Friday, April 01, 2005

Chopping (nutrients out of) Broccoli

Back in November of 2004, an opinion piece was published in the New York Times entitled Food Without Fear (see BugMeNot for an account you can use (e.g., cathari/trencavel)). It's basically touting the health benefits of eating organic.

A pretty scary excerpt from the second page:
A serving of broccoli is naturally rich in vitamins A and B, and has more vitamin C than citrus fruit. But raised in an industrial farm monoculture, shipped over a long distance and stored before and after being delivered to your supermarket, it loses up to 80 percent of its vitamin C and 95 percent of its calcium, iron and potassium.


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