Not only do different samples of the same type of food differ wildly
in protein content, amino acid ratios and mineral content, their
vitamin and vitamin-like substances also vary according to soil
fertility and the variety grown.
These days, food crop varieties are bred for yield and other
commercial considerations, such as shipability, storage life, and
ease of processing. In pre-industrial times when each family
propagated its own unique open-pollinated varieties, a natural
selection process for healthy outcomes prevailed. If the family's
particular, unique varieties carried genes for highly nutritious
food, and if the family's land was fertile enough to allow those
genes to manifest, and if the family kept up its land's fertility by
wise management, their children tended to survive the gauntlet of
childhood illness and lived to propagate the family's varieties and
continue the family name. Thus, over time, human food cultivars were
selected for their nutritional content.
But not any longer! These days, farming technology with its focus on
bulk yield and profit, degrades the nutritional content of our
entire food supply. Even commercial organically grown food is no
better in this respect.
Sub-clinical, life-long, vitamin and mineral deficiencies contribute
to the onset of disease; the malnourished body becomes increasingly
enervated, beginning the process of disease.
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