How Man-Made Hybrid Plants Ruined Your Food

Random natural hybridization is essentially how new species of plants arise – stretched out over time - with the ability to sustain in their given environment without the need of humans to plow, sow, water or work the soil. Artificial hybridization operates on the same principle as natural hybridization, only with authorial intent for economical reasons, to create large-yielding crops fast, tougher, rounder, resistant plants, etc. All of which can be considered OK to feed the masses, but they also do this to raise the sweetness and glycemic impact is some foods that people enjoy experiencing. In the past 50 years, botanists have bred out bitterness in plants but they’ve removed a lot of beneficial compounds.

According to David Wolfe, one of the world's leading authorities on nutrition - hybid foods are unnaturally high in sugar and off in the mineral ratios. Hybrid foods are devoid of proper mineral balance that all wild foods contain. So when we eat a lot of hybrid fruit, it leads to mineral deficiencies in our bodies. Not only are hybrid fruits and sweet, starchy vegetables unbalanced in minerals, it is eating too much of hybrid sweet fruit and sweet and starchy vegetables that causes the body to bring heavy minerals from the bones into the blood to buffer this extra sugar. This hybrid sugar is not completely recognized by the liver and pancreas. The minerals and sugar are spilled off into the urine. Hybrid sweet fruit and sweet starchy vegetables can be addictive as they over stimulate you and cause you to lose minerals.

Starch becomes carbonic acid in our blood and the body must struggle to neutralize this acidity by pulling minerals from our bones. Starch sugar is also released by the liver much faster than fruit sugar and therefore causes a negative glycemic impact, or hypo/hyper-glycemic effects and insulin production, and insulin production is itself "unnatural." Constant creation of insulin by the body is the cause of several negative processes in the body, and a major cause of heart disease and diabetes leading to a whole pathora of illness.

Wild foods are superior on every nutritional level to cultivated foods, besides the fact that they will grow without human care and give without needing anything. Every analysis you can read will show how wild plant breeds have, by far, the highest amount of vitamins and minerals. For example, wild dandelion contains more beta-carotene than any other cultivated vegetable, even though it does not receive any additional compost, and grows often where the soil is of poor quality. In organic versus nonorganic artichokes, the level of [a phytochemical called] Q40 could vary up to 40 times. A purple potato found in Peru has 28 times more cancer fighting anthocyanins than common russet potatoes available in the modern market. American Indians grew corn having different colours such as red, yellow, blue, olive colour, and greenish, and some very black and some of intermediate degrees. Black, red and blue corn is rich in anthocyanins. Anthocyanins are the chemical substances that help to fight against cancer, lower cholesterol and bloodpressure and reduce the risk of diabetes, obesity and cardiovascular diseases.

In 1836, Noyes Darling, a onetime mayor of New Haven, and a farmer, was the first to employ scientific methods to breed a new variety of corn. His goal was to create a sweet, all-white variety that was “fit for boiling” by mid-July. The yellow colour which was believed to be ugly is now thought to be an advantage to human health. The yellow corn was 60 times richer in beta-carotene than the white variety. Supersweet corn, available in the market was obtained after several genetic mutations. The supersweet sweet corn saga began in the early 1950s when John Laughnan, a corn geneticist and UI professor of botany, was making investigations on the relationship between two genes, one which results in purple pigmentation and another, called sh2, which causes kernels to shrink and shrivel. As he contemplated why kernels of the sh2 genotype were so shriveled, Laughnan discovered that the endosperm of sh2 kernels stored less starch and four to 10 times more sugar than endosperms of normal "sugary" sweet corn or field corn. But by the time we discovered this sweet corn we lost the nutrients and enhanced the sugar content. This is not only the case with sweet corn but with many other fruits and vegetables as well. 

In 2002 Canadian media examined tables listing food nutrient values going back to 1951 and compared them to values reported for produce in Canadian supermarkets in 1999. Of the 25 popular fruit and vegetable varieties tested, including potatoes, tomatoes, bananas, and apples, most showed a loss in nutrients, some significantly. Potatoes had lost all their vitamin A as well as 57 percent of their vitamin C and iron, while broccoli’s calcium and iron had fallen 63 and 34 percent, respectively. Yet another study concluded that one would have to eat eight oranges today to derive the same amount of Vitamin A as our grandparents would have gotten from one.

A landmark study on the topic by Donald Davis and his team of researchers from the University of Texas (UT) at Austin’s Department of Chemistry and Biochemistry was published in December 2004 in the Journal of the American College of Nutrition. They studied U.S. Department of Agriculture nutritional data from both 1950 and 1999 for 43 different vegetables and fruits, finding “reliable declines” in the amount of protein, calcium, phosphorus, iron, riboflavin (vitamin B2) and vitamin C over the past half century. Davis and his colleagues chalk up this declining nutritional content to the preponderance of agricultural practices designed to improve traits (size, growth rate, pest resistance) other than nutrition. Another culprit in this disturbing nutritional trend is soil depletion: Modern intensive agricultural methods have stripped increasing amounts of nutrients from the soil in which the food we eat grows employing the need to use higher and higher doses of fertilizers, pesticides and herbicides. Sadly, each successive generation of fast-growing, pest-resistant produce truly is less good for you than the one before.

Mankind may be damn good at generally manhandling anything the world can throw at us, but we seem to trip up when we try to circumvent nature. More specifically, our attempts to improve upon nature in the dietary realm have been downright disastrous. 

Hybridized produce with High Glycemic Content:
Seedless Fruits (that create a negative glycemic impact):Seedless Watermelon, Seedless Grapes, Seedless Apples, Bananas, several varieties of Dates (especially Medjools), Seedless Kiwis, Seedless Pineapples, Seedless Citrus Fruits, Seedless Persimmons.

Main Hybrid Vegetables (create a negative glycemic impact when cooked):Beets, Carrots, Corn, Potatoes

Hybrid Nuts and Seeds:Cashews, Oats, Rice, and Wheat, Alfalfa and Alfalfa Sprouts. (Even "wild" rice is not really wild but hybridized, and both white and brown rice is hybridized.) Hybridized wheat bred to have triple the gluten? Avoid it because it’s wheat with triple the gluten.

Legumes (beans):Most commercial legumes are hybrids and some will revert back to their natural state if planted and the plants that survive live on. Soy beans are greatly hybridized today and often bio-engineered (Frankenstein produce!)

Always try to adapt to organic low glycemic foods. Select corn with deep yellow kernels. You can cook this with blue, red or purple cornmeal to get back the lost anthrocyanins and beta-carotene. For lettuce, you may look for arugula which is also known as salad rocket. It is similar to the wild ancestor. The greens are rich in cancer-fighting compounds called glucosinolates and higher in antioxidant activity than many green lettuces. Scallions, or green onions, are an excellent blend of nutrition. They resemble wild onions and are just as good for you. They have 5 times more phytonutrients than many common onions do. Use the entire plant because the green part of scallions is more nutritious than the white bulbs.

Otherwise, if you eat more green-leafed vegetables and avocados, nuts, or olives with hybrid sweet fruits or vegetables it will decrease their effect on the blood sugar and increase the utility of elements in the food. Small amounts of starchy vegetables or grains in an uncooked or sprouted state, especially consumed with healthy fat, can be an acceptable transition food to a healthier diet.

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