markl@buylocalfood.com wrote:
>These findings on the health content of organic food
>contrast with research indicating that industrial
>agricultural practices may be having a detrimental effect on
>the nutritional value of conventional produce. (Detailed in
>Organic View v.1 n.17, found at
>http://www.purefood.org/organicview.htm) Those findings
>included:
>
>* In an analysis of USDA nutrient data from 1975 to 1997,
>the Kushi Institute of Becket, Massachusetts found that the average
>calcium levels in 12 fresh vegetables declined 27 percent;
>iron levels dropped 37 percent; vitamin A levels 21 percent,
>and vitamin C levels 30 percent.
>* A similar analysis of British nutrient data from 1930 to
>1980 published in the British Food Journal found that in 20
>vegetables, the average calcium content had declined 19
>percent; iron 22 percent; and potassium 14 percent.
Mark, I followed your link, but it didn't give much more information than
your post.
Were the differences due to vegetable varieties or to cultural practices
(including timing of harvest) or shipping practices (which affect the
freshness of produce)? Commercial varieties are rarely bred for nutritional
value. Produce shipping has changed considerably in the last couple of
decades, too.
I don't question the nutritional findings, but laying them off on
"industrial agricultural practices" seems a little vague.
Cass Peterson
cpete@nb.net
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