Fresh Food Facts – Really Bad News For Some

MCNBC Full Report
Nutritional value of fruits, veggies is dwindling!
Conventionally grown produce isn’t as healthful as it was 30 years ago and it’s only getting worse. The decline in nutritional value in fruits and vegetables was first reported more than 10 years ago by English researcher Anne-Marie Mayer, PhD, who looked at the dwindling mineral concentrations of 20 UK-based crops from the 1930s to the 1980s.

Biochemical Institute at the University of Texas led a team that analyzed 43 fruits and vegetables from 1950 to 1999 and reported reductions in vitamins, minerals, and protein. Using USDA data, he found that broccoli had 130 mg of calcium in 1950. Today that number is only 48 mg.

Selective breeding and synthetic fertilizers decrease the ability of produce to synthesize nutrients or absorb them from the soil. Another reason to grow your own ‘Heirloom’ garden and harvest your lovingly cared for vegetables.

Organic produce on the other hand “by avoiding synthetic fertilizers, organic farmers put more stress on plants, and when plants experience stress, they protect themselves by producing phytochemicals. In a 10-year study in the Journal of Agricultural and Food Chemistry showed that organic tomatoes can have as much as 30 percent more phytochemicals than conventional ones.

What Can I Do? Look for bold or brightly hued produce richly colored skin (think red leaf versus iceberg lettuce) indicates a higher count of healthy phytochemicals. A study showing that darker orange carrots contain more beta-carotene. Certain vegetables release more nutrients when cooked. Broccoli and carrots are more nutritious when steamed than when raw or boiled. Eat all produce within 1 week of buying. Plan your meals in advance and buy only fresh ingredients you can use that week.

Healthy eating is not always easy.
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One response to “Fresh Food Facts – Really Bad News For Some

  1. Reblogged this on WrAnTz and commented:
    Just a guess but I assume this general reduction in nutritional content is also reflected in the flavour. I have been saying for years that many of the salad vegetables, such as cucumber, celery, radish etc. etc. have less flavour. I had assumed it was due to the vegetables being forced so that we can have them out of season. I was brought up on home grown vegetables and fruit and the passing of the milkmans horse drawn cart was an opportunity not to be missed. All that dung dropped in the road, was collected by us kids, and was distributed between the vegetable patch and the rose beds.

    Like

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