Ambiente - Salute - Diritti Umani - Nutrizione - Agricoltura

Not all foods are created equal. Researchers at the University of Texas, Austin report that the amounts of nutrients in forty-three different food crops have

significantly decreased since 1950, concluding that the most likely causes were changes in the plants themselves. Since 1950, farming has intensively focused on crop yields, with the U.S. Department of Agriculture (USDA) estimating a 170 percent increase in U.S. crop yields between 1948 and 2009. The Organic Center reports that today’s sweet corn, potatoes, and bread now have, on average, 16 percent less calcium, 15 percent less iron, and 38 percent less riboflavin than they did a generation ago. (...)

The article:
http://foodtank.org/news/2013/04/efforts-by-the-christensen-fund-and-others-revive-nutrient-packed-indigenou

Sull'argomento:
http://www.utexas.edu/news/2004/12/01/nr_chemistry/

https://organic-center.org/reportfiles/WithTheGrainFinalReport2012.pdf