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.
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.
While the climate crisis has only accelerated concerns about crops’ nutritional value, prompting the emergence of a process called biofortification as a strategy to replenish lost nutrients or those that foods never had in the first place.
Yup. The short and simplified reason is that consumers ask for price and appearance rather than flavor and nutrition.
The tomatoes you buy in stores during winter (when tomatoes normally don’t grow) are often speed-grown in greenhouses heated by fossil fuel.
If you ever grow your own tomatoes you’ll understand what a tomato “should” taste like.
I’ve actually taken seeds from the tomatoes in stores and grown them myself. The flavor of a store bought tomato pales in comparison to a freshly picked tomato.
And I don’t even like tomatoes.
I think you got that backwards, unless you’re over there eating store tomatoes in paroxysms of ecstasy?
Ope. I do have that backwards. Thanks!
My mom grew tomatoes every year until she couldn’t physically garden anymore.
They were still disgusting.