Why are Modern Foods Less Nutritious?
Our soils are dying, and with them, the nutrients in food are decreasing.
Today’s food is far less nutritious than it was just 50 years ago. We’ve all heard the stats by now. “You have to eat 8 oranges in the modern day to get the same amount of Vitamin A as your grandfather’s oranges”.
Turns out that the science shows similar stats across the board.
Huge Nutrient Declines in Just 50 Years
Modern food is exponentially decreasing in nutrient value. This is obvious when it comes to processed industrial food products like McDonalds and Snickers bars, but the issue runs far deeper than that.
Even a simple potato has 100% less vitamin A, 57% less vitamin C, and 28% less calcium than it did in 1950. Yes, potatoes used to be super nutritious. Nowadays, they are basically flavorless vessels for grease.
Researchers at University of Texas compared USDA nutritional data from 43 types of vegetables in the years 1950 and 1999. They found “reliable declines” in all major nutrient categories, like protein, calcium, phosphorous, iron, vitamin C, and riboflavin (vitamin B5).
The BioNutrient Food Association’s Real Food Campaign found massive variations in the amount of minerals in 200 different samples of carrots.
