Last week’s blog post talked about why we need a multi-vitamin in our diets.  One reason for adding in a multi-vitamin to your diet is that our produce has been declining in vitamin content over the years.   Fresh, organic fruits and vegetables are still the best source for many of our anti-oxidants and vitamins.   As we continue to see a rise in chronic diseases such as diabetes and hypertension and a dramatic rise in obesity, a balanced diet along with a healthy lifestyle cannot be stressed enough.  The standard American diet lacks vital nutrients and is overly dependent of processed foods.  Going back to the basics of cooking and focusing on a whole foods diet will help anyone regain control over their health.  The health benefits of fruits and vegetables are being proven again and again in scientific studies.

Studies are also showing that the produce being grown today, when compared to produce from 50 years ago has fewer vitamins.  A result of over farming our land and not rotating our crops, the food composition of our crops has declined.  The calcium content of a banana, the iron content of broccoli, the iron in a carrot, have all seen a decline over the years.  For this reason, I recommend that patients supplement with a high quality multi-vitamin.  There is no substitute for fresh organic produce in our diet, the synergy of vitamins, anti-oxidants, and fiber found in a fresh piece of produce will never be duplicated in a vitamin.  So continue to include the fresh vegetables and fruits into your diet, but to make up for any deficiencies and to support our bodies in the toxic world that we live in, include a multi-vitamin as well!

References:

1.  Hyson D. The Health Benefits of Fruits and Vegetables: A Scientific Overview for Health Professionals. Wilmington, DE: Produce for Better Health Foundation, 2002.
2. U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, 2005. 6th Edition, Washington DC: U.S. Government Printing Office, 2005.
3.  Mayer A-M. Historical changes in the mineral content of fruits and vegetables. Brit Food J 1997; 96(6):207−11.
4.  Davis DR, Epp MD, Riordan HD. Changes in USDA Food Composition for 43 Garden Crops, 1950 to 1999. J Am C Nutr 2004; 23(6):669−82.