Probably—hopefully!—dietary vitamin and mineral deficiencies won’t be in our personal futures. That’s one of the many reasons we prepare. And while a couple of months ago, I would have said they are definitely in the collective future of this country, it seems that I would have been wrong. Or that the future is now. It’s here. Because the dietary deficiencies that were supposedly eliminated on our soil, in our country of extreme abundance, with all our industrialized advantages, are re-surfacing again. I’ve blogged about this in the past, in general, and in specific with the deficiencies that occur with each absent vitamin or mineral. They’re deficiencies I thought we’d see after our society collapsed.
Does it mean we’ve already collapsed? I think not; I think we haven’t hit the bottom yet. (However, I’ve been wrong before. Note previous paragraph.) But seeing other writers point out the increasing numbers of vitamin and mineral deficiency cases gives me pause. These things are happening now. Now, when we have plenty of food, just not necessarily good food. And, you ask, where are these articles ringing the alarm bells? Addresses for them are in the footnotes.
The first concerns the resurgence of scurvy. Scurvy! It’s so easily prevented. How is it making a comeback? First, as the article points out, is that we have increasing numbers of autistic children, many of whom are very picky about what they eat, and thus do not consume adequate amounts of vitamin C, which prevents scurvy. However, it’s not just autistic children. Some parents don’t feed their children the fruits and vegetables included in a balanced diet. But that’s not the entire case either, as one researcher pointed out, modern industrial farming practices drain the soil of nutrients. The nutritional value of grains and produce has dropped precipitously since the 1950s. We may believe we’re eating well, but reality can be much different if we aren’t raising our own food.[1] And those still aren’t all the reasons why scurvy is coming back. Adherents of a strictly carnivore diet (which may not be too sustainable in a collapse) also start exhibiting signs of the previously unheard of disease.
And then there’s goiter, the nearly grotesque swelling of the thyroid and neck that may develop when a person doesn’t consume enough iodine. One hundred years ago, much of northern America was called the goiter belt. In Michigan, Minnesota, and Wisconsin, over 70% of schoolchildren had goiter. Over 30% of men in Michigan were ineligible for the WWI draft because of a goiter so large as to prevent them from buttoning up their uniforms. Low levels of iodine in the soil and water, and inadequate intake through food resulted in the enlarged glands. Soon after a study showed that iodine supplementation reduced the incidence of goiter, salt processors began adding iodine to their product. Now, however, 100 years after salt was first iodized in this country, we are seeing iodine deficiency again. About one-fourth of pregnant women and half of non-pregnant women are deficient in iodine. The popular Himalayan salt and sea salt are generally not iodized. Most processed foods lack this essential mineral. So do most milk alternatives. An article published in the Lancet last month revealed that 68% of the world’s population is deficient in iodine.[2]
And finally for today, there’s iron. About one-third of the US population is deficient in iron. Iron deficiency results in fatigue, brain fog, and difficulty concentrating. Vegans and vegetarians are at high risk for iron deficiency. Women are far more at risk for iron deficiency than men, and the babies of iron-deficient pregnant women are at the greatest risk of all. Long-term cognitive impairment, small birth size, and early delivery are all common issues, and all easily resolved with iron supplementation or, better yet, an improved diet. Red meat is a great source of iron. So are dry beans and dark leafy greens like spinach.[3]
Articles on all these deficiencies appeared in the US media just within the last couple of months. Of course, we’re prepared to feed our families well. We’ve got the garden seeds and soil amendments to grow our own food. We’re learning which herbs are rich sources of essential vitamins and minerals. Hopefully, we’ve also stocked adequate supplies of supplements to meet the increased demands of pregnancy and advancing age or other medical conditions when dietary supplies are not.
When the wheels fall off Train USA, we’ve got to be prepared so the wheels don’t fall off us as well.
Links to related posts:
Vitamin C Deficiency and Scurvy
Dietary Deficiency and Consequences--The Essential Vitamin A
Vitamin B1
Vitamin B2
Vitamin B3
Vitamin B5, B6, B7
Vitamin B9
Vitamin B12
Vitamin D
Calcium
Iodine
Iron
Magnesium
Potassium
Zinc
[1] https://www.dailymail.co.uk/health/article-13762963/Ancient-disease-scurvy-comeback-children-causing-pain-teeth-fall-out.html
[2] https://www.thelancet.com/journals/langlo/article/PIIS2214-109X(24)00276-6/fulltext
[3] https://www.nbcnews.com/health/health-news/iron-deficiency-adults-higher-expected-study-rcna172246?utm_source=pocket-newtab-en-us
Not to be ugly but previous to extensive social nets autistic children who were picky about what they ate failed to thrive and died before having children.
ReplyDeleteOur desire for perfect white salt and white sugar and perfect nearly identical tomatoes that ship well and available out of season has led us here.
Example. When sea salt was created by boiling off or solar dehydration in standing pools KELP was part of the salt. We don't like muddy looking salt, so they PURIFIED it to eliminate nasty "impurities" like Kelp.
Pity is kelp has lots of iodine. So much so we have to be careful not to OD on iodine eating it.
Beet sugar before "Purified" has plenty of minerals in it. But afterwards identical to purified cane sugar. Empty but tasty calories.
When you breed plants for identical commercial production benefits like tomatoes for shipping and long-term storage you lose more than just the FLAVOR of scruffy looking Heirlooms you lose nutrition.
Incomplete thought, sorry. BTW Storing Iodized salt is a good idea (not for canning though) but SNIP
DeleteIodized salt (how long does iodized salt last?) is a staple in many households and diets, serving not just as a seasoning agent, but also as a crucial source of dietary iodine. This essential micronutrient plays a significant role in thyroid health, and since it's not always available in sufficient quantities in people's diets, iodine is added to salt to help prevent deficiencies. While regular non-iodized salt can last indefinitely without losing its flavor or potency, iodized salt has a more limited shelf life because the added iodine slowly dissipates over time.
The stability of iodized salt is influenced by storage conditions. When stored properly in a cool, dry place, away from moisture and metal ions that can accelerate the degradation process, iodized salt has a shelf life of around five years. It's important to note that while the salt itself does not go bad in the traditional sense, the reduction in iodine content over time can diminish its nutritional value, making the consumption of older iodized salt less beneficial for those specifically seeking its iodine content for dietary purposes.
Rose hip tea is an acquired taste but will give you a lot of Vit C all year long as long as you harvest and solar dry them. LOW HEAT Dehydration as excessive heat Destroys Vit C.
Having been raised by a mother who knew nothing about nutrition in the 1960’s, my sister and I both were deficient in vitamin B12. Sister was also hospitalized for other nutrient deficiencies as a toddler. Today, we would be taken from our parents who were only interested in taking care of themselves. It’s no wonder we have lingering health problems…
ReplyDelete