Nutritional Value of Fruits & Veggies Dwindling.

Via on Jul 10, 2010

Well, this stinks:

Nutritional Value of Fruits and Veggies dwindling.

…excerpt from the article,

While we’ve been dutifully eating our fruits and vegetables all these years, a strange thing has been happening to our produce. It’s losing its nutrients. That’s right: Today’s conventionally grown produce isn’t as healthful as it was 30 years ago — and it’s only getting worse. The decline 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.

It’s happening to crops in the United States, too. In 2004, Donald Davis, PhD, a former researcher with the Biochemical Institute at the University of Texas, Austin, 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, for example, had 130 mg of calcium in 1950. Today, that number is only 48 mg. What’s going on? Davis believes it’s due to the farming industry’s desire to grow bigger vegetables faster. The very things that speed growth — selective breeding and synthetic fertilizers — decrease produce’s ability to synthesize nutrients or absorb them from the soil. …..

Eat your (organic, non-GMO) Veggies.

~

Bottom line: it is best to buy organic, shop farmer’s markets, buy smaller sized veggies, eat them within a week, pair them with other veggies, and some produce is better heated than eaten raw.

To do:

*contact Congress and tell them to break Montsano’s genetically modified monopoly on our food supply.

* encourage your local farmers to not use genetically modified seeds or to use chemical fertilizers or pesticides.

This is a problem folks.  What other ideas do we have to effect positive change?

About Roger Wolsey

Roger Wolsey is a free-spirited GenX-er who thinks and feels a lot about God and Jesus. He’s a progressive Christian who identifies with people who consider themselves as being “spiritual but not religious.” He came of age during the “Minneapolis sound” era and enjoyed seeing The Replacements, The Jayhawks, Husker Du, The Wallets, Trip Shakespeare, Prince, and Soul Asylum in concert—leading to strong musical influences to his theology. He earned his Masters of Divinity degree at the Iliff School of Theology in Denver, CO. Roger is an ordained pastor in the United Methodist Church and he currently serves as the director of the Wesley Foundation campus ministry at C.U. in Boulder, CO. He was married for ten years, divorced in 2005 and now co-parents a delightful 10-year old son. Roger loves live music, hosting house concerts, rock-climbing, yoga, centering prayer, trail-running with his dog Kingdom, dancing, camping, riding his motorcycle, blogging, and playing his trumpet in ska bands and music projects. He's recently written a book Kissing Fish: christianity for people who don't like christianity

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7 Responses to “Nutritional Value of Fruits & Veggies Dwindling.”

  1. Thanks for this article. Have you seen "The Future of Food?" It came out in 2004/2005 and takes a look at GMOs etc.

  2. Kim Mobey says:

    I wholeheartedly encourage people to take control of their own food. You don’t have to eat perfect food all the time, just make sure you supplement your diet with enough good, real food.

    You would be amazed how easy it is to grow your own veggies and you DON’T need a lot of space!

    I’m an artist so aesthetics are very important to me. So many vegetables look beautiful enough to plant in flower beds or even show off as house-plants. Sweet-potato has beautiful flowers and a vining habit, Kohlrabi is very exotic looking, strawberries are just downright pretty and many garden flowers are edible (pansies, poppies, nasturtiums etc).

    If you have only a bit of space near a window, plant a cherry tomato, a decorative lettuce, baby red cabbage or even a beetroot or red onion(very pretty foliage).

    Supplement any rubbish you do have to buy with good, fresh stuff you’ve grown organically.

  3. NellaLou says:

    One can also use heritage seeds rather than the modified as well. With heritage seeds plants can be grown from the seeds of the vegetables you produce yourself. No need to continue to buy more seed. The modified seeds do not in many cases allow this.

    As well heritage seeds help to maintain the genetic diversity of plants. By example, bananas. When farmers start cash cropping bananas they tend to plant only that "perfect" banana that the foreign markets want. The local varieties, with all their various tastes and textures begin to vanish. One of the main problems with this is that if a plant disease strikes the cash crop it will wipe them out. Other varieties may be naturally resistant to such disease. By going for the advertised or most common brand of any sort of vegetable it is endangering the entire food supply. So consider buying/planting/eating some of the lesser known varieties. Do you know how may types of tomatoes are available? Around 7500. But if everyone is eating only the "beefsteak" (the really big round ones)and the "Roma" there is no incentive for farmers to plant other types. Same with oranges, lettuce, cabbage, onions and many others.

  4. Roger Wolsey Roger Wolsey says:

    Great comments and suggestions gang! : D
    Keep 'em coming!

  5. NellaLou says:

    I have made a post on the topic of heritage foods in response to this post. It is too lengthy for a comment here. http://enlightenmentward.wordpress.com/2010/07/11

  6. Blake Wilson Blake says:

    Actually, the nutritional difference between organic and "conventionally grown" is still up in the air. However, there is a HUGE difference between locally grown and shipped-across-the-country. My suggestion is if you have to choose between organic and shipped or non-organic and local, choose local. The lack of petroleum-based products in organic is negated by the sheer fact that you are putting them on a truck. And for survival, they have to be picked before they have had time to ripen.

  7. Carol says:

    The article states some reasons that perhaps may have an influence on this loss of vitamins. I am an Advanced Food Safety Advisor for the Extension Service, trained by the USDA. We learned this information in a training session a few years ago before it was released to the public.

    There is another unmentioned contributing factor to the loss … See Moreof the finite supply of vitamins and minerals on the planet that really hit me hard when I heard it. We humans are the top of the food chain and consume the bulk of the highly valued supply of nutrients…yet when we die in our culture, we bury ourselves in lead and concrete boxes under ground where those nutrients do not stand a chance of going back into the soil. This was also stated in the training from the USDA's 10+ year research project on the nutritional value of produce.

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