Food Quality & Health: The Carey Reams Approach.

Foods vary tremendously in nutrient density and quality. This is easily confirmed by our body’s own internal refractometer; our sense of taste. We all like sweeter carrots, cherries, tomatoes, watermelons, etc. We instinctively prefer sweeter produce. This is significant because in addition to having higher carbohydrates (natural plant sugars), these foods also have higher mineral density and a greater spectrum of trace minerals. Lower-quality produce has poorer taste, lower carbohydrates and lower mineral density and spectrum. This explains why people eating low-quality foods have such a large appetite. The body is desperate for minerals and to satisfy its mineral requirement more food is consumed. This leads to the observation that such people are overfed and undernourished. High-quality foods produce a stronger sense of satisfaction or fullness after eating a smaller portion. read on