Even for people who avoid processed foods and prioritize fresh produce, this trend means that “what our grandparents ate was healthier than what we’re eating today.” Find out more in this subscriber exclusive:
As you gaze across the rows of brightly colored fruits and vegetables in the produce section of the grocery store, you may not be aware that the quantity of nutrients in these crops has been declining over the past 70 years.
Scientists say that the root of the problem lies in modern agricultural processes that increase crop yields but disturb soil health. These include irrigation, fertilization, and harvesting methods that also disrupt essential interactions between plants and soil fungi, which reduces absorption of nutrients from the soil.
Researchers studied cabbage, carrots, spinach, and soil from Singing Frogs Farm and discovered that the cabbage grown on the regenerative farm had 46 percent more vitamin K, 31 percent more vitamin E, 33 percent more vitamin B1, 60 percent more vitamin B3, and 23 percent more vitamin B5 than cabbage from the regularly tilled organic field. The cabbage also had more calcium, more potassium, more carotenoids, and more phytosterols.
The alarming declines have ripple effects for meat-eaters too. Cows, pigs, goats, and lambs are now feasting on less nutritious grasses and grains, Montgomery says, which in turn makes meat and other animal-derived products less nutritious than they used to be.Please be respectful of copyright. Unauthorized use is prohibited.: Singing Frogs Farm also grows pink ranunculus flowers for farmers' markets.Multiple factors are contributing to the problem.
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