If We Are what We Eat, How Have Decreases in Nutritional Densities of Food Affected Health?

Leonard Sonnenschein*

DOI: 10.26717/BJSTR.2017.01.000179

Received: July 03, 2017;   Published: July 10, 2017

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Abstract

Since 1950, the overall nutritional density of crops has significantly decreased. Variations in minerals and vitamins can be directly attributed to: increased productivity = decreased nutritional values, increased soil use without fertilizers = less fertile soils, and choice of cultivars. This change in nutritional density means that in order to get more nutrients from what we eat means we need to eat more, make changes in agricultural practices, and/or adapt a supplement program that insures delivery of active ingredients.

Introduction | History | Improved Active Ingredient Delivery | Foods and Nutrition | Conclusion |