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If We Are what We Eat, How Have Decreases in Nutritional Densities of Food Affected Health?

Leonard Sonnenschein*

DOI: 10.26717/BJSTR.2017.01.000179

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    • Author of understanding Cellular Metabolism: Nutrition, Health and Beauty,President of World Aquarium and Conservation for the Oceans Foundation, USA

    *Corresponding author: Leonard Sonnenschein, President of World Aquarium and Conservation for the Oceans Foundation,Author of Understanding Cellular Metabolism: Nutrition, Health and Beauty, 810 Lumiere Place Blvd.,St. Louis, Missouri 63102 USA

Received: July 03, 2017;   Published: July 10, 2017

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Since 1950, the overall nutritional density of crops has significantly decreased. Variations in minerals and vitamins can be directly attributed to: increased productivity = decreased nutritional values, increased soil use without fertilizers = less fertile soils, and choice of cultivars. This change in nutritional density means that in order to get more nutrients from what we eat means we need to eat more, make changes in agricultural practices, and/or adapt a supplement program that insures delivery of active ingredients.

Introduction | History | Improved Active Ingredient Delivery | Foods and Nutrition | Conclusion |