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- the body and how it functions
- the core barriers that prevent you from achieving your best
- the best products and interventions for YOU
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The dictionary definition of health is “freedom from disease,” implying that if you are free from disease you are healthy. The medical profession accepts this definition of health; they declare people healthy whom they see as free of disease. Why then do we have so many people in our world, adjudged “healthy” by their doctors, who do not enjoy the robustness that good health brings?
Lets propose a different definition of health: To be healthy one must not only be free from disease, but one must feel good, too. We might look long and hard to find a person who is truly healthy in those terms. The annoyances of aches and pains, digestive troubles, difficulty in sleeping, nervousness, stress and other “little problems,” are so commonplace in us that we just accept them as ‘normal’.
If this is the new definition then what is preventing us from acheiving true health? Could it be that today we are starting our physical goal of health at a deficent dispite our best efforts?
A landmark study on the topic by Donald Davis and his team of researchers from the University of Texas (UT) at Austin’s Department of Chemistry and Biochemistry was published in December 2004 in the Journal of the American College of Nutrition. Davis and his team studied U.S. Department of Agriculture nutritional data from both 1950 and 1999 for 43 different vegetables and fruits, they found many “reliable declines” in the amount of protein, calcium, phosphorus, iron, riboflavin (vitamin B2) and vitamin C over the past half century. It was concluded that this a direct result of the declining nutritional content to the preponderance of agricultural practices designed to improve traits (size, growth rate, pest resistance) other than nutrition.
The Organic Consumers Association cites several other studies with similar findings: A Kushi Institute analysis of nutrient data from 1975 to 1997 found that average calcium levels in 12 fresh vegetables dropped 27 percent; iron levels 37 percent; vitamin A levels 21 percent, and vitamin C levels 30 percent. A similar study of British nutrient data from 1930 to 1980, published in the British Food Journal,found that in 20 vegetables the average calcium content had declined 19 percent; iron 22 percent; and potassium 14 percent. Yet another study concluded that one would have to eat eight oranges today to derive the same amount of Vitamin A as our grandparents would have gotten from one.
Here are just some of physical circumstances that can present a barrier to your health:
- The Food We Eat
- Research shows that Singapore residents who have adopted highly processed fast food diets were found to be 27% more likely to develop type 2 diabetes and 56% more likely to die from heart disease.1
- Nutrient Depletion
- One would have to eat eight oranges today to derive the same amount of Vitamin A as our grandparents would have gotten from one. 2
- Toxins in Our Food
- The USDA has found that, even after washing, 67% of food samples carry residue from pesticides linked to a number of health concerns. 3
- Free Radical Damage
- Evidence is accumulating that most of the degenerative diseases that afflict humanity can be connected back to free radical reactions. 4
- 2 Davis, D. R. (2009, February 01). Declining Fruit and Vegetable Nutrient Composition: What Is the Evidence? Retrieved October 05, 2017, from http://hortsci.ashspublications.org/content/44/1/15.full
- 3 http://www.scientificamerican.com/article.cfm?id=soil-depletion-and-nutrition-loss
- 4 Pham-Huy, L. A., He, H., & Pham-Huy, C. (2008, June). Free Radicals, Antioxidants in Disease and Health. Retrieved October 05, 2017, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614697
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