SUMMARY
Many of us deem fruits and veggies to be healthiest foods. We rarely think about these foods in terms of their transport, storage and their genetic modifications and enhancements. To be frank, our current foods are way far much worse than they were 50 years ago.
The genetic efforts to optimize sugar content in foods and resist pests have led to reduction in soil fertility. According to studies, the current foods have reduced their calcium, iron, and potassium content by 19%, 22% and 14% respectively. There is also a subsequent reduction of 38% in B2, and other significant reductions in important constituents like iron, calcium protein, vitamin C and phosphorus.
The fact that most of the foods that we consume are brought from various country means that they have to travel long distances and some storage conditions to keep them somewhat fresh. However, these foods end up losing a great percentage of their nutritional content. Martin Lindstrom says that a supermarket apple has stayed for an average of 14 months, a fact that implies that we may be lacking nutrients in our daily diet.
In the US, between 80D%-90% of the adults seldom get substantial amount of vitamin D owing to insufficient sun exposure. 34% and 27% of men and women respectively do not get sufficient vitamin C. a larger percentage of adult consume iodine whose levels have increased four times the past while 68% of Americans lack sufficient magnesium, with 40% of these adults being vitamin B12 deficient.
The best thing one should do is to invest in farm fresh foods since these foods are far much healthier than most foods in groceries and worse in supermarkets.
