Why Are We Losing The Nutrient Value In Our Food?
Once upon a time, we would go into our back gardens, pull up a few carrots, pluck some tomatoes and a few lettuce leaves to add to the family dinner table. Sadly, our lives don’t look like this anymore, and the unfortunate consequence of this is that the nutrient value of our foods is severely depleted.
There are several reasons for this.
Where Are We Losing Nutrient Value?
One of the key problems lies in modern farming methods.
Mother Earth News says the following:
“The commercially grown vegetables, fruits, and grains that we are eating today have significantly lower nutritional content than these foods had 100 years ago, or even just 30 years ago. We now have solid, scientific evidence of this troubling trend. For example:
In wheat and barley, protein concentrations declined by 30 to 50 percent between the years 1938 and 1990.
Likewise, a study of 45 corn varieties developed from 1920 to 2001, grown side by side, found that the concentrations of protein, oil, and three amino acids have all declined in the newer varieties.
Six minerals have declined by 22 to 39 percent in 14 widely grown wheat varieties developed over the past 100 years.
Official U.S. Department of Agriculture (USDA) nutrient data shows that the calcium content of broccoli averaged 12.9 milligrams per gram of dry weight in 1950, but only 4.4 mg/g dry weight in 2003.
“The evidence indicates there are at least two forces at work. The first is what agriculture researchers call the environmental “dilution effect.” Davis notes that researchers have known since the 1940s that yield increases produced by fertilization, irrigation, and other environmental means used in industrial farming tend to decrease the concentrations of minerals in those plants. These techniques give growers higher yields, and consumers get less expensive food. But now it appears there’s a hidden long-term cost:?food quality.”
Another critical element affecting the nutrient value of our food rests within our preparation.
Freezing, drying, cooking and reheating foods deplete their nutritional value from between 5 – 70 percent. An article in Self Nutrition Data discussing the effects of food processing shows clearly how the way in which we process foods can sap them of their initial, raw-state nutrient value. In fact, a data table shown in the article shows these rather alarming effects.
For example, boiling and draining carrots will reduce the amount of beta carotene nu approximately 35 percent. Cooked and drained legumes, beets broccoli or brussels sprouts can lose 70 percent of their folate.
Many people wonder why they are consuming what they think are high levels of vitamins and minerals, yet still suffer from fatigue, lethargy, weakness or irritability which are, incidentally, symptoms of folate deficiency.
So, what can we do to ensure we are taking in the nutrients that our bodies so desperately need to thrive?
Dr Sanua qualified as a Medical Doctor in Belgium in 1982. He currently practices Integrated Medicine combining: Homeopathy, Acupuncture, Nutritional Advice, Mineral and Vitamin supplementation,Traditional Chinese Medicine and Functional Medicine. Iridology and advanced laboratory testing are used as diagnostic tools.
We’d like to encourage you to book a consultation with Dr Sanua to work with your body to assist with healing, and finding the best way to stock up on the nutrients that you need.