Re: Mineral Content of Food Plunges Over Last 60 yrs

"iron recorded in the average rump steak have dropped by 55%".

Haemoglobin, also spelled hemoglobin and abbreviated Hb, is the iron-containing oxygen-transport metalloprotein in the red blood cells of the blood in vertebrates and other animals. In mammals the protein makes up about 97% of the red cell’s dry content, and around 35% of the total content (including water).

http://en.wikipedia.org/wiki/Hemoglobin

What do we do without adequate iron intake??? Better quality food and a somewhat cleaner environment is most likely why my great grand parents lived into their late 90's and early 100's. Now 70's to 80's seems to be the upper limit for most.

People my age that I have worked with are beginning, one by one, to get terminally sick and dieing from this or that. Everyone takes many more sick days than I ever had in my life. Only one sick day for me in the last two years for a bad detox day.

The magnesium information is troubling too, in addition to the huge depletion in calcium and other trace minerals in many other studies, some dating before the senate was addressed in 1936... no wonder we are so sick, animals and plants as a global population.

Keep working on that wheat grass of yours... Tweet