THE DECLINE OF THE NUTRITIVE VALUE IN FRUIT AND VEGETABLES MAY BE A WORRIED WORK.
For years the debate has been unleashed on the advantages and disadvantages of modern agricultural techniques. Industrial agriculture or “hyper-agriculture” has led to enormous progress in crop yields, but many argue that the nutrient content – and therefore their total nutritional value for humans – has suffered.
The average bushel yield per acre for major crops in the United States has soared since the 50s. Corn rises by 342%! Wheat rises by 290% while soy beans and alfalfa grow by about 170%. Also in Europe, Australia, Japan and other regions of the world there have been similar earnings yields.
Data presented by researchers from the Department of Soil Sciences of the University of Wisconsin Madison show that, while these major advances in crop yields have occurred over the past 50 years, the nutrient content has been under siege and in decline. Similarly, a review of data published by the ARC Nutrient Data laboratory of the USDA shows “a sharp drop in minerals, vitamins and other nutrients in foods from the last full survey”, some 20 years ago.
NEW TESTS ON DEPLETION NUTRIENT
Recent data published by Dr. David Thomas, primary health care worker and independent researcher, examined the difference between UK governments that published tables for nutritional content published in 1940 and again in 2002. The comparison was of great openness . It showed that the iron content of 15 different meat varieties had decreased by 47%. The dairy products had shown similar falls; a 60% decline in iron and a 90% decrease in copper.
GREATER AVAILABILITY VERSUS LESS VALUE.
It is true that in the modern world of industrialized nations, the availability of fruit and vegetables is always at the highest levels. If we want it, it’s there. On the other hand, despite this greater availability, the consumption of fruit and vegetables has not increased in the population. In fact, in many population subgroups it has decreased. When this knowledge is coupled with reported decreases in nutrient levels in food, it has many health workers, scientists, researchers and government officials looking for answers on how we can hope to sustain the nutritional value and balance of our foods , although it needs to produce more and more from the same land to feed a growing population. So far the road ahead is uncertain at best.
NEW STUDIES SHOW PROTECTION CONNECTION BETWEEN TEA, FRUIT AND VEGETABLE CONSUMPTION AND WOMEN’S HEALTH.
Risk of tea and ovarian cancer: researchers from the Karolinska Institute Division of Nutritional Epidemiology in Stockholm, Sweden, conducted a 15-year follow-up study of over 61,000 women aged 40 to 76 years. Their evidence, published in the archives of Internal Medicine (2005; 165 (22): 2683-2686) showed that those women who ate tea regularly had a significantly lower risk of ovarian cancer. Tea drinkers who averaged less than one cup a day amounted to an 18% risk reduction. One or more cups a day provided a 24% risk reduction and 2 or more cups a day showed a 46% risk reduction. As one might expect, these results led the researchers to conclude “The results suggest that tea consumption is associated with a reduced risk of ovarian cancer.”
Soy and women’s health: Publication of their work in the January 15, 2006 issue of Cancer Research, a group of researchers at West Forest University, Winston-Salem, North Carolina, USA, concluded that soy phytoestrogens can protect against the risk of breast cancer in post menopausal women. According to researchers at John Hopkins University who presented the data at the November 15, 2005 meeting of the American Heart Association, consuming soy protein (20 grams a day for 6 weeks) reduced two strong indicators for coronary heart disease in African American postmenopausal women. The result shows that LDL cholesterol and another cholesterol marker known as LDL-P (P = number of particles) had decreased in women taking soy protein, regardless of age or race.