You’re Eating Fruits with No Vitamins… Vegetables with No Minerals…

We first began to know that there was a problem back in 1936.

A group of doctors introduced Document No. 264 to the floor of the United States Senate. It was a dire warning that the mineral content of the soil was eroding. Vegetables were losing their power and people were at risk.

Unfortunately congress did nothing.

Today, we’re feeling the effects…

For instance, just look at the US Department of Agriculture’s (USDA) nutritional values for fruits and vegetables today compared to 1975.

Take a look at the loss of Vitamins and Minerals Since 1975:

Apples and Vitamin A are down 41%

Sweet Peppers and Vitamin C are down 31%

Watercress, Iron is down 88%

Broccoli, Calcium and Vitamin A are down 50%

Cauliflower and Vitamin C are down 45%

Vitamin B1 is down 48%

Vitmain B2 is down 47%

Collards Greens, and Vitamin A are down 45%

Potassium is down 60%

Magnesium is down 85%

According to the USDA’s own numbers, the vitamin and mineral content has dramatically plummeted – in just 30 years! Notice minerals like iron and magnesium have dropped by more than 80 percent. This is from commercial farming technology and powerful fertilizers that practically sterilize the soil – leaving it with little to no mineral content.

If the soil doesn’t have minerals, there’s no way for vegetables to absorb them.

This is bad news for your health…
Magnesium regulates over 300 body functions – every day!
Magnesium is so critical. Low levels in your blood can lead to diabetes, heart disease, heart attack and high blood pressure.

But the story doesn’t end there.

A report from the University of Texas in Austin also tracked the decline of nutrients in produce. They reported findings at a recent meeting of the American Association for the Advancement of Science in St. Louis.

They found significant drops in a wide range of produce across the board, including a 20 percent decline in vitamin C and a 38 percent plunge in vitamin B2.

What’s worse, fruit and vegetable growers create “hybrids” for the sake of making their produce “look better.” They actually create new versions of all your favorites so they have more water, more sugar, more pith (The indigestible support tissue like the white fibrous netting around an orange section) and less of everything else.

Growers call this the “dilution effect.” For them, more water and more pith helps their produce ship well, look good and weigh a lot. But it virtually wipes out their vitamin and mineral content.

The plunge in nutrients in your produce over the last 30 to 50 years is bad enough. But it rapidly getting much worse. Genetic hybrids are pushing nutrient values even lower.

A popular broccoli hybrid called “Marathon” is an alarming example:

By the USDA’s own admission, levels of calcium and magnesium in the Marathon hybrid are 35 percent lower than other hybrids. The hybrids themselves are 50 percent lower in calcium and magnesium than “normal” broccoli -and “normal” broccoli has less than half the calcium and magnesium than broccoli did in 1975!

In less than 50 years, the mineral, vitamin and antioxidant value native to fruits and vegetables has been virtually “destroyed” – robbing you of the natural vital nutrients you need every day.

A lot of people are also over-eating because they can no longer get the nurtients they need from the food supply. Basically, the body needs much more food in order to get what it needs to stay nourished. This causes weight gain and obesity which creates a whole other plethora of serious health challenges.

The great news is that we have an opportunity to do something for ourselves -and for each other!

Watch the short video "Are You Toxic" in the lower left corner at:

gotlife.isagenix.com


Here's to Your Health, Prosperity & Happiness!

In Service :)