Meat and dairy: where have the minerals gone?
30 January 2006
The mineral content of popular meats and milk products has fallen significantly. Looking at 15 different meat items, research shows that the iron content has fallen on average 47% since the 1930s, with some products showing a fall as high as 80%. The iron content of milk had dropped by over 60% while for cream and eight different cheeses the iron loss was over 50%.
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