We all know, or can intuit, that any product we consume today has little to do with what our ancestors cultivated thousands of years ago. the spectacular evolution who have suffered crops, due to natural causes as well as human Intervention, have turned these foods into a hybrid between nature and genetic manipulation. All this has caused an epidemic of generations malnourished and exposed to chemical processes. A fact that becomes more worrying in the case of some essential foods for the proper functioning of the body such as fruits and vegetables.
exist two large groups of malnutrition:
- The classic: Associated with food and the basic lack of nutrients. This affects the poorest countries and continues to be a global problem (25,000 deaths/day).
- Malnutrition ‘B’: Associated with poor eating habits and diets based on excessive protein and calories. and the lack of essential micronutrients, that is, vitamins and minerals. This also happens commonly in developed countries.
In this sense, the low consumption of fruits and vegetables is closely associated with these bad habits and eating patterns in developed countries. All foods from origen vegetal they contain essential ingredients for our body: calcium, iron, vitamins and antioxidants that protect of the development of cardiovascular, immune and those related to the nervous system.
These foods should represent between a 70% and 80% of an ideal diet, always combining them with other nutrients of animal origin. But, What happens if they lose part of their nutrients in the handling process until they reach our hands?
Although it is true that the studies published in the last decade show that the majority of agricultural production is quite poor, his loss of micronutrients started much earlier than we imagined. It was not in contemporary history. This whole process started 10,000 years.
When the human became a farmer, he began to select those fruits and vegetables with the most pleasant taste to be able to put them on the market or for sale. Thus they parted more acidic and astringent foods to the detriment of those who most sugar, starch and oil they possessed In this sense, the fruits They had a great role. we tell you which are the ones that have lost the most quality and nutrients over the years.
FRUITS THAT HAVE LOST THE MOST NUTRIENTS OVER THE YEARS
There are two theories about the origin of the melon: some experts think that it originates from South Asia and others attribute its birth to the African continent, in fact there are representations of this fruit in Egyptian tombs from ago 4,400 years. At that time their size was no bigger than an orange, but over the centuries they have expanded so much in size as in types.
Between the minerals It stands out for its potassium and magnesium content. Among the vitamins, it stands out for its great contribution of beta-carotene, although its composition varies depending on whether the pulp is more or less orange, depending on the variety. It also highlights the content in C vitamin.
The aspect that they had then was very different from the current ones. Their inside was green and with larger seeds. Today, watermelons have a much fresher and juicier appearance, and its interior has become red.
An interesting aspect is that it is the type of fruit that does not ripen after being pulled from the plant. Therefore, you must be very selective with the watermelon you choose, because if it is green you will not be able to consume it. Among its benefits we find:
- yAmino acids such as citrulline that promote blood circulation.
- It is low in fat, and is a great ally for weight loss diets
- It is antioxidant
- Contains beneficial vitamin A for eye health
- Provides hydration, becoming evident in a healthier and more hydrated skin.
- It is diuretic, which favors the health of the kidneys.
- It has phenolics, carotenoids, triterpenoids and flavonoids, neutralizing free radicals.
The avocado it is originally from Mexico, Colombia and Venezuela. The first Spaniards who arrived in America baptized this fruit with the name of “pear of the Indies”, given its external resemblance to Spanish pears. Today, some farmers blame the multinationals to seize the market with their products.
Los quality deficiency symptoms of avocados can be seen in the lack of nitrogen. This is noticeable in mature avocado leaves. When an avocado plantation has a Nitrogen deficit, the sunburn on the fruit is a problem, causing the leaves to fall prematurely. This also occurs when there are low levels of Zinc or Potassium.