Psamathe
Über Member
I wonder if the need for supplements and tests highlighting deficiencies is from changes in the quality of produce. Where a varied healthy diet with plenty of veg, etc. used be be enough for most an interesting report (from over a year ago)
The research paper Changes in USDA food composition data for 43 garden crops, 1950 to 1999Vegetables are losing their nutrients. Can the decline be reversed?
In 2004, Donald Davis and fellow scientists at the University of Texas made an alarming discovery: 43 foods, mostly vegetables, showed a marked decrease in nutrients between the mid and late 20th century.
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According to that research, the calcium in green beans dropped from 65 to 37mg. Vitamin A levels plummeted by almost half in asparagus. Broccoli stalks had less iron.
Nutrient loss has continued since that study. More recent research has documented the declining nutrient value in some staple crops due to rising atmospheric carbon dioxide (CO2) levels; a 2018 study that tested rice found that higher CO2 levels reduced its protein, iron and zinc content.