WHO 1973, -~
Schroeder -74, Karppanen 1978).
An addition of cations to a preparation according to the invention improves the stability of the product as the osmotic pressure increases.
, The present invention is to be regarded as the first overall optimizatio~ so]ution by means of which the composition of various substances to be taken orally or of the entire nutrition can, when required, be optimized with regard to all four macrocations to satisfy the requirements of the organism, ~hus, the discovered method provides the starting point or a new period of davelop~.ent in the food production.
As is well-known, ~)iochemical life pheno~,ina can only occur`
in specific agueous electrolytic solutions. In the organism, a centrally controlled fluid and electrolytic system within exact limits takes care of the maintenance of these solutions.
The three structural main sections in the system are blood plasma, i~terstitial fluid, and intracellular fluid. The basis for maintaining the material equilibrium is a continuous supplementary flow of water and electrolytes which, starting rrom the intestines, flows through the system and is discharged mainly through the kidneys. The mainte-nance o~ sharply differing cation and anion contents in the cell organs, intracellular fluid and in the extracellular space requires an active control operation and an actual and average replenishment of the various components within reasonable limits. If the supply of one or more cations is below or above the optimum limits, the control system of the electrolytic system is subjected to a load which directly or indirectly causes changes and disorders within the system ~nd other organic systems connected to its function.
One of the most important disproportions in the present nutrition is the excessive supply o~ sodium, which will ~e apparent when compa~ing the following optimum quantities recommended to adults sodium 10-60 millimoles/24 h, potassium 50-100 millimolesJ24 h, magnesium 12-40 millimoles/24-h, calcium 20-35 millimoles/24 h with the quantities that the inhabitants in an industrial-ized country have been ~ound to receive on an average sodium 230 millimoles/24 h~ maximally 460 milli-moles/24 h, potassium 60 millimoles~24 h, minimally 10 milli-moles/24 h, ~ 8 magnesium 15 millimoles/24 h, minimally 2 milli-moles/24 h, calcium 60 millimoles/24 h, maximally 210 milli-moles/2~ h.
(Karppanen -78, Meanely -76) One of the central mechanisms of the sodium surplus is based on the ability of sodium to increase the secretion of potassium in the kidney tubules, which again causes a loss of potassium in the organism. As the supply of potassium, as also can be seen from the tables, often is insuffici~nt, the result is an increased disproportion in this physio-logically important ion pair. In extensive studies covering several countries, the frequency of hypertension has been found to correlate strongly with the disproportionate use `
of sodium and potassium. Normally, the nutrition should contain sodium and potassium in an optimal molar ratio of Na : K = l : 1.
The proportions of calcium and magnesium are of a central importance to several electrophysiological and enzymatic reactions of the heart and nervous system. The optimal ratio of their molar contents in the nutrition has been estimated to be Ca : Mg ~ 1 : 1 - 2 : 1. In addition, magnesium has ~`
been found to have a decisive effect promoting the utili-zation of potassium. Even if the daily nutrition would contain potassium in ample quantities, the organism is un-able to utilize it and the po~assium is rapidly secreted due to lack of magnesiu3rl. l'he intracellular ele~trclytic equilibrium requires a certa~n molar ratio in the nutrition betweetl magnesiwn and potassium, said ratio optimally bein~
~ 9 Mg : K = l : 4. It has been established that certain heart diseases strongly correlate with a deficiency of potassium, especially when also the supply of magnesium is insufficient (Karppanen 1978). If the nutrition is rich in calcium and poor in magnesium, an ample quantity of calcium substantially reduces the absorption of magnesium. This means that as the supply of magnesium is reduced also the biologic 1 utilization of potassium is hampered. Optimally the nutri-tion ought to contain calcium and magnesium in a molar ratio of Ca : Mg = 1 : l - 2:1.
Thus, there is at hand convincing scientific evidence, on one hand, or the importance of the optimal ratios of the cation supplement in the organism and, on the other hand, of the disproportionate composition of our present nutrition, as a stress factor heavily contributing to heart diseases and diseases of the circulatory organs. Under these circumstances, the development of innovations aiming at the optimization of the nutrition and other cation sources must be considered to be of utmost importance.
The method The method aims at the optimization of the oral sodium, potassium, calcium and magnesium supplement to satisfy the requirements of the organism. The ideal goal of the method is to balance the molar ratios of the three cation pairs so as to satisfy the average requirements of the organism as follows:
CK : CNa l : l and/or CK : CMg = 3 : l 4 : l and/or CMg CCa = l : 2 - l : l.
As the cation contents of nutrition, medicines and other products taken orally often considerably differ from these ideal ratios and an ideal balancing is not possible due to nutritional habits and the fact that the product must retain its foodstuff qualities, wider limits must be set to the optimization. A differing cation content can be compen-sated by a reverse surplus in some suitable component in the nutrition, which also means that wider limits must be set to the optimization range. The optimized object of the invention is to balance the proportion of the three cation pairs to values within the following limits:
CK : CNa = 1 : 10 - 100 : 1 and/or CK : CMg = 1 : lD - 100 : 1 and/or CMg CCa = 1 : 1~ - 100 : 1.
-When defining the extension of the range of variation, the starting point has been that even limited improvements in individual products are justified because their cumulative effects as such or in combination with the effects of possible more complete corrective or overcorrective measures can decisively relieve the load caused by a disproportionate supply of electrolytes on the compensatory capacity of the organism.
The cation contents can be optimized in the food, its raw materials, additives, in individual nutrients and stimulants~
and in their various preparations and combinations, such as single dose~, meals, or in the average nutrition. The optimizing treatment is applicable to various natural products, or products of food technology, or to ent;rely new substances and compounds, for example, to medicines.
- ' The loads applied to the various p~rts of the electrolytic system are minimized when the absorbable actual contents are ideally optimized.
The starting points in the method aiming at the optimization of the cation contents is to measure or in some other way determine the sodium, potassium, calcium and magnesium contents in a substance or in a compound to be taken orally.
The differences between the existing and ideal contents are corrected by increasing or reducing the proportion of the corresponding cation, if possible, to .he ideal values or to values optimized as close as possible to the ideal values within the limits allowed by nutritional habits~ technical possibilities and economic points of view while retaining the foodstuff character. The additions and reductions of electrolyte required by the optimization are carried out by using chemical and food-technological methods.
An ideally balanced preparation does not, when used alone or as a part of the nutrition, disproportionately load the electrolytic system. As a part of a disproportionate nutrition, such a product relatively alleviates the existing disproportion. If, when preparing or mineralizing the product, only a partial correction of tne existing dis-proportion is possible, the load,applied on the electrolytic fiyste~ can, however, be relieved as far as the correc-tion is concerned, no matter whether the preparation is used alone or in combination either as a single dose or as a part of the average nutrition. If, on the other hand, a product to be taken orally is over- or underbalanced with 1'73 regard to one or more cations, it offers a possibility of correcting opposite disproportions in the nutrition. When balancing compounds consisting of components balanced on different levels or the average nutrition, the quantitative contribution of each component to the total quantity of each cation species must be taken into account in the calculations.
Consump ion of calcium (Ca), potassium tK), magnesium (Mg) and_sodium _Na) per 24 hours - An adult person weighing 70 kg consumes in 24 hour n different foodstuffs in the average weight quantities Rl, R2, R3~ Rn - The optimum weight quan-tities of said substances in 24 e Ca' OK~ OMg~ and ONa' - The foodstuff i contains additives in weight quantiti2s Pi and contents Ci satisfying the following equations according to definition:
iCa iCa i' iK iK/ i~ CiMg PiMg/Ri and CiNa=piNa/Ri.
Problem 1 The optimum weight quantities O and the consumed foodstuff quantities R are regarded as known. The contents C must be determined so as to obtain the optimum weight quantities, i.e.
i-l CiCaRi Ca' i=l CiK~i ~)K' i=l CiMgRi OMg and CiNaRi=ONa.
~ 13 ~1;2i'73 The contents C and the optimum quantities O to be determined must satisfy the following conditions.
(a) The total quantity of additives must not exceed the total quantity of the food:
iCa iK PiMg~PiNa - Ri (i=l, 2, ..., n).
tb) The quantities of additives are non-negative:
- PiCa' PiK' PiMg' PiNa (i 1, 2, ..., n).
N.B. The additions Pl to be made to obtain the optimum quantities can also be negative, i~e. deductions.
~c) In an individual foodstuff, taste habits set an upper limit Mi to the contents of additives Pi:
iCa - iCa' iK - iK~ PiMg - MiMg and PiNa - MiNa ~i=l, 2, ..., n?.
(d) The optimum quantities O must satisfy the following conditions for biologico-medical reasons:
tl, CaMg ~ OCa/OMg ~ t2, CaMg and/or tl, NaK ~ ONa/O
t2, NaK and tl, KMg ~ OK/OMg ~ t2, KMg.
(e) The quantities of additives PiCaj Pi~, PiMg, and PiNa (i=l, 2, ..., n) should also satisfy the conditions under the preceding para (d). If ~ere will be a contra-diction with the taste haDit conditions (c), the last-mentioned will be observed in the first place.
Problem 2 Before the additions Pi, the foodstuffs 1, 2, ... and n have the known additive conten~s ~ ` 14 CiCa' CiK, CiMg and CiNa (i=l, 2, ..., n).
The foodstuff quantity Ri and the additions P~iCa, PlK, PilMg and PiNa of the substances Ca, K, Mg and Na must be determined so that, when these are intermixed, the foodstuff quantities Rl will ultimately be obtained having the optimum contents C of additives. These will be obtained from the following equations.
iCa iCa CiCa i' PiC~ CiCa CiCaRi iK PiK CiKRi~ Pi~=C~
lMg PiMg Ci~ Pil~l~ CiM~i iNa PiNa CiNaRi ' PiNa=CiNaRi i i ( iCa iK iMg PiNa) N.B. 1 Different groups of persons consume nutrients in different proportions. For this reason, the additions should be determined so that the optimum quantities O are obtained by as many as possible natural daily diets. Gen-erally, it is impossible to exactly satisfy such a require-ment, but it leads to problems falling within the scope of mathematical optimization by means of which attempts are made to find a solution that is as satisfactory as possible.
N.B. ~ Taste requirements ~ay, in addition to the upper lim~ts of para (c~, set other quantitative requirement=.
N_B. 3 A change in the contents of additives may also change the food quantities Rl, R2~.~., Rn cons-~med daily on an average.
.
~ 15 i Since nutrition has predominantly been an functi.on based on tradition~ many central interactions associated with nutrition and ~he requirements of the organism have so far not been taken into consideration. In recent years, literature has discovered in the regeneration of cations in the organism several disorders due to a disproportionate electrolytic composition in the nutrition. When prolonged, said disorders have been found to lead to pathogenic changes in the vital functions. Hypertension and certain degenerative vascular and heart diseases have in this connection been the centre of attention. (Karppanen -78, Masironi -69, Meanely -76, Schroeder -74, WH0 -73).
In spite of this, in normal nutrition, no general measures optimizing the supply of cations have so far been taken.
In the treatment of heart diseases, some limited attempts have been made to eliminate an excessive sodium load by substituting part of the salt requirement in the diet most commonly with substitutes containing potassium or ammonium.
Similarly, potassium tablets have been used to substitute the loss of potassium caused by some pharmaceuticals ~thiazides) used in the treatment of hypertension.
However~ it is typical of the methods u~ed that they are concerned with the compensation of one specific cation only.
However, in the modern industrialized world, the sodium, potassium, magnesium and calcium contents in the nutrition of a healthy person are in disproportion to each other.
auantitatively~ sodium and calcium quite su~stantially ` 16 ~ 3 exceed the recommendations in the daily diet, while the potassium and magnesium quantities remain smaller than recommended. For this reason, special attention should be paid to the electrolytic equilibrium and mineral quantities in the daily nutrition.
Sodium has the property of incre~sing the secretion of potassium in the kidneys, which increases the loss of potassium from the organism. Normally, the nutrition should contain sodium and potassium in the optimal molar ratio of Na : K = 1 : 1.
If the nutrition does not contain enough magnesium, the ;
magnesium supplies of the organism are reduced and also the potassium supplies in the above mentioned proportion. Even if the daily nutrition would be rich in potassium, the organism is unable of utilizing it and the potassium is rapidly voided from the organism due to lack of magnesium.
The ~ntracellular electrolytic equilibrium requires a specific molar ratio between magnesium and potassium -opti]nally Mg ; K = 1 : 4. ---If the nutrition is rich in calcium and poor in magnesium, ~he ample calcium quantity substantially reduces the ab-sorption of magnesium. This means that, as the supply of magnesium is reduced, also the biological utilization of potassium is hampered. Optimally, ihe nutrition should contain calcium and magnesium in the molar ra~o of Ca : Mg =
~ 2 : 1.
. `~ 17 1~1~173 By using an extensive scientific material, a solution has now been found according to which the non-optimal compositions of nutrients and certain pharmaceuticals and improper uses in relation to the average cation requirements of the organism can most effectively be eliminated by correcting the cationic composition of individual foodstuffs and/or medicines to satisfy the average physiological requirements of the organism. A possible complementary solution is seen in making in the cationic spectra of selected individual preparations compensatory changes in the content aimed at - -correcting serious systematic disproportions in the nutriti~n, said changes deviating from the average physiological re-quirements. In connection with the compensatory solutions, the quantitative contributions of the preparation to the cationic spectrum of the total nutrition must be estimated.
When planning both the corrective and compensatory solutions, the foodstuff and/or pharmaceutical character of each product and its technical properties must always be taken into account, as ~ell as the prevailing eating, taste and nutritional habits which, from a physiological and medical point of view, may result in extensiv~ ranges of variations in the conten-ts according to the invention.
The corrective and compensatory solutlons relating to individual preparations and requiring an increase or re-duction in the content of one or more cations are ult-imately based on takirlg quant.itatively into account the cation di.stri.bution required by the cont;nuous physi.ological need of regeneration of the organism. As the basic starting point for the ranges of variations o~ the proportions "~ 18 ~2173 i according to the invention were taken the present medical views of the physiologically recommendable mutual proportions and average rates of utilization of potassium and its various compounds, magnesium and its various compounds, calcium and its various compounds and sodium and its various compounds.
The main object of the method according to the invention is to satisfy in an optimally balanced manner the daily average requirements of sodium, potassium, magnesium and calcium of the organism. The same object can be aimed at also in single doses consumed. As food is the most important source of these cations, the carrying out of the steps according to the invention involves that the electrolyte contents in *he food and its raw materials and additives are taken into consideration and optimized, when required. In a corres-ponding manner, attention must be paid to the contents or other orally administrable preparations,such as stimulants and pharmaceuticals. According to the method, it is thus possible to treat or to correct the cation contents in various natural and tehcnical products and to prepare entirely new food, pharmaceutical and other products. Depending on the practical goal in each particular case and the measures required by it, several different embodiments of the method are provided. Due to the diversity of the situations pre-vailing in the organism and the diversity of the substances and compounds used, it is often necessary~ when carrying out the m~thcd, to quite considerably give in to the optimal objects and to set rather wide limits al60 to the corrected cation contents. Since the effects of the correc-~ivP
. .
'"'' ~LS121tY3 measures, due to numerous internal interactions in the cationic system, are cumulated, the making of these limited corrections is often justified. When estimating the sig-nificance and degree of a solution relating to the content of one or more cations in each substance or compound, the quantities used at a time, the recurrence and regularity of the use as well as the total balance of the supply and the prevailing needs of the organism must be taken into consid-eration as a whole.
~ ' ' By means of food prepared according to the invention it is possible to optimize the cationic equilibrium in the organism and to compensate the overload of certain minerals with a counter~acting component and in this way to reduce the possibility or to entirely eliminate the disposition to certain illnesses mentioned above and/or to damages to the organism.
' In the method according to the invention, sodium with its various compounds; potassium wi.th its various compounds;
magnesium with its various compounds; and calcium with its various compounds are proportionated to a substance to be taken orally, its raw mat-erial or semi-finished product such that in a substance prepared according to the invention the cations relate to each other in the molar ratio:
PGtassium : magnesium = 1 : 10 -~ 100 : 1 and~or Potassium : sodium - 1 : 10 -- 100 : 1 and~or Magnesium : calcium = 1 : 10 -- 100 : 1.
Physiologically suitable compounds are~ for ex~mple, chlorides~
bromides, iodides, sulphates, aspargates, etc.
~ 20 ~Z~7~
Mainly due to the change in nutritional habits and food . production methods, the cation balance in nutrition has in .
.
recent decades sharply deviated from its opt.imal ~roportions and daily minimum quantities which are:
` Sodium 10 - 60 millimoles/24 h Potassium 50 -100 millimo'les/24 h Magnesium 12 - 40 millimoles/24 h - Calcium 20 - 35 millimoles/24 h.
, . . . . . .
In t,he measurements, it has been noted that the nutrition produced by the so-called industria].ized world contains , big quantities of certain cations and, on the other hand', . --that the quantities of other cations are very small.
.
.~ It has been measured that an inhabitant in an industriaiized ; country receives cations on an average as follows:
Sodium 230 millimoles/24 h even 460 millimoles~24 h Potassium 60 millimoles/24 h even lO'mil].imoles/24 h 'Magnesium 15 millimoles/24 h even 2 mil].in-oles/24 h Calcium Gn millimoles/24 h even 210 mil]Lmoles/24 h (Karppanen -78, Meneely -i6).
.
Due to the bi~ differences in the prol)ortions of the consumed quantities of individualoral substances and in the mutual proportions of the cations contained by them, the optimizillg steps often fall short of the values consi.dered to be idea].. A]so the necessity of maint-ainirl~ the food-stuff ch-r~c-ter of the product as ~Jell as the ne essi-ty o~
taking the prevailing taste habits :illtO conc>ideratic)n often have a similar effect. When defining ~he extent of the ranges of variation, the starting point was that even limited improvements in individual nutrients should be carried out because their cumulative effects together with the effect ~ more complete corrective measures may de-cisively relieve the load caused by a disproportionate supply of electrolytes on the compensatory capacity of the organism.
Consequently, quite wide limits of variation nave to be set to the optimized cation contents of the products. Should said big disproportions not ~e present, the object of the corrective measures rela~ing to individual substances and their various compounds and involving an increas~ and/or reduction of the content of one or more cations is an optimal mutual proportion of the cation contents that is in accordance with the continuous need of regeneration of the organism. When dimensioning ~the corrective solution, the quantitative contribution of said substance to the total spectrum of the cationic load must be taken into consider-ation.
The practical application of the method.
Alternative means and/or means complementing each other are used when aiming at the central objects o~ the method according to the invention, i.e. an optimized average daily s2tisfacrion of the need of electrolytes or the optimizatior Gf the proportions of a sin~le dose. The basic starting point is to optimize the ca~ion contents of the substances or compounds used to satisfy the averag2 requirement of the 22 ~
nutrition. Such a preparation does not, when used alone or as a part of the nutrition, disproportionately load the electrolyticsystem. As a part of a disproportionate nutrition such a product relatively alleviates the existing disproportion.
If, when preparing or minerali2ing a product, only a partial correction of the existing disproportion is possible, it has, however, been possible to relieve the load applied on the electrolytic system as far as the correction is con-cerned, no matter whether the preparation is used alone or in combination as a part of a single dose or of the average nutrition.
If, on the other hand, a product to be taken orally, its raw material or additive is over- and/or underbalanced with regard to one or more cations, a possibility is offered through ~his product to correct opposite disproportions in a single dose or in the average supply.
An addition of cations to a preparation according to the invention improves the stability of the product by raising its osmotic pressure. A product optimized with regard to its cations by means of the method according to the invention requires, as far as the components to be added are concernedS
no special atteJItion associated with the manufact~ring technics~
The invention also relates to prodlicts to be taXen orally which h~ve a physiologically optimized cation compositiorl 23 ~ ~
and are prepared according to the invention. The molar ratios of the cation contents of the products thus obtained are within the following limits:
Potassium : sodium = 1 : 10 -- lOQ : 1 and~or Potassium : magnesium = 1 : 10 -- 100 : 1 and/or Magnesium : calcium = 1 : 10 -- 100 : 1.
.
As one specific product according to the invention one might mention a common salt (table salt) based on rock or mineral salt and prepared by adding to sodium chloride potassium and magnesium as physiologically applicable compounds, preferably as chloride or sulphate, in such ~uantities so as to obtain an expedient proportion of cations. By adding salt according to the invention, for example, to foodstuffs or their raw materials as well as to individual meals, a more optimal balance in the nutrition with regard to electro-lytes can be obtained.
The invention will be illustrated by the following examples:
Example_l -Mineral-containin~ beverage, lemonade or similar Content of predominant cations:
sodium 2-40 millimoles/litre, preferably lS millimoles/litre, and/or potassium 2-40 millimoles/litre, preferab]y lS milli-moles/litre, and/or magnesium 1.2S 20 millimoles/litre, preferably 4 millimoles/litre, and/or calcium 1.25-20 milli-moles/litre, preferably 4-8 millimoles/litre.
If sodium is the principal or sole cation, also magnesium must be combined with the potassium combined in the above mentioned proportion.
. , Example 2 Pharmaceutical Content of the predominant cations when administering the pharmaceutical in 24 hours:
potassium 2-160, preferably 100 millimoles/24 h, and magnesium 10.5-40, preferably 25 millimoles/24 h, and/or calcium 0.5-80, preferably 10 millimoles/24 h.
. .
~.
Milk, sour milk, yo~urt, curdled milk, etc.
Content of the predominant cations in millimoles/100 g:
sodium 3.6 8.3, preferably 8.3 potassium 3.6-8.3, preferably 3.6 magnesium 0.5-3.3, preferably 1.0 calcium 3.0-3.6, preferably 3.3.
Example 4 Sausa~e ~r~u~--tlon or similar meat product Content of predominant cations in millimoles/100 g:
sodium 10-40, preferably 20 potassium 4-32, preferably 20 magnesium 0.1-5.0, preferably 5.0 calcium 0.2-0.4, preferably 0.4.
Example 5 ~ p~lration (Em_enthale~
~l Content of predominant cations in millimoles/100 g:
sodium 10-30, preferably 16 potassium 20-35, preferably 20 magnesium 1-15, preferably 10 calcium 20-35, preferably 20.
Example 6 Chocolate preparation or other sugar-contain.ing confection-ery product Content of predominant cations in millimoles/100 g:
sodium 2-4, preferably 3.6 potassium 30~45, preferably 30 magnesium 1-5, preferably 5 calcium 4-5, preferably 5.
Example 7 Table salt, either based on rock or sea salt To sodium chloride are added as physiologically applicable compounds, for example, as chloride or sulphate:
potassium salt 5-50, preferably about 35 % by weight magnesium salt 5-50, preferably about 20 % by weight calculated as compounds on the total weight of the mixture.
Example 8 Table salt, either based on rock or sea salt Composition:
50-6S % by wei.ght sodium 20-~0 ~ by weight potassium 5-20 % by weight magnesium . 26 ~ ~
~2~
counted as physiologically applicable compounds, e.g., as chloride or sulphate, on the total mixture.
Example 9 Flour product, e.g., rye, oat, rice~ barley, wheat or maize flour product, etc.
Content of predominant cations in millimoles/100 ~:
sodium ~-10, preferably 2-4 potassium 1-20, preferably 4-8 magnesium 1-16, preferably 14 calcium 1-8 , preferably 6.
.. ~. .
The .invent~on has the subs~ntial advantage as compared to preYiously propQsed methods and the present si~uation that, 6 ~.~ 12173 according to the mathod discovered, various orally ad-ministrable substances, their compounds, or raw materials and additives, as well as individual meals, or the average requirements of the total nutrition can now be brought into an optimized equilibrium regardin~ sodium, potassium, calcium, and magnesium. Earlier, for example, with salt preparatlons no magnesium was combined, which now has ~een proved to have a decisi~e effect on the utilization of potassium, in addition to the ma~nesium-calcium equilibrium.
According to the method, it is possible to prevent the load applied on the electrolytic system and the resulting various serious organic disorders, illnesses and mortali~y, in particular in heart and vascular diseases (WHO 1973, -~
Schroeder -74, Karppanen 1978).
An addition of cations to a preparation according to the invention improves the stability of the product as the osmotic pressure increases.
, The present invention is to be regarded as the first overall optimizatio~ so]ution by means of which the composition of various substances to be taken orally or of the entire nutrition can, when required, be optimized with regard to all four macrocations to satisfy the requirements of the organism, ~hus, the discovered method provides the starting point or a new period of davelop~.ent in the food production.
As is well-known, ~)iochemical life pheno~,ina can only occur`
in specific agueous electrolytic solutions. In the organism, a centrally controlled fluid and electrolytic system within exact limits takes care of the maintenance of these solutions.
The three structural main sections in the system are blood plasma, i~terstitial fluid, and intracellular fluid. The basis for maintaining the material equilibrium is a continuous supplementary flow of water and electrolytes which, starting rrom the intestines, flows through the system and is discharged mainly through the kidneys. The mainte-nance o~ sharply differing cation and anion contents in the cell organs, intracellular fluid and in the extracellular space requires an active control operation and an actual and average replenishment of the various components within reasonable limits. If the supply of one or more cations is below or above the optimum limits, the control system of the electrolytic system is subjected to a load which directly or indirectly causes changes and disorders within the system ~nd other organic systems connected to its function.
One of the most important disproportions in the present nutrition is the excessive supply o~ sodium, which will ~e apparent when compa~ing the following optimum quantities recommended to adults sodium 10-60 millimoles/24 h, potassium 50-100 millimolesJ24 h, magnesium 12-40 millimoles/24-h, calcium 20-35 millimoles/24 h with the quantities that the inhabitants in an industrial-ized country have been ~ound to receive on an average sodium 230 millimoles/24 h~ maximally 460 milli-moles/24 h, potassium 60 millimoles~24 h, minimally 10 milli-moles/24 h, ~ 8 magnesium 15 millimoles/24 h, minimally 2 milli-moles/24 h, calcium 60 millimoles/24 h, maximally 210 milli-moles/2~ h.
(Karppanen -78, Meanely -76) One of the central mechanisms of the sodium surplus is based on the ability of sodium to increase the secretion of potassium in the kidney tubules, which again causes a loss of potassium in the organism. As the supply of potassium, as also can be seen from the tables, often is insuffici~nt, the result is an increased disproportion in this physio-logically important ion pair. In extensive studies covering several countries, the frequency of hypertension has been found to correlate strongly with the disproportionate use `
of sodium and potassium. Normally, the nutrition should contain sodium and potassium in an optimal molar ratio of Na : K = l : 1.
The proportions of calcium and magnesium are of a central importance to several electrophysiological and enzymatic reactions of the heart and nervous system. The optimal ratio of their molar contents in the nutrition has been estimated to be Ca : Mg ~ 1 : 1 - 2 : 1. In addition, magnesium has ~`
been found to have a decisive effect promoting the utili-zation of potassium. Even if the daily nutrition would contain potassium in ample quantities, the organism is un-able to utilize it and the po~assium is rapidly secreted due to lack of magnesiu3rl. l'he intracellular ele~trclytic equilibrium requires a certa~n molar ratio in the nutrition betweetl magnesiwn and potassium, said ratio optimally bein~
~ 9 Mg : K = l : 4. It has been established that certain heart diseases strongly correlate with a deficiency of potassium, especially when also the supply of magnesium is insufficient (Karppanen 1978). If the nutrition is rich in calcium and poor in magnesium, an ample quantity of calcium substantially reduces the absorption of magnesium. This means that as the supply of magnesium is reduced also the biologic 1 utilization of potassium is hampered. Optimally the nutri-tion ought to contain calcium and magnesium in a molar ratio of Ca : Mg = 1 : l - 2:1.
Thus, there is at hand convincing scientific evidence, on one hand, or the importance of the optimal ratios of the cation supplement in the organism and, on the other hand, of the disproportionate composition of our present nutrition, as a stress factor heavily contributing to heart diseases and diseases of the circulatory organs. Under these circumstances, the development of innovations aiming at the optimization of the nutrition and other cation sources must be considered to be of utmost importance.
The method The method aims at the optimization of the oral sodium, potassium, calcium and magnesium supplement to satisfy the requirements of the organism. The ideal goal of the method is to balance the molar ratios of the three cation pairs so as to satisfy the average requirements of the organism as follows:
CK : CNa l : l and/or CK : CMg = 3 : l 4 : l and/or CMg CCa = l : 2 - l : l.
As the cation contents of nutrition, medicines and other products taken orally often considerably differ from these ideal ratios and an ideal balancing is not possible due to nutritional habits and the fact that the product must retain its foodstuff qualities, wider limits must be set to the optimization. A differing cation content can be compen-sated by a reverse surplus in some suitable component in the nutrition, which also means that wider limits must be set to the optimization range. The optimized object of the invention is to balance the proportion of the three cation pairs to values within the following limits:
CK : CNa = 1 : 10 - 100 : 1 and/or CK : CMg = 1 : lD - 100 : 1 and/or CMg CCa = 1 : 1~ - 100 : 1.
-When defining the extension of the range of variation, the starting point has been that even limited improvements in individual products are justified because their cumulative effects as such or in combination with the effects of possible more complete corrective or overcorrective measures can decisively relieve the load caused by a disproportionate supply of electrolytes on the compensatory capacity of the organism.
The cation contents can be optimized in the food, its raw materials, additives, in individual nutrients and stimulants~
and in their various preparations and combinations, such as single dose~, meals, or in the average nutrition. The optimizing treatment is applicable to various natural products, or products of food technology, or to ent;rely new substances and compounds, for example, to medicines.
- ' The loads applied to the various p~rts of the electrolytic system are minimized when the absorbable actual contents are ideally optimized.
The starting points in the method aiming at the optimization of the cation contents is to measure or in some other way determine the sodium, potassium, calcium and magnesium contents in a substance or in a compound to be taken orally.
The differences between the existing and ideal contents are corrected by increasing or reducing the proportion of the corresponding cation, if possible, to .he ideal values or to values optimized as close as possible to the ideal values within the limits allowed by nutritional habits~ technical possibilities and economic points of view while retaining the foodstuff character. The additions and reductions of electrolyte required by the optimization are carried out by using chemical and food-technological methods.
An ideally balanced preparation does not, when used alone or as a part of the nutrition, disproportionately load the electrolytic system. As a part of a disproportionate nutrition, such a product relatively alleviates the existing disproportion. If, when preparing or mineralizing the product, only a partial correction of tne existing dis-proportion is possible, the load,applied on the electrolytic fiyste~ can, however, be relieved as far as the correc-tion is concerned, no matter whether the preparation is used alone or in combination either as a single dose or as a part of the average nutrition. If, on the other hand, a product to be taken orally is over- or underbalanced with 1'73 regard to one or more cations, it offers a possibility of correcting opposite disproportions in the nutrition. When balancing compounds consisting of components balanced on different levels or the average nutrition, the quantitative contribution of each component to the total quantity of each cation species must be taken into account in the calculations.
Consump ion of calcium (Ca), potassium tK), magnesium (Mg) and_sodium _Na) per 24 hours - An adult person weighing 70 kg consumes in 24 hour n different foodstuffs in the average weight quantities Rl, R2, R3~ Rn - The optimum weight quan-tities of said substances in 24 e Ca' OK~ OMg~ and ONa' - The foodstuff i contains additives in weight quantiti2s Pi and contents Ci satisfying the following equations according to definition:
iCa iCa i' iK iK/ i~ CiMg PiMg/Ri and CiNa=piNa/Ri.
Problem 1 The optimum weight quantities O and the consumed foodstuff quantities R are regarded as known. The contents C must be determined so as to obtain the optimum weight quantities, i.e.
i-l CiCaRi Ca' i=l CiK~i ~)K' i=l CiMgRi OMg and CiNaRi=ONa.
~ 13 ~1;2i'73 The contents C and the optimum quantities O to be determined must satisfy the following conditions.
(a) The total quantity of additives must not exceed the total quantity of the food:
iCa iK PiMg~PiNa - Ri (i=l, 2, ..., n).
tb) The quantities of additives are non-negative:
- PiCa' PiK' PiMg' PiNa (i 1, 2, ..., n).
N.B. The additions Pl to be made to obtain the optimum quantities can also be negative, i~e. deductions.
~c) In an individual foodstuff, taste habits set an upper limit Mi to the contents of additives Pi:
iCa - iCa' iK - iK~ PiMg - MiMg and PiNa - MiNa ~i=l, 2, ..., n?.
(d) The optimum quantities O must satisfy the following conditions for biologico-medical reasons:
tl, CaMg ~ OCa/OMg ~ t2, CaMg and/or tl, NaK ~ ONa/O
t2, NaK and tl, KMg ~ OK/OMg ~ t2, KMg.
(e) The quantities of additives PiCaj Pi~, PiMg, and PiNa (i=l, 2, ..., n) should also satisfy the conditions under the preceding para (d). If ~ere will be a contra-diction with the taste haDit conditions (c), the last-mentioned will be observed in the first place.
Problem 2 Before the additions Pi, the foodstuffs 1, 2, ... and n have the known additive conten~s ~ ` 14 CiCa' CiK, CiMg and CiNa (i=l, 2, ..., n).
The foodstuff quantity Ri and the additions P~iCa, PlK, PilMg and PiNa of the substances Ca, K, Mg and Na must be determined so that, when these are intermixed, the foodstuff quantities Rl will ultimately be obtained having the optimum contents C of additives. These will be obtained from the following equations.
iCa iCa CiCa i' PiC~ CiCa CiCaRi iK PiK CiKRi~ Pi~=C~
lMg PiMg Ci~ Pil~l~ CiM~i iNa PiNa CiNaRi ' PiNa=CiNaRi i i ( iCa iK iMg PiNa) N.B. 1 Different groups of persons consume nutrients in different proportions. For this reason, the additions should be determined so that the optimum quantities O are obtained by as many as possible natural daily diets. Gen-erally, it is impossible to exactly satisfy such a require-ment, but it leads to problems falling within the scope of mathematical optimization by means of which attempts are made to find a solution that is as satisfactory as possible.
N.B. ~ Taste requirements ~ay, in addition to the upper lim~ts of para (c~, set other quantitative requirement=.
N_B. 3 A change in the contents of additives may also change the food quantities Rl, R2~.~., Rn cons-~med daily on an average.
.
~ 15 i Since nutrition has predominantly been an functi.on based on tradition~ many central interactions associated with nutrition and ~he requirements of the organism have so far not been taken into consideration. In recent years, literature has discovered in the regeneration of cations in the organism several disorders due to a disproportionate electrolytic composition in the nutrition. When prolonged, said disorders have been found to lead to pathogenic changes in the vital functions. Hypertension and certain degenerative vascular and heart diseases have in this connection been the centre of attention. (Karppanen -78, Masironi -69, Meanely -76, Schroeder -74, WH0 -73).
In spite of this, in normal nutrition, no general measures optimizing the supply of cations have so far been taken.
In the treatment of heart diseases, some limited attempts have been made to eliminate an excessive sodium load by substituting part of the salt requirement in the diet most commonly with substitutes containing potassium or ammonium.
Similarly, potassium tablets have been used to substitute the loss of potassium caused by some pharmaceuticals ~thiazides) used in the treatment of hypertension.
However~ it is typical of the methods u~ed that they are concerned with the compensation of one specific cation only.
However, in the modern industrialized world, the sodium, potassium, magnesium and calcium contents in the nutrition of a healthy person are in disproportion to each other.
auantitatively~ sodium and calcium quite su~stantially ` 16 ~ 3 exceed the recommendations in the daily diet, while the potassium and magnesium quantities remain smaller than recommended. For this reason, special attention should be paid to the electrolytic equilibrium and mineral quantities in the daily nutrition.
Sodium has the property of incre~sing the secretion of potassium in the kidneys, which increases the loss of potassium from the organism. Normally, the nutrition should contain sodium and potassium in the optimal molar ratio of Na : K = 1 : 1.
If the nutrition does not contain enough magnesium, the ;
magnesium supplies of the organism are reduced and also the potassium supplies in the above mentioned proportion. Even if the daily nutrition would be rich in potassium, the organism is unable of utilizing it and the potassium is rapidly voided from the organism due to lack of magnesium.
The ~ntracellular electrolytic equilibrium requires a specific molar ratio between magnesium and potassium -opti]nally Mg ; K = 1 : 4. ---If the nutrition is rich in calcium and poor in magnesium, ~he ample calcium quantity substantially reduces the ab-sorption of magnesium. This means that, as the supply of magnesium is reduced, also the biological utilization of potassium is hampered. Optimally, ihe nutrition should contain calcium and magnesium in the molar ra~o of Ca : Mg =
~ 2 : 1.
. `~ 17 1~1~173 By using an extensive scientific material, a solution has now been found according to which the non-optimal compositions of nutrients and certain pharmaceuticals and improper uses in relation to the average cation requirements of the organism can most effectively be eliminated by correcting the cationic composition of individual foodstuffs and/or medicines to satisfy the average physiological requirements of the organism. A possible complementary solution is seen in making in the cationic spectra of selected individual preparations compensatory changes in the content aimed at - -correcting serious systematic disproportions in the nutriti~n, said changes deviating from the average physiological re-quirements. In connection with the compensatory solutions, the quantitative contributions of the preparation to the cationic spectrum of the total nutrition must be estimated.
When planning both the corrective and compensatory solutions, the foodstuff and/or pharmaceutical character of each product and its technical properties must always be taken into account, as ~ell as the prevailing eating, taste and nutritional habits which, from a physiological and medical point of view, may result in extensiv~ ranges of variations in the conten-ts according to the invention.
The corrective and compensatory solutlons relating to individual preparations and requiring an increase or re-duction in the content of one or more cations are ult-imately based on takirlg quant.itatively into account the cation di.stri.bution required by the cont;nuous physi.ological need of regeneration of the organism. As the basic starting point for the ranges of variations o~ the proportions "~ 18 ~2173 i according to the invention were taken the present medical views of the physiologically recommendable mutual proportions and average rates of utilization of potassium and its various compounds, magnesium and its various compounds, calcium and its various compounds and sodium and its various compounds.
The main object of the method according to the invention is to satisfy in an optimally balanced manner the daily average requirements of sodium, potassium, magnesium and calcium of the organism. The same object can be aimed at also in single doses consumed. As food is the most important source of these cations, the carrying out of the steps according to the invention involves that the electrolyte contents in *he food and its raw materials and additives are taken into consideration and optimized, when required. In a corres-ponding manner, attention must be paid to the contents or other orally administrable preparations,such as stimulants and pharmaceuticals. According to the method, it is thus possible to treat or to correct the cation contents in various natural and tehcnical products and to prepare entirely new food, pharmaceutical and other products. Depending on the practical goal in each particular case and the measures required by it, several different embodiments of the method are provided. Due to the diversity of the situations pre-vailing in the organism and the diversity of the substances and compounds used, it is often necessary~ when carrying out the m~thcd, to quite considerably give in to the optimal objects and to set rather wide limits al60 to the corrected cation contents. Since the effects of the correc-~ivP
. .
'"'' ~LS121tY3 measures, due to numerous internal interactions in the cationic system, are cumulated, the making of these limited corrections is often justified. When estimating the sig-nificance and degree of a solution relating to the content of one or more cations in each substance or compound, the quantities used at a time, the recurrence and regularity of the use as well as the total balance of the supply and the prevailing needs of the organism must be taken into consid-eration as a whole.
~ ' ' By means of food prepared according to the invention it is possible to optimize the cationic equilibrium in the organism and to compensate the overload of certain minerals with a counter~acting component and in this way to reduce the possibility or to entirely eliminate the disposition to certain illnesses mentioned above and/or to damages to the organism.
' In the method according to the invention, sodium with its various compounds; potassium wi.th its various compounds;
magnesium with its various compounds; and calcium with its various compounds are proportionated to a substance to be taken orally, its raw mat-erial or semi-finished product such that in a substance prepared according to the invention the cations relate to each other in the molar ratio:
PGtassium : magnesium = 1 : 10 -~ 100 : 1 and~or Potassium : sodium - 1 : 10 -- 100 : 1 and~or Magnesium : calcium = 1 : 10 -- 100 : 1.
Physiologically suitable compounds are~ for ex~mple, chlorides~
bromides, iodides, sulphates, aspargates, etc.
~ 20 ~Z~7~
Mainly due to the change in nutritional habits and food . production methods, the cation balance in nutrition has in .
.
recent decades sharply deviated from its opt.imal ~roportions and daily minimum quantities which are:
` Sodium 10 - 60 millimoles/24 h Potassium 50 -100 millimo'les/24 h Magnesium 12 - 40 millimoles/24 h - Calcium 20 - 35 millimoles/24 h.
, . . . . . .
In t,he measurements, it has been noted that the nutrition produced by the so-called industria].ized world contains , big quantities of certain cations and, on the other hand', . --that the quantities of other cations are very small.
.
.~ It has been measured that an inhabitant in an industriaiized ; country receives cations on an average as follows:
Sodium 230 millimoles/24 h even 460 millimoles~24 h Potassium 60 millimoles/24 h even lO'mil].imoles/24 h 'Magnesium 15 millimoles/24 h even 2 mil].in-oles/24 h Calcium Gn millimoles/24 h even 210 mil]Lmoles/24 h (Karppanen -78, Meneely -i6).
.
Due to the bi~ differences in the prol)ortions of the consumed quantities of individualoral substances and in the mutual proportions of the cations contained by them, the optimizillg steps often fall short of the values consi.dered to be idea].. A]so the necessity of maint-ainirl~ the food-stuff ch-r~c-ter of the product as ~Jell as the ne essi-ty o~
taking the prevailing taste habits :illtO conc>ideratic)n often have a similar effect. When defining ~he extent of the ranges of variation, the starting point was that even limited improvements in individual nutrients should be carried out because their cumulative effects together with the effect ~ more complete corrective measures may de-cisively relieve the load caused by a disproportionate supply of electrolytes on the compensatory capacity of the organism.
Consequently, quite wide limits of variation nave to be set to the optimized cation contents of the products. Should said big disproportions not ~e present, the object of the corrective measures rela~ing to individual substances and their various compounds and involving an increas~ and/or reduction of the content of one or more cations is an optimal mutual proportion of the cation contents that is in accordance with the continuous need of regeneration of the organism. When dimensioning ~the corrective solution, the quantitative contribution of said substance to the total spectrum of the cationic load must be taken into consider-ation.
The practical application of the method.
Alternative means and/or means complementing each other are used when aiming at the central objects o~ the method according to the invention, i.e. an optimized average daily s2tisfacrion of the need of electrolytes or the optimizatior Gf the proportions of a sin~le dose. The basic starting point is to optimize the ca~ion contents of the substances or compounds used to satisfy the averag2 requirement of the 22 ~
nutrition. Such a preparation does not, when used alone or as a part of the nutrition, disproportionately load the electrolyticsystem. As a part of a disproportionate nutrition such a product relatively alleviates the existing disproportion.
If, when preparing or minerali2ing a product, only a partial correction of the existing disproportion is possible, it has, however, been possible to relieve the load applied on the electrolytic system as far as the correction is con-cerned, no matter whether the preparation is used alone or in combination as a part of a single dose or of the average nutrition.
If, on the other hand, a product to be taken orally, its raw material or additive is over- and/or underbalanced with regard to one or more cations, a possibility is offered through ~his product to correct opposite disproportions in a single dose or in the average supply.
An addition of cations to a preparation according to the invention improves the stability of the product by raising its osmotic pressure. A product optimized with regard to its cations by means of the method according to the invention requires, as far as the components to be added are concernedS
no special atteJItion associated with the manufact~ring technics~
The invention also relates to prodlicts to be taXen orally which h~ve a physiologically optimized cation compositiorl 23 ~ ~
and are prepared according to the invention. The molar ratios of the cation contents of the products thus obtained are within the following limits:
Potassium : sodium = 1 : 10 -- lOQ : 1 and~or Potassium : magnesium = 1 : 10 -- 100 : 1 and/or Magnesium : calcium = 1 : 10 -- 100 : 1.
.
As one specific product according to the invention one might mention a common salt (table salt) based on rock or mineral salt and prepared by adding to sodium chloride potassium and magnesium as physiologically applicable compounds, preferably as chloride or sulphate, in such ~uantities so as to obtain an expedient proportion of cations. By adding salt according to the invention, for example, to foodstuffs or their raw materials as well as to individual meals, a more optimal balance in the nutrition with regard to electro-lytes can be obtained.
The invention will be illustrated by the following examples:
Example_l -Mineral-containin~ beverage, lemonade or similar Content of predominant cations:
sodium 2-40 millimoles/litre, preferably lS millimoles/litre, and/or potassium 2-40 millimoles/litre, preferab]y lS milli-moles/litre, and/or magnesium 1.2S 20 millimoles/litre, preferably 4 millimoles/litre, and/or calcium 1.25-20 milli-moles/litre, preferably 4-8 millimoles/litre.
If sodium is the principal or sole cation, also magnesium must be combined with the potassium combined in the above mentioned proportion.
. , Example 2 Pharmaceutical Content of the predominant cations when administering the pharmaceutical in 24 hours:
potassium 2-160, preferably 100 millimoles/24 h, and magnesium 10.5-40, preferably 25 millimoles/24 h, and/or calcium 0.5-80, preferably 10 millimoles/24 h.
. .
~.
Milk, sour milk, yo~urt, curdled milk, etc.
Content of the predominant cations in millimoles/100 g:
sodium 3.6 8.3, preferably 8.3 potassium 3.6-8.3, preferably 3.6 magnesium 0.5-3.3, preferably 1.0 calcium 3.0-3.6, preferably 3.3.
Example 4 Sausa~e ~r~u~--tlon or similar meat product Content of predominant cations in millimoles/100 g:
sodium 10-40, preferably 20 potassium 4-32, preferably 20 magnesium 0.1-5.0, preferably 5.0 calcium 0.2-0.4, preferably 0.4.
Example 5 ~ p~lration (Em_enthale~
~l Content of predominant cations in millimoles/100 g:
sodium 10-30, preferably 16 potassium 20-35, preferably 20 magnesium 1-15, preferably 10 calcium 20-35, preferably 20.
Example 6 Chocolate preparation or other sugar-contain.ing confection-ery product Content of predominant cations in millimoles/100 g:
sodium 2-4, preferably 3.6 potassium 30~45, preferably 30 magnesium 1-5, preferably 5 calcium 4-5, preferably 5.
Example 7 Table salt, either based on rock or sea salt To sodium chloride are added as physiologically applicable compounds, for example, as chloride or sulphate:
potassium salt 5-50, preferably about 35 % by weight magnesium salt 5-50, preferably about 20 % by weight calculated as compounds on the total weight of the mixture.
Example 8 Table salt, either based on rock or sea salt Composition:
50-6S % by wei.ght sodium 20-~0 ~ by weight potassium 5-20 % by weight magnesium . 26 ~ ~
~2~
counted as physiologically applicable compounds, e.g., as chloride or sulphate, on the total mixture.
Example 9 Flour product, e.g., rye, oat, rice~ barley, wheat or maize flour product, etc.
Content of predominant cations in millimoles/100 ~:
sodium ~-10, preferably 2-4 potassium 1-20, preferably 4-8 magnesium 1-16, preferably 14 calcium 1-8 , preferably 6.
.. ~. .
Claims (3)
1. A common salt composition characterized in that in addition to sodium chloride which is present in an amount so that its cation content is 50-60% by weight sodium it contains 20-40% by weight potassium and 5-20% by weight magnesium, calculated as physiologically applicable compounds on the total mixture.
2. A common salt according to claim 1, which contains 25-35% of weight potassium as physiologically applicable com-pounds, as calculated on the total mixture.
3. A common salt according to either of claims 1 and 2, which contains 10-20% by weight magnesium as physiologically applicable compounds calculated on the total mixture.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI780627A FI60107C (en) | 1978-02-24 | 1978-02-24 | SOM KRYDDA ELLER SOM KONSERVERINGSMEDEL FOER LIVSMEDEL ANVAENDBAR BORDSSALTPRODUKT |
| FI780627 | 1978-02-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1112173A true CA1112173A (en) | 1981-11-10 |
Family
ID=8511503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA322,056A Expired CA1112173A (en) | 1978-02-24 | 1979-02-21 | Method for the preparation of products to be taken orally the cationic composition whereof is physiologically optimized and a product prepared according to said method |
Country Status (19)
| Country | Link |
|---|---|
| JP (1) | JPS54126778A (en) |
| AT (1) | AT379294B (en) |
| AU (1) | AU529716B2 (en) |
| BE (1) | BE874413A (en) |
| BR (1) | BR7901216A (en) |
| CA (1) | CA1112173A (en) |
| CH (1) | CH642827A5 (en) |
| DE (1) | DE2906697A1 (en) |
| DK (1) | DK150697C (en) |
| FI (1) | FI60107C (en) |
| FR (1) | FR2450568B1 (en) |
| GB (1) | GB2015863B (en) |
| IN (1) | IN149964B (en) |
| IT (1) | IT1119908B (en) |
| NL (1) | NL7901469A (en) |
| NO (1) | NO150704C (en) |
| SE (2) | SE440019B (en) |
| SU (1) | SU1079166A3 (en) |
| ZA (1) | ZA79796B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10842164B2 (en) * | 2016-01-13 | 2020-11-24 | Wolfgang Priemer | Composition containing amino acids and process for producing same |
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| JPS5779860A (en) * | 1980-11-07 | 1982-05-19 | Shogo Yamada | Seasoning composition |
| JPS57159452A (en) * | 1981-03-09 | 1982-10-01 | Japan Organo Co Ltd | Preparation of food made of wheat flour |
| JPS57163468A (en) * | 1981-03-30 | 1982-10-07 | Takeda Chem Ind Ltd | Preparation of salted fish egg |
| US4473595A (en) * | 1982-01-04 | 1984-09-25 | Rood Robert P | Low-sodium salt substitute |
| CH634203A5 (en) * | 1982-01-12 | 1983-01-31 | Haigis Erich Mathias | DRINK FOR PEOPLE AND ANIMALS. |
| CA1245097A (en) * | 1982-11-30 | 1988-11-22 | Lawrence Buckholz, Jr. | Mixed seasoning |
| JPS59198953A (en) * | 1983-04-26 | 1984-11-10 | Kobayashi Seiyaku Kk | Low-sodium salty taste seasoning |
| FR2552631B1 (en) * | 1983-10-03 | 1990-10-19 | Meram Sa Laboratoires | MILK AND MILK PRODUCTS DEPLETED OR NOT IN CALCIUM AND ENRICHED IN MAGNESIUM |
| CH644737A5 (en) * | 1983-10-10 | 1984-08-31 | Baltensperger E Natrex Diaetet | DRINK WITH A HIGH MAGNESIUM CONTENT. |
| FI834309A (en) * | 1983-11-24 | 1985-05-25 | Pharmaconsult Oy | SALTBLANDNING. |
| JPS60175193U (en) * | 1984-04-28 | 1985-11-20 | 東陶機器株式会社 | unit shower room |
| FR2574629B1 (en) * | 1984-12-18 | 1987-04-24 | Curtat Gilbert | PROCESS FOR PRODUCING HYPOSODE CHEESE, ESPECIALLY HYPOSODE GRUYERE CHEESE |
| JPH0321570Y2 (en) * | 1985-03-09 | 1991-05-10 | ||
| JPH0321571Y2 (en) * | 1985-03-20 | 1991-05-10 | ||
| DE3674536D1 (en) * | 1985-04-09 | 1990-10-31 | Sunpol Consult Aps | COMPOSITION AND METHOD FOR PRODUCING MINERAL SALT. |
| JPS6283847A (en) * | 1985-10-07 | 1987-04-17 | Tanpei Seiyaku Kk | Healthy tea |
| EP0291578A1 (en) * | 1987-05-20 | 1988-11-23 | Kopalnia Soli "Wieliczka" | Table salt enriched in bioelements |
| JPS63195062U (en) * | 1987-06-04 | 1988-12-15 | ||
| JPH0523717Y2 (en) * | 1987-11-09 | 1993-06-17 | ||
| JPS6413981A (en) * | 1988-03-01 | 1989-01-18 | Isao Moriya | Method for sterilization and disinfection utilizing magnesium chloride |
| SE465669B (en) * | 1988-07-15 | 1991-10-14 | Hanson & Moehring Ab | SALT FOR FOOD SUMMARY AND PROCEDURE FOR ITS PREPARATION |
| JPH02200164A (en) * | 1989-01-30 | 1990-08-08 | Nikken Food Honsha Kk | Mineral balanced salt and production thereof |
| FR2648318B1 (en) * | 1989-06-20 | 1992-06-19 | Agronomique Inst Nat Rech | HYPOSODE CHEESES AND THEIR PROCESS FOR OBTAINING |
| NL9000613A (en) * | 1990-03-16 | 1991-10-16 | Friesland Condensfab | CALCIUM ENRICHED FERMENTED MILK BEVERAGES. |
| JPH04126049A (en) * | 1990-09-17 | 1992-04-27 | Nichii Suishiyou Kouren:Kk | Mineral-containing low-sodium soy sauce |
| DE4320853C2 (en) * | 1993-06-23 | 1996-06-27 | Kbi Kunststoffbeutel Produktio | Solid mixture of minerals |
| FR2708178B1 (en) * | 1993-07-26 | 1995-10-20 | Midi Salines Est Cie Salins | Composition for salting and preserving foodstuffs and its use. |
| WO1996029890A1 (en) * | 1995-03-24 | 1996-10-03 | Felbena Ag | Preparations for raising the mineral content of water and drinks, a process for producing such preparations and the use of such preparations |
| US5871803A (en) * | 1997-05-30 | 1999-02-16 | Campbell Soup Company | Salt flavor enhancing compositions, food products including such compositions, and methods for preparing such products |
| US6541050B1 (en) | 1998-11-27 | 2003-04-01 | Campbell Soup Company | Salt flavor enhancing compositions, food products including such compositions, and methods for preparing such products |
| FR2811518B1 (en) * | 2001-05-11 | 2003-02-14 | Olivier Claude Alain Roujansky | DECREASE IN ACIDITY AND MAGNESIUM ENRICHMENT OF SPECIAL DAIRY FOOD COMPOSITIONS PREVIOUSLY ACIDIFIED BY LACTOFERMENTATION OR BY ADDITION OF LACTIC ACID |
| NL1019544C2 (en) | 2001-12-12 | 2003-06-13 | Sara Lee De Nv | Device for offering and dispensing mineral water suitable for consumption. |
| KR20090004886A (en) * | 2006-02-28 | 2009-01-12 | 데이빗 알. 비먼 | Water formulation |
| WO2008029021A2 (en) | 2006-09-04 | 2008-03-13 | Barry Callebaut Ag | Method for preparing chocolates and/or chocolate-/cocoa-flavoured compositions |
| US20100227023A1 (en) | 2009-03-06 | 2010-09-09 | Danisco A/S | Seasoning blend |
| FI20105209A0 (en) | 2010-03-04 | 2010-03-04 | Ekakos Oy | Products and Method |
| FI128196B (en) | 2013-06-10 | 2019-12-13 | Valio Oy | Cheese and method for its manufacturing |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1998179A (en) * | 1930-12-27 | 1935-04-16 | Wolf Eduard Julius | Physiologically balanced salt mixture |
| GB388513A (en) * | 1930-12-27 | 1933-03-02 | Nordmark Werke Gmbh | Improvements in and relating to the treatment of organic materials of cellular character with salt solutions and salt mixtures for use in such treatment |
| DK50773C (en) * | 1934-02-13 | 1935-10-14 | Richard Gottschalk | Freewheel Hub with Retirement Brake. |
| US2224252A (en) * | 1938-10-10 | 1940-12-10 | Edward C Callaway | Food product and the process of making it |
| DK78665C (en) * | 1949-06-30 | 1954-12-27 | Cand Agr Et Forest | Process for the preparation of a nutrient salt solution. |
| DK100573C (en) * | 1953-08-03 | 1964-12-14 | Mond Nickel Co Ltd | A method of introducing a solid additive into a metal melt, and an apparatus for carrying out the method. |
| US3514296A (en) * | 1967-01-16 | 1970-05-26 | Morton Int Inc | Salt substitute |
| FR1583412A (en) * | 1967-12-20 | 1969-10-31 | ||
| FR2082097A5 (en) * | 1970-03-03 | 1971-12-10 | Abeille Elzear | Evaporated sea water - use in food as a source of trace elements |
| DE2060601B2 (en) * | 1970-09-02 | 1980-05-22 | V. Berthelsen Industrial Commercial Co. A/S, Hellerup (Daenemark) | Food supplements |
| ZA73288B (en) * | 1972-02-25 | 1973-10-31 | Hoffmann La Roche | Mineral salts containing preparation |
| GB1493993A (en) * | 1975-05-16 | 1977-12-07 | Howard A | Dietary supplement and dietary methods employing said supplement for the treatment of obesity |
| DE2527003A1 (en) * | 1974-06-25 | 1976-01-15 | Chimicasa Gmbh | DIET SALT |
| GB1422193A (en) * | 1974-07-26 | 1976-01-21 | Smith Kline French Lab | Pharmaceutical compositions |
| US4068006A (en) * | 1976-10-07 | 1978-01-10 | Akzona Incorporated | Salt seasoning mixture |
-
1978
- 1978-02-24 FI FI780627A patent/FI60107C/en not_active IP Right Cessation
-
1979
- 1979-02-20 DK DK073779AA patent/DK150697C/en active
- 1979-02-20 ZA ZA79796A patent/ZA79796B/en unknown
- 1979-02-20 AU AU44402/79A patent/AU529716B2/en not_active Ceased
- 1979-02-21 DE DE19792906697 patent/DE2906697A1/en not_active Withdrawn
- 1979-02-21 CA CA322,056A patent/CA1112173A/en not_active Expired
- 1979-02-22 SE SE7901586A patent/SE440019B/en not_active IP Right Cessation
- 1979-02-23 SU SU792733600A patent/SU1079166A3/en active
- 1979-02-23 AT AT0144179A patent/AT379294B/en not_active IP Right Cessation
- 1979-02-23 GB GB7906494A patent/GB2015863B/en not_active Expired
- 1979-02-23 FR FR7904742A patent/FR2450568B1/en not_active Expired
- 1979-02-23 BE BE193665A patent/BE874413A/en not_active IP Right Cessation
- 1979-02-23 NO NO790635A patent/NO150704C/en unknown
- 1979-02-23 IT IT67413/79A patent/IT1119908B/en active
- 1979-02-23 CH CH182079A patent/CH642827A5/en unknown
- 1979-02-23 BR BR7901216A patent/BR7901216A/en unknown
- 1979-02-23 NL NL7901469A patent/NL7901469A/en not_active Application Discontinuation
- 1979-02-23 JP JP2059679A patent/JPS54126778A/en active Granted
- 1979-02-24 IN IN170/CAL/79A patent/IN149964B/en unknown
-
1984
- 1984-06-14 SE SE8403228A patent/SE448145B/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10842164B2 (en) * | 2016-01-13 | 2020-11-24 | Wolfgang Priemer | Composition containing amino acids and process for producing same |
Also Published As
| Publication number | Publication date |
|---|---|
| BR7901216A (en) | 1979-10-02 |
| IT1119908B (en) | 1986-03-19 |
| GB2015863B (en) | 1982-12-15 |
| ATA144179A (en) | 1985-05-15 |
| SE448145B (en) | 1987-01-26 |
| DK150697B (en) | 1987-06-01 |
| BE874413A (en) | 1979-06-18 |
| DK73779A (en) | 1979-08-25 |
| DK150697C (en) | 1991-11-25 |
| FR2450568B1 (en) | 1987-05-22 |
| AT379294B (en) | 1985-12-10 |
| CH642827A5 (en) | 1984-05-15 |
| SU1079166A3 (en) | 1984-03-07 |
| SE7901586L (en) | 1979-08-25 |
| NO150704B (en) | 1984-08-27 |
| AU529716B2 (en) | 1983-06-16 |
| IN149964B (en) | 1982-06-19 |
| SE8403228D0 (en) | 1984-06-15 |
| NO150704C (en) | 1984-12-05 |
| AU4440279A (en) | 1979-08-30 |
| ZA79796B (en) | 1980-02-27 |
| SE440019B (en) | 1985-07-15 |
| FI60107C (en) | 1982-12-13 |
| FI780627A (en) | 1979-08-25 |
| JPS54126778A (en) | 1979-10-02 |
| GB2015863A (en) | 1979-09-19 |
| JPS5756858B2 (en) | 1982-12-01 |
| FI60107B (en) | 1981-08-31 |
| FR2450568A1 (en) | 1980-10-03 |
| DE2906697A1 (en) | 1979-09-06 |
| SE8403228L (en) | 1984-06-14 |
| NO790635L (en) | 1979-08-27 |
| NL7901469A (en) | 1979-08-28 |
| IT7967413A0 (en) | 1979-02-23 |
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