Health foods

Press, 18 May 1984, Page 12

Health foods

Sir,—lt is time we were emotionally involved in convincing people that health foods are a necessary part of our life, contrary

to the opinion of the dietitian writing in “The Press” (May 5). Many illnesses are the direct result of vitamin deficiencies. Scurvy was the result of vitamin C deficiency, rickets of vitamin D deficiency and so on. Does Mrs Jensen, who is president of the Christchurch branch of the New Zealand Dietetics Association, think that our food today is any better than in the days of scurvy? Over the last 50 years man has processed food and robbed it of its nutritional value. One can not just choose any food for optimum health — apples, oranges, carrots may not even be enough. Eating high-potency foods like bee pollen, raw glandulars, spirulina and vitamin supplements would definitely appear to be a necessity of life. — Yours, etc.,

STEPHANIE LILLY. May 10, 1984.

Sir,—Why do some dietitians, as in “The Press” of May 5, try to stop people eating healthy foods, when this should be supported by their profession. Most people would surely agree that the nutritional value of foods in health shops would exceed that on supermarket shelves, yet our dietitian friend maintains that health food shops sell many products of dubious worth and refers to faddists. Our aim should be total conviction to foods of higher nutritional value and to alienate fast foods. Even the average New Zealander who is on a suggested good diet is nutritionally starved. Have all dietitians studied nutrition research to know this and that vitamin deficiencies are definitely a major cause of sickness? Big doses of vitamins are effective in dealing with many problems such as migraine, arthritis, and stress. The public will be the judge because it will be the winner if there is a change to higher-potency health foods.— Yours, etc., WARREN STEWART. May 8, 1984. [Mrs Julian Jensen, president of the Christchurch branch of the New Zealand Dietetic Association, replying to the above letters, said: “Dietitians are concerned that statements such as those made by your correspondents are being made to people who may not have the basic knowledge to evaluate the information. The training of dietitians in New Zealand ensures that members of the profession are fully aware of the historic and current nutrition research and its practical application. Registered dietitians are the recognised experts in this field and provide a source of reputable information. Nutrition knowledge has escalated in the last 50 years and its application to our use of food today is what counts. That is why rickets and scurvy are rare. The current research on megadoses of vitamins is urging caution. Large doses of individual vitamins have been shown to interfere with the metabolism of others, and we must be aware that many vitamins are toxic in excessive amounts. There is no scientific evidence to substantiate benefits of megadosing on migraine, arthritis and stress. The nutrition message today is simple. Many of us enjoy excellent health on a moderate and varied diet which includes processed foods and even the occasional fast food. Nutritional guidelines have been developed with consideration of these facts of life. Processed foods are not devoid of nutrients. In many case. 4 processing has an enhancing effect j on food safety and nutritional

value. Our every-day food has the potential to provide more than adequately for our nutritional needs without the questionable help of expensive ‘high potency health foods.’ Local dietitians are happy to answer readers’ questions about nutrition and health foods through the voluntary Dial-a-Dietitian service.”]