Vitamins and Minerals RESEARCH


“Crops (and livestock) are products of their environment, and how they are raised determines what nutrition they ultimately provide. It is well known that there can be considerable variation in protein content, vitamins, and minerals, for example, depending on the soil, the amount of irrigation, the time of harvesting, and the storage period.” - Dr Pitcairn

“High levels of heart disease are associated with selenium-deficient soil in Finland and a tendency to fibrotic heart lesions is associated with selenium deficiency in parts of China.” - Weston Price Foundation

“Selenium content of foods can vary dramatically depending on the Selenium content of local soils. Livestock raised in western Canada have four times more selenium than livestock raised in eastern Canada...One pound of beef might provide anywhere from 86 to 985 micrograms of selenium!...Brazil nuts from other locations [places other than high-selenium Brazilian soils] may have much less selenium.” - Paul Jaminet and Shou-Ching Jaminet

“Excessive use of salt along with inadequate intake of fruits and vegetables can result in a potassium deficiency.” Weston Price Foundation

“Lacto-fermented beverages and bone broths both provide easily assimilated chloride. Other sources include celery and coconut.” - Weston Price Foundation

“High magnesium levels in drinking water have been linked to resistance to heart disease. Although it is found in many foods, including dairy products, nuts, vegetables, fish, meat and seafood, deficiencies are common in America due to soil depletion, poor absorption and lack of minerals in drinking water. A diet high in carbohydrates, oxalic acid in foods like raw spinach and phytic acid found in whole grains can cause deficiencies. High amounts of zinc and vitamin D increase magnesium requirements. Magnesium deficiency can result in coronary heart disease, chronic weight loss, obesity, fatigue, epilepsy and impaired brain function. Chocolate cravings are a sign of magnesium deficiency.” - Weston Price Foundation

“More than half of the copper in foods is absorbed. Nuts, molasses and oats contain copper but liver is the best and most easily assimilated source. Copper deficiency is widespread in America. Animal experiments indicate that copper deficiency combined with high fructose consumption has particularly deleterious effects on infants and growing children.” - Weston Price Foundation

“Eskimo groups - who for thousands of years have eaten virtually no plant foods for most of the year - didn’t get scurvy...they got their vitamin C from other natural sources - raw fish, seal, and caribou.” - Loren Cordain

“We have to eat eight oranges to get the same amount of vitamin C as our grandparents got from eating just one. Despite all of our advances in technology and agricultural practices, the health of our soil is only getting worse. Our soil today has 85 percent fewer minerals than it contained 100 years ago...Aggressive agricultural methods have literally stripped the minerals and nutrients out of the soil...the industry has defaulted to fast-growing, pest-resistant production, making every generation of produce less nutritious than the last. All over the world, minerals and nutrients in our soil have been lost because of these farming practices. Some estimate that only forty-eight years of nutrient-rich topsoil remains.” - Dr Josh Axe

“In some ways, minerals are more essential to our health than vitamins. Our bodies can’t manufacture minerals, so we must get them from our diet. The minerals in food are supplied by the soil where the produce was grown. Healthy soil also helps to supply specific vitamins, natural antibiotics, amino acids, and phytochemicals vital to our health. Some of our worst chronic illnesses stem from nutritional deficiencies: heart disease, stroke, diabetes, obesity, bone loss, high blood pressure, dementia, macular degeneration, and leaky gut...Historically, entire civilizations have died off when their topsoil was depleted of nutrients.” - Dr Josh Axe


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