Tag: Heirloom varieties

Recent studies confirm that many fruits and vegetables today contain significantly fewer vitamins and minerals than those grown several decades ago. This raises a critical question: did food used to be more nutritious? The answer lies in the complex interplay of agricultural practices, environmental changes, and breeding priorities over the past century.

Red corn contains 350% more antioxidants than common yellow or white corn, a fact largely attributed to its high anthocyanin content. But is red corn good beyond its impressive antioxidant profile? This comprehensive guide explores its unique nutritional benefits, distinctive flavor, and versatile culinary uses.

According to agricultural studies, modern supermarket produce has been selectively bred to prioritize cosmetic appeal, large size, and extended shelf life over flavor and aroma. This explains why is fruit not as good as it used to be, as centuries of human cultivation and commercial pressures have altered the very nature of the produce we consume.