From Mother Earth News:
Plant breeders have increased yields in most crops, but this is causing our food’s nutrient content to decline.
- Wheat and barley: protein concentrations declined by 30 to 50 percent between the years 1938 and 1990.
- In 45 corn varieties developed from 1920 to 2001, concentrations of protein, oil and three amino acids have all declined in the newer varieties.
- Six minerals have declined by 22 to 39 percent in 14 widely grown wheat varieties developed over the past 100 years.
- Average calcium content of broccoli was 12.9 milligrams per gram of dry weight in 1950; 4.4 mg/g dry weight in 2003
Why? And what to do? Read more