Further contributing factors for nutritional depletion in food
- Additives, such as chemical colourings and flavourings, compound the problem. At worst, these are mild poisons; at best, they are chemicals that the body does not see as food. Some act as anti-nutrients and inhibit the uptake of essential nutrients. The body needs to use nutrient resources to deal with these.
- Factory farming: when the movement of animals is restricted, this changes the essential fatty acid content of the meat from high omega 3 (in free range stock) to low omega 3 and high omega 6. Humans lose the benefits of omega 3 EFA nutrition.
- Organic food should be the answer. But although organic food has the benefit of being grown according to nature’s laws and being free from pesticide and herbicide residues, making it higher in flavonoids and carotenoids, there is no guarantee that it contains any more minerals than ordinary food. Organic farming uses chemical-free methods of fertilisation, but has not yet been able to reintroduce the minerals which have, for many years, been removed from the soil and not replaced. The eco balance has changed and is no longer symbiotic. This imbalance is reflected in degenerative changes in both animals and humans.