“Is Our Food Supply Healthy?”
Natural Cures Food Nutrition Facts

Q- How healthy is our food, the stuff we buy in the grocery stores?

A- Well, if you make a comparison between our food in the USA and the food in other areas, we probably have the safest and the most nutritional and the best food supply in the entire world.

You know the standards for food inspections and food quality that goes into the manufacture and safety and the formulation of foods it is really pretty extraordinary.

Is it perfect? No, you can find problems if you look.

Q- What is processing and does it really takes the nutrients out the food when they are processed?

A- It can if manufacturers let it, but it is a marketing power struggle. It behooves any food manufacturer to preserve the nutrients in the food as best they can.

Q- That was going to be my next question. Does food lose its nutritive value over time?

A- They can and can’t. You know if the label makes a claim on food value, let’s say they manufacture some nutritious drink product and on that drink is some nutritional claim then let’s say it has a shelf value of two years then at the end of the shelf life that product still needs to contain 100% of the vitamin C level.

It doesn’t mean that when the product was manufactured it contained 100% of vitamin C and at the end of the shelf life it can contain half that level of vitamin C. What that means is that the manufacturer has to put an overage of that vitamin in the product because some of the vitamins will deteriorate over a period of time.

Depending on the temperature of the storage of the product, usually the higher the temperature and the longer the storage time affects the rate of deterioration.

Vitamin C happens to be one of the most sensitive. The government does inspections on these products. They will randomly and routinely visit the food manufacturing companies. They will take samples and often times it is a surprise.

What the food companies will do and the food scientist would do it when the product is formulated they will add an overage of vitamins and minerals but usually it’s the vitamins. It protects the product during the shelf life.

What I am saying is that if they want the product to contain 100% of vitamin C at the end of the shelf life, then they may have to put in 200% to begin with because they know that 2 years later it will have lost half of its value.

Then what the food companies will do is have documentation on other food products that they have manufactured so they can protect the rate of loss. They can predict the rate of loss on similar products so that when a nutritional beverage is formulated they can base the level of any particular nutrient against historical values for similar foods.

Then that is the starting point and what they will do is enter the food into something called accelerated storage. That is a higher level of temperature so they can monitor the level of loss. They call that storage study.

Most food companies will do that on their own accord but they do that in case there is ever a government inspection because they want to make sure they are meeting their label claim.

Companies that manufacture vitamins and minerals do the same thing. If it is a dry food like a vitamin tablet the rate of deterioration is usually much slower because it is a dry environment.

In a dry environment you don’t get hydrolysis, which is the break down of a dry product compared to a liquid. The nutrients break down much faster in a liquid.

There is a whole host of different studies. When a product is placed in a storage study like that, not only do they access the nutritional properties of the food but also they have to know if the food is stable in other ways.

Like fats can oxidize. If you have ever had a bag of cake flour on your shelf in your kitchen and two or three years later it is full of weevils and you smell it and it has an awful smell, it is usually because the fat that is present in the flour has oxidized. The fat will break down into pre-fatty acids, which is not necessarily very good for you.

Q- Where do the weevils come from?

A- The weevils have been there from day one, the larvae. Any cake flour or anything made from wheat, you use flour to make a dough and when you develop the dough it’s because it has gluten and the gluten contains a fat or lipid. When flour is aged or begins to smell bad it’s because the fat that is in the gluten is starting to oxidize and break down into fatty acids.

The point of all that I just said is that the food companies not only look at the nutritional value of the product in the accelerated storage tests they will also look at perimeters like chemical tests on the food, if the food contains fats is the fat breaking down into pre-fatty acids.

They will periodically sample the food and submit it to a taste panel; you know a panel of taste experts. They will taste the food and compare it back to a control sample to see whether or not that sample ages and the flavor and texture remain. There is a lot involved in it.

Q- Well I think we are almost to the end of our time but I did want to ask you one last thing. Do you have any advice that you want to offer to our readers regarding their personal nutrition?

A- It would be something that we have touched upon four or five times and that would be to use a balanced approach in how you eat and the things you enjoy doing.

Don’t do anything to great excess and keep an open mind when you hear information about things that seem to be important to your diet and health. Read many sources before you make a final judgment.

So I would say keeping an open mind and introducing as much variety as you can in your diet and get some exercise. Throw some exercise in there because the value and the benefits are great.

While an apple a day might not keep the doctor away, research suggests that a diet containing protein, carbohydrates, fats, vitamins, minerals and oils can help if combined with sleep, air, water, exercise and a highly active immune system.

In essence, the stronger your immune system, the more protected you are from infection and the healthier you are. If you eat foods rich in protected nutrients, you can strengthen your immune system to a point where you get fewer colds and viruses and be better equipped to fight off illnesses from colds to cancer.

However, with an average diet of coffee, fast food, snacks and sugars, our whole system of health is compromised which may explain why nerve, anxiety and digestive medications are the highest prescribed in the world. Later in life these and other diet related illnesses lead to death by heart attack, cancers and stroke.

Even when we try to eat well, we’re disadvantaged. The nutritional content of most food has been compromised over the years, not only by deficient soils and modern production, transportation, storage and processing methods, but also by the enormous amounts of chemical and artificial substances, added to promote growth, storage life, taste and appearance.

It’s for this reason that more and more medical authorities are advocating the use of vitamin and mineral supplements. However, finding them in the right combination can be both confusing and costly.

Over the past decades we have used different methods of food production, including the use of chemical fertilisers and insecticides, and genetic modification to reduce costs and increase public appeal.

Harvesting and storage methods have modified the nutritional levels of so called “healthy” foods so that many such fruit and vegetables have only 10-15% of their original nutritional value by the time you get them. To add insult to injury we steam, boil, fry microwave them to further reduce their nutritional value.

A 1993 Time Magazine survey showed the top 25 products we buy at our supermarkets. NINE of the top 25 were well known cola drink products! A further 5 were chocolate bars. The list even included cigarette papers and pain killers! Only baked beans and beetroot had any semblance of nutrition at all.

We then add a further impediment to getting vital nutrition from outside our body into the cells which need them to reproduce and thrive.

Your small intestine is essentially a tube of multi-layered tissue. It serves to assist in breaking down the foods we eat into components which can be absorbed, and then absorbing these components through the intestinal wall and into the blood stream. This allows effective distribution to the cells of the body, allowing them to create energy, transmit signals through the nervous system, replace worn out cells and a host of other processes.

The Villi – gateway to correct nutrition

A critical link here is the lining of the small intestine. It is lined with tiny finger-like protrusions, called villi, which increase the surface area of your intestines by up 160 times. There are approximately 2 million of these tiny villi per square centimetre, so you can imagine how delicate they are.

This helps process foods more effectively and provides a massive surface area through which to absorb nutrients. Our diet and environment destroys this balance. High sugar and processed food intake, drugs, alcohol, soft drinks, pollution, and even stress, help to destroy or impair the function of the villi, reducing the available surface area dramatically.

The frightening result? We supply our body with inferior foods with limited nutritional value. We then ask our body to process this food and absorb the reduced level of nutrition through an impaired system, and expect the powerhouses of the body, our cells, to work properly! The cells can’t do the impossible!

What would happen if you supplied your car with crude oil to run on instead of petrol, and hen only allowed it 10% of what it needs? I don’t think you would get far. Reality is we spend more time, effort and money on our cars than we do on our own bodies.

That is why most people in this society do not enjoy dynamic health. That is why lethal disease states are on the increase. That is why we need to find a way to get dynamic nutrition into your body in a form it can readily assimilate and use at a cellular level.

IT’S TIME!
To get started on your own Shapeworks Nutrition Pack & improving your health today, take the first step & check out our sensational health & weight loss programs here!
Cellular Nutrition & Weight Loss Program Outline

CHAPTER 9. Food Nutrition Fact Resources

Back to 1. Food Nutrition Facts & F.A.Q. Directory

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