Our food over the years, becoming less nutritious and useful

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Our food over the years, becoming less nutritious and useful

Сообщение HainanWel.com(e)! » 10 июн 2016, 17:37

It was found that the content of iron necessary for hematopoiesis fell to 43% of calcium required for bone and teeth 12, vitamin C - 15, and B2 - 38%.

The same comparison, conducted in England between fruit harvests of the 1930s and 1980s showed that the calcium in vegetables decreased by 19, iron - by 22%. Reduced copper content in vegetables, magnesium and sodium, in fruits - copper, iron and potassium.

Perhaps before they were grown for another, or fertilized? To avoid doubt, the specialists of the Ministry of Agriculture of the United States landed on the neighboring beds 14 varieties of broccoli (a relative of cauliflower), appeared between 1950 and 2004. It was found in "new" varieties of the content of certain minerals is reduced, but the inflorescence (the edible part) cabbage became larger. The iron content of the broccoli has fallen by 18%, zinc - 28%, Mg - up to 30% compared with the grades of the last century.

Modern varieties of vegetables and fruits grow and ripen faster than the old, rapidly absorbed water the roots and give higher yields, but they do not have time to absorb from the soil or to synthesize their own as much useful and necessary substances such as old varieties. Donald Davies said: "It's like what to take half a glass of orange juice and top up with water up to a full glass. Such as juice was twice the concentration of nutrients but dropped by half. "

Breeders achieve faster growth and more long term preservation of vegetables and fruits, as well as their better resistance to pests, to transportation, but little attention is paid to their usefulness. A famous example - tomatoes. That they did not pobilis during transport, they are removed from the bush still green, but on the road or in a warehouse was placed in an atmosphere with the addition of ethylene, which stimulates ripening. But their taste and content of nutrients, of course, suffer.

This applies not only fruits and vegetables. In modern pasta fewer micronutrients, as the old varieties of wheat were replaced with new, more productive. With the 60-ies of XIX century to 60-ies of XX century, the content of zinc, iron and magnesium in grains of wheat remained unchanged, but after the "green revolution", which gave a new, very productive variety, it fell. And as farm animals feed on forage crops of modern varieties, and affected the quality of meat, milk and eggs.
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