Good Nutrition Begins in the Soil!

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One common question that is being asked more and more in our society today is “What should I eat to stay healthy?”. The author of this article however, poses a different question, which is, “how should we farm so that the food produced truly promotes the health of the public?”

Through the industrial farming practices used in the past decades farmers have done an incredible amount of damage to the integrity of the soil that we use for agriculture. As a result the nutritional value of the food that is farmed on degraded soil suffers in quality as well. We can already see a mass reduction is agricultures gene pool and biodiversity to date. Mass production of food through industrial practices is what contributes the most to the low food prices we see on the shelves today. However, we as a society do not need cheap cereal, we need healthy produce and grass fed livestock.

We need to look to the future and realize that we cannot promote soil health while repeatedly growing arable crops on land year after year. We should not be relying on the cheap way to feed livestock by producing grain for them when there are healthier alternatives that can help us promote livestock and soil health.

The first steps that need to be taken involve mass education of the masses of how their diets are not only unhealthy for them but also the sustainability of food production to come. Through education programs we can work to promote policy changes and the development of government incentives. The only true way to evoke change is through public awareness so that the people realize our health is directly related to what we eat and how we farm what we eat.












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2 responses to “Good Nutrition Begins in the Soil!

  1. amyquandt

    Does more healthy soil actually produce food with higher nutrition contents? Could you provide some examples or statistics to support this?


  2. clint1829

    -“A landmark study on the topic by Donald Davis and his team of researchers from the University of Texas (UT) at Austin’s Department of Chemistry and Biochemistry was published in December 2004 in the Journal of the American College of Nutrition. They studied U.S. Department of Agriculture nutritional data from both 1950 and 1999 for 43 different vegetables and fruits, finding “reliable declines” in the amount of protein, calcium, phosphorus, iron, riboflavin (vitamin B2) and vitamin C over the past half century. Davis and his colleagues chalk up this declining nutritional content to the preponderance of agricultural practices designed to improve traits (size, growth rate, pest resistance) other than nutrition.”

    -A Kushi Institute analysis of nutrient data from 1975 to 1997 found that average calcium levels in 12 fresh vegetables dropped 27 percent; iron levels 37 percent; vitamin A levels 21 percent, and vitamin C levels 30 percent.


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