(01-27-2011, 10:37 PM)Eddie Wrote: OK. Where is it? Source? (By the way, I work for the USDA).
I knew you were going to ask that next!
This was about 15+ years ago. The documents are packed away in a box someplace, along with all that other stuff. (I know, that sounds lame, sorry! But I really do remember seeing the references, honest!)
(01-27-2011, 10:53 PM)Eddie Wrote: Plants have normal ranges of contents for various elements in their cells. If the content of a certain nutrient falls below a certain point, the plant will not be able to function, as normal cell growth and metabolism will be arrested. The content cannot go above a certain point, because of genetic limitation within the plant. These ranges of nutrient contents are usually within a few percentage points; ranges for sugars are somewhat higher.
To claim that modern spinach has 1/75th the iron content of spinach grown 63 years ago strikes me as not credible; spinach that is severely iron deficient will appear chlorotic (as will other vegetation), and I have never seen chlorotic spinach in the market. It would not be salable.
Respectfully (and I DO respect your knowledge), I don't accept this. It reminds me of when MDs say that the colon is designed to eliminate toxins and thus cannot become toxic, or that the body regulates its own pH and thus organs and tissues cannot be outside normal pH ranges.
But beyond that, I readily admit I am out of my league. I cannot debate this with you, since you have credentials that I do not, as well as access to data that I do not. I was simply sharing info I had encountered, and which I accept as true. I don't need data to tell me that my organically-grown, fresh garden produce is superior to the supermarket produce. It is obvious to me. There is no question.