MINERAL DEPLETION IN FOODS
OVER THE PERIOD 1940 - 91

Data commissioned by the Medical Research Council in 1940 is compared with that commissioned by the Royal Society of Chemistry and MADD in 1991. Where meaningful comparisons could be made it was found that there were substantial losses of minerals. Comparing 27 varieties of vegetables, the losses were: sodium 49%, potassium 16%, magnesium 24%, calcium 46%, iron 27%, and copper 76%. The only increase was phosphorus which went up by 9%. Losses for fruit were %: 29, 19, 16, 16, 24 and 20 respectively. Phosphorous rose 2%.
The Nutrition Practitioner Vol 3, Issue 2 July 2001