Beautiful skin, hair and nails depend upon the presence of
many and various nutrients, particularly vitamin A and C plus a balance of B
vitamins.Our bodies’ ability to utilize
vitamins depends upon the presence of many and various minerals, specifically
zinc, iron and a sensible balance between calcium and magnesium.It would be nice to think we can get all of
these beautifying and life sustaining (anti-ageing) nutrients from our food.But when we look at official government
studies there is real reason to believe that everyone would benefit from
quality supplementation.The current
handbook of the United States Department of Agriculture accepts Cauliflower now
contains 40% less vitamin C when compared with 1975. Similarly pro-vitamin A,
since 1963, in Peppers has gone from 128mg to 89mg, and in Apples it has
dropped from 90mg to 53mg, per serving. In 1900 wheat was 90% protein and now
is down to 9%. These accepted and recorded losses take no account of the
negative effects of storage.
Historically the farmers on the American Prairies would
move on every five years because they knew the soil was played out. Then came
NPK fertilizers (Nitrogen, Phosphorous and Potassium) providing only the
minerals that ensure size and shape. This very action distorts the mineral
balance needed by humans to sustain beauty and good health.
Official figures from the U.K. show this is not just a
faddish viewpoint. Chemistry researchers McCance and Widowson were initially
employed by the Medical Research Council to produce a report in 1940, called
Chemical Composition of Food. They were employed subsequently by the Ministry
of Agriculture and Fisheries and the Royal Society of Chemistry to update their
report. The comparison between 1940 and 1991 show a hugely diminishing
nutritional quality for vegetables, fruit and even meat. The original
procedures took more time than today’s automated approach, “but were no less
accurate”. They looked at 28 raw vegetables, 44 cooked vegetables, 17 fruits
and 10 types of meat, poultry and game. The following is a sample of the
greatest individual losses of minerals measured in mgs per 100mg. Carrots 75%
less magnesium, 48% less calcium, 46% less iron, 75% less copper. Broccoli
(boiled) 75% less calcium. Watercress 93% less copper. Swede 71% less iron.
Potatoes 30% less magnesium, 35% less calcium, 45% less iron, 47% less copper.
All meats 41% less calcium, 54% less iron. All fruits 27% less zinc. Apples and
oranges 67% less iron.Note these
figures take no account of nutritional losses that always occur with storage
and processing.
What will surprise many people is that the nutritional
value of organic foods is not necessarily greatly different from non-organic.
If the nutrients are not in the soil they cannot be in the plant. If the
nutrients are not in the plant they cannot be in the animal. The main reason
for using organic is to benefit from what is not in such produce.All the agro-chemicals that remain in
non-organic food have to be processed by our bodies.This creates a further demand for
nutrients.Nutrients that could be
better employed improving our health and beauty.
Supplementation can do much more than just compensate for
nutrient losses in food.Most people in
this country are overfed and undernourished which is not good for hair, skin
and nails.The 90% concept of Eating For
Beauty programme, with its equal emphasis on food selection and appropriate
supplementation will always bring improvement.
