Nutrition is the study of the nutrients in food, how the body uses these nutrients, and the relationship between diet, health and disease.

Good, healthy, delicious food should provide the energy and nutrition that we need in order to live healthy lives.  Nutrients include proteins, carbohydrates, essential fats, vitamins, minerals and water. However, every day we hear more about the chronic diseases that are becoming so prevalent in our world. It no longer happens to someone our parents know; disease is happening to our closest loved ones and to us. Our diets are deficient in the essential nutrients that our bodies need to keep us healthy and disease free. Why? Because we are eating food-like products instead of real whole, organic food straight from the ground of the farmer.

In 1968, the founder of “orthomolecular nutrition”, Linus Pauling, proposed that by giving the body the right molecules in the right concentration (optimum nutrition), these nutrients would be optimally assimilated and utilised, making us healthier and giving us healthier, longer lives. Until we can get back to eating nutrient dense food, fresh from the ground, vine and tree, our nutritional deficiencies can be addressed by really good supplements.
Mild deficiencies may not cause tangible health disorders, but can result in a variety of symptoms along with a general feeling of not being altogether well. Foods low in nutrients are often called “empty-calorie” or “junk” foods. Although these foods might make us feel full, because they don’t nourish us properly, we never seem to feel satisfied, often resulting in over-eating.

Often symptoms from being under-nourished are taken for granted as being part of the ageing process. Nutritional scientists are learning, however, that these symptoms are actually deficiency signs that can respond well to nutrient supplementation and dietary improvement. For example, the first signs of Vitamin B deficiency may include subtle changes in behaviour such as insomnia, mood swings and an inability to concentrate. Other symptoms of nutritional deficiencies can include fatigue, nervousness, mental exhaustion, confusion, anaemia and muscle weakness. 
In his book “Nutrition Against Disease”, Dr Roger Williams expressed his belief that each person is genetically unique and therefore requires slight variations in nutrient intake to function optimally. He called this principle “biochemical individuality”. Dr Williams also believed that all living creatures are greatly affected by the overall quality, balance and quantity of food ingested. 
Essential nutrients are those nutrients that we get from food, which the body is unable to manufacture on its own. These are absolutely necessary for human life and include eight amino acids, about 13 vitamins and at least 15 minerals, plus certain fatty acids. Amino acids are the building blocks of protein and the essential amino acids are isoleucine, leucine, valine, methionine, threonine, phenylalanine, and tryptophan.  Essential vitamins are divided into two groups, namely fat-soluble and water soluble. The essential fat-soluble vitamins are Vitamins A,D,E and K. The essential water-soluble vitamins are Vitamins C, B1, B2, B3, B5, B6, B12, folic acid and biotin. The essential minerals include calcium, magnesium, phosphorus, iron, zinc, copper, manganese, iodine, chromium, potassium, sodium and a number of trace elements. 
We will be covering all these essential nutrients individually and how they affect the body, health and longevity.