Saturday, November 27, 2010
Week 11
Deficiencies in minerals may result in a variety of heart problems. Some of these problems, such as a faster-than-normal heartbeat, are unpleasant but not necessarily dangerous. Others, such as congestive heart failure, can be life threatening. Magnesium (Mg) is a trace mineral that is known to be required for several hundred different functions in the body. A significant portion of the symptoms of many chronic disorders are identical to symptoms of magnesium deficiency. Studies show many people in the U.S. today do not consume the daily recommended amounts of Mg. A lack of this important nutrient may be a major factor in many common health problems in industrialized countries. Common conditions such as mitral valve prolapse, migraines, attention deficit disorder, fibromyalgia, asthma and allergies have all been linked to a Mg deficiency.
The top seven health problems linked to mineral deficiency are Cancer, Alzheimers, Arthritis, Depression, Diabetes, Heart disease, and Osteoporosis.
The top seven health problems linked to mineral deficiency are Cancer, Alzheimers, Arthritis, Depression, Diabetes, Heart disease, and Osteoporosis.
Week 11
There is overwhelming evidence that replenishment of minerals to croplands has reached a critical point in history. Our foods are nearly empty of nutrients dependent on minerals for synthesis in food. The fields we have grown our foods in for 150 years are depleted of micro nutrient mineral elements. The rate of depletion from 1900 to 1940 is almost 85% and this is evidenced by the rate of mineral deficient diseases increasing in the population as minerals were removed from the soil.
Simply put, nutrient deficient fields are producing a product of low value. The research conducted at major Universities and government agencies offer compelling findings that indicate an overall mineral deficiency condition in the soil of the nation's croplands. In recent years a growing number of reports have appeared which conclude that today's foods are not as nutritious as those eaten in the past.
1936. United States Senate document 264 documented the issue of depleted soil borne micro nutrient trace minerals and concluded that a national crisis was looming in the near future with the outcome a dramatic increase in mineral deficiency disease. To quote from this study: "Countless human ills stem from the fact that impoverished soil of America no longer provides plant foods with the mineral elements essential to human nourishment and health!"
1997. The US Department of Agriculture confirmed this prediction with the graphic depiction of the reduction of soil borne micro nutrient trace minerals coincidental with the increase in mineral deficiency disease.
2008. The Society of Chemical Industry's (SCI) Journal of the Science of Food and Agriculture. It reported that there is no significant difference in nutrient value in organically grown food compared to non organically grown food. [2] Both methods produce remarkably low nutrient values deficient in critical minerals due to past over harvesting practices.
University of Texas. Donald Davis, a senior researcher at the University of Texas, performed research into the disappearing nutrients in food. He compared Agriculture Department figures on nutrient content for 43 common fruits and vegetables. Davis says historical data spanning 50 to 70 years show apparent declines of 5 percent to 40 percent or more in minerals, vitamins and proteins in vegetables.
Washington State University professor Stephen Jones and researcher Kevin Murphy. Research showed that today's modern wheat has less nutritional value concluding that grains have been developed for baking qualities that are related to protein, not related to iron and zinc and selenium and other essential vitamins and minerals. "You would have to eat twice as many slices of modern bread as you would of the older variety to get the same nutritional value."
2001. The Journal of Complimentary Medicine pointed out that US and UK Government statistics show a decline in trace minerals of up to 76% in fruit and vegetables over the period 1940 to 1991.
2003. News Canada reported that today's fruit and vegetables contain far fewer nutrients than they did 50 years ago. Potatoes, for example, had lost 100 % of vitamin A content, 57% of vitamin C and iron, and 28% of calcium. The report examined data from the US Department of Agriculture involving vegetable quality. Over the entire 20th century the average mineral content in cabbage, lettuce, spinach and tomatoes, declined from 400mg to less than 50mg.
2004. The Journal of the American College of Nutrition examined food composition changes from 1950 to 1999 recorded in the USDA food composition tables. Forty-three crops were examined showing statistically reliable declines for 6 nutrients. The declines were observed in protein, calcium, phosphorous, iron, riboflavin and ascorbic acid; 6% in the case of protein and 38% for riboflavin.
Simply put, nutrient deficient fields are producing a product of low value. The research conducted at major Universities and government agencies offer compelling findings that indicate an overall mineral deficiency condition in the soil of the nation's croplands. In recent years a growing number of reports have appeared which conclude that today's foods are not as nutritious as those eaten in the past.
1936. United States Senate document 264 documented the issue of depleted soil borne micro nutrient trace minerals and concluded that a national crisis was looming in the near future with the outcome a dramatic increase in mineral deficiency disease. To quote from this study: "Countless human ills stem from the fact that impoverished soil of America no longer provides plant foods with the mineral elements essential to human nourishment and health!"
1997. The US Department of Agriculture confirmed this prediction with the graphic depiction of the reduction of soil borne micro nutrient trace minerals coincidental with the increase in mineral deficiency disease.
2008. The Society of Chemical Industry's (SCI) Journal of the Science of Food and Agriculture. It reported that there is no significant difference in nutrient value in organically grown food compared to non organically grown food. [2] Both methods produce remarkably low nutrient values deficient in critical minerals due to past over harvesting practices.
University of Texas. Donald Davis, a senior researcher at the University of Texas, performed research into the disappearing nutrients in food. He compared Agriculture Department figures on nutrient content for 43 common fruits and vegetables. Davis says historical data spanning 50 to 70 years show apparent declines of 5 percent to 40 percent or more in minerals, vitamins and proteins in vegetables.
Washington State University professor Stephen Jones and researcher Kevin Murphy. Research showed that today's modern wheat has less nutritional value concluding that grains have been developed for baking qualities that are related to protein, not related to iron and zinc and selenium and other essential vitamins and minerals. "You would have to eat twice as many slices of modern bread as you would of the older variety to get the same nutritional value."
2001. The Journal of Complimentary Medicine pointed out that US and UK Government statistics show a decline in trace minerals of up to 76% in fruit and vegetables over the period 1940 to 1991.
2003. News Canada reported that today's fruit and vegetables contain far fewer nutrients than they did 50 years ago. Potatoes, for example, had lost 100 % of vitamin A content, 57% of vitamin C and iron, and 28% of calcium. The report examined data from the US Department of Agriculture involving vegetable quality. Over the entire 20th century the average mineral content in cabbage, lettuce, spinach and tomatoes, declined from 400mg to less than 50mg.
2004. The Journal of the American College of Nutrition examined food composition changes from 1950 to 1999 recorded in the USDA food composition tables. Forty-three crops were examined showing statistically reliable declines for 6 nutrients. The declines were observed in protein, calcium, phosphorous, iron, riboflavin and ascorbic acid; 6% in the case of protein and 38% for riboflavin.
Saturday, November 20, 2010
Wk. 10 comparisons
This is my comparison of how my nutrition has changed from when I started the nutrition class 10 weeks ago.
First I would like to say that now 10 weeks later there is a lot of difference in the type of foods I keep in my house. There is no longer any milk in my refrigerator, instead there is organic soy milk. I have alot more fruits and vegetables around all the time. I've cut down on my meat intake. And I'm cooking things alot differently.
Anyway I picked what looked to be my best day in week one and found that my sugars have dropped to about a fourth of what they were. I also found that my vitamin intake has just about doubled. I seem to be more energetic even though I am actually getting a little less sleep (yes I know sleep important also, but so is my school which seems to be more than it was in week 1). I have also become more of a grazer. I seem to be having bowel movements more often, but smaller, and sometimes a little colorful (like green). Seems funny to be talking about this where everybody can read it, but this is what was in my class assignment. Oh and my moods seem about the same (I love life), which is good with less sleep.
First I would like to say that now 10 weeks later there is a lot of difference in the type of foods I keep in my house. There is no longer any milk in my refrigerator, instead there is organic soy milk. I have alot more fruits and vegetables around all the time. I've cut down on my meat intake. And I'm cooking things alot differently.
Anyway I picked what looked to be my best day in week one and found that my sugars have dropped to about a fourth of what they were. I also found that my vitamin intake has just about doubled. I seem to be more energetic even though I am actually getting a little less sleep (yes I know sleep important also, but so is my school which seems to be more than it was in week 1). I have also become more of a grazer. I seem to be having bowel movements more often, but smaller, and sometimes a little colorful (like green). Seems funny to be talking about this where everybody can read it, but this is what was in my class assignment. Oh and my moods seem about the same (I love life), which is good with less sleep.
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