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0845 388 7302Dear Charles,
Thank you for your enquiry.
It is possible to provide you with some succinct information regarding agrochemicals on fruit and vegetables and the effect this has on Salvestrols produced by the plants as well as the effect these chemicals have on inhibiting the action of Salvestrols in our bodies. I'm not sure what blog you are talking about, but below is some information which might be useful to you.
Taken from Dr. Brian Schaefer's book "Salvestrols; Nature's Defence Against Cancer"
"When Prof. Potter and his research group set off to find Salvestrols they analysed thousands of fruit, vegetable and herb samples. Through this analysis they discovered that Salvestrols were present in very small amounts and often not all in produce found in the local supermarket while much of the organic produce had Salvestrols in abundance"
"Salvestrols are part of the plants defence against pathogens. If the plant is not subject to pathogens because agricultural chemicals are used to keep the crop artificially free of pathogens, the plants do not receive any signal to produce Salvestrols (Magee, JB, et al,. 2002). Consequently they do not end up in our food"
"Organically grown produce contains much higher of Salvestrols and is also free of pesticide, fungicide and herbicide residue. Research has indicated that the level of Salvestrols in organic produce is up to 30 times higher than in produce produced through modern farming practices (Burke MD, 2006)."
"Salvestrols are generally produced late in the ripening phase as this is when the plant is most vulnerable to attack. Produce is typically picked well before the ripening phase so that it will be ready when it reaches far off grocery stores. Again this affords the plant no opportunity to produce Salvestrols."
"Salvestrols often have a sharp and bitter taste. Selecting for sweetness in production of a new (plant) variety often means selecting against Salvestrol production. Consequently, many of these newer (plant) varieties do not produce Salvestrols or produce them in minute quantities"
Agrochemical fungicides are a known inhibitor of CYP1B1, this means that the CYP1B1 enzyme will not be able to metabolize Salvestrols in our bodies and as such will decrease or eliminate the efficacy of Salvestrols.
"The agrochemical fungicides are double problematic. When used on crops they impair the plant's production of Salvestrols. The plants will only produce the Salvestrols in abundance when under attack from pathogens. Inside the human body these same fungicides inhibit the CYP1B1 enzyme so that one cannot take full advantage of any Salvestrols that may be in one's system."
I hope this information is useful.
Cobus Botha (BNatMed)
Naturopath & Medical Herbalist
09 489 9993
SALVACARE BIOTECHNOLOGIES LIMITED
5/9 Karaka St, Takapuna
P.O box 305 054, Triton plaza, North Shore 1309
Auckland, New Zealand
Thank you for your enquiry.
It is possible to provide you with some succinct information regarding agrochemicals on fruit and vegetables and the effect this has on Salvestrols produced by the plants as well as the effect these chemicals have on inhibiting the action of Salvestrols in our bodies. I'm not sure what blog you are talking about, but below is some information which might be useful to you.
Taken from Dr. Brian Schaefer's book "Salvestrols; Nature's Defence Against Cancer"
"When Prof. Potter and his research group set off to find Salvestrols they analysed thousands of fruit, vegetable and herb samples. Through this analysis they discovered that Salvestrols were present in very small amounts and often not all in produce found in the local supermarket while much of the organic produce had Salvestrols in abundance"
"Salvestrols are part of the plants defence against pathogens. If the plant is not subject to pathogens because agricultural chemicals are used to keep the crop artificially free of pathogens, the plants do not receive any signal to produce Salvestrols (Magee, JB, et al,. 2002). Consequently they do not end up in our food"
"Organically grown produce contains much higher of Salvestrols and is also free of pesticide, fungicide and herbicide residue. Research has indicated that the level of Salvestrols in organic produce is up to 30 times higher than in produce produced through modern farming practices (Burke MD, 2006)."
"Salvestrols are generally produced late in the ripening phase as this is when the plant is most vulnerable to attack. Produce is typically picked well before the ripening phase so that it will be ready when it reaches far off grocery stores. Again this affords the plant no opportunity to produce Salvestrols."
"Salvestrols often have a sharp and bitter taste. Selecting for sweetness in production of a new (plant) variety often means selecting against Salvestrol production. Consequently, many of these newer (plant) varieties do not produce Salvestrols or produce them in minute quantities"
Agrochemical fungicides are a known inhibitor of CYP1B1, this means that the CYP1B1 enzyme will not be able to metabolize Salvestrols in our bodies and as such will decrease or eliminate the efficacy of Salvestrols.
"The agrochemical fungicides are double problematic. When used on crops they impair the plant's production of Salvestrols. The plants will only produce the Salvestrols in abundance when under attack from pathogens. Inside the human body these same fungicides inhibit the CYP1B1 enzyme so that one cannot take full advantage of any Salvestrols that may be in one's system."
I hope this information is useful.
Cobus Botha (BNatMed)
Naturopath & Medical Herbalist
09 489 9993
SALVACARE BIOTECHNOLOGIES LIMITED
5/9 Karaka St, Takapuna
P.O box 305 054, Triton plaza, North Shore 1309
Auckland, New Zealand
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