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Document Summary
Title Reducing mineral content of food
Description A review of mineral content in foods grown under different conditions
Creation Date 13 September 2002
Doc type Article
Document Abstract:
There is now very extensive research indicating the adverse effects on human health of low levels of minerals in food. The decline of minerals in British food has been monitored by M.A.F.F. since 1940. In vegetables only phosphorus has risen since 1940. Six other important elements have fallen, with copper falling as much as 76%. Similarly in fruit, phosphorus is 2% up and the others are down, with iron down 24%. Declines have also been recorded in milk, meat and cheese.
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