nacci-food-nutrition

Finally it must be remembered that environmental pollution has caused an increase in heavy metals
in agricultural land in Europe; everywhere there are metals such as Nickel, Lead, Chrome and
Cadmium. The presence of these chemical agents mean that plants and fruit absorb much more
water compared to those grown in non-polluted areas: this explains the change in flavor, smell and
even consistency of the fruit itself, a fact easily noted by anyone. Subsequent chemical analysis in
the laboratory shows there is an effective loss of nutritional value in fruit, green leaf vegetables and
vegetables before they have even been picked. In Europe these losses are serious, estimated at about
50%-70% for established components such as vitamin B6 in green beans, Vitamin C in spinach or
strawberries (a loss that rises to 90% in bananas imported from abroad).
Moreover, in over 200 studies, the relationship between the reduced consumption of fruit and fresh
vegetables and cancer has been highlighted ( 624 ), and the particular protective role of Vitamin E has
been stressed: vice versa, isolated supplementation of single vitamins, particularly if they are
synthetic, has sometimes shown paradoxical results, with a relative increase in the incidence of
tumors: complete and natural food is really the best source of vitamins and of other active principles
for a normal diet, and, especially, for the anti-oxidative diet for cancer patients as will be discussed
hereafter.
The author therefore maintains that mankind is actually lacking a large percentage of about 13,000
estimated forms of chemical complexes present in the principle nutrients existing in nature, and to a
large extent found together in fresh vegetables, fresh fruit, seeds, and shellfish (mussels, clams and
oysters).
Of these, the substances known and considered essential for the human diet in the normal university
courses of Medicine and Surgery, Pharmacy, Chemistry and Biology (vitamins, pro-vitamins,
enzymatic co-factors, essential oils, essential amino acids and mineral salts), do not exceed the
figure of 0.5% of the whole number of phyto-chemical substances indicated above, of about 13,000.
It is therefore time to reconsider our “food safety” with regard to "vitamins".
Furthermore if one takes into account the high turnover of the necessary enzymatic processes, one
arrives at the conclusion that eating fresh vegetables and/or fresh fruit only twice a day is just not
enough, particularly for a cancer patient, because the anti-oxidative defenses of the white blood
cells and of other healthy cells cannot remain without vital co-enzymatic factors.
This can be easily proved, for example, by measuring the ratio of 8-hydroxy-deoxyguanosine in
each cancer patient undergoing therapy at home.
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