BACKGROUND OF THE INVENTION The intake of various nutrients according to the Recommended Dietary Allowance (RDA, National Research Council, U.S.: Recommended Dietary Allowances. 10th Edition. Natio- nal Academy Press, Washington, D.C., 1989) is considered to represent the level which guarantees an optimum condition for the maintenance of health. Depending on the gender, age, size, and physiological condition of an individual, the RDA for calcium varies from 0.36 g to 1.2 g, that for magnesium from 0.05 g to 0.45 g, and that for potassium from 0.35 g to 2 g per day. The opinion of the leading experts in the fields of both nutrition and medi- cine is, that in the industrialized societies, the current concentrations of the mineral element nutrients calcium, magnesium, and potassium in various food items are appropriate to pro- vide these nutrients in the RDA amounts. It is believed that intakes exceeding the RDA are not able to produce any additional beneficial effects as compared with the RDA levels.

Quite the contrary, there have been warnings about possible toxic and other harmful effects if the RDA levels are clearly higher than the RDA for prolonged periods of time.

Therefore, these mineral elements are supplemented as a medical therapy in the form of cap- sules, tablets or solutions only for the correction of existing deficiency in the body or for the prevention of the development of a deficiency which is known to produce various deficiency symptoms or even deficiency diseases. Very seldom foods may be enriched with these nut- rients. However, it should be emphasized that the only purpose of any such supplementati- on is to produce intake levels in accordance with RDA, and/or the prevention or correction of a deficiency of the said nutrients.

Obesity is one of the main risk factors for a number of common and serious diseases of the industrialized populations. Such obesity-associated diseases comprise, for example, high blood pressure with its serious consequences, diabetes, and certain types of cancer. Huge economical and medical efforts are exercised to reduce obesity in various population. Un- fortunately, no safe, practical and effective method to be used for the population control of

obesity is available. In fact, efforts to prevent and decrease overweight have failed in the majority of individuals, and obesity is a continuously increasing problem in most industriali- zed populations, including USA, Great Britain, Finland and many other countries.

SUMMARY OF THE INVENTION We have now discovered that, contrary to the current knowledge and best medical and nutrition skill, the incorporation of potassium and, in particular, calcium and magnesium in various food items at concentrations which exceed the current levels, produces totally un- expected beneficial effects on obesity which is a state of excessive accumulation of fat tissue in the body.

The present invention provides an effective and practical means to prevent the development of obesity and to decrease existing obesity, and is also able to produce other beneficial ef- fects.

One objective of the invention is to provide a method of producing food seasonings, food ingredients and food items, the method comprising incorporation of at least one of the mine- ral elements potassium and, in particular, calcium and magnesium, in edible items at appro- priately high levels. The ingestion of the ultimate edible food items which, in the presence of their conventional levels of potassium, calcium and magnesium produce and maintain obesi- ty, prevents the development of obesity and even markedly decreases the existing obesity when potassium and calcium and/or magnesium are incorporated according to this inventi- on. Such an effect is surprising and totally unexpected since no weight reducing effect has been ascribed to these mineral elements. The preferable concentrations of magnesium, cal- cium and potassium in the ultimate food items vary according to the nature of the food item.

For the different items prepared according to the method of the present invention, prefe- rable concentrations in weight per cent range from 0-30 for magnesium, 0-30 for calcium and 0-50 for potassium, the highest values applying to the food seasoning which is used as an ingredient in the preparation of the ultimate food items.

Another objective ofthe invention is to provide a food seasoning which, when used in the method according to the invention, can provide the appropriate levels in the ultimate food items.

EXPERIMENTS DEMONSTRATING THE EFFECTIVENESS OF THE INVENTION The genetically obese Zucker rat provides a suitable model to examine the effects of various dietary factors or drugs on obesity.

Experiment 1 In this long-term (8-week) study, 20 obese Zucker rats which had reached an average weight of 465 grams, were divided into two sub-groups of 10 rats each.

Group 1 received conventional rat chow but common salt (sodium chloride) was incorpora- ted at the level of 6 %, and cholesterol at the level of 1 % of the dry weight of the chow to mimic more closely the human diet. During the 8-week follow-up period the obesity of the rats increased further and the rats reached an average body weight of 520 grams and, hence, the average weight gain was 55 grams (11.8 %). This change was statistically highly signi- ficant (p<0.001).

Group 2: This group of 10 Zucker rats received a diet which was prepared according to the present invention. The caloric and other content of diet was otherwise exactly the same as in Group 1, but additional magnesium was incorporated at the dietary level of 0.13 %, and additional potassium at the level of 1.57 %. During the 8-week follow-up period the minor weight increase in the average body weight to 472 grams (an average of 7 grams or 1.5 %) was statistically not significant (p>0. 1). Hence the diet according to the invention reduced the development of obesity to as little as 12.7 % of that produced by the same diet without the utilization of the invention.

The diet according to the invention did not significantly (p>0. 1) affect the high serum cho- lesterol level which was 9.7 mmol/l in Group 1 and 10.5 mmol/l in Group 2.

Experiment 2 In this study the effectiveness of the present invention was examined in the Zucker rats when the rats were clearly obese and had reached an average body weight of 360 grams.

Group 1: The rats received a commercial diet containing all essential nutrients, including adequate levels of the mineral elements sodium, potassium, magnesium, and calcium, to maintain normal body functions. To mimic the current human diets even more closely than in Experiment 1, the diet also comprised 18 % of butter, 1 % of cholesterol and sodium chloride (common salt) at the level of6 % of the dry weight of the diet.

During the following 2 weeks these 10 control rats receiving the above-mentioned diet reached an average body weight of 390 grams and, hence, gained on the average 30 grams (8 %) additional weight.

Group 2: This group of 10 Zucker rats received a diet which was prepared according to the present invention. The caloric and other content of diet was otherwise exactly the same as in Group 1, but additional magnesium was incorporated at the dietary level of 0.13 %, cal- cium at the level of 3 %, and potassium at the level of 1.57 %.

In the group receiving this diet according to the invention the average body weight was reduced to 325 grams and, hence, the rats lost weight on the average 35 grams (-10 %).

Hence, while the body weight was increased by a diet prepared according to the prior art, the diet according to the invention reduced overweight. Overall, the diet according to the invention reduced the body weight by 17 % (325 grams versus 390 grams) as compared to Group 1.

The serum cholesterol level was significantly lowered by the invention (p<0.05). In Group 1 the serum cholesterol level was 10.5 mmol/l but the diet according to the invention lowe- red it to an average level of 8.3 mmoUl.

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, as the source of the mineral element nutrients, it is possible to use any physiologically acceptable magnesium, calcium, anf potassium compound, as well as magnesium, calcium, and potassium bound in high concentrations naturally or artificially to dietary fibers.

Preferable magnesium compounds include, but are not limited to, in particular magnesium sulphate, manesium chloride, magnesium hydroxide, magnesium oxide, and magnesium car- bonate, but also many other compounds such as magnesium salts of amino acids, and mag-

nesium-rich dietary fibers and other physiologically acceptable magnesium compounds are possible.

Preferable calcium compounds include, but are not limited to, in particular calcium carbona- te, calcium lactate, and calcium chloride, but also many other compounds such as calcium phosphates, calcium sulphate, calcium citrates, calcium tartrate, calcium acetate, calcium propionate, calcium alginate, calcium glutamate, calcium gluconate and other physiological- ly acceptable calcium compounds are possible.

Preferable potassium compounds include, but are not limited to, in particular potassium chloride, potassium(bi)carbonate, potassium lactate, and potassium sulphates, but also many other potassium compounds such as potassium phosphates, potassium tartrate, potassium acetate, potassium propionate, potassium alginate, potassium gluconate, potassium-rich dietary fibers, and other physiologically acceptable potassium compounds are possible.

The method in accordance with the present invention can be used for changing the compo- sition of a number of food items, such as, for example, breads, cookies and biscuit-like pro- ducts, sausages and other meat products, egg foods, dairy products, baby foods, salad dressings, and also for novel seasoning compositions. Seasoning compositions according to the present invention can be used for the seasoning of, for example, such food items as ba- con, eggs, miso and other soups, porridge meals, corn flakes, rice flakes, rice cakes, wheat flakes, oat flakes, rye flakes, barley flakes, and various types of "muesli" which are prepa- red and seasoned according to conventional industrial practices, except that a part or all of the conventional seasonings and salt are replaced by the above described seasoning. In most instances the conventional use of common salt can be largely avoided by the use of the seasonings prepared according to the present invention.

Seasonings according to the present invention can also be used to replace a part of common salt in a great variety of other industrially prepared food items as well as in the preparation of foods both in restaurants, catering, home kitchens etc. Such seasonings are particularly suitable for soups, beefs and other foods in which salty and/or spicy seasonings are used, for the preparation of various food ingredient mixtures, such as, for example, flour or meal and salt mixtures for the preparation of bread, muesli, corn and rice flakes and breakfast cereal

products. These ingredient mixtures and seasonings, when added to various foods, change their composition in accordance with the present invention. The present invention could also serve as a suitable vehicle for supplementation of phytoestrogens, flavonoids, beta-carotene, vitamins A, D, and E as well as other vitamins, other mineral elements and other beneficial dietary factors, other active ingredients of natural origin, or even drugs.

Example 1. WHITE BREAD A pre-mix is made of the following formulation: Sodium chloride 0.60 kg Magnesium sulphate (MgS04 7H20) O.126 kg Magnesium hydroxide (Mg(OH)2) 0.020 kg Calcium carbonate 0.080 kg Potassium chloride 0.294 kg l-lysine hydrochloride 0.021 kg Wheat flour 7.500 kg The following ingredients are added to the pre-mix, and a conventional white bread is made in a conventional commercial baking operation by the straight dough method: Wheat flour 30.00 kg Vital wheat gluten 0.37 kg Promosoy 131 0.55 kg Format2 0.50 kg Shortening (vegetable oil) 1.12 kg Yeast 1 75 keg Water 23.75 kg 'Contains soy protein isolate, non-fat dry milk and emulgators (Engelhardt & Co., Sweden) 2Contains diacetyl tartaric acid esters, CaC03 and ascorbic acid with malt flour and sugar (Ireks Arkady, Germany)

The formulation, containing all the ingredients, is mixed at low speed, dough temperature 27 "C, floor time 30 min, baked in the form of Pullman loaves, fermentation ca. 40 min at 38-40 "C and 80 % relative humidity, baked for 30 min at an oven temperature of 230 "C.

This is a good, commercial quality, standard white bread.

Example 2. RYE BREAD A pre-mix is made of the following formulation: Sodium chloride 0.60 kg Magnesium sulphate (MgS04'7H20) 0.126 kg Magnesium hydroxide (Mg(OH)2) 0.020 kg Calcium carbonate 0.080 kg Potassium chloride 0.294 kg l-lysine hydrochloride 0.021 kg Rye meal1 9.57 kg The following ingredients are added to the pre-mix, and a conventional sour rye bread is made in a conventional commercial baking operation: Rye meal1 20.00 kg Vital wheat gluten 0.64 kg Coarse rye meal 5.71 kg Wheat flour 10.00keg Yeast 0.67 kg Water 33.37 kg 'Part of rye meal and water are fermented with natural starter overnight, final pH 3.9.

The formulation, containing all the ingredients, is mixed for 7 min at low speed, dough tem- perature 27 "C, dough pH 4.4, floor time 60 min, baked in the form of Pullman loaves, fer- mentation ca. 40 min at 38-40 "C and 70 % relative humidity, baked for 37 min at an oven temperature of 230 "C.

This is a good, commercial quality, standard sour rye bread.

Preferably, the concentrations by weight of the advantageous mineral elements in the final bread products made by the method according to the present invention are: Mg 0.01-1 %, Ca 0.01 - 1%, andK0.1 - 1.5%.

Example 3. MARINADE A marinade for various types of meats, fish and vegetables is made in a conventional com- mercial operation from the following formulation: Vegetable oil 0.7680 kg Calcium chloride (CaCl2 6H2O) 0.0023 kg Magnesium sulphate (MgS047H20) 0.0023 kg Potassium chloride (KCI) 0.0054 kg Sodium chloride (NaCI) 0.0109 kg l-Lysine hydrochloride 0.0004 kg Honey 0.0288 kg Vinegar (10 weight %) 0.0288keg Spices 0.0096 kg Calcium chloride, magnesium sulphate, potassium chloride, sodium chloride, l-lysine hyd- rochloride and honey are mixed with vinegar, and the mixture and the spices are added to the vegetable oil. All the ingredients are mixed thoroughly.

Preferably, the concentrations by weight of the advantageous mineral elements in the final marinades made by the method according to the present invention are: Mg 0 - 1 %, Ca 0 - 1 %, andK0-2.5 %.

Example 4. SEASONING A mechanical mixture of the following formulation is made: Calcium carbonate (CaCO3) 3.80 kg Magnesium sulphate (MgS04'7Hz0) 0.910 kg Potassium chloride (KCI) 2.12 kg

Sodium chloride (NaC1) 4.32 kg Sodium glutamate 0.40 kg l-Lysine hydrochloride 0.15 kg (Spices; optional) 1.00 kg All the ingredients are mixed thoroughly with a conventional industrial mixer but by taking care that heat is not formed during the process.

Preferably, the concentrations by weight of the advantageous mineral elements in the final seasoning made by the method according to the present invention are: Mg 0 - 30 %, Ca 0 - 30%, andK0-50%.

Example 5. SAUSAGE A pre-mix of the following formulation is made: Calcium chloride (CaC12.6H20) 0.057 kg Magnesium sulphate (MgS04'7H20) 0.057 kg Potassium chloride (KCI) 0.132 kg Potassium lactate 0.090 kg Sodium chloride (NaCI) 0.270 kg Sodium lactate 0.090 kg l-Lysine hydrochloride 0.010 kg This pre-mix is thoroughly mixed with the following ingredients: Meat, including natural fat 12.500 kg Milk powder 0.840 kg Potato starch 1.160 kg Water 6.450 kg Sodium nitrite (NaNO2, 10 % solution) 0.030 kg Spices 0.085 kg The sausage is processed according to generally known conventional industrial techniques.

Example 6. MINCEMEAT STEAK (HAMBURGER STEAK) Minced meat 9.67 kg Seasoning of example 4 (with spices) 0.26 kg The seasoning is mixed with the minced meat. Thereafter the mincemeat steak is prepared according to the processes conventionally used in the preparation of steaks, e.g. for Ham- burger restaurants. One serving is a 200 gram steak.

Example 7. STEAK OF MINCED FISH Minced fish 9.67 kg Seasoning of example 4 (with spices) 0.26 kg The seasoning is mixed with the minced fish. Thereafter the steak of minced fish is prepa- red according to the processes conventionally used in the preparation of steaks for Hambur- ger restaurants. One serving is a 200 gram steak.

Example 8. SOY STEAK Soy protein mixture 9.67 kg Seasoning of example 4 (with spices) 0.26 kg The seasoning is mixed with the soy protein mixture conventionally used for the preparation of soy steaks. Thereafter the steak is prepared according to the processes conventionally used in the preparation of soy steaks. One serving is a 200 gram steak.

Preferably, the concentrations by weight of the advantageous mineral elements in the final sausage or steak products made by the method according to the present invention are: Mg 0.01-1.5 %, Ca 0.01 - 1.5 %, and K 0.1 - 1.5 %.

Example 9. MAYONNAISE Vegetable oil 0.650 kg Calcium chloride (CaCI2 6H2O) 0.0012 kg Magnesium sulphate (MgS04'7H20) 0.0012 kg Potassium chloride (KCI) 0.0028 kg Sodium chloride (NaC1) 0.0057 kg 1-Lysine hydrochloride 0.0002 kg Sugar 0.030 kg Vinegar (10 weight %) 0.030 kg Mustard 0.020 kg Water 0.194kg The mayonnaise is prepared by homogenization by conventional industrial methods.

Example 10. MIXTURE OF VEGETABLE OIL AND BUTTER Vegetable oil 0.350 kg Butter 0.478 kg Calcium chloride (CaCl2 6H20) 0.0024 kg Magnesium sulphate (MgS0;7H20) 0.0024 kg Potassium chloride (KCI) 0.0056 kg Sodium chloride (NaCI) 0.0114 kg l-Lysine hydrochloride 0.0004 kg The other ingredients are added to the vegetable oil + butter mixture and mixed according to conventional dairy practice to make the mixture of vegetable oil and butter.

Example 11. SALAD DRESSING

Vegetable oil 2.0000 kg Calcium chloride (CaCl2 6H2O) 0.0048 kg Magnesium sulphate (MgS04 7H20) 0.0048 kg Potassium chloride (KCI) 0.0112 kg Sodium chloride (NaCI) 0.0228 kg l-Lysine hydrochloride 0.0008 kg Vinegar (10 weight %) 0.1200 kg Water 1.6360 kg The salad dressing is prepared by homogenization by conventional industrial methods.

Preferably, the concentrations by weight of the advantageous mineral elements in the final salad dressing or mayonnaise products made by the method according to the present inven- tion are: Mg 0 - 3 %, Ca 0 - 3 %, and K 0 - 3 %.

Example 12. YOGURT During the preparation of 100 kg of yogurt according to conventional commercial techni- ques the following ingredients are added and carefully mixed: Magnesium oxide (MgO) 0.225 kg Calcium carbonate (CaCO3) 0.100 kg Potassium lactate 0.300 kg Preferably, the concentrations by weight of the advantageous mineral elements in the final yogurt made by the method according to the present invention are: Mg 0.1-3 %, Ca 0.1 - 3 %, andK0.1 -3 %.