Peter Ingot wrote:Great post.
One comment: The simplest explanation of why modern fruit and vegetables contain less minerals and vitamins is that they contain more water than they used to.
This also explains why irrigation is such a big issue and why so much fruit and vegetables get damaged in transit (the red delicious or "composting apple" is a case in point). I'm not saying this is the only reason, but it's probably a very significant one. Fruit and vegetables have been selected primarily for yield, the 1960s saw a lot of nonsense about "giant vegetables to feed the world" (which the Findhorn foundation happily played into) and the result was big mushy fruit and vegetables (not necessarily higher yielding per acre), capable of growing well in soil which was either low in trace elements, or soil in which the nutrients were locked away in microbial biomass as a result of fertiliser use.
I once found feral apples growing beside old railway lines. They looked like golden delicious, and IMO probably grew from the cores of this variety, but they were firmer textured and the size of golf balls. They were good dried and made into cider.I'm pretty sure that each one contained the same amount of dry matter, sugar and minerals as a golden delicious, they just didn't have so much water.