April 2007
In This Issue:
NEW SERVICE: We are now filing insurance!
Healthy Eating on a Time Budget
Why is Organic Food Worth the Money?
Want to find out if you have coverage? Just give us a call and we will take your information and have our insurance person find out the details about your particular insurance coverage.
Do you have receipts from past visits lying around? Have you been intending to send them in and just haven’t? Our insurance person can do this as well. She will be able to tell you how far back your coverage goes. Contact us if want this free service.
We will be sharing the tricks and tips we have found use for getting nutrition into our hectic lives. We will talk about where to shop, what to eat, short cuts for cooking. There will be a primer on what you need to know about fats – this is commonly a very confusing topic with much misinformation out there. Call us to RSVP – 512-495-9015 – we may be moving this class to a larger room than our office.
- 63% higher in calcium,
- 73% higher in iron,
- 118% higher in magnesium,
- 178% higher in molybdenum,
- 91% higher in phosphorus,
- 125% higher in potassium, and
- 60% higher in zinc.
…than conventional foods.
US fruits and vegetables grown in 1992 had lower nutrient contents than their counterparts grown in 1963. There was a:
- 29% drop in calcium,
- 21% drop in magnesium,
- 6% drop in potassium,
- 11% drop in phosphorus
- 32% drop in iron.
Other data reveal that many of today’s crops have lower levels of nutrients than they did in 1975.
- Calcium has fallen by 26.5%,
- Vitamins A and C have dropped 21.4% and 29.9%,
- Iron has plummeted by an average of 36.5%.
The dramatic reduction of nutrients in the soil over the last 50 or 60 years means there are reductions of nutrients in our foods. Animals used for food get fewer nutrients in their feeds and are deficient too.
Conventional vs. Organic Food
A study published in the Journal of Applied Nutrition in 1993 clearly showed that organic food contains more nutrients than conventional food. Organically and conventionally grown apples, potatoes, pears, wheat, and sweet corn were purchased during a two-year period in the western suburbs of Chicago and then analyzed for mineral content. The organically grown foods were, on average:
- 63% higher in calcium,
- 73% higher in iron,
- 118% higher in magnesium,
- 178% higher in molybdenum,
- 91% higher in phosphorus,
- 125% higher in potassium, and
- 60% higher in zinc.
Additionally, the organic food was, on average, 29% lower in toxic mercury than conventionally-raised food. An Australian study showed that produce grown organically in soil naturally enhanced with minerals had five to 10 times more mineral content than conventional produce.
