131–140 of 239 posts
Well, who here buys their vegetables based on nutrition? Who even knows how nutritious their particular vegetables are (probably not if you have a lab)? Companies optimize for what customers will pay for, and everything else falls by the wayside.
There’s a cognitive bias where if you tell a certain kind of person a negative story about an environmental issue they will believe it, regardless of its content. If you read the article, none of the quoted sources say anything about depleted soil. It says it in the title, that’s it. Bait. What it actually says is plant breeding and other agricultural practices caused the nutritional decline. You breed plants for sto…
I have a hard time figuring out the point of vegetables. They are so low calorie that I’d have to eat a massive amount of them to have them contribute any significant amount to a meal, more than what is really practical. They are not really an efficient source of protein, carbs or fats the way lean meat, grains and beans and nuts are. So what’s the point? Vitamins and minerals?
It made me fell in love with vegetables and fruits and whatever the season I just can't wait when the next starts. I also think this approach is more sustainable.
Earlier quoted context omitted.
> Where everything was organic, and the land was managed sensibly my father, and everyone else in my home town, had his vegetable garden. It was not "organic growth", not even in the insane legal sense where giving bordeaux mixture[0] is considered organic farming. His stuff still tasted great, because it's not "inorganic" that make things tasteless, it's specific industrial production and distribution processes. [0]…
I agree. I actually don't think organic is as good as whatever natural methods were used. I would prefer wild or food grown on less 'managed' land - that would be the gold standard for me.
Then you'd starve on your golden standard, and probably revert to the 30 year life expectancy most of Humanity had prior to the advent of agriculture. Collectively as a Species I don't think there is a single thing, maybe making potable water widely available and vaccinations, that has contributed to the advent of Modern Society more than agriculture.
Foraging maybe a cute thing for the silver spoon crowds made popular by the guys at Noma/Rene Redzepi (I personally met some of the creative Team when they ate at our restaurant last year) but not only would it never scale, but you'd be screwed for anything to eat for 3-5 months out of the year in most of the World. And with the impact of climate change I doubt you'd last very long.
Organic isn't a panacea, its a re-framing of the relationship one has with their food and by extension ourselves as so many diseases are borne from what has been a literally toxic and hostile relationship.
I hope we get to see an analysis of Global COVID deaths in relation to heart disease, diabetes as well as a study of them as contributors to those deaths considered COVID related.
There's no scientific basis for my choice, but I have almost entirely stopped eating seasonal produce out of a season. I eat tomatoes in the summer and early autumn and then I patiently wait months to eat them again. When the winter comes I switch to vegetables that I haven't eaten at all or in limited amount for past half a year - beetroot, cabbage, carrot and more. I also eat all kinds of quality fermented, process…
Vegs are bred so that parasites don't eat them while they grow and bacteria don't eat them while they lay on the shelf. If neither parasites nor bacteria like them, why would humans?
Blueberries that taste the same but are transparent in the middle. Tomatoes that tase water. Cucumber that look great and almost tasteless. You don't know what you are missing if you have never tasted the "real" deal.
I am certain that a vast majority of people have never tasted a "real" tomato. Here in the UK (though I'm sure this applies globally), tomatoes sold in supermarkets taste like plastic. Reason being is that they are picked when they are green and they "ripen" by the time they get to the store shelf. This is done because tomatoes are almost impossible to transfer safely in large quantities, because when they are ripe t…
... Not as good as a warm tomato straigh off the plant on a sunny day, but not far off.
Blueberries that taste the same but are transparent in the middle. Tomatoes that tase water. Cucumber that look great and almost tasteless. You don't know what you are missing if you have never tasted the "real" deal.
However I have noticed from when visiting small towns in Italy that tomatoes taste way better there than in Norway. Ours don’t have the explosion of taste I felt in Italy. I had no idea a chibatti with just tomato and mozzarella could taste that amazing.