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Why Eating the Vegetables

Armen Hareyan's picture

We must have minerals to make all our body's enzymes and hormones.


Remember when your mother told you to eat all your vegetables? Our health professionals have taken up the same drumbeat and routinely tout a diet rich in fruits and veggies to protect us from cancer. However, recent studies conclude that eating lots of fruits and veggies provides no such protection. Who and what should we believe?

The contradiction between what comes out of the mouths of those we have relied upon and the new studies at Harvard can be explained by looking at our body's requirement for minerals.

We must have minerals to make all our body's enzymes and hormones. For example, we need a regular and consistent supply of:

  • Manganese to make the enzyme superoxide dismutase (SOD)
    which protects our cells from free radical damage that causes

  • Boron to maintain normal blood levels of estrogen and

  • Iron for the enzymes making our neurotransmitters.

  • Molybdenum to activate the enzyme that liberates iron from
    storage in our body.

  • Copper to make the enzyme lysyl oxidase, essential for the
    structure and strength of blood vessel walls.

  • Cobalt for the manufacture of our thyroid hormones.

Here is proof the "right foods" no longer provide these minerals in any regular and consistent fashion:

Dr. Firman E. Bear of Rutgers University examined the mineral content of tomatoes, snap beans, cabbage, spinach and lettuce.

He weighed different farm samples, cremated those samples, than determined in parts per million (ppm) the amount of manganese, boron, iron, molybdenum, copper and cobalt in the leftover mineral ash.

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For tomatoes from 67 farms in ten different states he came up with the following variation in mineral content:

The tomatoes with the highest amount of manganese had 68 ppm. The lowest had 1 ppm. But the average sample provided a mere 4 ppm of manganese!

The highest amount of copper he found was 53 ppm. The lowest amount was no copper whatsoever. His average sample provided just 18.1 ppm of copper!

He also found the identical pattern of average amounts being much closer to the lowest amounts in the other four minerals, and for all six minerals in the four remaining kinds of vegetables.

Dr. Bear provided us with conclusive evidence the mineral content of our food depends upon the mineral content of the soil where the food was grown. But get a load of this: Dr. Bear completed his study in 1948.

Add five more decades of chemical farming, continuing and coinciding disappearance of minerals from our soils, mineral scarcity in the plants grown in those soils and deficiencies occurring in people eating those plants.

The result: Since the 1950's, while minerals have steadily disappeared from our soils, the death rates for cancer and other degenerative diseases have skyrocketed!

When we consume food and water deficient in minerals, our metabolic enzyme systems break down. That's when we lose immunity to degenerative disease.

The "right foods" recommended by experts are deficient in minerals, which explains why eating those foods does not prevent cancer, arthritis, osteoporosis, diabetes and vascular disease.

Think about what awaits all those poor folks who have bought into the myth that all they have to do to remain healthy is eat the "right foods."


Copyright 2004 William R. Quesnell

Bill Quesnell, health educator and author of 'Minerals: The Essential Link to Health,' helps people recover energy and vitality.

William R. Quesnell