Published on September 15th, 2013 | by No Artificial
Nutrient Decline In The Food We Eat Today
The food we eat today provides only 30% of the nourishment compared to the food our grandparents ate as children.
According to a research, the mineral content of milk and popular meats has fallen significantly in the past 60 years. For example, the levels of iron in the steak have dropped by 55%, while magnesium fell by 7%. Milk appears to have lost 2% of its calcium, and 21% of its magnesium too.
Image Courtesy of www.nutritionsecurity.org
I know many of us choose to buy organic to be assured we eat the best quality food. But how do we know it’s the high-quality food?
This question was among those that were discussed at a meeting on food quality at the Omega Institute for Holistic Studies in Hudson Valley, New York. This nonprofit organization, is the nation’s most trusted source for wellness and personal growth.
Then, how do we establish food quality? Is quality determined by metrics, comparing levels of minerals or phytonutrients, or something we know when we see, taste, or smell it?
Fran McManus, a food writer and educator in Princeton, New Jersey, thinks that many people’s sense of taste has been “hi-jacked” by processed foods packed with salt, fat, sweeteners, and artificial flavoring substances.
“A person’s reference point for flavor – what food should taste like – is set early in life,” stated McManus, who has developed food sensory training workshops for local schools. “If we don’t teach children to recognize quality, we’ll never get there.”
For example, fruits are generally picked unripe for easier transport, and never fully express their full flavor potential, he added.
Judging food quality by appearance is challenging, because plumpness could mean that it’s been pumped up with water and nitrogen.
“We used to have a kind of reverse snobbery about produce that looked good,” explained Dan Kittredge, a farmer in Central Massachusetts. Growing up on an organic farm, he said, he was suspicious of food that looked “too good”. “Ours has holes in it. It’s real – it must be good.”
During a meeting all participants, including local farmers, educators, researchers and activists, shared ideas on the need to focus on seed breeding.
“It’s important to let growers know that improving quality is possible and doesn’t cost a fortune and is applicable on any scale,” stated David Forster, a soil-fertility consultant and farmer-rancher in Connecticut. “Some clients will say, ‘All I care about is that the tomato is red and lasts a week on the shelf.’ I can pose the question: ‘What do you lose in terms of quality when you do that?'”
Dan Kittredge, executive director of the Bionutrient Food Association and Real Food Campaign, believes that soil is key to quality food, because only healthy soils can provide plants with their essential nutritional requirements that are fundamental, not only to their growth, but also to the nutrient quality of the food we eat.