Why are there Fewer Nutrients in Our Food?

[Islander]

Mary Lowther
FOR IMMEDIATE RELEASE
Orthomolecular Medicine News Service, December 20, 2020

Why do we seldom hear about the deteriorating quality of nutrition in our food crops? A recent article, quoting from the US Department of Agriculture (USDA) 2000 food tables, reports that between 1963 and 2000 the nutrient content in all types of fruits and vegetables had declined by up to 50% and continues to decline. [1] For example, the vitamin C content of peppers dropped from 128 milligrams per 100 grams to 89 milligrams per 100 grams. Broccoli lost half of its vitamin A and calcium, and collards lost much of its magnesium. Cauliflower lost half its vitamin C, thiamine, and riboflavin, and levels of many other nutrients fell as well. A century ago the magnesium content of our diet was about 500 mg/day, but that has dropped to 175-225 mg/day. Thus, up to 50% of the population in the US and Canada is magnesium-deficient. [2,3]

What happened?

Keep reading: https://orthomolecular.activehosted....79cbf113f.184&

[BandsAiud]

That's why I have my own vegetable garden in my backyard, there are too much pesticides in vegetables and fruits being sold anywhere.

[Julieanne]

Bandsaiud, it's not just the pesticides, it's the way they are grown. Artificial fertilisers feed the plant, but do nothing to improve the soil. They don't feed the natural bacteria that keep plants healthy, hence the need for pesticides. I'm oversimplifying here, the whole topic can be quite complicated. If you are interested in health (why else would you be here?) I recommend reading up about organic growing - I find it a fascinating subject.

[Islander]

I'd be srprised if BandsAiud doesn't already use organic methods. Do you compost, and if you do, how do you use your compost?

[Julieanne]

She probably does, but I know that so many focus on pesticides and know little about how plants are fed. I'm referring to those who buy all their food and don't grow any.