Molybdenum promotes general well being, aids in carbohydrate metabolism, has proven itself useful in MSG (or other chemical) sensitivity, increases libido, and may enhance the effect of fluorine in tooth decay prevention (dental enamel is rich in molybdenum). It also induces sleep.
Because of molybdenum’s ability to raise the body’s pH, it may be beneficial in the treatment of cancer, viruses, and parasites.
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Item#
Brand
Name
Size
Form
Retail
Price
Molybdenum 32 Ounce
Supplement Facts
Serving Size: 1 tsp Servings Per Container: 192
Calories - 0 Calories from fat - 0
Amount per serving
% Daily* Value
Total Fat
0
g
0%
Sodium
0
mg
0%
Total Carbohydrate
0
g
0%
Protein
0
g
0%
Molybdenum 10 +/- parts per million
*Percent Daily Values are based on the 2000 Calorie Diet. Your daily values may be higher or lower depending on your calorie needs.
**Daily value not established.
Ingredients: Distilled Water and 99.9% Molybdenum.
Suggested Dosage:
Adults: 1 teaspoon daily,
Children: 1/4 to 1/2 teaspoon daily
Or as recommended by your health care professional
Molybdenum is a little-known, though essential, trace mineral. It is instrumental in regulating pH balance in the body. For each pH point increase (e.g., 6.1-6.2), the oxygen level is increased ten times, thus increasing the metabolism and enhancing the body’s ability to burn fat.
Although very small amounts are needed, molybdenum is a vital part of three important enzyme systems and is necessary for the proper function of certain enzyme-dependent processes, including the metabolism of iron. When the iron stored in the liver is freed, it can then carry oxygen to body cells and tissue. Molybdenum works with the enzyme systems to help eliminate toxic nitrogen waste by turning it into uric acid. The uric acid then can be converted and more easily flushed out of the system.
We recommend a beginning dosage of ½ teaspoon molybdenum twice daily in 8 ounces of water.
There is no recommended dietary allowance (RDA) established for molybdenum, and it is considered safe up to 15 mg. per day.
It has been found to interfere with the absorption of copper.
Natural sources: spinach and other leafy, dark green vegetables, cauliflower, whole grains such as oats, buckwheat, and wheat germ, potatoes, legumes (beans and peas), Brewer’s yeast and liver and organ meats.
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