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"Why Should You Consider Taking Supplements for Better Health?"

by Cindy Lombard WHNP-BC

Yes, We do need to take supplements.

The nutritional value of food has been a topic of concern for several decades, with research suggesting that the nutrient content of many fruits, vegetables, and grains has declined. Several factors contribute to this phenomenon, including soil depletion, agricultural practices, and environmental changes. Here’s a detailed look at why the nutritional value of food is decreasing:


Nutrient-Depleted Soils: Intensive farming practices have led to the depletion of essential nutrients in the soil. Crops rely on the soil for minerals like magnesium, calcium, potassium, and trace elements. Over time, the continuous cultivation of the same crops without adequate soil management (e.g., crop rotation, cover cropping, and organic fertilizers) reduces the soil's nutrient content.


Erosion: Soil erosion due to deforestation, overgrazing, and improper agricultural practices further strips away nutrient-rich topsoil, leading to lower nutrient availability for plants.


High-Yield Varieties: Modern agriculture often favors high-yield crop varieties that produce more food per acre but may not absorb nutrients from the soil as effectively as traditional varieties. These high-yield crops can have lower concentrations of essential nutrients.

Fertilizers: The widespread use of synthetic fertilizers, which typically provide only a few essential nutrients (primarily nitrogen, phosphorus, and potassium), can lead to imbalances and deficiencies of other important minerals in the soil.


Pesticides and Herbicides: These chemicals can affect the microbiome of the soil, reducing the presence of beneficial microbes that assist in nutrient absorption by plants.


Reduced Biodiversity: Growing the same crop year after year (monocropping) without rotating different crops can deplete specific nutrients from the soil, leading to a decline in soil fertility and nutritional quality of the crops.


Early Harvesting: Fruits and vegetables are often harvested before they are fully ripe to ensure they can withstand transportation and have a longer shelf life. This can result in lower nutrient levels compared to crops allowed to ripen naturally.


Processing: Many modern food processing techniques strip foods of their natural nutrients. For example, refining grains removes the bran and germ, which contain most of the fiber, vitamins, and minerals.


Water Quality: Changes in water availability and quality can impact the nutrient uptake of plants. Pollution and overuse of water resources can also degrade soil and reduce the nutritional content of crops.


Selective Breeding and GMOs: While genetic modification and selective breeding aim to improve crop yields, pest resistance, and shelf life, they may inadvertently reduce the nutritional value. The focus on these traits can sometimes come at the expense of nutrient density.


Several studies have documented the decline in nutrient content in food crops over the past several decades:


Minerals: A study by Donald Davis and colleagues (2004) found that the nutrient content of 43 different fruits and vegetables showed declines in protein, calcium, phosphorus, iron, riboflavin (vitamin B2), and vitamin C between 1950 and 1999.


Vitamins: Research indicates that some fruits and vegetables have significantly lower levels of vitamins such as vitamin C, vitamin A, and certain B vitamins compared to their counterparts from the mid-20th century.

The decline in the nutritional value of food is a multifaceted issue influenced by agricultural practices, environmental factors, and food processing methods. Addressing these challenges requires a holistic approach that includes sustainable farming, soil conservation, and dietary adjustments to ensure that populations receive the necessary nutrients for optimal health.


Contact Essential Woman LLC today for your Nutritional IV therapy to enhance your body's immune functions.

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