Amazoniac
Member
Modern produce are breed to be more attractive. Increasing the sugar content of foods often sacrifices some nutrients to compensate for it. The food then becomes more attractive to predators of all kinds. Consequently it has to increase its anti-nutrients for protection.
Simplifying, increasing sugar equals more toxicity and less nutrition.
The exceptions to having an negative impact for us would be the roots that can be consumed raw for its antibiotic effect.
Just a speculation. Does anyone notice any flaw in any part of this?
Simplifying, increasing sugar equals more toxicity and less nutrition.
The exceptions to having an negative impact for us would be the roots that can be consumed raw for its antibiotic effect.
Just a speculation. Does anyone notice any flaw in any part of this?