Is our food becoming less…. “Foody”?

“Since 1940 there has been a tremendous decline in the micronutrient density of foods. In the UK for example, there has been loss of magnesium in beef (−4 to −8%), bacon (−18%), chicken (−4%), cheddar cheese (−38%), parmesan cheese (−70%), whole milk (−21%) and vegetables (−24%). The loss of magnesium during food refining/processing is significant: white flour (−82%), polished rice (−83%), starch (−97%) and white sugar (−99%). Since 1968 the magnesium content in wheat has dropped almost 20%…..”

DiNicolantonio, J.J., O’Keefe, J.H. and Wilson, W., 2018. Subclinical magnesium deficiency: a principal driver of cardiovascular disease and a public health crisis. Open heart, 5(1), p.e000668.

Contact Me if you’d like to discuss a health MOT – you do one every year for your car, why not for your health?

There’s a lot more to health then just food – we’d be taking into account your lifestyle, family history, personal medical history, symptoms, medications and existing supplements – a truly personalised approach.