Scientific evidence of mineral deficiency in food

There is overwhelming evidence that mineral replenishment on farmland has reached a critical point in history. Our foods are almost devoid of nutrients that depend on minerals for their synthesis in food. The fields on which we have grown our food for 150 years are depleted of micronutrient mineral elements. The depletion rate from 1900 to 1940 is almost 85% and this is evidenced by the increased rate of mineral deficiency diseases in the population as minerals were extracted from the soil.

Simply put, nutrient-deficient fields are producing a low-value product. Research conducted at leading universities and government agencies offers compelling findings indicating a general mineral deficiency condition in the soil of the nation’s farmlands. In recent years there have been an increasing number of reports concluding that today’s foods are not as nutritious as those eaten in the past.

1936. United States Senate Document 264 documented the problem of depletion of soil-borne micronutrient trace minerals and concluded that a national crisis was looming in the near future resulting in a dramatic increase in deficiency disease of minerals. To quote from this study: “Innumerable human ills stem from the fact that the impoverished soil of America no longer provides plant foods with the mineral elements essential for human nutrition and health!”

1997. The US Department of Agriculture confirmed this prediction by plotting the reduction of trace mineral micronutrients in soil coincident with increases in mineral deficiency disease.

2008. Society of Chemical Industry (SCI) Journal of Food and Agricultural Science. He reported that there is no significant difference in nutrient value in organically grown foods compared to non-organically grown foods. [2] Both methods produce remarkably low nutrient values, deficient in critical minerals due to excessive harvesting practices in the past.

University of Texas. Donald Davis, Principal Investigator at the University of Texas, conducted research on the disappearance of nutrients in food. He compared the Department of Agriculture figures on the nutrient content of 43 common fruits and vegetables. Davis says historical data spanning 50 to 70 years shows apparent declines of 5 to 40 percent or more in minerals, vitamins and protein in vegetables.

Washington State University professor Stephen Jones and researcher Kevin Murphy. The research showed that today’s modern wheat has less nutritional value and concluded that the grains have been developed for baking qualities that are related to protein, not related to iron, zinc, selenium and other essential vitamins and minerals. “You would have to eat twice as many slices of modern bread as the older variety to get the same nutritional value.”

2001. The Journal of Complimentary Medicine noted that US and UK government statistics show trace mineral declines of up to 76% in fruits and vegetables over the period 1940 to 1991.

2003. News Canada reported that today’s fruits and vegetables contain far fewer nutrients than they did 50 years ago. Potatoes, for example, had lost 100% of their vitamin A content, 57% of vitamin C and iron, and 28% of calcium. The report examined data from the US Department of Agriculture related to the quality of vegetables. Throughout the 20th century, the average mineral content in cabbage, lettuce, spinach, and tomatoes declined from 400 mg to less than 50 mg.

2004. The Journal of the American College of Nutrition examined changes in food composition between 1950 and 1999 as recorded in USDA food composition tables. Forty-three crops showing statistically reliable decreases for 6 nutrients were examined. Decreases were seen in protein, calcium, phosphorus, iron, riboflavin, and ascorbic acid; 6% in the case of protein and 38% for riboflavin.

2008. British publication Food Magazine. Analysis of changes in food quality in the UK over the period 1940-2002. In an analysis of the milk: the iron content had fallen by 62%; magnesium dropped 21%; the copper content had completely disappeared. Parmesan; 70% decrease in magnesium. The calcium and iron content of all the foods examined dropped dramatically. The iron content of the beef tenderloin dropped 55%.

One thing is certain, mineral deficiency is the leading cause of multiple medical conditions that are reduced by mineral replacement. It is likely that plant diseases can also be reduced by mineral replenishment.

Leave a Reply

Your email address will not be published. Required fields are marked *