Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals

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Springer Science & Business Media, Apr 30, 1994 - Technology & Engineering - 571 pages
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Broadly I would concur with what I have seen, however there are some caveats;
Mineral levels; Any natural genetic adaptation is result of a biological organism trying to manage best with the
resources that are available to it (ie within it's reach). regional variations in varying strains of grain are perfect examples of this.
Viral and Bacterial components in the system are by far the fastest evolving and mobile of the biological vectors and serve the purpose of "whipping nature into change" in the event of climate.
Research in to the potato famines experienced in Ireland were caused by foreign yeast spores imported from S. Africa and the US on imported grain (Naturally occurring brewers yeast). The move into the kinder climates of Ireland for these yeasts meant that they were able to force a change that took a year or two to stabilize.
In order to get a baseline for an individual human's mineral requirement is not usually a problem; as long as all the requirements are met, excess is naturally ejected (without storing - the body thinks it a time of plenty).
Biological vectors incapable of finding this balance have a real problem;
This problem is easily satisfied by considering the mean mineral content of the Earth - easily done - it is trivially calculated on the periodic table (I prefer the table based on proton addition myself).
In terms of strata, this corresponds to the Upper Devonian, Carboniferous boundary of basalt layered down 360 Million years ago.
This mineral balance is sometimes achieved naturally in springs and rivers, but in our current environment unlikely. Therefore a mineral rebalancing in the production of the best foods for production may be required; either chemically, or if possible, by using a deep enough borehole.
Jonathan Colwill MSc. BSc.(Hons)
 

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Contents

V
3
VI
17
VII
19
VIII
39
IX
71
X
87
XI
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XII
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XXI
323
XXII
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XXIII
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XXIV
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XXV
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XXVI
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XXVII
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XXVIII
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XIII
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XV
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XVI
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XVIII
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XIX
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XX
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XXIX
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XXX
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XXXI
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XXXII
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XXXIII
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XXXIV
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