Common nutrient deficiencies in the western diet

WesternDietToday it is possible to be deficient in almost every nutrient vital to good health, particularly if your lifestyle is mostly sedentary and indoors and your diet consists primarily of packaged and processed foods.

Dr. Lawrence Wilson wrote that the Big Ag model of production and processing, which is the source of most of our food supply, is so lacking in  essential minerals promoting essential enzyme production that many consumers suffer from a form of “modern starvation,” regardless of their weight.

Researchers target a few of the most common nutrient deficiencies, such as magnesium, vitamin D, vitamin A, vitamin B12, calcium, iodine and iron. Dr. Joe Mercola also adds vitamin K2, omega-3 fatty acids, vitamin E and one you may have never heard of—choline.

Choline is similar to the B’s, as it is made in the liver from dietary consumption of liver, egg yolks, bone broth (marrow), raw milk, fermented foods, beans, broccoli and dark greens.

Choline compounds are used to treat liver diseases and chronic Hepatitis.

According to Dr. Mercola up to 80 percent of Americans are magnesium-deficient.

Not good, considering that researchers have detected more than 3,750 magnesium binding sites on human proteins, vital to the performance of countless biological processes.

Magnesium deficiency is associated with diabetes, heart disease and osteoporosis.

Magnesium food sources include–dark, leafy greens, nuts, dark chocolate and whole grains like oats, barley and quinoa (not wheat).

More than 50 percent of Americans are vitamin D-deficient. Not much is available from food, which is why you need sun exposure—without commercial sunscreens, which block sun energy production.

Vitamin D is a fat-soluble vitamin that works as a steroid hormone in the body, traveling through the bloodstream and into numerous cells.

The few food sources that provide some vitamin D are cod liver oil, fatty fish and egg yolks.

Vitamin K2 works synergistically with vitamin D and is the form of vitamin K most readily absorbed by the body. Vitamin K1, on the other hand, is important for healthful blood clotting and the best source is leafy green vegetables. The only dietary source of K2 is fermented foods.

Omega-3 fatty acids are so lacking in the diet of many Westerners that this deficiency is the 6th biggest killer of Americans. The primary cause is the cheap oils loaded with inflammatory omega 6 fats consumed at home, in processed and fast foods, as well as most restaurants.

Anti-inflammatory omega-3’s are mostly missing. Ideally, there should be a balance of 1-1 between omega-3 and omega-6. Most Americans consume up to 20 times more omega-6 fatty acids.

Use only good oils such as first cold pressed extra virgin olive oil. Omega-3 fatty acids are also found in nuts, seeds, sardines, salmon, sea vegetables and grass-fed meats.

We have noted only a very few of the common nutrient deficiencies.

Those interested in researching  and improving their essential nutrient consumption will no doubt find that some supplementation is necessary.

If so, avoid synthetic supplements which may do more harm than good and take only WHOLE FOOD supplements.

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