Organic Consumers Association

OCA
Homepage

Previous Page

Click here to print this page

Make a Donation!

JOIN THE OCA NETWORK!

Agribusiness and the Decline of Nutritious Food

Is Agribusiness Making Food Less Nutritious?

Growing evidence indicates that today's fruits, vegetables, meat and dairy products have less vitamins and nutrients than in the past.

By Cheryl Long and Lynn Keiley
Mother Earth News

(posted to this site 6/14/2004)

American agribusiness is producing more food than ever before, but the evidence is building that the vitamins and minerals in that food are declining. For example, take the two eggs shown at right. The one with the bright orange yolk is from a free-range chicken raised by Mother Earth News managing editor Nancy Smith, while the pale one is a supermarket egg from a hen raised indoors on a factory farm. Eggs from free-range hens contain up to 30 percent more vitamin E, 50 percent more folic acid and 30 percent more vitamin B-12 than factory eggs. And the bright orange color of the yolk shows higher levels of antioxidant carotenes. (Many factory-farm eggs are so pale that producers feed the hens expensive marigold flowers to make the yolks brighter in color.)

See Mother Earth News for the rest of this article.