According to a study published in 2004 in the Journal of the American College of Nutrition, the nutrient content of crops had declined by as much as 40 percent between 1950 and 2004 when the study was conducted. The declines were related to efforts to create crops that grew faster, yielded more and resisted pests.
“Emerging evidence suggests that when you select for yield, crops grow bigger and faster, but they don’t necessarily have the ability to make or uptake nutrients at the same, faster rate,” said lead researcher Dr. Donald Davis.
Another study published in “Nutrition and Health” found that magnesium levels declined by 24 percent in vegetables, by 17 percent in fruit, by 15 percent in meat and by 26 percent in cheeses over the period from 1940 to 1991.
Low magnesium levels contribute to heart disease and cardiac arrest, depression, kidneys stones, muscle cramps and twitching, nervous system problems, low kidney function, and a host of other problems. In all likelihood, your magnesium levels are dangerously low.
This is why, even if we eat ‘healthy’, even if we eat a varied and inclusive diet, we are unlikely to obtain all the nutrition we need, and judicious supplementation is a must.