Natural micronutrients as controlling factors in Western diseases — A lesson in nature-programming

Micronutrients, essential for approximately 65% of all known enzymes, have during this century been considerably reduced in modern Western diets, due to food refinement, canning, refrigeration and additives. This reduction coincided with a phenomenal increase of Western and industrial diseases, many of them with genetic associations. Different basic diets in genetic races over thousands of years have led to a high percentage of enzyme polymorphisms, suggesting different basic diets necessary for different genetic races. These basic diets, with or without micronutrient supplementation, should be a necessary component of Western diseases prevention and therapy.