(NaturalHealth365) Sadly forgotten, but true, most fruits and vegetables, grown decades ago, were much more nutrient-dense. For example, a peach grown in the 1950’s, in the United States, had the amount of vitamin A equivalent to 53 organic peaches – grown in the most fertile soil – by 1999. Can you imagine what the nutritional value of our food is worth today?
One study, from the University of Texas at Austin’s Department of Chemistry and Biochemistry, done by Donald Davis and a team of researchers published in the Journal of the American College of Nutrition had some ‘sobering’ discoveries…
This team of researchers studied the U.S. Department of Agriculture nutritional data, for 43 different vegetables and fruits, from both 1950 and 1999. They found a decline in the amount of protein, calcium, phosphorus, iron and riboflavin (vitamin B2) over the past half century. There have likely been declines in other nutrients, too, Davis said, such as magnesium, zinc and vitamins B-6 and E. But, these nutrients weren’t tested in 1950.
Even the Organic Consumers Association confirms the decline in nutritional value within most produce. A Kushi Institute analysis of nutrient data from 1975 to 1997 found that the average calcium levels in 12 fresh vegetables dropped 27 percent; iron levels 37 percent; vitamin A levels 21 percent, and vitamin C levels 30 percent. Could this lack of nutrition by causing the rapid increase in chronic disease?
The real reason why fruits and vegetables are being destroyed
Davis and his colleagues attributed this to the agricultural practices, which have been designed to improve size, growth rate and pest resistance.
“Efforts to breed new varieties of crops that provide greater yield, pest resistance and climate adaptability have allowed crops to grow bigger and more rapidly,” reported Davis, “but their ability to manufacture or uptake nutrients has not kept pace with their rapid growth.”
In the past half century, topsoil in Iowa has lost much of what made it special, says a researcher at Iowa State University. Due to years of tillage, the soil is now much denser and water and roots don’t move through it as easily.
In the United States, as well as much of the world, topsoil has been lost due to erosion, overuse of inorganic nitrogen fertilizers and pesticide use. These farming practices leave the soil depleted of nutrients and soil microorganisms, which contribute to soil erosion and the loss of topsoil.
Farmers are waking up to the devastating realities of conventional farming practices. Recent studies that compared the mineral content of soils today with soils 100 years ago found that agricultural soils in the USA have been depleted of 85% of their minerals.
If the soil loss continues at present rates, it is estimated that there is only another 48 years of top soil left. In the United States, the soil is eroding ten times faster than it is being replenished. Simply put, we must improve our farming techniques in order to survive.
Genetically engineered food crops proven to be nutritionally deficient
Growers have been encouraged to replenish nutrients using synthetic methods which present a serious quandary to the health of humans. In the last decade, scientists have genetically modified fruits and vegetables to offer ‘higher levels’ of antioxidants (supposedly) to help ward off cancer and heart disease.
In reality, they have made our modern food less nutritious, according to a report given by De Dell Seed Company (Canada’s only non-GMO company). They presented a small sample of the nutritional differences found in this 2012 nutritional analysis.
The calcium level in non-GMO corn is 437 times higher. The magnesium level of non-GMO corn is 56 times higher. The manganese level in non-GMO corn is 7 times higher.
GMO corn contains 13 parts per million of glyphosate (the active ingredient in Monsanto’s Roundup Ready herbicide) compared to zero in non-GMO corn, along with extremely high levels of formaldehyde, which is a well-known carcinogenic.
When animals are given a choice – they won’t eat this GMO (toxic pesticide) laced crap. Yet, in the United States, about 85% of all corn grown is now genetically modified. Make no mistake about it – GMO’s contribute to the growing problem of digestive disorders, allergies, fertility issues, and cancer.
Here’s a great way to protect our health
The new varieties of superfoods – which come with intense pigmentation – are usually not touched by science and grow in more nutrient-rich soil.
When making food purchases, go for vibrant colors and look for purple sweet potatoes, black raspberries, wild, (honeysuckle) blueberries and other native fruits. Be sure to consume lots of arugula, collard greens, parsley, dandelion, radicchio, cranberries, endive and pomegranates. There are other exotic plants that are both tasty and free of industrial farming.
Let’s not forget a healthy selection of herbs and sprouts – which supply vitamins and minerals and can be grown in your own kitchen.
Obviously, to avoid pesticide usage, it’s a good idea to buy only organic, locally-grown produce – as much as you can. And, stay tuned, NaturalHealth365 will continue to produce articles (and Talk Hour shows) focused on delicious recipes, home gardening tips, organic farming news plus much more – to improve the quality of our lives.
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About the author: Jonathan Landsman is the host of NaturalHealth365.com, the NaturalNews Talk Hour – a free, weekly health show and the NaturalNews Inner Circle – a monthly subscription to the brightest minds in natural health and healing.
Reaching hundreds of thousands of people, worldwide, as a personal health consultant, writer and radio talk show host – Jonathan has been educating the public on the health benefits of an organic (non-GMO) diet along with high-quality supplementation and healthy lifestyle habits including exercise and meditation.
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