Over
the past 60 years there have been fundamental changes in the
quality and quantity of food available to us as a nation. The
character, growing method, preparation, source and ultimate
presentation of basic ‘staples’ has changed significantly.
Concurrently
there has been a definitive trend towards ‘convenience’ foods
comprised principally of saturated fats, ‘rendered’ proteins
and refined carbohydrates - often devoid of vital micro nutrients,
yet ‘packed full of accepted chemical cocktails under the guise
of additives, colourings, flavourings and preservatives.
These
changes have not been without their consequences to the rising
levels of chronic ill health. Ongoing research clearly
demonstrates a significant relationship between micro-nutrients’
deficiencies, ill health and mental disorders.