Cellular Medicine identifies the depletion of bioenergy at the cellular level as the main cause of many chronic diseases. The elimination of an existing deficiency of micronutrients forms the basis for a cellular medical approach, which both helps to prevent disease and can be used as support in its treatment. Scientific studies show that there is a strong relationship between the quality of our food and the development of health complaints. Biochemical processes in the cells are largely regulated by micronutrients and other natural molecules, and so shortages can lead to mild or even serious health problems. Most micronutrients cannot be made by the body itself and must therefore be obtained through the diet. A suboptimal dietary pattern – i.e. an insufficient intake of vitamins, minerals, trace elements, amino acids, plant compounds, and other natural bio-active molecules – ensures that normal cell functions, such as energy production, cannot be performed satisfactorily.
Chronic shortage of macro- and micronutrients
A lack of sufficient micronutrients in the diet is a widespread yet not easily detected problem. Various studies have shown that the average person’s diet is not sufficient to provide the body with all the nutrients it needs. While diseases resulting from an acute vitamin deficiency (e.g. scurvy, rickets, beriberi etc.) rarely occur these days, more and more people seem to suffer from a chronic vitamin deficiency. Although the body sends an alarm signal, in the form of a feeling of hunger, in the event of an imminent shortage of macronutrients (carbohydrates, fats and proteins), a chronic micronutrient deficiency is generally not noticed until health complaints begin to surface.
The risk of such a deficiency can be reduced by an improvement of our dietary habits. Yet it often proves difficult to get all the necessary substances through food. The recommended daily amounts (RDAs) – formulated by governmental authorities for the prevention of deficiency diseases such as scurvy – are not sufficient to prevent the development of chronic diseases. In addition, genetic manipulation, accelerated farming methods, environmental pollution, and the impoverishment of agricultural land have collectively led to a drastic reduction in the nutritional value of our food. The storage and transport methods of foodstuffs are also responsible for a reduction in the nutritional value of our food supply. It is therefore necessary to inform people worldwide about the preventive and therapeutic value of micronutrients and, where necessary, recommend an increased intake through the use of micronutrient supplements.