It is estimated that today we consume 10%-20% of the Salvestrols which would have occurred naturally in our diet 100 years ago. We are being urged to eat more fruit and vegetables, but unless you exclusively eat organic produce, you are unlikely to get enough Salvestrols to stay healthy through diet alone.
Why are the levels of Salvestrol measured in typical supermarket produce so much lower than in organic plants?
Over 100 years ago mechanized farming was introduced to harvest large areas of single crops but this method came at a cost. The entire crop could be lost to insect infestation, fungal infection or weed infestation. To combat this, herbicides, pesticides and fungicides were introduced.
The resulting products looked appealing but became severely depleted in Salvestrols because they were the plants’ natural defence against pathogens. With agricultural chemicals keeping the pathogens at bay, the plants didn’t need to produce Salvestrol. Consequently less and less ended up in our food.
Organic food can’t rely on applied chemicals to protect itself, so it has to produce Salvestrol. Research indicates levels typically 30 times higher in organic foods than those farmed under modern, mechanized farming methods.
Unfortunately, although modern crops look appealing, they are severely depleted in Salvestrols. Salvestrols are the plants natural defence against pathogens. Agricultural chemicals are keeping the pathogens at bay so the plants don’t need to produce any Salvestrols and consequently they don’t end up in our food.
The widespread addition of sugar and other sweeteners into modern processed food has created a modern preference for sweeter tasting products. Plant sources that would normally be rich in Salvestrols are shunned in favour of sweeter tasting varieties.