Fresh Food Facts – Really Bad News For Some


Just a guess but I assume this general reduction in nutritional content is also reflected in the flavour. I have been saying for years that many of the salad vegetables, such as cucumber, celery, radish etc. etc. have less flavour. I had assumed it was due to the vegetables being forced so that we can have them out of season. I was brought up on home grown vegetables and fruit and the passing of the milkmans horse drawn cart was an opportunity not to be missed. All that dung dropped in the road, was collected by us kids, and was distributed between the vegetable patch and the rose beds.

Town & Country Gardening

MCNBC Full Report
Nutritional value of fruits, veggies is dwindling!
Conventionally grown produce isn’t as healthful as it was 30 years ago and it’s only getting worse. The decline in nutritional value in fruits and vegetables was first reported more than 10 years ago by English researcher Anne-Marie Mayer, PhD, who looked at the dwindling mineral concentrations of 20 UK-based crops from the 1930s to the 1980s.

Biochemical Institute at the University of Texas led a team that analyzed 43 fruits and vegetables from 1950 to 1999 and reported reductions in vitamins, minerals, and protein. Using USDA data, he found that broccoli had 130 mg of calcium in 1950. Today that number is only 48 mg.

Selective breeding and synthetic fertilizers decrease the ability of produce to synthesize nutrients or absorb them from the soil. Another reason to grow your own ‘Heirloom’ garden and harvest your lovingly cared for vegetables.

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Save the planet – Eat more Steak – Bacon and Eggs!


This is such good news. As a die-hard meat eater I was beginning to feel a tad guilty about not doing my part to help resolve the worlds climate issues.

Town & Country Gardening

bbq steakA study published last month in the journal Environment Systems and Decisions, contradicts mounting evidence that meat farming is worse for the environment than growing fruits and vegetables.
* Following a mostly vegetarian diet has a more profound impact on climate change eating meat.

Paul Fischbeck, professor of social and decisions sciences and engineering and public policy at Carnegie Mellon said “Eating lettuce is over three times worse in greenhouse gas emissions than eating bacon. Lots of common vegetables require more resources per calorie than you would think. Eggplant, celery and cucumbers look particularly bad when compared to pork or chicken.”

Eating the so called “recommended healthier foods ”a mix of mostly vegetables fruits, dairy and seafood increased the environmental impact in all three categories, with energy use shooting up by 38 percent, water use increasing by 10 percent and Green House Gas(GHG) emissions increased by 6 percent.

Fischbeck said…

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