This subject deserves careful discussion because I have heard similar narratives multiple times. I am going to sound a bit cranky, but I find this approach to food (aka Nutritionism) less than satisfying. “Nutritionism” considers particular foods as mere vehicles for “nutrients”, and is a piecemeal rather than holistic view of why we eat what we eat. To a greater or lesser degree, it plays fast and loose with science in the service of what amounts to an ideology (or belief system). We eat to stay alive and grow, eating many classes of materials in varying amounts. In human diets through most of evolutionary time, some essential compounds have been needed only in very small amounts and have been so reliably present in our food that our bodies have lost the ability to synthesize them, instead getting them from our food. We call these vitamins, and above a certain minimum, getting more of them does not improve our health. Therefore, in the context of this essay, the relevant question is, do the fruits and veggies of Big Ag, when part of a reasonable diet, lead to vitamin or mineral deficiencies? I would also add that many of our foods are fortified with vitamins and minerals, so a second question would be, does it matter where the vitamins (or minerals) come from? In other words, is a vitamin from a tomato different from the same vitamin in a pill? I think these are topics worth consideration.
I was curious about the data behind this essay, so I read the references and looked at the data. From my reading of these sources, I am skeptical about the subsequent interpretation in the articles that followed. Indeed, even the authors of the original articles seem skeptical. For example, in the article about iron in Australian veggies, the abstract states, “The majority of vegetables had similar iron content between two or more timepoints. … no definitive conclusions could be established.” In the British wheat study, after 1950 both the yield and grain size approximately doubled over pre-1950 values, largely because the starch content increased. Therefore, protein and mineral concentrations (not necessarily amounts) decreased as the grain size and yield increased. For the USDA study of 43 veggies between 1999-1950: the abstract reports decline for 6 nutrients but no decline for 7 others, and states, “We suggest that any real declines are generally most easily explained by changes in cultivated varieties between 1950 and 1999, in which there may be trade-offs between yield and nutrient content.” The derivative articles do not mention the skepticism expressed in the original research articles, nor the possible complexities of meaningful interpretation.
I have gardened in the past and loved it. I also understand that the scale and methods of big agriculture are off-putting in many ways. But it seems to me that the success of Big Ag has been to bring production up and prices down. I doubt that the family farm, as pleasing as it seems, can replace that for most Americans.
Call me a curmudgeon if you must, but why add “nutrient anxiety” to an activity that can be about pleasure and life in full. In describing a reasonable diet, Michael Pollan said it well: eat a variety of foods, eat moderately, and eat largely plants. I say, do that and you won’t have to give much thought to how much of vitamin x is in food y.
Because we have lost our connection to the land. The food has become disassociated by planes, trains and trucks. Ask a kid in an urban setting where food comes from- their answer will shock you - McDonald’s
Another great post! While not a vegetable gardener, I have always been a big composter by example from my grandfather who generated a bountiful small vegetable garden behind his city home with the help of composting. I have noticed that my landscape plants do not seem to benefit from the compost until the second year after applying as a mulch or tilling in. Now I think I understand why since the soil may have not been able to develop the beneficial underground fungi until the later on after application. I agree with your observation that the plants in North Georgia don't appreciate the higher temperatures we've been having. Keep up the great writing.
That's so funny, I was raised on an Iowa farm, black top soil 18 inches deep and we could raise anything and it was so good. I agree eating what you raised is special, but not special enough when there's only 1 person eating it. LOL Keep up the great letters, I might not always comment but I always read and enjoy them.
Although I have raised large gardens in my past, when I had room to store canned product and 4 children to eat it, I am with you on gardening today. For one or two people the Farmers Market is a better value for fresh produce. Types of soil plays a large part also. In Florida we could grow anything in the sand, but it had few nutrients and little taste. Here in NC the heavy clay soil makes gardening depressing to say the least. I too tried the "bucket" gardening with little success. It's the local Farmers Markets for me!
Another great write up! The most essential aspect of any food growing is genetics. If you plant seed with inferior genetics you'll never grow tasty, nutrient dense food. Aim to grow varieties popular with market gardeners in the 1950s. After that point the focus shifted from flavour and quality to yield and shelf life.
This subject deserves careful discussion because I have heard similar narratives multiple times. I am going to sound a bit cranky, but I find this approach to food (aka Nutritionism) less than satisfying. “Nutritionism” considers particular foods as mere vehicles for “nutrients”, and is a piecemeal rather than holistic view of why we eat what we eat. To a greater or lesser degree, it plays fast and loose with science in the service of what amounts to an ideology (or belief system). We eat to stay alive and grow, eating many classes of materials in varying amounts. In human diets through most of evolutionary time, some essential compounds have been needed only in very small amounts and have been so reliably present in our food that our bodies have lost the ability to synthesize them, instead getting them from our food. We call these vitamins, and above a certain minimum, getting more of them does not improve our health. Therefore, in the context of this essay, the relevant question is, do the fruits and veggies of Big Ag, when part of a reasonable diet, lead to vitamin or mineral deficiencies? I would also add that many of our foods are fortified with vitamins and minerals, so a second question would be, does it matter where the vitamins (or minerals) come from? In other words, is a vitamin from a tomato different from the same vitamin in a pill? I think these are topics worth consideration.
I was curious about the data behind this essay, so I read the references and looked at the data. From my reading of these sources, I am skeptical about the subsequent interpretation in the articles that followed. Indeed, even the authors of the original articles seem skeptical. For example, in the article about iron in Australian veggies, the abstract states, “The majority of vegetables had similar iron content between two or more timepoints. … no definitive conclusions could be established.” In the British wheat study, after 1950 both the yield and grain size approximately doubled over pre-1950 values, largely because the starch content increased. Therefore, protein and mineral concentrations (not necessarily amounts) decreased as the grain size and yield increased. For the USDA study of 43 veggies between 1999-1950: the abstract reports decline for 6 nutrients but no decline for 7 others, and states, “We suggest that any real declines are generally most easily explained by changes in cultivated varieties between 1950 and 1999, in which there may be trade-offs between yield and nutrient content.” The derivative articles do not mention the skepticism expressed in the original research articles, nor the possible complexities of meaningful interpretation.
I have gardened in the past and loved it. I also understand that the scale and methods of big agriculture are off-putting in many ways. But it seems to me that the success of Big Ag has been to bring production up and prices down. I doubt that the family farm, as pleasing as it seems, can replace that for most Americans.
Call me a curmudgeon if you must, but why add “nutrient anxiety” to an activity that can be about pleasure and life in full. In describing a reasonable diet, Michael Pollan said it well: eat a variety of foods, eat moderately, and eat largely plants. I say, do that and you won’t have to give much thought to how much of vitamin x is in food y.
I wish you better gardening success next year!
Because we have lost our connection to the land. The food has become disassociated by planes, trains and trucks. Ask a kid in an urban setting where food comes from- their answer will shock you - McDonald’s
Another great post! While not a vegetable gardener, I have always been a big composter by example from my grandfather who generated a bountiful small vegetable garden behind his city home with the help of composting. I have noticed that my landscape plants do not seem to benefit from the compost until the second year after applying as a mulch or tilling in. Now I think I understand why since the soil may have not been able to develop the beneficial underground fungi until the later on after application. I agree with your observation that the plants in North Georgia don't appreciate the higher temperatures we've been having. Keep up the great writing.
That's so funny, I was raised on an Iowa farm, black top soil 18 inches deep and we could raise anything and it was so good. I agree eating what you raised is special, but not special enough when there's only 1 person eating it. LOL Keep up the great letters, I might not always comment but I always read and enjoy them.
Although I have raised large gardens in my past, when I had room to store canned product and 4 children to eat it, I am with you on gardening today. For one or two people the Farmers Market is a better value for fresh produce. Types of soil plays a large part also. In Florida we could grow anything in the sand, but it had few nutrients and little taste. Here in NC the heavy clay soil makes gardening depressing to say the least. I too tried the "bucket" gardening with little success. It's the local Farmers Markets for me!
Another great write up! The most essential aspect of any food growing is genetics. If you plant seed with inferior genetics you'll never grow tasty, nutrient dense food. Aim to grow varieties popular with market gardeners in the 1950s. After that point the focus shifted from flavour and quality to yield and shelf life.
We had similar results with our summer barden in SW FL. i think the heat really stressed our plants early. We used what we thought was good soil.