The depletion of minerals in our soils that has led to metabolic imbalances
These study files and charts illustrate the depletion of our soils and the foods grown in them in key macro and trace mineral that are needed to support metabolic and bone health. How this drop in came about from changes in farming practices from 1940 going forward. This came about with the introduction of mechanized farming equipment, along with the use of synthetic nitrogen fertilizers, followed by the introduction of pesticides and herbicides, and in our present century the addition of GMOs and glyphosate herbicides.
In many other regions of the World the mineral content of cultivated soils have not been found to be as depleted as those of N.A.
http://www.ecoorganics.com/sick-soil/ (From Save our Sick Soils)
In 1939 Kohman's' research study in oxalic levels in cultivars also included a number of companion rat experiments that confirmed the non-bioavailability of calcium in ten percentile oxalic acid content leafy greens, using spinach (high in oxalates) to turnip greens (low in oxalates), in groups of rats where these greens were the main source of calcium. The result for the diet with spinach found that nil to no calcium was provided to the body of the rats, most of didn't survive the trial. This compared to the group fed turnip greens as the main source of calcium in their diet, that provided more than adequate amounts of calcium to the rats so that they thrived.
Other leafy greens included in this same ten percentile oxalate content group have also been reconfirmed in later studies to be extremely high as they were prior found to be in the Lohman study of 1939. These include leafy greens include:: Lambs quarters, Purslane, Sorrels, Garden Orach, Beet leaves, Chard, Amaranth, Cassava root, Pigweed, rhubarb and others. The level of oxalates found in the 1939 to the present day for these sources has not decreased.
A number of other green vegetable sources in N.A. that were found in have a positive Ca:Ox in the 1939, have been found to decrease in calcium over the decades to the present day. By boiling these sources the oxalate content is reduced significantly in both forms (oxalic acid soluble form & insoluble oxalate form of calcium oxalate) to where they can provide most of the calcium they contain in bioavailable form that the body can utilize. (see chart)
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