But both
samples of broccoli appear and taste more or less alike. Both could
even be organically grown. Yet one sample has a very positive ratio
of nutrition to calories, the other is lousy food. (Schuphan, 1965)
Here's another example I hope will really dent the certainties the
Linda Clarkites. Potatoes can range in protein from eight to eleven
percent, depending on the soil that produced them and if they were
or were not irrigated. Grown dry (very low yielding) on semiarid
soils, potatoes can be a high-protein staff of life. Heavily
irrigated and fertilized so as to produce bulk yield instead of
nutrition, they'll produce two or three times the tonnage, but at 8
percent protein instead of 11 percent. Not only does the protein
content drop just as much as yield is boosted, the amino acid ratios
change markedly, the content of scarce nutritional minerals drops
massively, and the caloric content increases. In short, subsisting
on irrigated commercially-grown potatoes, or on those grown on
relatively infertile soils receiving abundant rainfall will make you
fat and sick. They're a lot like manioc.
Here's another. Wheat can range from 7 to 19 percent protein. Before
the industrial era ruined most wheat by turning it into white flour,
wheat-eating peoples from regions where the cereal naturally
contains abundant protein tended to be tall, healthy and long-lived.
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