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Vegetables are losing their nutrients. Can the decline be reversed? (www.theguardian.com)

submitted 8 months ago by [email protected] to c/[email protected]

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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.

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[–] [email protected] 1 points 8 months ago

I don't think so: GM is another tool in the set of developing plants, with its own risks and rewards. The same selection pressure applies to create something that will feed many people and make lots of money, and the same soil and air with certain amounts of nutrients ready to be processed by the plant.

A powerful tool, and perhaps you can reap lots of benefit from it, including more-burritos;* but maybe, like chemical fertilizers, it will turn out to be a mixed blessing, especially if mainly used under quantity-and-profit pressure.

* okay that was going to be "more-nutritious food", but auto-correct had better ideas.