"We discovered a little-known fact: fruit and vegetables have lost some of their vitamins and minerals. Take green beans for example: in 1960 they contained 65 milligrams (mg) of calcium for every 100 grams. In 2017 they contain no more than 48.5 milligrams. That's a quarter less calcium. The same thing for vitamin C – 19 mg at the time versus 13.6 mg."

"The results show a dramatic deterioration in the space of 60 years. All 70 fruit and vegetables have lost an average of 16% of their calcium, 27% of their vitamin C, and almost less than half of their iron levels."

• Hybridization for higher yields – Over the past 50 years, seed companies have focused on developing hybrid varieties that maximize yield and visual appeal. As Davis explains, "I think that most of these declines are caused by increases in yield. When yields go up, there's less nutrients per weight of the food. A lot of agricultural scientists may not know about how big these effects are. This is kind of embarrassing. They're always wanting to increase yield."4

This focus on quantity over quality has come at a steep nutritional cost. The tomato, for instance, has seen some of the largest nutrient declines – losing a quarter of its calcium and more than half of its vitamins.

• The quest for eternal shelf life – Perhaps the most egregious example of sacrificing nutrition for commercial gain is the development of the "long shelf life" tomato. In the 1970s and 1980s, Israeli researchers created a hybrid tomato that decays much more slowly after being picked.

While this innovation reduced waste and revolutionized the global tomato market, it came with serious downsides. As Haim Rabinowitch, professor emeritus at The Hebrew University of Jerusalem, one of the developers, admits:5

"The genes for ripening inhibition carry with them some negative traits. For instance, flavor deteriorates and we [have] less nutrients. But I didn't know because we never measured it. Only later in the '90s and the early 2000s, we started looking into the quality traits. I offered a project like that to many seed companies. I even gave it a name. I called it ‘ACE’ tomato. Why ACE? Vitamins A, C and E, and I said it will be much healthier tomato. We don't have it in supermarkets, this variety. The industries, they don't care [about a tomato that's appropriately nutritious]."

* After one week, the heirloom tomato showed signs of decay and was no longer fit for sale. The hybrid looked unchanged.

* After two weeks, the heirloom was moldy. The hybrid still appeared fresh.

* It took 25 days for the hybrid to become unsellable – extending shelf life from three days to over three weeks.

"The hybrid tomato contains a significantly lower level of the five nutrients analyzed. It contains 63% less calcium, 29% less magnesium, and 72% less vitamin C. The levels of lycopene and polyphenols, two antioxidants that help fight cardiovascular diseases, are two times lower in the hybrid than in the farmer's variety tomato."

1. Loss of biodiversity – As uniform hybrid varieties replace traditional seeds, we're losing genetic diversity at an alarming rate. The Food and Agriculture Organization (FAO) of the United Nations reports that 75% of global agrobiodiversity has been lost due to the adoption of "improved" varieties.9

2. Farmer dependence – Hybrid seeds don't reproduce true-to-type, forcing farmers to buy new seeds each year. This creates a cycle of dependence on seed companies.

3. Skyrocketing seed prices – The documentary reveals that some tomato seed varieties now sell for up to $450,000 per kilogram – more than double the price of gold.10

4. Exploitative labor practices – To keep costs down, seed production is often outsourced to developing countries where child labor and below-minimum wage payments are common.

"The hybridization activity is very, very delicate. It requires a lot of skills. The children are preferred because they can do these repetitive activities very faster than adults, and also they are more obedient. Two children can do the work of three adults. That is the kind of calculation farmers have."

1. Increased risk of nutrient deficiencies – As fruits and vegetables contain fewer vitamins and minerals, it becomes harder to meet your nutritional needs through diet alone. This may contribute to the rise in deficiencies we're seeing, particularly in minerals like magnesium and trace elements.

2. Reduced antioxidant intake – The dramatic drop in vitamin C, lycopene and polyphenols means we're getting far fewer protective antioxidants from our produce. This could increase vulnerability to oxidative stress and related chronic diseases.

3. Link to rising chronic disease – While many factors contribute to the increase in chronic diseases like heart disease and diabetes, the depletion of protective nutrients in our food supply plays a role.

4. Hidden hunger – Even people eating what appears to be a healthy diet rich in fruits and vegetables are getting far fewer nutrients than they realize. This "hidden hunger" has wide-ranging health effects.

5. Increased reliance on supplements – As food becomes less nutritious, more people will turn to dietary supplements to meet their nutritional needs. While supplements have their place, they're not a perfect replacement for nutrients obtained from whole foods, [especially when 95% of the supplements sold are worthless].

• Seed banks and exchanges – Organizations like Kokopelli in France are working to preserve heirloom and traditional seed varieties. Their "Seeds Without Borders" program distributes these seeds to farmers and gardeners worldwide, helping to maintain genetic diversity.

As noted in the documentary, "By conserving these endangered seeds, we are taking back the choice to plant or eat non-standardized fruit and vegetables which are the best produce for both our planet and our health."13 Supporting these seed preservation efforts is crucial for maintaining biodiversity and giving farmers alternatives to hybrid seeds.

• Regenerative agriculture – Farming practices that focus on building healthy soils increase the nutrient content of crops. By moving away from chemical-intensive methods and embracing techniques like cover cropping, composting and diverse crop rotations, we can produce more nutritious food while improving environmental health.

• Consumer awareness and demand – As consumers become more aware of the nutrient issue, they can drive change through their purchasing decisions. Choosing heirloom varieties, supporting local farmers using diverse seed stocks and demanding more transparent labeling all make a difference.

• Policy changes – At a broader level, we need policies that incentivize farming practices that enhance soil health and nutrient uptake, protect farmers' rights to save and exchange seeds, and enforce fair labor practices in seed production globally.

Supporting local farmers and farmers markets – Although not a guarantee, small-scale producers are more likely to grow diverse, nutrient-dense crops.

Grow your own if you can – Even a small garden or a few containers provide incredibly nutritious produce.

Opt for organic – While not a guarantee of higher nutrients, organic produce is less likely to contain harmful pesticide residues.

Eat a diverse diet – Don't rely on just a few fruits and vegetables – incorporate a wide variety to ensure you're getting a broad spectrum of nutrients.

Consider targeted supplementation – While whole foods should be the foundation of your diet, high-quality supplements can help fill nutrient gaps.

Stay informed and spread awareness – Share this information with friends and family to help drive change.

       

COUNSELING