The Nutritional Value of Produce – Plunging Fast to Record Declines

The nutritional value of conventional produce grown in the United States has fallen to record levels. For example, one peach grown in the 1950’s had 53X the amount of vitamin A of peaches grown in 1999. Furthermore, according to the USDA, American’s should be eating approximately 6 - 9 cups of vegetables and fruit a day. (3 to 5 servings of vegetables/2 to 4 servings of fruit) Frankly, I don’t see how that's even possible, do you?

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This begs the question: If people are not eating their fruits and vegetables, how are they getting their vitamins? The answer is they’re not.

American foods do NOT even meet the RDAs (recommended daily allowance) for many nutrients. That’s not good considering that RDA's are set FAR TOO LOW to keep most people in optimal health to begin with.

And even though Americans know what they should be eating, most prefer pizza and burgers.

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Produce Losing Nutritional Value

One team of researchers - from the University of Texas, Department of Chemistry and Biochemistry – found that the nutritional value of most all produce has dropped drastically. According to their nutritional data for 43 different vegetables and fruits, they found sharp declines over the past half century in phosphorus, calcium, protein, iron, and riboflavin (vitamin B2). Of course, there have also been declines in other nutrients too, such as magnesium, selenium, zinc, along with vitamins B6 and E – but unfortunately, those nutrient values weren’t tested back in 1950.

The A Kushi Institute analysis of data from 1975 – 1997 found that calcium levels in 12 vegetables fell 29 percent: iron levels 37 percent, vitamin A levels 21 percent, and vitamin C levels 30 percent.

There’s been a 50 percent drop in the amount of calcium in broccoli, watercress is down 88 percent in iron content, and cauliflower is down 40 percent in vitamin C content.

The amount of vitamin C in sweet peppers has decreased from 128mg to 80mg and the vitamin A in apples has dropped from 90mg to 53mg.

The vitamin A content of collards has fallen from 6500IU to 3800IU: potassium has dropped from 400 mg to 170 mg; and magnesium has fallen sharply - 57mg to 9mg. Not only has cauliflower has lost almost half its vitamin C, it's also lost as much in thiamin and riboflavin. Most of the calcium in pineapple has gone-from 17mg (per 100 grams raw) to 7mg. And the list goes on and on and on.

Can you imagine what these nutritional value levels look like today?

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Why is Produce Losing Nutritional Value?

Davis and his team of colleagues from Texas, point directly to agricultural practices, which have pushed for improved size, growth rates, and pest resistance. (Enter the scene for GMOS.)

“Efforts to breed new varieties of crops that provide greater yield, pest resistance and climate adaptability have allowed crops to grow bigger and more rapidly,” reported Davis, “but their ability to manufacture or uptake nutrients has not kept pace with their rapid growth.”

"The USDA is apparently unconcerned and not interested in the vitamin drain, despite its mandate to ensure high quality safe foods. In her letter to Organic Gardening, Ms. Johnson said that the nutritional content of produce is not as important as things like appearance and big yield. In other words, Ms. Johnson espouses the view of commercial growers that food is a product in the same way that running shoes are a product. Looks are more important than substance. That view of vegetables and fruits reduces your spinach salad to pretty roughage, and your chances of meeting RDAs to slim."

Topsoil depletion is another factor to take into account. Over the past half century, the topsoil in Iowa has lost much of what originally made it special. Due to years and years of tillage, the soil is now much denser and more compacted than it used to be, so water and roots can’t travel as easily through it.

Topsoil erosion is yet another problem caused by the overuse of inorganic fertilizers and pesticidal use. Farming practices leave soil depleted of soil microorganisms, which contribute to loss of topsoil by soil erosion.

If this topsoil erosion persists at present rates, it is estimated that there is only 48 more years of topsoil left. The soil is eroding 10 times faster than it’s being replaced in the US. The agricultural industry has its work cut out for them if we are to survive as a farming nation.

Note: Recent studies also compared the mineral content of soils today as compared to their counterparts 100 years ago. What they found is that agricultural soils today in the US have lost 85 percent of their minerals.

If you'd like to do more reading about vanishing topsoil, I highly suggest reading this and sign the petition as well.

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The Nutritional Value of GMO Crops

Monsanto has seen to it that farmers today are pretty much forced to use their “superior seeds” to grow our fruits and vegetables. Supporters of the GMO industry will tell you that genetically modified fruits and vegetables offer "higher levels of antioxidants" to help ward of cancer and heart disease.

What a joke right?

In reality, GMOS have made modern food less in nutritional value – that is, according to a report given by the De Dell Seed Company (Canada’s only non-GMO seed company). What they found is eye popping:

The calcium level in non-GMO corn is 437 times higher. The magnesium level of non-GMO corn is 56 times higher. The manganese level in non-GMO corn is 7 times higher.

Furthermore, GMO corn contains 13ppb of glyphosate – along with extremely high levels of formaldehyde, as compared to almost zero in organic corn.

When most animals are given a choice – between GMO food and non-GMO food, they won’t even touch the Roundup Ready pesticide-laden crap! In the US, at least 85 percent of all corn grown is GMO. Proponents for the GMO industry continue to advocate that GMOS are quite safe – and that most all the GMO corn is used for animal feed. Well guess what? If you’re eating meat, then you are still getting the GMO corn!

GMOS (specifically glyphosate) highly contributes to digestive disorders, allergies, lowered fertility rates, and cancer.

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How to Counteract Lower Nutritional Value in Produce

  • Supplements have proven their worth in scientific studies, which is why it’s important to watch congress like a hawk! These sellouts would love nothing better than to take our supplements away, as seen through Codex. They are fully aware that cancer, heart attacks, bone loss, stroke and degenerative diseases can be prevented by getting the right nutrients in supplement form - but they want you taking BIG PHARMAS poisons - who is lining their pockets!

    The bioavailability of the nutrients found in supplements is 100 percent compared to food - because it's nutritional value is hard to predict. If the vitamin drain of produce continues, it will mean that people cannot count on vegetables and fruit to supply them nutritionally. In a time when most people aren’t coming close to getting five, let alone nine servings of fruits and vegetables, it is pointless to suggest they eat more.

  • When making produce purchases, look for purple, black, red, and/or wild varieties. Be sure to consume greens regularly (such as arugula, collard greens, parsley, and dandelion).

  • Buy as much organic produce as possible, which historically has a higher nutritional value than conventionally grown produce and of course, GMOS. You can also rest assured that in rural communities, local grown is also a wise choice!

    It's sad to say but eating your way to good health just doesn't seem possible anymore, but especially so if you're not paying close attention. One thing is clear however. If you want to keep in good health, you really need to take vitamin supplements each and every day as if you're life depends on it. You just can't trust the nutritional value of conventional produce anymore. :(

    Always consult your physician before using natural remedies, especially for anyone with preexisting conditions or anyone currently taking prescription medications. Although many efforts are made to ensure that the advice given on this site is professionally sound, the advice is not intended to replace a mutual relationship with a medical provider.

    Related Pages on This Site

    Why Refined Vegetable Oil Should Never Be Used for Cooking

    Fatty Liver – A Natural Approach to Reverse the Condition Safely

    Fruits that Mold the Fastest and What to Do if You Find It

    Codex Alimentarius – Part of the TPP and Massive Hazard to Human Health

    Healthy Vegetables - Buying Guide and Serving Suggestions

    Tips to Buy Produce and Crunch Your Way to Savings


    The untold fruit and vegetable scandal

    Is Food Less Nutritious Than It Used to Be?

    Is Conventional Produce Declining in Nutrients?

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