Is the Nutritional Value of Our Food Declining?
The concern over the nutritional quality of our food has been steadily growing among consumers and scientists alike. Many argue that the nutrient content in our food has been on a decline over the decades, raising questions about the implications for our health and well-being. But is this really the case, and if so, what are the factors contributing to this trend? A comprehensive study conducted in 2004 shed light on this issue by analyzing the nutritional changes in 43 common garden crops between 1950 and 1999. The results were startling, indicating significant decreases in essential nutrients such as protein, Vitamin C, and Vitamin B2, with declines of approximately 6%, 15%, and a staggering 38%, respectively. Moreover, minerals like iron and calcium also exhibited notable decreases over the same period.