Over the past 50 years, iron levels in meat have dropped from 47 to 80 percent. Iron levels in milk have dropped by 60 percent! No, this is not a joke and I’m not making this up. The AAAS (American Associate for the Advancement of Science) held a symposium on this problem not long ago.

Our high-tech farming with fertilizers, chemicals, etc. will make crops grow fast and look good but it’s “all show and no go”, as we used to say in the car racing biz. High-yield crops grow faster and bigger but fail to accumulate the nutrients we need. Nutrient levels in fruits, vegetables, and wheat have declined dramatically over the past 50 years. The concentration of some vitamins, minerals, and protein, including calcium, phosphorus, iron, riboflavin and ascorbic acid have dropped by from 5 to 38 percent.

And get this, especially you women, the iron in 15 varieties of meat decreased an average of 47 percent. Some meat products fell as much as 80 percent.

Copper has fallen by 60 percent, magnesium by 10 percent. Both copper and magnesium are essential for enzyme functioning.

Here’s a link to get you started for info: