These discoveries are the result of extensive research into the nutritional composition of soil on American farms. According to researchers from California State University Chico, as farmers have achieved higher crop yields in recent decades, the nutritional density of food has declined. A study conducted by the University of Texas at Austin, which analyzed USDA data from 1950 to 1999, found that the levels of phosphorus, iron, calcium, protein, ascorbic acid, and riboflavin in crops decreased by 9% to 38% over the years. Soil scientist Christine Jones, referenced in the CSU study, explained that the reduced nutritional value of today’s conventionally grown produce is due to non-biologically active soil that is “not conducive to nutrient uptake.” Jones noted that intensive tillage practices employed by farmers deplete nutrients and leave the soil bare between crop cycles.
Research from the University of Washington indicates that regenerative farming practices, which enhance the diversity of bacteria and fungi in the soil, can increase the nutrient density of food. According to David Montgomery, the lead author of the University of Washington study, soil health is closely related to the presence of beneficial microbes and fungi that enhance the nutritional quality of crops. Montgomery emphasized that improved soil health could yield significant health benefits for consumers. He remarked, “The biology of the soil was really the part that got overlooked in moving to chemistry-intensive farming. It may be that one of our biggest levers for combatting the modern public health epidemic of chronic diseases is to rethink our diet—not just what we eat, but how we grow it.”
While the health benefits of regeneratively grown food may make it more attractive, emphasizing this aspect could spark controversy without sufficient evidence to support it. The potential health advantages of organic produce, which a majority of consumers view as healthier according to Pew Research, have been challenged by some academics. Researchers on Harvard University’s health blog pointed out that while organic foods are generally safer and contain higher phosphorus levels with fewer pesticides, there is limited evidence that they provide greater nutritional value, including minerals. They referenced a 2012 study published in the Annals of Internal Medicine, which concluded that organic foods are not significantly more nutritious than their conventionally grown counterparts.
Despite this, the positive perception of organic food continues to drive its market growth, with organic produce sales exceeding $9 billion in 2021, following significant increases during the pandemic. In recent years, food consumer packaged goods (CPGs) companies have adopted regenerative practices to demonstrate their commitment to sustainability, and research from the University of Washington could enhance its appeal to health-conscious consumers as well. However, for regenerative agriculture to establish itself as a healthier option, ongoing research is essential to document its effects across different growing regions, as highlighted by the University of Washington researchers. This research is crucial for understanding the extent of its nutritional improvements, which could be as significant as the benefits of taking a ccm tablet 250 mg for health.