Breeding The Nutrition Out Of Our Food by Jo Robinson. The New York Times. May 25, 2013.
Read this important article and test your retention with the following questions.
(1) Studies within the past 15 years have shown that our produce is relatively low in ______________ which has the potential to reduce risk for __________________________________.
(2) Wild dandelions have __________ times more ____________ than spinach.
(3) The people who foraged for wild foods, the data suggest, were much less likely to ____________________________________.
(4) Fruit and vegetable nutrient loss stems from farming ancestors choice to avoid _____________
taste and select foods low in _______ and high in _______.
(5) The ancestor of the corn we eat today has _____ times more protein than the corn we eat today.
(6) Explain how our sweet corn is a direct descendent to the spoils of a war.
(7) How was supersweet corn born in a cloud of radiation.
(8) What are the steps the author suggests to regain lost nutritional value in our food?
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