Nutrient Depletion in Our Produce

We live in a world where sugary sweets and artificial additives are almost inescapable. The protein and fiber content in our food has decreased, sugar and carb content has increased, and packaged and processed foods surround us. Essentially, fuel—fat and carbs—is regularly prioritized over the body’s building blocks—protein, vitamins, and minerals. 

It may seem that the obvious solution is to eat more fresh produce. We’ve all heard since before we could walk just how important it is to eat our fruits and vegetables—they provide essential nutrients, promote optimal health, and can reduce the risk of disease. But while fruits and veggies are necessary for a healthy lifestyle, it’s important to realize that the produce we pluck from the supermarket may not be as nutrient-rich as it once was. 

CO2

Studies have suggested that protein intake is at risk, especially for those who eat plant-based diets, due to elevated atmospheric CO2. In addition to less protein, certain grains and legumes have reported lower concentrations of zinc and iron when grown under elevated CO2 concentrations. Overall, the research has been consistent in showing that minerals have decreased by eight percent on average in the produce we eat.

Many farming techniques have created similar mutations in our favorite fruits and veggies. Peaches, bananas, eggplants, carrots, and more have been mutated into vastly different types of foods than their predecessors—different in taste, look, and nutrient composition.

Essentially, people wanted sweet, starchy produce, and that’s what the agriculture industry delivered!

What Do We Do?

However, to make up for the nutrient loss and meet daily micronutrient requirements, dietary supplements can be a great solution. (Make sure to consult your primary physician before using supplements.)

So let’s continue to chow down on kale and munch on strawberries! But let’s also remain aware of the nutrient levels in our food and our daily nutrient requirements.