The following New York Times article by Jo Robinson, discusses how our society has slowly changed from eating what is best for us, to eating only what tastes the best to us. This is true even in our vegetables. For centuries, we have been making decisions to produce and eat only the sweeter and more appealing vegetables. Originally this was done simply through crop selection, and more recently through genetic modification. Now more than ever, it is important that we know how to select power packed foods which contain the nutrients to build healthy bodies and keep our immune systems strong. Take a look at the following article to learn what vegetables to fill your basket with the next time you do your grocery shopping.
"We like the idea that food can be the answer to our ills, that if we eat nutritious foods we won’t need medicine or supplements. We have valued this notion for a long, long time. The Greek physician Hippocrates proclaimed nearly 2,500 years ago: “Let food be thy medicine and medicine be thy food.” Today, medical experts concur. If we heap our plates with fresh fruits and vegetables, they tell us, we will come closer to optimum health.
This health directive needs to be revised. If we want to get maximum health benefits from fruits and vegetables, we must choose the right varieties. Studies published within the past 15 years show that much of our produce is relatively low in phytonutrients, which are the compounds with the potential to reduce the risk of four of our modern scourges:cancer, cardiovascular disease, diabetes and dementia. The loss of these beneficial nutrients did not begin 50 or 100 years ago, as many assume. Unwittingly, we have been stripping phytonutrients from our diet since we stopped foraging for wild plants some 10,000 years ago and became farmers."
Read the rest of Breeding the Nutrition Out of our Food.