We need a more holistic approach to our food system. We need to be sure that high yields and maximum profits for producers don't come with hidden price tags to consumers in terms of nutritional decline or environmental damage.

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© Matthew T. Stallbaumer
American agribusiness is producing more food than ever before, but the evidence is building that the vitamins and minerals in that food are declining. For example, take the two eggs shown at right. The one with the bright orange yolk is from a free-range chicken raised by Mother Earth News managing editor Nancy Smith, while the pale one is a supermarket egg from a hen raised indoors on a "factory farm." Eggs from free-range hens contain up to 30 percent more vitamin E, 50 percent more folic acid and 30 percent more vitamin B-12 than factory eggs. And the bright orange color of the yolk shows higher levels of antioxidant carotenes. (Many factory-farm eggs are so pale that producers feed the hens expensive marigold flowers to make the yolks brighter in color.)

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