The average modern vegetable producer did a wonderful job of serving a huge number of people on a large scale. The compromise, however, seems to be at the expense of optimal taste and nutrition. In tough economic times, it can be quite a challenge to find the best nutritional value for your family’s budget when it comes to fresh vegetables, in supermarkets.
According to Donald R. Davis, a former research fellow at the University of Texas Biochemical Institute, Austin says, "there is definitely a correlation between varieties with high and low yields and the different amounts of the nutrients they contain."
The well-known today, as the “effect of genetic breeding,” was first discovered and published in a 1981 study conducted by W.M. Jarrell and R. B. Beverly in Achievements in Agronomy. What has been less studied are the nutritional effects of the selective genetic reproduction of plant products chosen specifically for higher yields.
In 1996 and 97, a study was conducted in South Carolina using various broccoli selected for high yields. Selective genetic reproduction has been shown to result in the loss of protein, amino acids and as many as six different minerals. Davis says: "The large size of the final product is not confidence in the increased nutrition and, in fact, boils down to a drier substance that dilutes the concentration of minerals, making it a more nutritious food source."
The loss of important nutrients can also be associated with the industrialization of agriculture, which is largely dependent on chemical fertilizers, pesticides, herbicides, and crop failure methods. When plant products are harvested earlier, the plant has had less time to pick up minerals from the soil, which must go through a process of natural synthesis.
Agricultural practices such as those mentioned above, along with the lack of crop rotation, led to the use of soil to the extent of depletion of minerals. Not only do plants need a wide variety of nutrients to grow healthy, we need them to be abundant in the plant food source, so they are naturally healthy for us to eat.
It is estimated that commercially grown vegetables are somewhere around 5–40% less protein and minerals compared to organic or local foods. Fifty years ago this problem was less than today, and it is not known how much fruit is produced compared to vegetables.
How terrifying, because this information may sound to you, do not let it shake you so hard. This may be one of the reasons why nutritionists have recently started recommending 7 to 9 servings per day (or more) of this important food group. The old recommended 5-day landmark is suddenly out of date.
Really, what can we do to increase our benefits of adding fruits and vegetables to our daily diets? Well, you can try growing a small vegetable garden. If you do not have a green thumb icon, then the simplest alternative is to shop as organically and locally as possible.
Focus on obtaining more whole foods that are grown and grown as nature, designed for sustainable cultivation practices. Most people will agree that food raised in this way not only tastes better, it often has better quality and is much fresher.
When it comes to buying organic, the buyer is wary of the shady business tactics of large aggro, which has spoiled the label with organic food. Just because the label says it is organic, in fact it does not mean. Many small-scale local farmers grow organic-quality products, but cannot afford the expensive certification process required to legally label them as such.
If you often visit local farmers markets and organic ones are important to you, just talk to the people who grow the food you buy. Debriefing is the easiest way to find out what you want to know. Organically grown produce definitely picks up your food intake of this food group, so much so that eating 5 a day can be enough to keep you relatively healthy.
Depending on your regional climate and soil conditions, a shortage of local fruits and vegetables can leave you very few opportunities, except to eat commercially grown foods. If so, do not worry about it. Of course, it is much better to eat them, regardless of how they are grown or not at all.
You can use the fact that several nutrients can be available in them, which makes them more effective for you by drinking more water. I am not joking with this; nothing more than clean water will better carry out the transfer of nutrients to the cell membranes, helps in absorbing the nutrients, keeping the cells well hydrated, and also washes away oxidative waste and toxins.
Water is not considered to be pure water if it is in the form of soda, tea and coffee or juice. Water should be the dominant beverage that helps you every day, saving these drinks for casual use and thoughtful moderation.
