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bigstock-Concentrated-Fiber-Capsules-OR-37466140Welcome Back to Part 2 of my previous blog!  A recent reader responded with a great comment regarding the need for food supplementation to this blog I’d written.  I am sharing the comment and my response with everyone.

The comment read: “If you’re generally healthy and eat a wide variety of foods, including fruits, vegetables, whole grains, legumes, low-fat dairy products, lean meats and fish, you likely don’t need supplements.

Today we are continuing this conversation about the need for food supplementation to boost nutrient density and diversity in our diets. The goal is for all of us to enjoy optimal, vibrant health and prevent “dis-ease” in this day and age!

What is the actual nutrient content in the food you eat as you put it into your mouth? There are many steps that take place before the food actually gets to your fork. Let’s look at the concept of “Farm to Table”, i.e. Farming, Transportation and Storage, Processing, and Cooking.

We are no longer hunter gatherers. Today, getting food is merely a matter of satisfying our personal whims and fancies. Our choices are no longer limited by local seasons or climate. In fact, individual foods are usually in season somewhere and may be shipped halfway around the world just for our convenience. Our food supply has never been more abundant, and feeding ourselves has never been easier.

Technological advancements in farming, transportation, storage, and processing of foods have made this bounty possible. Whereas in the past people bought fresh produce, dairy products, and meats directly from the farm, people today rarely have time to plan well-balanced meals and track down local foods to use in their preparation. For convenience, we tend to buy our food in grocery stores or restaurants. And, unlike our ancestors, we eat convenience foods of all types. In choosing convenience, however, we may be sacrificing nutrition. From harvest to tabletop, our food may be stored, processed, refined, cooked, frozen, packaged, and shipped. And at each step, several factors can lessen food’s nutritional value.

Let’s look at some of those factors*:

Chemical changes: Storing food can lead to oxidation and fermentation. This may cause foods to deteriorate. For instance, oxidation can destroy vitamins A and C.

Heat: Meat, fish, poultry and some fruits and vegetables can become inedible in less than a day at room temperature.

Cold: “Chill injury” and “freezer burn” can lead to nutrient destruction. So, too, can repeated freezing and thawing.

Light: Light can spur the destruction of nutrients, especially riboflavin (a B vitamin) vitamin A, and vitamin C, and can induce the oxidation of fats.

Irradiation: This technique kills microorganisms but can inactivate enzymes which occur naturally in foods. We need the enzymes to utilize the nutrients in the food.

Moisture: Damp storage conditions can hasten the destruction of nutrients.

Natural food enzymes: The same enzymatic reaction that causes fruits and vegetables to ripen will continue to the point that produce rots.

Microorganisms: Bacteria, yeast, and molds lessen the nutritional value of foods.

Macroorganisms: Insects, parasites, and rodents can destroy foods.

Physical stress: Food preparation may include peeling, cutting, dicing, and shredding — all of which can reduce nutrient content.

Time: Fresh corn and peas, for example, lose nutritional value within hours of harvest. And if you let a fresh vegetable sit in the crisper for a week, you might be better off with a frozen or even canned vegetable for dinner!

*GNLD Distributor Business Tools Guide

So, you can see how and why the food that is on your fork may or may not contain the nutrients that you think are in it. You may not be getting the nutrient density and nutrient diversity you need for optimal health and vitality! I think the need for food supplementation  has never been greater than it is today!

There is so much more to discuss with respect to Farming, Transportation & Storage, Processing and Cooking though. Looks like that will have to be in the next blog, or this one will be too long.

Please send me your comments. I love getting feedback! And don’t forget to leave a link back to your own blog too if you have one using the commentluv feature here on my site.

Please stay tuned for Part 3 as “The Need For Food Supplementation” continues. In the meantime, buy fresh, local and buy often, reducing storage time. AND take your “vities”! To our vibrant health!

Lynn

 

2 Responses to “The Need for Food Supplementation – Part 2”

  1. Great information but there are many more reasons as well. Produce today (mostly) is grown in soil that is lacking 48 essential minerals and vitamins. People as a whole are getting cancer and other “nutrient-deficient” diseases because these “alleged” healthy veggies are grown in nutrient-depleted soil – they are nutrient depleted – we are nutrient-depleted.

    Enzymes are stripped from imported produce as they are irradiated. And this is why there is a plethora of individuals suffering with digestive-related problems.

    Also, meat should be greatly reduced if not eliminated because once ingested, for the next three hours, the animal protein erodes calcium levels in the body.

    Foraging for wild edibles is a not a guaranteed way to get all your vitamins, minerals, protein, Omega’s, etc….. it is free food. Supplement these into the diet and you’ll not have to take so many store-bought supplements.

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