Huge Revelation about our food: Our plants are diabetic or will be within the next 10 years
Kourui
Posts: 32 Member
Hey all,
I know I haven't been on a long, long time. I'm still fighting the good fight. Quick back story - I finished watching the documentary Fed Up. It's target was the sugar industry. How sugar is in everything we do and the lobbyists defend it like the tobacco companies did with cigarettes. It was informative and got me thinking. I wonder what the sugar levels in our produce is?
I've worked in the produce industry for a few years and I can tell you that our fruits and vegetables are getting sweeter. Not by adding sugar but by selective breeding to grow sweeter fruits and veggies to appeal to people's palettes so they can compete against processed foods. Strawberries are sweet during off season. Sweet corn, sweet tomatoes. Kale is bitter, what if they made a sweet kale? Would you eat more of it? How they measure sugar in your produce is called a Brix scale.
Here's a link explaining what Brix are.
http://www.canadiancattlemen.ca/2009/10/19/whats-the-brix-level-on-that-pasture/
So I did a quick google search on Brix to see if there were any charts and additional info about Brix counts in our fruits and veggies. I only found one and I have no idea if it's current or not.
http://www.ag-usa.net/brix_test_meaning.htm
The highest brix counts of our fruits and veggies should come as no surprise. Grapes, Apples, Carrots and Corn. Look at frozen & canned veggies and those tend to be the top items. Potatoes show up low but we deep fry those in oil or saute in milk and butter to make more palatable so moot point.
So they say that a higher brix count is good cause insects and disease can't hurt it and apparently extra minerals. But is it really? Maybe for wine and other alcohols but for our every day food? Maybe not.
Don't get me wrong, I do advocate fruits and veggies as our main staple to better health. I just wanted a place to spread this little thought and improve our way making better choices for ourselves. Maybe someone else will make a brix chart of all our produce. Or make a study to see if increasing the sugar content has a diabetic effect on our plants and what it would do to us. It was just an alternative thought about the way we eat.
I know I haven't been on a long, long time. I'm still fighting the good fight. Quick back story - I finished watching the documentary Fed Up. It's target was the sugar industry. How sugar is in everything we do and the lobbyists defend it like the tobacco companies did with cigarettes. It was informative and got me thinking. I wonder what the sugar levels in our produce is?
I've worked in the produce industry for a few years and I can tell you that our fruits and vegetables are getting sweeter. Not by adding sugar but by selective breeding to grow sweeter fruits and veggies to appeal to people's palettes so they can compete against processed foods. Strawberries are sweet during off season. Sweet corn, sweet tomatoes. Kale is bitter, what if they made a sweet kale? Would you eat more of it? How they measure sugar in your produce is called a Brix scale.
Here's a link explaining what Brix are.
http://www.canadiancattlemen.ca/2009/10/19/whats-the-brix-level-on-that-pasture/
So I did a quick google search on Brix to see if there were any charts and additional info about Brix counts in our fruits and veggies. I only found one and I have no idea if it's current or not.
http://www.ag-usa.net/brix_test_meaning.htm
The highest brix counts of our fruits and veggies should come as no surprise. Grapes, Apples, Carrots and Corn. Look at frozen & canned veggies and those tend to be the top items. Potatoes show up low but we deep fry those in oil or saute in milk and butter to make more palatable so moot point.
So they say that a higher brix count is good cause insects and disease can't hurt it and apparently extra minerals. But is it really? Maybe for wine and other alcohols but for our every day food? Maybe not.
Don't get me wrong, I do advocate fruits and veggies as our main staple to better health. I just wanted a place to spread this little thought and improve our way making better choices for ourselves. Maybe someone else will make a brix chart of all our produce. Or make a study to see if increasing the sugar content has a diabetic effect on our plants and what it would do to us. It was just an alternative thought about the way we eat.
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My health has gotten leaps and bounds better by dropping all fruit (even lower sugar berries make me want to crazy carb binge) and most veggies. I do high fiber veggies like greens, broccoli, aspargus, green beans, brussels sprouts, cabbage, mushrooms, etc. But yeah, fruit tastes as sweet to me as candy now a days.0
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