Understanding the Decline in Nutritional Quality

The decline in nutritional quality of American food can be attributed mainly to modern agriculture practices, including synthetic fertilizers, pesticides, and genetically modified organisms (GMOs), which have significantly depleted out soil's nutrient quality. 

Consequently, the fruits, vegetables, and grains grown in this soil are less nutritious than those produced decades ago. According to a study published in the Journal of the American College of Nutrition, the levels of essential nutrients such as calcium, magnesium, iron, and vitamins A and C, in our food supply have decreased noticeably since the 1950s.

Processed and convenience foods have become staples in the modern diet and are often stripped of their natural nutrients to be loaded with unhealthy additives, preservatives, and sugars. This shift toward nutrient-poor, calorie-dense foods has contributed to a surge in lifestyle-related diseases. However, it is important to note that these conditions are preventable and often reversible with proper nutrition, underscoring the potential impact of integrating nutrition into chiropractic care.