We have been losing nutrient content in our food, particularly raw produce. Today’s conventionally grown produce isn’t as healthful as it was decades ago. The decline in the quality of fruits and vegetables was first reported more than 15 years ago by English researcher Anne-Marie Mayer, who looked at the dwindling mineral concentrations of 20 UK-based crops from the 1930s to the 1980s. Other countries, including the United States, face similar disheartening trends.
The usual coalition of anti-GMO and pro-organic activists claim that these losses result from genetically engineered foods. However, the science tells us that this trend predates the introduction of genetic modification, and may even predate the use of fertilizers, pesticides and other methods that ushered in the Green Revolution.