The fruits and vegetables eaten by your parents and grandparents may have been healthier than the stuff you can buy at the grocery store today. Once again, it proves that eating organic food it not only good for the planet, it’s better for our bodies as well.
In a research study conducted at the Biochemical Institute at the University of Texas, Donald R. Davis uncovered some startling statistics when comparing produce analyzed in 1950 and similar produce analyzed in 1999 by the USDA. Here are the results:
• Lower nutrient quantity: Out of the 13 nutrients analyzed, six had declined over the 50 year period studied.
• Lower mineral quantity: Likewise, when three minerals were examined—iron, calcium, and phosphorous—they were found to be 9% to 16% lower in 1999 than in 1950.
• Lower protein quantity: Virtually all plant-based foods have some protein component, and those grown today are 6% lower on the scale.
In addition to these declines, produce in the 1950s was also higher in things like riboflavin and ascorbic acid (a precursor to vitamin C) by about 15%!
Studies like this have been repeated in other parts of the world, confirming what American scientists have found. This can be attributed to several factors, most of them dealing with big farm methods of growing fruits and vegetables.
For instance, in an effort to grow food larger and more quickly, conventional farmers heap on water and chemical fertilizers, but this can interfere with a plant’s ability to take up and create vitamins and minerals. It also reduces the nutrient density available to plants, which in turn reduces the nutrient value of these foods.
By contrast, organic farming doesn’t use these intensive chemicals, but rather organic matter to boost soil’s growing ability. By cultivating biologically living soil in which microorganisms can thrive, organic farming helps plants in their uptake of nutrients, which are then infused into our produce.
Our bodies require certain vitamins, minerals, and other nutrients to fight off infections, maintain healthy bones and muscles, and for mental and emotional wellbeing. So if you want to prevent disease and experience true vitality that enables you to enjoy being active for longer, choose organic foods. Freshly-grown organic fruits and vegetables available from a local farmer’s market, your everyday grocery store, or your own backyard, is a superior way to get your daily dose of macro and micronutrients necessary for a healthy body. Choosing organic food recipes is an excellent way to enjoy these delicious, seasonal organic foods!
In a research study conducted at the Biochemical Institute at the University of Texas, Donald R. Davis uncovered some startling statistics when comparing produce analyzed in 1950 and similar produce analyzed in 1999 by the USDA. Here are the results:
• Lower nutrient quantity: Out of the 13 nutrients analyzed, six had declined over the 50 year period studied.
• Lower mineral quantity: Likewise, when three minerals were examined—iron, calcium, and phosphorous—they were found to be 9% to 16% lower in 1999 than in 1950.
• Lower protein quantity: Virtually all plant-based foods have some protein component, and those grown today are 6% lower on the scale.
In addition to these declines, produce in the 1950s was also higher in things like riboflavin and ascorbic acid (a precursor to vitamin C) by about 15%!
Studies like this have been repeated in other parts of the world, confirming what American scientists have found. This can be attributed to several factors, most of them dealing with big farm methods of growing fruits and vegetables.
For instance, in an effort to grow food larger and more quickly, conventional farmers heap on water and chemical fertilizers, but this can interfere with a plant’s ability to take up and create vitamins and minerals. It also reduces the nutrient density available to plants, which in turn reduces the nutrient value of these foods.
By contrast, organic farming doesn’t use these intensive chemicals, but rather organic matter to boost soil’s growing ability. By cultivating biologically living soil in which microorganisms can thrive, organic farming helps plants in their uptake of nutrients, which are then infused into our produce.
Our bodies require certain vitamins, minerals, and other nutrients to fight off infections, maintain healthy bones and muscles, and for mental and emotional wellbeing. So if you want to prevent disease and experience true vitality that enables you to enjoy being active for longer, choose organic foods. Freshly-grown organic fruits and vegetables available from a local farmer’s market, your everyday grocery store, or your own backyard, is a superior way to get your daily dose of macro and micronutrients necessary for a healthy body. Choosing organic food recipes is an excellent way to enjoy these delicious, seasonal organic foods!
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