posted on May, 30 2020 @ 10:13 AM
Where they get the food from governs the nutrition value of the food. Say you take Selenium value of a nut, where that nut was grown and how much
selenium in the soil governs how much selenium in the nut. The Selenium content can vary by fifty percent.
Our soils are depleted, and every vegetable grown has a specific amount of certain chemistries it CAN absorb. If you just fertilize with the big
three, the soil gets depleted and levels of minerals go down. Microbes can break down bound nutrients in the soils, rotating crops properly can also
help, but in the case of microbes, pesticides and mitocides decrease the amount of these things in the soils...leading to food growing big but not as
nutritious since they do not replace the micronutrients. Those microminerals form enzymes in plants the same way they form enzymes in animals...which
leads to variances in vitamins and other chemistry that is needed for the nutrition testing of the product...this goes all the way up too, meat is
only as good as the quality of the food it is created with. Grass fed beef is way better but even the nutrition content of that depends on the
particular grasses that the cow eats, and the mineral content of the soils that the grasses are grown on.
To study food chemistry of humans, it is important to understand agriculture and animal husbandry and to study how everything is grown in the full
Remember, food is way more than just vitamins and minerals, there are lipid profiles, amino acid profiles, and many other chemistries that are just as
important as vitamins and minerals. Look at the whole picture, do not focus on just a few things. I like buying from farmers markets where people
grow natural foods, on top of it being better nutritionally the majority of the time, it also tastes better.
Remember though, sometimes it is important that a veggie does not absorb a mineral...like asparagus or some particular sulfur foods grown in Arsenic
soils sometimes absorb arsenic. Some people who are allergic to celery chemistry can do better on commercial celery than on organic celery. That
good celery flavor is not always good for some people, I think people allergic to it would think it actually tastes worse than better if there is more
celery flavor. Also, celerian root is way higher in Eugenol than the green stem or upper part. Same with parsley root, it is higher in eugenol and
thujone chemistry than the parsley is....both of those chemistries actually dope us more. Celery salt and flakes are not nearly the same as celery
stock and leaves. Parsley flakes are usually made from the leaves and not the roots most times.
The nutrition value of the food depends on where and how the food is grown....it is a lie to say that the nutrition in commercial and organic produce
is the same...but it happens all over the world. Usually taste can determine how things are, but chemicals can be added to make something appear
better than it is.