Why Americans Are So Sick?

Today in America we don’t eat enough plant food. When it comes to plants, here’s the hierarchy: Fruits are good, vegetables are better, herbs are amazing, and spices are off the charts. If you look at the power within each of these categories, Americans consume less of each of them. They don’t consume enough fruit. They definitely don’t consume enough veggies. They barely consume any herbs. The only seasonings they consume regularly are pepper and salt. Where’s the spice in the American diet?  Americans are among the Western nations that consume the lowest amount of spice per capita of anywhere in the world.  In biblical times, the use of herbs and spices were significantly greater than today. We think of herbs and spices for flavor only, and they are amazing for that. But we need them for health reasons.

Some people say they eat enough fruits and veggies, but what about consume fermented ashwagandha, fermented ginger, fermented turmeric, peppermint which is great for digestion and brain support, oregano which helps to balance microbes in your gut and is a huge sort of antioxidants? Orange peel and lemon peel are wonderful to support the lymphatic system. They’ve been used traditionally for thousands of years. Rosemary is also a powerful antioxidant and great for your brain. Sage is one of the most energetic plants on the planet, rich in antioxidants, great for the entire body, blood sugar support as well.

What Happened to Our Soil?

Decades ago fruits and vegetables were much richer in nutrients that today because of the soil. We are faced with soil depletion. According to Scientific American, “Modern intensive agricultural methods have stripped increasing amounts of nutrients from the soil in which the food we eat grows. Sadly, each successive generation of fast-growing, pest-resistant carrot is truly less good for you than the one before.”

A study at the University of Texas (UT) at Austin’s Department of Chemistry and Biochemistry looked at the Department of Agriculture nutritional data from 1950 and 1999 for 43 different vegetables and fruits.  They found  finding declines in the amount of protein, calcium, phosphorus, iron, riboflavin (vitamin B2) and vitamin C over the past half century. Davis and his colleagues believe the decline in nutritional content is due to agricultural practices designed to improve traits (size, growth rate, pest resistance) everything but nutrition. (December 2004 in the Journal of the American College of Nutrition)

“Efforts to breed new varieties of crops that provide greater yield, pest resistance and climate adaptability have allowed crops to grow bigger and more rapidly,” reported Davis, “but their ability to manufacture or uptake nutrients has not kept pace with their rapid growth. There have likely been declines in other nutrients, too,” he said, such as magnesium, zinc and vitamins B-6 and E, but they were not studied in 1950 and more research is needed to find out how much less we are getting of these key vitamins and minerals.”