Food State

Where the problems lie

The nutritional status of our bodies is dependent on 5 things:

a) Food Choices

Diets in the 1930s consisted of fresh, free-range meat and locally grown seasonal fruit and vegetables. Mothers were at home and took the time to prepare and cook fresh meals, and these habits were passed on to their children. Processed food and fast-food options were not available. The focus of life in those days was the family, and the mother’s role was one of nurturing and caring for the children and her husband.

b) The Nutritional State of the Food

Rotational farming - fodder crops rotated with nitrogen-fixing crops and grazing animals - ensured mineral-rich fruit and vegetables, grown in mineral-rich soil. Crops remove minerals from the soil. Nitrogen-fixing crops and animal waste return them. This is sustainable, or conservational, agriculture. Chemical fertilisers, herbicides and pesticides were not used in agriculture before 1930. All these substances upset the mycorrhizal (probiotic bacterial) balance of the soil and reduce the availability of its minerals. Most produce was consumed locally and its waste returned to local soil, thus nourishing the ground. The result was an eco-balance of healthy, mineral-rich soil, maintained by waste and natural colonies of soil bacteria. Seasonallyproduced plants grew rich in minerals and provided humans and animals with the minerals and phytonutrients they needed for health. Meat was high in omega 3 essential fatty acids. Grazing (free range) animals produced meat higher in omega 3 than that from grain-fed animals.