We used to say ‘an apple a day keeps the doctor away’, but nutritional experts say that today we would have to eat at least TEN apples to get the same nutritional value that was in one apple 100 years ago. Our food looks good, but it lacks the flavour and nutritional value it once had, because it contains only a fraction of the necessary minerals.
There are over 90 nutrients that the body needs to function optimally. These include at least 60 minerals, 16 vitamins, 12 amino acids and 3 essential fatty acids. Unfortunately today’s foods and lifestyle do not allow us to get these nutrients from diet alone – even if we eat a very well balanced organic diet.
Why are we not getting these nutrients from our diet?
Due to modern farming techniques, farmland soils are being overworked and are seriously depleted of minerals. As a result, foods grown on these depleted soils are also empty of minerals and other essential nutrients.
Until the 1940’s, farmers returned essential nutrients to the soil by mulching, manuring and crop rotation. At the end of World War 11, makers of nitrates and phosphates for weapons were left with stockpiles and needed to find new markets for these chemicals. Earlier experiments had shown that plants could grow in a mixture on just three minerals – nitrogen, phosphorus and potassium. War chemical manufacturers began selling superphosphate, (nitrogen, phosphorus and potassium), as fertilizer, at an attractive price making traditional soil enrichment methods uneconomical.1
Three minerals may be enough to make a plant thrive, but by no means will supply the mineral needs of the human body. Dr. Linus Pauling, winner of two Nobel Prizes stated decades ago that: “You can trace every sickness, every disease and every ailment to a mineral deficiency.” Can this just be co-incidence that today we are seeing a huge increase in diseases like cancer, heart disease and stroke?
None of the functions of the body can occur properly without ALL the minerals present in the diet. Minerals are responsible for:
- Tens of thousands of bio-chemical functions
- Enzyme function
- All mental and physical processes
- Hormonal secretion of our endocrine glands
- Biochemical activity of vitamins
- Neutralizing of toxic conditions within the body
- Regeneration of cells
Many of us would consider adding a vitamin supplement to our diet, but few consider the importance of a mineral supplement. Vitamins are ineffective without minerals. An effective mineral supplement is a priority for everyone – even those who feel healthy.
What is an effective mineral supplement?
Do not choose the most commonly available – simple inorganic metallic minerals, which have only 3-12% absorption – not great value for your dollar! Instead, look for an organic colloidal mineral supplement. This is a plant-based drink, which will provide you with the 60 minerals that you need. Our bodies are designed to absorb plant minerals, not metallic minerals. Plants can absorb metallic minerals and convert them into colloidal minerals, which immediately go to work in the cells throughout the body and are almost 100% absorbable.
There are only a few known sources of these ancient mineral deposits still in their pristine state. One source is found in Utah’s Great Salt Lake. Another source is the Neydharting Moor in Upper Austria. Scientists believe that the secret of the remarkable properties of the Moor, lie in the unique geology of the area, and the hundreds of herbs the moor contains. The Neydharting Moor “biomass” is the result of complex biological processes, which produce an abundance of plant-based colloidal minerals.
People who are seriously interested in maintaining good health should take an organic colloidal mineral drink daily, as the basis of their nutritional program. This will provide the micro-minerals our bodies need. With an adequate supply of minerals in the body we can help prevent premature ageing and disease, and maintain the energy and vitality we need for our 21st century lifestyle.
Primary Source: Global Health Alert, Be Informed Productions p/L
1. Colgan, R. The New Nutrition pp. 10-11