As civilization developed, carbohydrates became more and more refined. Around 1800, Dutch colonists in Indonesia started suffering scurvy, while their native servants were fine.
The only substantial difference was that the colonists could afford white rice, while the natives ate brown rice. This “refinement” in our foods has taken place in every food grown. Potatoes are much more starchy than 100 years ago, let alone 200 years. Wheat, you name it, same song, different verse. More carbs, more empty calories, less nutrients and fiber.
200 years ago, sugar was expensive, and pies and such a rare treat, not rarely made with honey. But, now we are “better off” and use pure, crystalline sugar.....
Fruit 200 years ago had much less fructose, and much more fiber than today’s miracles of shippability.
Vegetables? Carrots today have little in common with those 200 or 500 years ago. Name your vegetable, the story is the same. More sugars, more digestible starch, less fiber, less nutrients.
Look up the difference in nutrient density in barn yard eggs vs industrial eggs. The difference is startlingly large.
I’ll admit though, it’s cheap!
Those blaming GMO’s or pesticides or chemical oil extraction are barking up the wrong tree. We’re sickly because we’re under nourished because of the nutrient poor foods we’re choosing to eat.
I agree with you about the agricultural changes.
The wealthy who could afford refined grains ended up with nutritional deficiencies.
SAD, Standard American Diet did the same.
That is ONE part of the dietary puzzle, but the toxins, like Roundup and many of the pesticides, plasticisers in packaging are found stored in fatty tissues as well as liver/kidney stressors. Cancer is occurring more in spite of claims of scientific diagnostics.
