minerals missing in our foods

Has your food changed over the past 100 years?

This is an interesting question. Even in the 1950’s a peach still had the value of the soil nutrients that was passed to us and good health would come of eating it, although chemicals had already become part of the growing process. Now you would have to eat 56 peaches to get the same nutrition today. We have depleted our earth, and chemicals have not truly replaced what we have taken. We as a people have destroyed our planet, and only small farming with conscious awareness of our gardening habits, is the foods we eat even close to real food.

83% of the necessary minerals are missing from our foods today, according to a 1993 study. This causes a variety of diseases and health issues. These deficiencies cause havic in every part of our bodies. Lack of calcium causes brittle bones, lack of iodine causes thyroid problems and goiter, lack of iron in the blood causes anemia. Minerals are essential to the functioning of organ systems and our entire body. Some of these minerals exist in large amounts in our body such as calcium. Others such as manganese exist in trace amounts but are, nonetheless, critical to our health and well- being.

Minerals are inorganic substances (unnatural and man made) and they regulate processes within the body. Minerals are in different structures within the body to create enzymes, hormones, skeletal bones, skeletal tissues, teeth and fluids. Calcium and phosphorus are the two most common minerals found in the body. Some of the other prevalent minerals found in the body are; iron, zinc, sodium, potassium, magnesium, fluoride, sulfur, copper, and chloride.

If mineral levels are overabundant in the body, such as sodium, they may facilitate negative effects in the body. High sodium levels may elevate blood pressure. If mineral levels are inadequate in the body, such as iron, they may facilitate negative effects in the body. Low iron levels in women can produce anemia (a deficiency in blood iron levels). Anemia can restrict oxygen and carbon dioxide removal from the cells. Low calcium levels can facilitate irregular muscle contractions, bone density loss, blood clotting and improper brain functioning.

Here is a run-through of the main minerals your body needs and the effects of their deficiency:
http://www.vitamins-nutrition.org/vitamins/mineral-deficiencies.html


Here is part of an article you will want to read:
http://www.reallywell.com/minerals.htm

Minerals Are Crucial For Health And Life
Dr. Linus Pauling, two-time Nobel Prize winner, stated, "You can trace every sickness, every disease and every ailment to a mineral deficiency."
Every cell in your body must have minerals to live and function. Every beat of your heart requires minerals to happen. Your brain cells and nervous system utilize minerals to deliver electrical signals to every part of your body. Vitamins, enzymes, hormones, the immune system and almost all biological activities need a wide variety and amount of minerals to work right. And the skeletal structure, the skull, bones and teeth, depend on an adequate mineral supply to stay strong.
As an example, magnesium is the activator for over 300 enzymes. Also it is integral in the production of ATP, the energy compound of the body. Magnesium is seriously deficient in the average diet, yet mainstream medicine gives little attention to the body’s critical need for it.
Similarly, zinc is a component of all cells. It is a cofactor in nearly 70 different enzymes, and provides significant benefits for the immune system, growth and development of muscular and skeletal structures, and tissue repair. Today’s foods contain too little for our needs, especially those of children.
Many scientists realize that mineral deficiency is a major cause of much of the sickness, disease, aging and premature death that so dramatically effects the health of our population. (see web site for more info.)



This is why we hear so often to buy local and grow what you can. Real food rots quickly as it does not have frog genes or other genetically modified ingredience to help it from rotting. Any Dr. will tell you that if your Grandmother would not eat it you should not also. For many of us this means our Great Grandparents as food has been modified and depleted for as long as our grandparents have been living.

My own grandparents were born 1883 and 1894. They raised me after the death of my family, and the food on my table was very different than the foods of my grandchildren. Opening a cupboard of their homes shows boxes of prepackaged foods, no whole foods or grains except what has been added to their sugar cereals. All snacks are about taste and not about nutrition. Their little bodies being genetically modified through their foods.
Not even whole foods are the same today but the value is better than the cardboard boxes of highly salted, processed foods.

Locally we bought tomatoes from a farmer who had the most delicious variety. He said this was his late year as the seeds were no longer available. These heirloom varieties are sad to see disappear. Anyone who can should save the seeds and plant the heirloom varieties even if just for retaining history.
Plymouth plantation in Massachusetts is a fine example of historically saving seed and growing period correct plants. The foods from their plantation taste like real food as I remember as a child. When biting into a tomato of this quality the taste buds and body have an experience beyond words. You can feel the nutrients as the flavor feels like it is enriching you with each bite.

Children today do not know real food so they do not know what to expect when they eat it. They often turn up little noses to whole foods as they do not know it as food. We need to educate them before it is too late. We do not want the next generation to be the pill generation, simply not eating food at all but getting their dinner from a contraption much like a gum ball machine.

We must remember one thing about foods prepared 100 years ago. Although foods were overall more nutritious when grown once they hit the kitchen they soon became dead with over cooked mushy contributions to the family table. Stewing and roasting beyond value was most often the norm. Salads were new to the plate and most vegetables were only eaten raw if pickled for winter preservation. Meat although was not on the table daily but still broth and other things were especially given to the ill. Country folk had more of an advantage to good health than their smartly dressed city neighbors. Eating with the seasons gave much of an advantage to health as we learned this week about vitamin D diminished in winter due to lack of sun shine and vitamin A increased due to the orange, yellow and green vegetables of the fall months.
We do well to eat with the seasons such as our grandparents did, preserve what we can in the most nutritional manner, and not cook beyond value. Lessons from 100 years bringing good things to today’s plate from being educated today. The following site is a great account of Victorian food preparation and facts. A must read.

http://open.salon.com/blog/jodi_kasten/2010/01/05/foodie_tuesday_not-so-charming_victoriana
Here is some information I found:
http://drscottstoll.com/blog/the-latest-research/50-has-your-food-changed-over-the-past-100-years
An informative article, see below:

According to a recent study at the University of Colorado the nutrient density of food has declined significantly over the past 100 years. In fact nutrient density has declined approximately 40-60% over the past 100 years. That means that our food today typically has 50% fewer nutrients compared to the food that our grandparents ate. Nutrients such as the vitally important vitamins, minerals, anti-oxidants and phytochemicals are the foundation of healthy cells and a strong body. Today if you ate the same amount of vegetables that your grandparents ate you would only receive half the nutrients. Also your grandparent consumed on average 131 pounds of homegrown vegetables every year compared to 11 pounds today. And a recent study showed that only 11% of Americans eat 2 fruits and 3 vegetables every day. This unhealthy combination of nutrient poor foods and reduced intake is an open door for disease especially if it is applied over a lifetime. You can begin to reverse this trend today by simply making a conscious effort to include fresh, organic if possible, vegetables and fruit to every meal.


Below is a web site that has a very good article on food of 100 years ago and how it has changed.
http://www.foodrenegade.com/lessons-on-real-food-from-100-years-ago/

improvements of food choices

I have made a few food choices that are different now than I did eleven weeks ago when the nutrition class started. I have more whole grains and legumes in the cubbord than ever before and much less meat in the house. Now that is not to say we do not eat meat, but there are smaller portions of it and better choice cuts as far as leaness goes. I was always choosey about the cuts and we do not eat as much red meat as we did 20 years ago. Our diet has been heart healthy for at least 20 years.
Bran is my organic choice of the week, as you can throw it into nearly anything from baked goods to stuffing and meatloaf. It is an important factor to keeing cholesterol low, and ward off colon cancer. I was going to post a few pictures but blogger is not at it's top form today and will not insert pictures. I'll try later. Here is some nutritional information:
Nutritional Information on Wheat bran, crude
Serving Sizes:
100 grams
1 cup (58 grams)
Nutrition Facts
Serving Size: (100 grams)

Amount Per Serving
Calories: 216

% Daily Value*

Total Fat 4g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carboydrates 65g 21%
Dietary Fiber 43g ~
Sugars 0g ~
Protein 16g 31%

Vitamin A 0% Vitamin C 0%
Iron 58% Calcium 7%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

Nutrient Information
Vitamins %DV
Vitamin A 9 IU 0%
Retinol 0 mcg
Retional Activity Equivalent 0 mcg
Alpha Carotene 0 mcg
Beta Carotene 6 mcg
Beta Cryptoxanthin 0 mcg
Lycopene 0 mcg
Lutein + Zeaxanthin 240 mcg
Vitamin C 0 mg 0%
Vitamin E 1.49 mg 4%
Vitamin K 1.9 mcg 3%
Thiamin 0.523 mg 34%
Riboflavin 0.577 mg 33%
Niacin 13.578 mg 67%
Vitamin B6 1.303 mg 65%
Vitamin B12 0 mcg 0%
Folate 79 mcg 19%
Food Folate 79 5.6 mcg ~
Folic Acid 0 mcg ~
Dietary Folate Equivalents 79 mcg ~
Pantothenic Acid 2.181 mcg 21%

Minerals %DV
Calcium 73 mg 7%
Iron 10.57 mg 58%
Magnesium 611 mg 152%
Phosphorus 1013 mg 101%
Potassium 1182 mg 49%
Sodium 2 mg 0%
Zinc 7.27 mg 48%
Copper 0.998 mg 49%
Manganese 11.5 mg 575%
Selenium 77.6 mcg 110%


Fats %DV
Total Fat 4.25 mg 6%
Saturated Fat 0.63 mg 3%
Monounsaturated Fat 0.637 mg ~
Polyunsaturated Fat 2.212 mg ~

food journals

It is always interesting when doing these journals. We do not really know what goes into our mouths unless we keep such a journal. The first week of nutrition class was a crazy week for me and I did not cook at home as much nor did I make the best food choices. Now sometimes I choose not to eat if the only choice is a bad one untill I can make a better choice. I think about the nutrient value of my foods and what my family needs. It is an interesting journey.
I am glad for my better choices but I realise the limitations in this country for healthy foods when not prepared at home.

Even the use of sunlight is important. If you skip any vitamins do not skip essential B complex, vitamin k, vitamin A and D. These are nessasary for good health.

Vitamin D is received from the sun. With all the cancer scares of the sun today we live in our homes and do not venture out as we should. Vitamin D promotes bone health and is implicated as a major factor in pathology of at least 17 varieties of cancer. Our ability to absorb calcium is essential to vitamin D. It also promotes muscle contraction and muscle health, keeps the immune system healthy, our cells are alerted. In the summer our vitamin A drops and vitamin D goes up if you go out in the sun even for a short time.

Vitamin A is essential for vision, digestive health, respiratory health, acitve cells, good skin integrety. We need to think color. Think yellow, orange, and green vegetables. These are primarily given to us by nature in the fall and winter foods. These vitamins seem to compliment one another.

Mother nature knows what she is doing and it promotes good health to eat according to seasons.

Vitamin C is an amazing vitamin. It can actually kill a virises and foreign micro organisms and aids in immune health. It even helps produce healthy bowl movements. This is not stored by the body just like B complex vitamins and needs to be replaced daily.

Vitamin K promotes bone strenghth, blood clotting factor, used by bones to grab what it needs to mend and strengthen, weight bearing exercises inforce good bone and muscular health.

Vitamin E is essential for vascular health. Taking vitamin E is a great way to lower your blood pressure. Keeping our vascular system in tact is essential to life.

Well folks I hope this has been of some interest and happy cooking and a festive Thaanksgiving.