Plants that we eat help us stay healthy in a variety of ways. They provide us with energy in the form of carbohydrates, proteins, and fats, as well as vitamins and minerals to support the body’s essential functions. These vitamins and minerals are synthesized in the plant as well as drawn from the soil.
Unfortunately, the quality of vitamins and minerals in the soil has been gradually degraded over hundreds of years due to modern farming practices, meaning that fewer and fewer of these vital micronutrients are making their way into the food we eat. We’d have to eat eight oranges today to get the same amount of vitamin A from an orange as our grandparents did.
So, should there be a cause for alarm? Should we feel too much concern about the number of nutrients that we take in every day? Or is there a way we can bridge the gap of taking in the required amount of nutrients? You might have an interest in checking for people’s review on these different questions. Check Amon Avis, a reliable review site in France that covers the reviews of several companies specialized in the right intake of nutrients.
What is soil degradation, and how does it happen?
Plants grew wild before farming, and the edible parts or the entire plant were harvested as needed. Any nutrients taken from the soil as the plant grew were gradually replaced through excretion or when organisms died, ensuring that you maintained the soil’s quality. Intensive farming in the modern era is different. Soil is continually used to grow crops to meet society’s ever-increasing food demands. Produce is transported thousands of kilometres around the world with no guarantee that the minerals contained in it will return.
Unfortunately, this depletes the soil of essential nutrients, with each subsequent crop containing fewer than the previous. Modern agriculture prioritizes crops that are large, fast-growing, and pest-resistant rather than nutritious crops. These faster-growing crops allow farmers to produce more in a year, but they don’t allow plants to manufacture or absorb nutrients at the same rate.
Between 1930 and 1980, a large-scale study on the nutrient value of foods published in the British Food Journal found that the average calcium content had decreased 19 per cent, iron 22 per cent, and potassium 14 per cent in 20 vegetables. Vitamins A and C and niacin, riboflavin, thiamine, magnesium, zinc, and copper decreased over time. Furthermore, produce is increasingly being shipped thousands of miles and sitting in storage or on shelves for weeks, resulting in nutrient profile degradation.
Bridging the gap
Unfortunately, taking steps to improve soil quality, such as alternating fields between growing seasons, is mostly out of reach for the average person. What we can do is increase our fruit and vegetable consumption to compensate for the nutritional value loss. The NHS recommends that people consume at least 5 servings of fruit and vegetables per day, but some research suggests that this number should be much higher, possibly as high as 10, to maintain and prevent health.
If this isn’t possible, a high-quality food-state multivitamin can help with deficiencies in some of the most commonly deficient vitamins and minerals. It isn’t to say that vitamin supplements are a good substitute for a plant-based diet. Other than vitamins and minerals. Fruits and vegetables also contain macronutrients like fats, carbohydrates, proteins, fibre, and beneficial phytochemicals. All of which are essential for good health.
We believe that eating a diet high in vitamins and minerals and taking a high-quality multivitamin will give you the best chance of good health.