Fruits and Vegetables Reduce Risk for Ischemic Stroke
According to an article in the Journal of the American Medical Association, men and women with the highest consumption of fruits and vegetables, a median of 5.8 servings per day among women and 5.1 servings per day among men, were found to have a 31 percent lower risk of suffering an ischemic stroke. Researchers studied two groups: 75,596 women participants of the Harvard Nurses Health Study and 38,883 male health professionals. Researchers found that each additional serving of fruits and vegetables consumed daily (up to six servings per day) was associated with a six percent lower risk of ischemic stroke. Researchers found the lowest risks of ischemic stroke for those who ate high amounts of cruciferous vegetables (such as cabbage, broccoli, Brussels sprouts, collards, bok choy, and cauliflower), green leafy vegetables, and citrus fruits and juices. The beneficial components of fruits and vegetables may include potassium, Folate, and fiber, as well as dietary flavonoids. [JAMA, 1999; 282:1233-1239.]

Fruit Intake and Mortality
Daily fruit intake seems to have a positive effect on mortality among middle-aged and elderly men. That was the conclusion of a prospective cohort study that analyzed the long-term effects of eating fruits and vegetables on heart disease, cancer and death from these diseases in 730 men who were followed from the age of 54 to 80. They found that cardiovascular and total mortality was significantly lower among men with high fruit consumption. They found no correlation between fruit or vegetable intake in relation to cancer incidence or death and cardiovascular disease. They concluded that daily fruit consumption seems to have a positive effect on long-term survival independent of other risk factors, such as smoking hypertension, and cholesterol. [Eur J of Clin Nutr; 2000, 54(4):337-341.]

Vegetable Intake and Prostate Cancer Risk
High consumption of vegetables, especially cruciferous vegetables, is associated with a reduced risk of prostate cancer, according to a population-based, case-control study of 1230 men under 65 years old. Using food frequency questionnaires, the researchers found no association between fruit intake and prostate cancer risk but did find a positive association with vegetable intake, especially broccoli, cabbage, Brussels sprouts, and other cruciferous vegetables. [J Natl Cancer Inst 2000;92(1):61-8.]

Fruit and Vegetable Intake and Risk of Cardiovascular Disease
In a prospective study, researchers followed 39,876 female health professionals who were part of the Women’s Health Study for an average of five years. They assessed their fruit and vegetable intake and measured their incidence of myocardial infarction, stroke, coronary artery disease, or death due to cardiovascular disease (CVD). After adjusting for age and smoking, the researchers found a significant inverse association between fruit and vegetable intake and CVD risk, especially myocardial infarctions. They concluded that their data suggest that a higher intake of fruits and vegetables may be protective against CVD. Researchers have hypothesized that the beneficial combinations of micronutrients, antioxidants, phytonutrients, and fiber in fruits and vegetables may be responsible for this protective effect. The data supports current dietary guidelines to increase fruit and vegetable intake. [Am J Clin Nutr 2000;72:922-8.]

Intake of Carotenoids and Risk of Lung Cancer
Researchers wanting to better understand the relationship between lung cancer risk and the intake of specific carotenoids analyzed data from two cohort studies. One was a ten- year study of 46,924 men in the Health Professional Follow-Up Study and the other was a twelve-year study with 77,283 women in the Nurses’ Health Study. The researchers found that alpha-carotene and Lycopene intakes were significantly associated with a lower risk of lung cancer. They found an inverse relationship with lung cancer risk and beta-carotene, lutein, and beta-cryptoxanthin, but the results were not statistically significant. In these groups, carrots and tomatoes were by far the major contributors of alpha-carotene and Lycopene, but other fruits and vegetables are important, as well. The researchers concluded that their findings support eating a high intake of a variety of carotenoids to reduce one’s risk of lung cancer. Because carotenoids are just a few of the phytonutrients naturally found in fruits and vegetables, the researchers conclude that it is unwise to suggest carotenoid supplementation as an alternative to a diet rich in fruits and vegetables. [Am J Clin Nutr 2000;72:990-7.]

A Comparison of Fruit and Vegetable Intake in 10 European Countries and the 5 A Day Recommendation Researchers studied the availability of fruits and vegetables in Greece, Ireland, Germany, Spain, the United Kingdom, Belgium, Luxembourg, Norway, and Hungary using household budget survey (HBS) data. They found considerable disparities in fruit and vegetable availability among these ten European countries. Only in Spain and Greece did a majority of the population exceed the World Health Organization recommendation of 400 grams a day, which is equivalent to about five decent-size servings of fruits and vegetables. They found that more than 50% of all European populations surveyed were likely to consume less than the recommended daily vegetable intake of three portions. The number of households not eating the recommended number of fruit servings was significantly lower than those of low vegetable consumers, indicating a preference towards the consumption of fruit. The researchers suggested that fruit and vegetable promotion strategies might be more successful if fruits and vegetables were addressed separately and that interventions that focus specifically on vegetables may be needed. [Brit J Nutr 2000;84:549-556.]

Behavioral Strategies to Increase Fruit and Vegetable Consumption by 4th to 6th Graders
Researchers asked fourth through sixth graders from five elementary schools in the Midwest to identify the number of times they ate fruits and vegetables for meals and snacks so that they could study the relationship between certain behaviors and the frequency of fruit and vegetable intake. Children were grouped into low or high consumers of fruits and vegetables. The strongest correlations were seen with children who started their day with juice or fruit and asked their parents to buy vegetables. Children’s ability to prepare a vegetable and awareness of the 5 A Day message were only weakly correlated with fruit and vegetable intake. Liking most fruits and vegetables was not correlated with intake. However, a willingness to try new fruits was weakly correlated with intake. Applications from this research include having educators and parents target certain behaviors, such as drinking a glass of juice in the morning or eating a vegetable with the evening meal. Additional behaviors include encouraging children to ask for extra helpings of fruits and vegetables, and asking their parents to buy fruits and vegetables for meals and snacks. [JADA 2000;100(7):828-830.]

Fruits and Vegetables May Prevent Coronary Heart Disease
These researchers evaluated the association between fruit and vegetable consumption and the risk for coronary heart disease using the prospective nurses’ health study and the health professionals’ follow-up cohort study. They reviewed the diets and disease incidence of over 84,200 women aged 34 to 59 and 42,100 men, 40 to 75 years old. After adjusting for standard cardiovascular risk factors, they found that people who ate the highest number of servings of fruits and vegetables had a lower relative risk for coronary heart disease than those people who consumed the least amount of fruits and vegetables. People consuming 4 or more servings of fruits and vegetables a day had a decreased risk for coronary heart disease. Those with an intake of at least 8 servings a day produced a further decrease. They found that people who ate the most fruits and vegetables tended to be older, had healthier living habits, and smoked less than people who did not eat as much produce. Although the lower occurrence of heart attacks can be partly explained by health factors other than diet, it was also independently related to a high fruit and vegetable intake. Green leafy vegetables and vitamin C-rich fruits and vegetables appeared to contribute most to the apparent protective effect of total fruit and vegetable intake. [KJ Joshipura, FB Hu, et al. The Effect of Fruit and Vegetable Intake on Risk for Coronary Heart Disease. Annals of Internal Medicine. 134:1106-1114. 2001.]

Fruit and Vegetable Intake among Adolescents
Previous research and this data demonstrate that adequate fruit and vegetable intake among adolescents is a problem. Adolescents, especially girls, participate in a number of weight loss behaviors. These researchers examined the relationship between fruit and vegetable intake and weight control behaviors among over 16,200 boys and girls, in grades 9 through 12, to determine whether adolescents that are trying to lose weight represent an at-risk population for poor nutritional practices. As expected, dieting, exercising, vomiting, laxative use, and diet pills were more pronounced among girls than boys. The researchers found that 74% of the total sample consumed less than 5 servings of fruits and vegetables a day. Surprisingly, the researchers found that girls who reported engaging in weight control behaviors were most likely to report an adequate intake of fruits and vegetables. These girls actually ate more fruits and vegetables than their peers.

They also found that both girl and boy athletes ate more servings of fruits and vegetables than non-athletes. This study suggests that participation of adolescent girls in weight- control behaviors often includes the consumption of more fruits and vegetables in their diets. The challenge for health professionals and parents is to alter the patterns of poor eating, promote the consumption of more fruits and vegetables, and halt the dangerous weight-control practices that are common among today’s adolescents.
[JA Pesa and LW Turner. Fruit and vegetables intake and weight control behaviors among US youth. Am J Health Behavior. 25(1):3-9. 2001.]

The Meaning of Eating Fruits and Vegetables for Adult Couples
These researchers conducted a qualitative investigation using in-depth interviews to better understand the meaning that people associate with eating fruits and vegetables. They selected American couples between the ages of 20 and 60, with and without children living at home, and examined the complexity of participants’ lifetime experiences related to fruit and vegetable choices. They explored topics such as fruit and vegetable likes, dislikes, memories, procurement, and preparation, as well as family meal patterns and rules about food and beliefs influencing consumption of produce. Two overarching themes emerged. The first one was the historical low position of fruits and vegetables in the overall meal pattern, compared to meat and potatoes, when participants were young. The changing role of vegetables and fruits in the diet over time has led to the “should syndrome”, in which adults feel they should eat more fruits and vegetables for health reasons. This theme crossed all ages and sexes. Three common food rules emerged — clean your plate, just try it, and eat what is served — and often erupted into battles between parents and children. A second overarching theme identified was the creation of new food rules, norms, practices, and meanings concerning foods by new couples. Peoples’ diets change when they become part of a couple, and this often means they will try new foods and have more social food experiences. New parents want to offer their children an appreciation of good food, a variety of food choices, and balance. People must feel they can make their own food choices to achieve balance, a key component of contemporary life and food choice. New positive experiences with fruits and vegetables can alter existing negative perceptions of foods. People evaluate food choices on six values: cost, sensory perceptions, convenience, health and nutrition, managing relationships, and quality. This research emphasizes the importance of social, cultural and environmental conditions on which food choices and meanings are given.
[J Paisley, J Sheeshka, and K Daly. Qualitative Investigation of the Meaning of Eating Fruits and Vegetables for Adult Couples. Journal of Nutritional Education. 33:199-207. 2001.]

Flavonoids and Cancer Incidence
Numerous research studies and reviews have found that diets rich in fruits and vegetables, are associated with reduced risks of many types of cancer. Some researchers speculate that flavonoid compounds commonly found in fruits, vegetables, and other foods may help prevent certain types of cancer through their role as an antioxidant, as well as through other mechanisms. These researchers studied catechins, a type of flavonoid found in apples, tea, and other fruits and vegetables, in 728 men, aged 65-84 who were part of the Netherlands prospective cohort Zutphen Elderly Study. They found that men with a high catechin intake tended to also have a higher intake of total energy, fiber, vitamins C and E, and beta-carotene, and they ate more fruits and vegetables.

The researchers found no association between lung cancer rate and green or black tea intake, a rich source of catechins. However, they did observe an inverse trend between catechins from other food sources, mainly apples, and the risk of lung cancer. Because tea, a major catechin source in this elderly population, was not associated with cancer risk, these researchers concluded that it appears unlikely that catechins alone are responsible for the observed effects of apples on lung cancer risk. While more research is needed in this area, it appears prudent to eat a wide variety of fruits and vegetables that are a rich source of catechins and other flavonoids.
[ICW Arts, PCH Hollman, et al. Dietary catechins and epithelial cancer incidence: the Zutphen elderly study. Int J Cancer. 92:298-302. 2001.]

Fruits and vegetables sold in Canadian and USA supermarkets today contain far fewer nutrients than they did 50 years ago, according to an analysis conducted by The Globe and Mail and CTV News.

Vital vitamins and minerals have dramatically declined in some of our most popular foods, including potatoes, tomatoes, broccoli, bananas and apples, the analysis reveals.

Take the potato, by far the most consumed food in Canada. The average spud has lost 100 per cent of its vitamin A, which is important for good eyesight; 57 per cent of its vitamin C and iron, a key component of healthy blood; and 28 per cent of its calcium, essential for building healthy bones and teeth.

It also lost 50% of its riboflavin and 18 per cent of its thiamine. Of the seven key nutrients measured, only niacin levels have increased.

The story is similar for 25 fruits and vegetables that were analyzed. But Health Canada refused to comment on the findings, saying the debate was an academic one.

Modern farming methods, long-haul transportation and crop-breeding practices are all believed to be contributing to the drop in vitamins and minerals.

Phil Warman, an agronomist and professor of agricultural sciences at Nova Scotia Agricultural College, said there is no doubt the nutritional content of food is different today, due to the emphasis on producing cheap food.

“The emphasis is on appearance, storability and transportability, and there has been much less emphasis on the nutritional value of fruits and vegetables,” he said.

Dr. Warman said crops are bred to produce higher yields, to be resistant to disease and to produce more visually attractive fruits and vegetables, but little or no emphasis is placed on their vitamin or mineral content.

While there is little evidence, anecdotal or otherwise, that the changes are resulting in major nutritional deficiencies in the general population, Dr. Warman emphasized that consumers should care about the issue because it is the nutrients, not the appearance, that give food value.

“I care because I want to eat a product that is as high in nutritional value as possible. Otherwise, I would eat sawdust with nitrogen fertilizer,” he said.

Tim Lang, a professor at the Centre for Food Policy in London, England, agreed. “It’s an issue of consumer rights,” he said. “We think of an orange as a constant, but the reality is it isn’t.” In fact, you would have to eat eight oranges today to get the same amount of vitamin A your grandparents got from a single orange. And you would need to eat five to get the same level of iron. However, the amount of vitamin C has increased slightly.

Dr. Lang said declining nutrient levels may prove to be a health issue because we are only beginning to understand how important micronutrients are to disease prevention. “The argument that it doesn’t matter because we over consume is complacent. . . . Nutrient density might also be important.”

Alison Stephen, director of research at the Heart and Stroke Foundation of Canada, said the biggest nutritional problem is that most Canadians do not eat anywhere near the recommended five to 10 servings of fruits and vegetables daily.

But she is not unduly worried about today’s consumers failing to get their required vitamins and minerals. “A lot of our foods today are fortified milk, bread, apple juice, cereal,” she said. When fortified only synthetic nutrients are used adding to the problem.

In other words, grains and dairy products are far more important sources of essential nutrients than they were in the past.

To conduct the analysis, The Globe and Mail and CTV examined food tables that were prepared by government researchers in 1951, 1972 and 1999, and compared the nutrients available from 100 grams of the given food.

The results were almost identical to similar research conducted in the United States and Britain. The U.K. research was published in the British Food Journal, a peer-reviewed, scientific publication, while the U.S. data have been published only in alternative-health journals.

According to the Canadian data, almost 80 per cent of foods tested showed drops in calcium and iron; three-quarters saw drops in vitamin A, and half lost vitamin C and riboflavin; one-third lost thiamine and 12 per cent lost niacin.

In the analysis, the biggest loser was broccoli, a food that epitomizes the dictates of healthy eating. All seven of its measurable nutrients declined, notably calcium, which fell 63 per cent, and iron, which dropped 34 per cent. Broccoli is often cited as an excellent source of calcium and iron.

There was a small catch in the researchers’ findings. There was no link found between vitamin use and early stages of prostate cancer. “The researchers speculated that perhaps high-dose vitamins had little effect until a tumor appeared, and then could spur its growth.” [1]

Taking a synthetic multi-vitamin may actually increase the growth of tumors? What is wrong with this picture? Taking a daily vitamin should promote health within the body. The problem arises when people are consuming synthetic vitamins. The majority of all vitamins sold in stores today are synthetic. This means they are created in a laboratory. For example, Vitamin C is commonly sold as ascorbic acid. Ascorbic acid is made by combining corn syrup, hydrogenated sugar, acetone and hydrochloric acid. In fact, most vitamins in supplements are petroleum extracts, coal tar derivatives, and chemically processed sugar (plus sometimes industrially processed fish oils). Other acids and industrial chemicals (such as formaldehyde) are used to process them [2-5]. Does that sound like it would be good for the body?

There was even a study published in the Los Angeles Times that illustrated how synthetic ascorbic acid (sold as vitamin c) gave participants 2.5 times thicker arterial walls, thus increasing their risk of heart disease. Another study published in the Canadian Medical Association Journal found that taking mega-doses of vitamin C (ascorbic acid) can cause rebound scurvy; strange considering scurvy is a deficiency in Vitamin C. There is study after study that prove synthetic vitamins are not only not good for your health, but can actually be detrimental!

The British Heart Protection study tracked a large number of adults for 5 years. They found that people who regularly take antioxidants (vitamins A, C, and E) had no reduction in heart attacks, strokes, cancer, or diabetes. The researchers speculate that people may get more benefit from getting their daily requirement of vitamins from fruits and vegetables instead of a pill. In fact, each increment of 3 daily servings of fruits and vegetables equates to a 22% decrease in the risk of stroke. [6]

It would be difficult for even the healthiest individuals to get their entire daily allotment of all vitamins and minerals from foods. Many foods do not contain the vitamin content they once did. This is due to soil depletion, current farming methods, and methods of food production and preparation. [7] There is an alternative to make sure one is meeting their daily requirement of vitamins: whole food vitamins—vitamins that are obtained directly from the foods!

The body is built to easily recognize and utilize whole food vitamins. There are vitamins available on the market today that show only whole food sources. For example: Vitamin C listing oranges, broccoli, black currants, and acerola cherries as the main ingredients. This ensures the vitamin is in the form nature intended, from food.

Has there ever been a study showing the negative side effects from the Vitamin C consumed from oranges or the Vitamin A consumed from carrots? They do not exist. The problems only arise when the consumer is taking a synthetic version of the vitamin. The Journal of the American Medical Association reports that every American needs to take a multi-vitamin. [8]

Which Looks Healthier?

In addition to the need for all-natural whole-food vitamins, there are other nutrients that are shown to promote healing within the body. When it comes to most any disease, certain nutrients can help the body to heal itself.

One study found that men consuming the most dietary selenium (whole-foodbased selenium) developed 65% fewer cases of advanced prostate cancer than did men with the lowest levels of selenium intake. [9]
Other nutrients that have been proven to help with prostate health include: zinc [10], lycopene [11], vitamin E [12], pygeum [13], stinging nettle [14], omega-3 fatty acids [15], and proteolytic enzymes [16].
ACTIVZ, as a whole food nutritional company, believes that the body has the ability to heal itself. It just needs to be given the proper nutrients. The body is an amazing device that wants to be healthy. If given the right nutrients the body has its own tremendous healing powers. It is easy to create more deficiencies or problems by taking the wrong kind of nutritional supplements. Make sure to read the labels on any products considered and as a good rule of thumb, if the ingredients are all chemical names (or unpronounceable) it would be wise to stay away.

1. Lawson KA, Wright ME, Subar A, Mouw T, Schatzkin A, Leitzmann MF. Multivitamin Use and Risk of Prostate Cancer in the National Institutes of Health – AARP Diet and Health Study. J Natl Cancer Inst 2007; 99: 754-764.

2. Budvari S, et al editors. The Merck Index: An encyclopedia of Chemicals, Drugs, and Biologicals, 12th ed. Merck Research Laboratories, Whitehouse Station (NJ), 1996.

3. Vitamin-Mineral Manufacturing Guide: Nutrient Empowerment, volume 1. Nutrition Resource, Lakeport (CA), 1986.

4. DeCava JA. The Real Truth About Vitamins and Antioxidants. A Printery, Centerfield (MA), 1997.

5. Hui JH. Encyclopedia of Food Science and Technology. John Wiley, New York, 1992.

6. Gillman et al. JAMA. 1995; 273; 1113.

7. Fletcher & Fairchild, “Vitamins or Chronic Disease Prevention in Adults”. JAMA, June 19, 2002.

8. I Eat Good, I Don’t Need Vitamins. Health Warf. Retrieved August 6, 2001 from the World Wide Web: http://www.bioactiv.com/i_eat_good.htm

9. Yoshizawa K, Willett WC, Morris SJ, et al. Study of prediagnostic selenium levels in toenails and the risk of advanced prostate cancer. J Natl Cancer Inst 1998;90:1219–24.

10. Smeltzer SC, Bare BG. Medical Surgical Nursing. 7th Ed. Philadelphia: JB Lippincott Co. 1992.

11. Journal of the American Medical Association 276: 1957-1996.

12. Pavon Maganto E. Zinc in prostatic physiopathology. I. Role of zinc in the physiology and biochemistry of the prostatic gland. Arch Esp Urol. March 1979; 32(2):143-152.

13. Clinton SK, et al. Cis-trans lycopene isomers, cartonoids, and retinol in the human prostate. Cancer Epidemiol Biomarkers Prev 1996 Oct; 5(10):823-833.

14. Clark LC, et al. Decreased incidence of prostate cancer with selenium supplementation: results of a double-blind cancer prevention trial. Br J Urol. May 1998; 81(5): 730-740.

15. Heinonen, OP. Prostate cancer and supplementation with alpha tocopherol and betacarotene: Incidence and mortality in a controlled trial. J Natl Cancer Inst. March 1998; 90(6):440-446.

16. Bartlet A, et al. Efficacy of Pygeum africanum Extract in the Medical Therapy of Urination Disorders Due to Benign Prostatic Hyperplasia: Evaluation of Objective and Subjective Parameters. A Placebo-controlled Double-blind multicenter Study. Wien Klin Wochenschr. November 1990; 102(22): 667-673.

Activz LLC will introduce their flagship products, Whole 9 and Activz VMA (vitamins, minerals, and antioxidants), on The Balancing Act airing on Lifetime Television May 9, 2011 at 7:00 am (EST).

Formulator and Registered Dietician, Michelle Bacarella, along with Danielle Coleman, Activz spokesperson, will join Kristy Villa, co-host of The Balancing Act, to discuss the products’ integrity and how “honest” nutrition will transform their lives.

Viewers will learn that Whole 9 and VMA are made from real-food nutrition, primarily derived from organic, fresh fruits and vegetables that are harvested at the height of their nutrient values. The women will discuss how every ingredient is concentrated in its purest form and is certified to be free from any harmful chemicals. There are no herbicides, pesticides, fungicides nor synthetic or fractionated vitamins.

Bacarella will show how Whole 9 and VMA are easily reconstituted as convenient, healthy shakes just by adding water. She will further explain how Whole 9 can either replace a meal or be used for added energy, while VMA is perfect as a multi-nutritional supplement or recovery drink. When taken together, they provide a comprehensive nutritional shake for improved health and overall wellbeing.

About Activz LLC:
Activz LLC is a leading provider of nutritional supplements that emphasizes product quality and integrity. They manufacture their products to ensure that the high nutritional values, as well as the enzymatic and probiotic functions, are maintained throughout production. Activz’s products fortify the body with the necessary nutrients it needs to efficiently repair and protect itself, so the body can perform to potential. To learn more about Activz other products, visit http://www.activz.com.

About The Balancing Act:

The Balancing Act is America’s premier morning show about women, for women, and trusted by women. It airs on Lifetime Television at 7:00am (EST). For information or to view a show, visit http://www.TheBalancingAct.com.

Activz LLC will introduce their flagship products, Whole 9 and Activz VMA (vitamins, minerals, and antioxidants), on The Balancing Act airing on Lifetime Television May 9, 2011 at 7:00 am (EST). Formulator and Registered Dietician, Michelle Bacarella, along with Danielle Coleman, Activz spokesperson, will join Kristy Villa, co-host of The Balancing Act, to discuss the products’ integrity and how “honest” nutrition will transform their lives.

Viewers will learn that that Whole 9 and VMA are made from real-food nutrition, primarily derived from organic, fresh fruits and vegetables that are harvested at the height of nutrient values. The women discuss how every ingredient is concentrated in its purest form and is certified to be free from any harmful chemicals. There are neither herbicides, pesticides, fungicides nor synthetic or fractionated vitamins.

By just adding water, Bacarella shows how Whole 9 and VMA are easily reconstituted as convenient, healthy shakes. She further explains how Whole 9 can either replace a meal or be used for added energy, while VMA is perfect as a multi-nutritional supplement or recovery drink. When taken together, they provide a comprehensive nutritional shake for improved health and overall wellbeing.

About Activz LLC: Activz LLC is a leading provider of nutritional supplements that emphasizes product quality and integrity. They manufacture their products to ensure that the high nutritional values, as well as the enzymatic and probiotic functions, are maintained throughout production. Activz’s products fortify the body with the necessary nutrients it needs to efficiently repair and protect itself, so the body can perform to potential. To learn more about Activz other products, visit http://www.activz.com.

About The Balancing Act: The TV show airs on Lifetime Television at 7:00am (ET/PT) – and is America’s premier morning show that’s about women, for women, and trusted by women. For information or to view a show, visit http://www.TheBalancingAct.com.

He goes on to state “In China, municipal water used in the manufacturing process is ofter contaminated with heavy metals, pesticides and other chemicals. Food ingredient production is particularly susceptible to environmental contamination as well. The U.S. has few practical safeguards that have been established to ensure the quality of food ingredients from China. Rep. Henry Waxman, D-California, chairman of the House Government Reform Committee, has deplored dangerous levels of lead in vitamin products originating in China.¹

In an article by Michael Whitcraft, “Trouble Brewing in China”, he states that earlier this spring, Europe narrowly averted disaster when a batch of vitamin A from China was found to be contaminated with enterobacter sakazakii which has been proven to cause infant deaths. Thankfully, the defective vitamin A had not yet been incorporated into infant formula. Next time, we may not be so fortunate. He further stated that only about 2% of Chinese food imports, including vitamins, are inspected, and the Chinese continue to ship imports back that have been rejected, many making a third or fourth attempt.²

Mary Roberts Smith condensed 40 years of research and experience into each article. This is part four of her booklet “What About Vitamins? Do We Really Need Them?”

¹Article: “Even Vitamin Additive Coming From China” by Peter Kovacs, Washington Post May 10. 2007

²Article: “Trouble Brewing in China” by Michael Whitcraft TFP Commentary 

According to Dr. Zotan P. Rona, M.D., although most healthy people will have no obvious side effects from ingesting small amounts of toxins found in cheap (fractionated synthetic) vitamins, the long term consequences of continuous daily intakes of synthetic vitamins are potentially dangerous. Dr. Rona goes on to say that over seven percent of the population displays sensitivity to these chemicals, and show allergic reactions, including fatigue, memory loss, depression and insomnia and potential liver disorders.²

Mary Roberts Smith condensed 40 years of research and experience into each article. This is part three of her booklet “What About Vitamins? Do We Really Need Them?”

¹Article: “Medical Research Shows Synthetic Vitamins Can Increase Cancers and Seriously Damage Your Health” by Tara Parker-Pope, University of California

²Article: “Could Synthetic Vitamins be Hurting You?” by Dr. Zotan P. Rona, Mar. 23 2008 Feel Great, Look Great & Live Well

Even if we do our best to eat more produce, a major problem is that our fruits and vegetables do not have the same amount of vitamins and minerals that they did 40 or 50 years ago. “In fact,” says Tim Lang, a professor at the Centre for Food Policy in London, England, “you would have to eat eight oranges today to get the same amount of vitamin A your grandparents got from a single orange, or five to get the same level of iron.” You would have to eat ten servings of spinach to get the same level of minerals from just 1 serving about 50 years ago. The average potato has lost 100 percent of its vitamin A and 57 percent of its vitamin C and iron and 28 percent of its calcium.¹

Fifty years ago farmers restored the soil by mulching, using natural fertilizers and rotating crops. Today extensive use of herbicides, pesticides, fungicides and other chemical substances deplete the soil of many of the essential elements needed for adequate nutrition.

The nutrients in our produce are also diminished by long-haul transportation and genetic modifications. Our produce is often shipped from long distances including Chile or Mexico, but our fruits and vegetables are at their peak for only six hours after picking. Producers create “hybrid” forms of our fruits and vegetables-not for their ability to store nutrients, but for the color, weight and shelf life. On top of all this our produce is often gassed, or irradiated to extend the shelf life of the produce.

It was first noticed that there was a problem with the nutritional values in our food in 1936. A group of doctors introduced Document No. 264 to the floor of the United States Senate. It was a dire warning that the mineral content of the soil was eroding. Vegetables were losing their power and people were at risk. Unfortunately congress did nothing.

The U.S. Department of Agriculture’s (USDA) nutritional values for fruits and vegetables today were on the average 50 percent below the vitamin and mineral content of those in 1975, another dramatic loss in just thirty years.²

Mary Roberts Smith condensed 40 years of research and experience into each article. This is part two of her booklet “What About Vitamins? Do We Really Need Them?”

¹Centre for Food Policy, Prof. Tim Lang, Metropolitan University, London England.

²Article: “Health & Nutrition Update” Sept 2008, Dept. of Agriculture, Al Sears, M.D.

Mark Hyman, M.C. founder and medical director of Ultra Wellness Center in Lenox. Mass. and author of The Ultra Simple Diet, writes “If people eat wild, fresh, organic, local non-genetically modified food grown in virgin mineral-rich soils that has not been transported across vast distances and stored for months before being eaten… and work and live outside, breathe only fresh unpolluted air, drink only pure, clean water, sleep nine hours a night, move their bodies every day and are free from chronic stressors and exposure to environmental toxins, then perhaps, they might not need supplements.” ¹For the rest of us, whom he considers to be all of us, supplements are an absolute necessity. But it must be a supplement that adheres to the same criteria for good health: made from “fresh, organic, non-genetically modified food grown in virgin mineral-rich soils,” and processed within six hours of picking to insure maximum nutritional content.

We have been told for years that we can get all the vitamins and minerals that we need if we eat a balanced diet, but that is simply not true. More than 90 percent of Americans do not eat the recommended five to nine servings of fruits and vegetables daily. Department of Agriculture studies of 50,000 persons performed in the 1980′s showed that not one person was getting the Recommended Daily Allowance (RDA) of the 10 essential vitamins and minerals found in fruits and vegetables.²

Mary Roberts Smith condensed 40 years of research and experience into each article. This is part one of her booklet “What About Vitamins? Do We Really Need Them?”

¹ Ultra Wellness Center, Lenox, Mass. Preventative Medicine Research http://www.ultrawellnesscenter.com

² “What is America Eating” syposium 1986, Johanna T Dwyer, Dept. of Agriculture