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Breeding the nutrition out of food

WE'RE BREEDING THE NUTRITION OUT OF FOOD Our foods have lost many of the illness-fighting properties they once had. That's where the nutritarians come in. Vegetarians Don't eat meat Vegans Don't eat animal derived products Flexitarians Eat some meat Pescatarians Eat seafood but not other meats. Raw Foodists Don't eat cooked food. choose foods based on their nutrient NUTRITARIANS content, particularly phytonutrients. PHYTONUTRIENTS Compounds in our foods with the potential to reduce chances of cancer, cardiovascular disease, diabetes and dementia. Cardiovascular disease Lower respiratory disease 4 Stroke 5 Accidents 6 Alzheimer's 2 Cancer 7 Diabetes That's of the top 7 leading causes of death that we can prevent. NOT THROUGH rocket science. Or invasive surgeries. Or crazy exercise or dieting. JUST BY EATING WELL. In the past, people But they also didn't didn't live as long. die as regularly of degenerative illnesses. THE PROBLEM Our supermarkets don't stock phytonutrient-rich food. In fact, we don't even farm many of the foods at all. 10,000 YEARS AGO foraging for food was common. Over time we've weeded out variants that don't taste good. Leaving us with sweet but phytonutrient-poor foods. WE'VE LITERALLY BRED THE NUTRIENTS OUT OF OUR FOODS. CASE STUDY: CORN TEOSINTE 2% Sugar • Hard to eat, • Only 4-5 kernels in a hard shell 30% Protein Blue Corn: 99.5 mg of phytonutrients per 100 grams dried Purple Corn: 93.2 Red Corn: 85.2 Yellow Corn:70.2 White/Sweet Corn: 1.54 CASE STUDY: APPLES Sikkim Crab Apple: 7,181 mg of phytonutrients per 1 liter juice Siberian Crab Apple: 4,606 Gala: 210 Granny Smith: 205 Fuji: 142 Red Delicious: 108 Golden Delicious: 71 Ginger Gold: 15 PHYTONUTRIENT-RICH PLANTS ARE USUALLY SOUR, ASTRINGENT, OR BITTER TASTING – LEADING TO DECREASED CONSUMPTION OVER TIME. HOW TO SPOT A PHYTONUTRIENT BY COLOR It's common knowledge. But 8 out of 10 Americans don't eat enough "color." This is why you should "eat the rainbow." Cartenoids • Antioxidants Red, Yellow, and Orange Ellagic Acid •Cancer Fighting Reds to Purple: Strawberries, Raspberries, and Pomegranates Flavonoids • Reduce Risk of Athsma, Heart Disease, and Cancer Variety: Citrus Fruits, Green Tea, and Onions Resveratrol • Extends Life Span, Antioxidant, & Anti-Inflammatory Purple: Grapes, Red Wine, and Purple Grape Juice Glucosinolates • Cancer preventing Green: Kale, Broccoli, Cabbage, and Brussel Sprouts Phytoestrogens • Estrogen mimicking Lowers Bone Loss in Women, Lowers Risk of Endometrial Cancer Black and Brown: Soy, Sesame Seeds, and Flax Seeds BY COMMONLY SOLD FOOD Wild Dandelions have 7x the phytonutrients that spinach "superfood" does. But you don't have to go foraging to protect yourself. Cooked mustard greens: 1,000 Phytonutrient density: 1,000 max Raw watercress: 1,000 Cooked kale: 1,000 Cooked turnip greens: 1,000 Cooked collard greens: 1,000 Cooked bok choy: 824 Raw spinach: 739 Cooked spinach: 697 Brussel sprouts: 672 Swiss chard: 670 Wild Dandelions: 5,721 estimate Strawberries: 212 Pomegranate Juice: 193 Plums: 158 Raspberries: 145 Blueberries: 130 Oranges: 109 Grapefruit: 102 Cantaloupe: 100 Kiwi: 97 Watermelon: 91 Wild Aronia Berries: 2,000 estimate Hot Dogs: 8 Cream Cheese: 5 Soft Drinks: 0.5 BY FOOD YOU CAN FORAGE! WILD CARROTS WATERCRESS WILD ONIONS WILD DANDELIONS CRABAPPLES The nutrients have been bred out of many commonly eaten foods. Take you time to to find the disease fighting phytonutrients that are still out there. Brought to you by SOURCES HEIRLOOM CANNED WILD CULTIVATED VARIETIES TOP 10 COMMONLY EATEN VEGETABLES TOP 10 COMMONLY EATEN FRUITS OTHERS

Breeding the nutrition out of food

shared by bogdan on Sep 24
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Our foods have lost many of the illness-fighting properties they once had. Over the course of decades, multinationals have been actively growing foods with a very low nutrient content that have the po...


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