CRITICAL OBJECTIONS OF QUALITY RESEARCH TOWARDS CERTAIN TECHNIQUES IN VEGETABLE CULTIVATION AND PROCESSING FROM THE STANDPOINT OF THE BIOLOGICAL VALUE
First of all we have to bear in mind that vegetables, from a caloric standpoint, play rather an insignificant role in human nutrition. On the other hand it is worth while to follow official German and Swiss medicae reports regarding the outstanding position of vegetables and other vegetarian diets in Germany and Switzerland during World War II. These were treated as essential nutrient resources for subsistence and health of people during the war. As a result, diabetes mellitus, arthritis, bile and liver diseases (except for infectious hepatitis), heart and circulation troubles decreased considerably during the war in comparison with earlier times. However, post war observations in Germany again demonstrate a considerable rise in heart and circulation diseases. Mainly the abundance of food from animal sources and fat (also hidden in meat, sausage, fish and cheese) had to be looked upon as one of the causative factors, e.g. strongly increasing number of heart failures.
Recent findings of specialists for internal diseases, however, found another important cause for heart troubles. They elucidated the need of sufficient supply of K+ and Mg++ in human nutrition, furthermore the necessity of keeping an equilibrium of K/Na in the organism in order to avoid circulation disorders and heart troubles.