c) Food Preparation methods
The Victorians knew more about the preparation of healthy food than we do. Even the good old Sunday roast, with prime meat and healthy vegetables, was better in those days. Why? Because the Victorians knew how to use herbs like rosemary to absorb and remove noxious substances like the polycyclic aromatic hydrocarbons that form in foods during roasting at high temperatures. They also used slower cooking processes at lower temperatures, which helped to maintain the integrity of the nutrients in the food. There was less wastage too. For instance, water used for boiling meat and vegetables, which contained the water-soluble vitamins and phytonutrients, was saved for use in soups and gravies.
d) Ability of our bodies to assimilate nutrients
In the 1930s, our bodies were relatively unpolluted. There were fewer drugs, chemicals, insecticides, pesticides and preservatives. Few environmental influences adversely affected our ability to assimilate nutrients. Mealtimes were a big part of family life - they lasted longer, and people were more relaxed and chewed their food for longer. Relaxation and adequate chewing of food is important for good digestion and the optimal assimilation of nutrients.
The "Not-So-Good" New Days - 1930 and beyond
Earth Summit Report found that mineral depletion of the soil is over 76% in Europe and 80% in the USA.
"You can trace every sickness, every disease and every ailment to a mineral deficiency"
Two times Nobel Prize Winner Dr.Linus Pauling.