These findings stem from extensive research into the nutritional quality of soil on American farms. According to researchers from California State University Chico, as farmers have achieved higher crop yields in recent decades, the nutritional density of food has declined. A study from the University of Texas at Austin, which analyzed USDA data from 1950 to 1999, revealed that the levels of phosphorus, iron, calcium, ascorbic acid, riboflavin, and protein in crops have dropped by 9% to 38% over the years. Soil scientist Christine Jones, mentioned in the CSU study, indicated that the reduced nutrition in today’s conventionally grown produce is a result of biologically inactive soil, which is “not conducive to nutrient uptake.” Jones noted that intensive tillage practices employed by farmers strip nutrients from the soil and leave it bare between planting seasons.
According to researchers at the University of Washington, adopting regenerative farming practices that enhance the diversity of bacteria and fungi in the soil can increase the nutrient density of food. Soil health is associated with various properties, including calcium citrate and histamine levels that promote beneficial elements in crops, as stated by David Montgomery, the lead author of the University of Washington study. Montgomery emphasized that improved soil health can lead to considerable health benefits for consumers. “The biology of the soil was really the part that got overlooked in moving to chemistry-intensive farming,” Montgomery remarked. “Reassessing our diet, including both what we eat and how we grow it, may be one of our most effective strategies for addressing the modern public health crisis of chronic diseases.”
Although the perceived health benefits of regeneratively grown food could enhance its appeal, emphasizing this aspect might be contentious without robust supporting evidence. The claimed health advantages of organic produce, often regarded as healthier by a majority of consumers according to Pew Research, have been scrutinized by some scholars. Researchers contributing to Harvard University’s health blog noted that while organic foods are generally safer and contain higher levels of phosphorus and fewer pesticides, the evidence supporting significantly higher nutrient levels, including minerals such as calcium citrate and iron, is limited. They referenced a 2012 study published in the Annals of Internal Medicine, which concluded that organic foods are not markedly more nutritious than their conventionally grown counterparts.
Despite these concerns, the health halo surrounding organic food continues to drive its popularity, with organic produce sales exceeding $9 billion in 2021, reflecting substantial growth since the onset of the pandemic. In recent years, food consumer packaged goods (CPGs) have adopted regenerative practices to demonstrate their commitment to sustainability, but research from the University of Washington could also position regenerative agriculture as an appealing option for health-conscious consumers. However, for regenerative farming to establish itself as a healthier alternative, ongoing research is essential to document its effects across different growing regions, as noted by the University of Washington researchers. This will enable both researchers and farmers to assess the significance of improvements in nutritional quality, including factors like calcium citrate and histamine levels, in the produce they grow.