|
 In
a word - YES! Why? Because
researchers have demonstrated that it is impossible
to obtain the minerals and trace elements that our bodies need
from the food we eat.
According
to a recent study modern farming methods have caused a
dramatic reduction in essential minerals and trace elements in
our food. The researchers discovered that there is up to 75%
less calcium and 93% less copper in fruits and vegetables.
Runner beans which used to contain a significant amount of
sodium (vital for nerve and muscle tissue) have almost no
trace of it at all. Broccoli has 75% less calcium (essential
for building healthy bones and teeth), spinach has 60% less
iron than 50 years ago and carrots have 75% less magnesium
(which protects against heart attacks, asthma and kidney
stones).
|
Research
showing five decades of falling nutritional levels in
our food |
| Vegetables |
loss
of minerals % |
Fruits |
Loss
of minerals % |
| Runner
beans |
nearly
100% of sodium |
Orange |
67%
of iron |
| Watercress |
93%
of copper |
Avocado |
62%
of sodium |
| Carrots |
75%
of magnesium |
Strawberry |
55%
of calcium |
| Broccoli |
75%
of calcium |
melon |
45%
of magnesium |
| Spring
onions |
74%
of calcium |
Passion
Fruit |
43%
of potassium |
| Swede |
71%
loss of iron |
Raspberry |
39%
loss of calcium |
| Spinach |
60%
loss of iron |
Blackberry |
35%
loss of calcium |
| Potatoes |
47%
loss of phosphorus |
Rhubarb |
32%
loss of potassium |
 Expert
nutritionist David Thomas believes that these reductions are a
direct result of modern farming practices using massive
amounts of fertilisers on the soil which encourage plant
growth at the expense of mineral content. Mr Thomas said "We
are made up of these substances. if they are deficient then
the body cannot cope as well as it would otherwise."
The
conclusions were based on data from a comprehensive study of
the contents of all major foods dating back to the 1940's.
Certain trends were compared using figures from over a 50 year
period. Similar trends were shown in the British food Journal
1997 when data between 1930 and 1980 was compared.
Professor
Tim Lang from Thames valley University, the renowned Centre
for Food Policy is quoted as saying the results revealed an
important trend which needs to be exposed. Plant breeders have
been trying to develop fruits and vegetables that look nice,
resist disease and can stand being shpped half way around the
world without decomposing.
They
are less concerned about the minerals in our food and, as a
direct result, more and more people are dying from chronic
degenerative diseases such as heart disease and cancer.
However,
many commercial supplements are made of metalic minerals, and
are not supplied in a balanced formulation. Studies have shown
that of 1000mg of calcium only 42mg is assimilated. Minerals
and trace elements need to be bioavailable.
MORE
INFORMATION:
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for
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& European residents:
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