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Big Farms, Empty Food, Chronic Disease

Big Farms, Empty Food, Chronic Disease

Modern agriculture has made food plentiful and abundant—but not healthy.

Half of the American population have chronic diseases, utilizing 86 percent of health care dollars. Oftentimes the blame is placed on those who are ill for their lifestyle choices. But the numbers tell a different story: as small farmers started getting squeezed out of food production and agriculture became dominated by a smaller number of huge agribusinesses, the quality of our food dropped precipitously. Less nutritious food meant Americans weren’t getting the nutrients they need, which has helped create an epidemic of chronic disease. Tackling the chronic disease epidemic isn’t only about adjusting individual choices, but also about attacking the cronyism at the root of our food policy that degrades our food, our health, and the planet.

Americans are deficient in many key nutrients

The following percentages of Americans do not meet government benchmarks for the corresponding nutrients:

NutrientPercent of Americans Below Estimated Average Requirement (EAR*)
Calcium42.91
Magnesium53.46
Vitamin A45.21
Vitamin D94.90
Vitamin E83.70
Vitamin C45.92

*EAR is the amount of a nutrient that is estimated to meet the requirement for a specific criterion of adequacy of half of the healthy individuals of a specific age, sex, and life-stage.

Why are we nutrient deficient? The nutrient levels in food have decreased markedly over the years.

Consider the following charts showing the nutrient content of our food plummet when industrial agriculture started becoming the dominant way food was grown.

Selected Nutrients in 100g Broccoli

Nutrient19751997Change
Calcium103 mg48 mgDown 53.4%
Iron1.1 mg0.88 mgDown 20%
Vitamin A2500 IU1542 IUDown 38.3%
Vitamin C113 mg93.2 mgDown 17.5%
Thiamin0.10 mg0.07 mgDown 35%
Riboflavin0.23 mg0.12 mgDown 47.8%
Niacin0.9 mg0.64 mgDown 28.9%

Vitamin A Levels in Selected Garden Vegetables, per 100g

Vegetable19751997Change
Broccoli2500 IU1543 IUDown 38.3%
Cabbage130 IU133 IUUp 2.3%
Carrots11,000 IU28,129 IUUp 155.7%
Cauliflower60 IU19 IUDown 68.3%
Collard Greens6500 IU3824 IUDown 41.2%
Daikon10 IU0Down 100%
Kale8900 IU8900 IUNone
Mustard Greens7000 IU5300 IUDown 24.3%
Onions40 IU0Down 100%
Parsley8500 IU5200 IUDown 38.8%
Turnips7600 IU7600 IUNone
Watercress4900 IU4700 IUDown 4.1%
Net Change  Down 21.4%

Vitamin C Levels in Selected Garden Vegetables, mg per 100g

Vegetable19751997Change
Broccoli11393.2Down 17.5%
Cabbage4732.2Down 31.9%
Carrots89.3Up 16.3%
Cauliflower7846.4Down 40.5%
Collard Greens9235.3Down 61.6%
Daikon3222Down 31.3%
Kale125120Down 4%
Mustard Greens9770Down 27.8%
Onions106.4Down 36%
Parsley172133Down 22.7%
Turnips13960Down 56.8%
Watercress7943Down 45.6%
Net Change  Down 29.9%

Calcium Levels in Selected Garden Vegetables, mg per 100g

Vegetable19751997Change
Broccoli10348Down 53.4%
Cabbage4947Down 4.1%
Carrots3727Down 27%
Cauliflower2522Down 12%
Collard Greens203145Down 28.6%
Daikon3527Down 22.9%
Kale179135Down 24.6%
Mustard Greens83103Down 43.7%
Onions2720Down 25.9%
Parsley203138Down 32%
Turnips246190Down 22.8%
Watercress151120Down 20.5%
Net Change  Down 26.5%

Chart source: Alex Jack, America’s Vanishing Nutrients: Decline in Fruit and Vegetable Quality Poses Serious Health and Environmental Risks.

We reported recently on another analysis concluding that you would need to eat eight oranges today to get the same amount of vitamin A as our grandparents would have gotten from one.

Industrialized agriculture the cause of nutrient decline

The statistics above roughly correlate with the advent of industrialized agriculture. The chart below shows that the number of farms in the US decreased by 64.5% between 1950 and 1997, and the average farm size more than doubled.

Industrial farms are predominately monoculture, meaning they produce a single crop year after year. Corn and wheat absorb different minerals from the soil. Traditional farming understood this fact and rotated crops to avoid depletion. Industrial farms do not practice crop rotation, but instead rely on chemical inputs in the form of fertilizers and pesticides. Pesticide use increased 222% between 1960 and 1981, then decreased 18% from 1981 to 2008. But the damage had been done to our food. Pesticides damage the organisms that live in soil, which are crucial to the soil’s health and, of course, the plants that grow in the soil. Chemical fertilizers make plants grow faster and bigger, but not healthier.

This matters because a lack of nutrients in our food is making us sicker.

These trends correlate to chronic disease trends. Both obesity and diabetes have increased precipitously over time. The CDC estimates that diabetes rates increased 8-fold between 1958 and 2015. These rates have continued to increase in recent years. Obesity rates have also increased progressively over the last five decades: incidence rates of overweight have increased two-fold since the 1950’s and obesity rates have increased 3-fold. Today, 42 percent of US adults are obese. Part of the problem is the US’s heavy subsidization of crops used to make cheap junk food. People eat more and more while getting less nutrition from their food.

Other chronic diseases like coronary heart disease (CHD) and cancer have decreased over time, but this is misleading. Significant decreases in the percentage of Americans who regularly smoke cigarettes help explain a large portion of this trend. Between 1981 and 2000 CHD mortality decreased by half; the decline in smoking prevalence is estimated to explain about 43 percent of that decrease. Smoking is known to cause cancer, heart disease, stroke, lung disease, diabetes, chronic obstructive pulmonary disease, and immune problems.

Lack of micronutrients is linked with chronic disease.

Not getting the nutrients we need is priming many of us for chronic ailments.

It is our poor diet and food grown in nutrient depleted soil, in addition to our exposure to chemical toxins and pollutants, that has helped create an epidemic of chronic disease. Our healthcare system is overburdened trying to address these chronic ailments with pharmaceutical drugs that are dangerous, expensive, and often don’t work. At the same time, our food system relies on dangerous chemicals that degrade human health and prioritizes subsidizing mono crops like corn and wheat with low nutritional value. We need to shift to a regenerative approach to human health as well as agriculture. This means reducing toxic inputs into our soil, water and air, and increasing the availability of nutrient-dense foods. Healthy food can support a regenerative approach to healthcare where diet, proper supplementation, and the avoidance of toxins and pollutants address key sources of our chronic disease epidemic. Until we make this transition, we will continue to pay more and more for healthcare that doesn’t optimize our health.

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7 thoughts on “Big Farms, Empty Food, Chronic Disease

  • Rat Wrangler

    Rather than subsidizing factory-farmed grains, as our government now does, perhaps we should move those subsidies to low-chemical, organically grown fruits and vegetables so they can compete with the factory farms, provide more nutrition, and actually sell to European nations. With sufficient grants and/or loans, farmers could purchase the necessary automation so that they could produce high-quality produce selling for the same price as the low-quality chemically grown produce. Once the people that switch over start feeling better, word will spread, and more people will eat healthy again. A problem not yet solved would be the collection of all organic kitchen waste for composting. If the process is too inconvenient for people, they probably won’t do it, but if it is convenient for them, it may be too expensive.

  • Randal L James

    The article above just makes me grateful that I am still able to garden. I also hunt and fish. Unfortunately I do not have the space here in town to raise cows for milk or grains for bread and cereal.

  • Ken

    I agree with regenerative agriculture and health. Unfortunately, the conversation ignores the elephant in the room, namely, human overpopulation. I read about a decade ago that 2 out of 5 people on this earth would not be here without artificial fertilizer. Today, that ratio may be closer to 3 out of 5. Sustainable agriculture is great on a small scale, but if upscaled globally, can it yield enough food for everyone? I hope so, but doubts about that question (and profits) may be driving unsustainable, toxic, GMO-based agriculture that emphasizes quantity over quality. All I can say is that regenerative agriculture benefits everyone, and the more we re-adopt this approach, the more we restore the health of each other and the planet.

  • Nancy

    This is straight forward and very easy to understand, my question is why so many just don’t get it?
    When I’m at the grocery, I see so many go for those gmo monster sized veggies 🍅 instead of the normal sized organics.
    Yet, many have no clue as to what real food looks like or tastes like for that matter.
    I remember making my late husband some pasture raised organic eggs, he wouldn’t finish them he said they were awful, and didn’t taste right? Hmmmm. Lol 😂
    We have a whole world that has no clue what real food tastes like, they have what I call a “junk food palate “ which is so sad. It can be changed, but many no, matter how sick they are refuse to try. And for those their lives may be cut short.
    I would love to see one day all organically grown foods, zero gmos and regenerative farming as the norm. And the day I don’t need to supplement what I can no get from my foods.
    Hippocrates had it right from the beginning, “Let thy food be thy medicine and thy medicine be thy food “ too bad man bastardized this.
    Thank you for this fantastic article and graphs, which are definitely eye opening.

  • Ruth A. Yacko

    You are so on the money. I sincerely believe that if we, as a nation, were healthy (which we cannot be as long as our food is being stripped of its nutrients and replaced with pesticides, “synthetic” vitamins and minerals, plus genetically modified ingredients, etc.) we would be a lot less vulnerable to a multitude of illnesses including all manner of viruses. Furthermore, I believe that this same manner of food production, including animals and plants, is responsible for a good part of climate change we are going through and that not enough mention is made of this i th media and by our political leaders.

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