Most of the vegetables that we buy at the supermarket have been bred for some desirable trait, but usually not its nutritional value. Here's an interesting story in the NY Times discussing this aspect of nutrition that is overlooked."Studies published within the past 15 years show that much of our produce is relatively low in phytonutrients, which are the compounds with the potential to reduce the risk of four of our modern scourges: cancer, cardiovascular disease,diabetes and dementia. The loss of these beneficial nutrients did not begin 50 or 100 years ago, as many assume. Unwittingly, we have been stripping phytonutrients from our diet since we stopped foraging for wild plants some 10,000 years ago and became farmers." Read more from the NY Times . . .
Heirloom Vegetables and Nutrition
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