Minerals, Where have they Gone?
20 Years - Up to 30% lower magnesium in our food
20 Years - Up to 30% lower magnesium in our municipal water
For many years, eating fresh grains, fruits, and vegetables grown in nutrient-rich soil have been the main source for the supply of our mineral needs. However in today's world, we have severely depleted our nutrient-rich soil through modern fertilization and aggressive methods of farming. This has brought many of the earth's minerals to the surface where they have been washed away, into the water cycle and eventually into our oceans. This is where Oriel's work begins, our oceans.
If you couple the depletion of our soil with the over processing of food and purification of water, you begin to realise the reason that magnesium and mineral deficiency has become such an important topic in recent years. In the USA a recently published clinical study cited highlighted the problems of magnesium and mineral deficit as being a major cause for concern.
Two of the most important constituents of our diet are two of the best examples, grains (wheat, oats, barley etc) and water. In a recently published journal it was confirmed that processed grains contain less that 16% of the minerals they did 20 years ago. Our tap water is even lower with as little as 5% of the mineral values it had 20 years ago. This is just two major food and water staples of our diet.
The necessity of Magnesium, Minerals and Trace elements for a healthy system has never been more important.
Minerals First. A Healthy mineral balance aids in the absorption of many vitamins and nutrients from food and supplements. A correct Mineral balance in the body contributes to strengthening the immune system. Oriel Cardio Revive aids in bringing the balance back, improving the efficiency and ability of our system to better absorb nutrients and vitamins from our diet and from other vitamins or supplements we are taking.
Multiple studies confirm that the majority of men and women over 50 are deficient in Magnesium and other minerals (Journal: American College of Nutrition)