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How dead soil and toxins reduce food nutrients

Analysis by Dr. Joseph Mercola Fact Checked

how dead soil toxins reduce food nutrients

Story at-a-glance -

  • The sad state of nutrient levels in food may be the result of a lack of microbial diversity in the soil, genetically engineered plants and multiple applications of pesticides and insecticides resulting in plants bred to increase yield rather than nutritional content
  • The nutritional content of produce grown over 50 years was compared to current food products and researchers found a significant reduction in minerals; another comparison between 1975 and 1997 found significant declines in a number of nutrients including vitamin C, vitamin A, riboflavin and calcium
  • Researchers hypothesize that the eroding nutritional content in food may be the result of soil erosion, air and water pollution, a decline in seed quality and GMO contamination. Each of these contributes to the killing of microbial life in soil that is essential to supporting plant nutrition
  • Suboptimal vitamin and mineral deficiencies are a widespread problem contributing to poor health. The key to good health is consuming nutrient dense, organically produced food from a farm that uses regenerative techniques, protects pollinators and grows a diverse set of crops that act as natural fertilizers to build soil biodiversity and improve the nutrients in your food

While agrochemical companies work hard to convince you their toxic chemicals are necessary in order to grow enough food to feed the world, this is not the case. One of the greatest treasures we have is healthy soil, without which humanity will not survive.

Soil is the mother of nearly all plant life and, ultimately, all animal life. Soils that have taken hundreds and even thousands of years to fully develop are being destroyed at a disturbingly rapid pace. Monocultural farming systems based on genetically engineered foods are coated with toxins. Operations such as these are quickly destroying the soil microbiome responsible for the growth of nutritious food.


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