Selenium in the diet

So how should we eat to the body receives the optimal dose of selenium - not too much and not too little? Many researchers claim that the lack of this trace can be considered "modern problem", because the soil it is not, because it is easily washed away and drifted into the sea, also contribute to the modern methods of cultivation, industrial food processing, in which selenium disappears from food. This phenomenon can be, and is not so noticeable as in the case with other elements, but still it is.
The most dangerous of the "enemy" Selena - hydrocarbons. Pastries, cakes and cookies, all sweet flour products can completely or partially destroy selenium. Abandoning sugar, we keep in our body selenium. In the presence of hydrocarbons selenium is not absorbed by the body. A lot of selenium in products from grain, crude, unrefined sugar, wheat flour, but first of all its a lot of sea and salt.
Rich in selenium products seas and oceans - "gifts of the sea", fish, particularly herring, not too available to us crabs, lobsters, lobsters, shrimp and more accessible - squid. A lot of it in pork, beef and veal kidneys, and liver and heart. Many and in eggs, besides the yolk is another vitamin that is, unfortunately, a large number of selenium is lost during food processing, such as in canned food and concentrates his half less than in fresh products.
Among plant foods are rich in selenium wheat bran, germinated grain wheat, corn, tomatoes, yeast, mushrooms and garlic, and black bread and other products made of flour.
In the milk of nursing mothers (Mani) in 2 times more selenium and 5-6 times more vitamin E than cow's milk. Sometimes sudden death of babies-boys explained with a fact that they need much more selenium than girls, and they instead maternal receive cow's milk. That is the point. In the liver those who died suddenly male infants was very little selenium and vitamin E. But our life sometimes depends on microscopic amounts of this mineral.