Vitamin-less Vegetables
A Nutrition Series, Part One
by Terri Mitchell
The Journal of the American College of Nutrition
has published new findings from University of Texas researchers
showing diminished levels of six nutrients in vegetables and fruits.
According to the new report, levels of calcium, riboflavin, vitamin
C, iron, potassium, and protein in vegetables and fruits have significantly
declined since 1950. This finding holds up even after making numerous
statistical adjustments to account for the losses. Tomatoes that
resemble tennis balls, peppers that taste like small rocks, and
big, red, flavorless strawberries are all a result of selective
breeding for pith and water (pith is defined as the fibrous part
of fruits and vegetables, such as the “netting” around
orange sections that is usually discarded). Desirable traits for
commercial growers who want produce to ship well, look good, and
weigh a lot, but undesirable traits for consumers who buy produce
as a source of nutrition, less vitamin content.
Broccoli is a terrific source of calcium. But the most prized commercial
version of broccoli is a heavy, calcium/magnesium-deficient hybrid
called “Marathon.” In research conducted by the US
Department of Agriculture, “Marathon” is consistently
about a third lower in calcium and magnesium than are other hybrids.
And the hybrids themselves are about 50% lower in calcium than
the broccoli listed in the 1998 USDA nutrient database.
Most commercial fruit is picked green. It is artificially ripened
with ethylene, a natural plant hormone which causes tomatoes to
turn pinkish. This produce doesn’t have a chance to develop
sunlight-related nutrients such as anthocyanins, the flavonoids
that make cherries red and grapes purple. Anthocyanins are plant
sunscreens. When humans ingest them, they provide protection against
DNA damage, brain cell deterioration, cancer, and more.
Researchers at Oregon State University who studied blackberries
discovered that green ones contain 74 mg of anthocyanins, compared
to 317 mg in ripe ones (per 100 grams fresh weight). The same phenomenon
occurs in other fruits as well. Polyphenols likewise have no chance
to fully develop when produce is picked green, which is why green-picked
produce is so asteless. Besides having health benefits, polyphenols
give produce its flavor. Tomatoes deprived of UVB sunlight can
be drained of carotenoids and possess little antioxidant activity.
It is suspected that the lack of folate in grocery store tomatoes
is due to their being picked green. To be continued next month. Back to the November issue, Part Two
Compliments of Rev.Teresa Weems Colon Hydrotherapist
Body Detox Systems tweems@bodydetoxsystems.com
