Determining the Nutritional Value of Your Food

I came across a very interesting article/interview today on the Weston A. Price Foundation (WAPF) website that discusses how to determine the nutritional value of the food we are eating. The quality is measured by what is called the Brix level, which correlates to the nutrient density of the food or crop. The interview is with Rex Harrill, who has been farming and gardening for more than 30 years, and is conducted by Suze Fisher, who is the WAPF chapter leader in Mid-Coast Maine.

They discuss how you can test the quality of the food at the point of sale, before you even buy it. According to the article, the quality of the fruits and vegetables we buy at the grocer, or even the farmers market, is related to the amount of dissolved solids in the plant’s sap (or the fresh juice). This quality can be measured with a tool called a hand refractometer that was developed by Professor A.F.W. Brix.

This article speaks to what I wrote in my previous post about less happening naturally the longer you are on the raw food diet. By eating higher quality fruits and vegetables, the body will become sated sooner on smaller quantities as the body catches up on the minerals it has been denied and stops demanding endless empty calories. That is why I do not feel the need to eat as much food as I use to on my junk food vegetarian diet to feel satisfied. This also creates a cost savings, once your body becomes use to needing less food. Therefore, eating a high quality raw food diet is not more expensive, as many people believe is the case.

High quality foods are not only important because they taste much better, they are vital to the very survival of our species. Dr. Weston Price’s book entitled Nutrition and Physical Degeneration delivers a shocking message. Anyone who is interested in their own health and the health of their family should take the time to read this book.

There is an email list focused on discussing high-brix farming and gardening. You can sign up here. (=^_^=)