What is it?
Tin is one of the
MICROMINERALS needed by the body. Concentrated in the liver and
spleen, it appears to enhance growth. People eating a balanced diet get 3
to 4 milligrams of tin a day and deficiencies are unknown. Scientists
worry about overdoses, however, which have upset
ZINC metabolism in lab animals, lowering both their blood hemoglobin
and serum iron. Apart from industrial contamination, the greatest
potential tin hazards are unlacquered tin cans and cookware.
Certain crimson/blue/purple foods (beets, red cabbage, blueberries, strawberries, raspberries and anything else containing anthocyanin pigments) turn blue-green when cooked or canned in tin. For that reason, tin-lined cans are lacquered. And for that reason, these fruits and vegetables should not be cooked in tin-lined COPPER pans, tin pie pans or other tin vessels. The chemical reaction doesn't make them unsafe to eat. But who can work up an appetite for blue beets?
For a more complete discussion of the trace minerals in table form go to this page.
Standard Process™ Supplements