your milk and meat aren't as healthy for you as they used to be

[donsu]

http://www.commondreams.org/headlines06/0202-06.htm

Mineral Levels in Meat and Milk Plummet Over 60 Years
· Study blames the decline on intensive farming
· Food industry contests comparative methods


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The research looked at government tables published in 1940, and again in 2002, in the nutritional bible, The Composition of Foods, to establish levels of important minerals in dairy products and meat before the second world war and today.

The research, which is contested by the food and farming industry, found a marked decline in nutritional value during the period. The analysis is published in this month's Food magazine by the consumer watchdog the Food Commission.

The levels of iron recorded in the average rump steak have dropped by 55%, while magnesium fell by 7%. Looking at 15 different meat items, the analysis found that the iron content had fallen on average by 47%. The iron content of milk had dropped by more than 60%, and by more than 50% for cream and eight different cheeses. Milk appears to have lost 2% of its calcium, and 21% of its magnesium too.

Most cheeses showed a fall in magnesium and calcium levels. According to the analysis, cheddar provides 9% less calcium today, 38% less magnesium and 47% less iron, while parmesan shows the steepest drop in nutrients, with magnesium levels down by 70% and iron all gone compared with its content in the years up to 1940.

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about 5 yrs. ago I started to notice that milk no longer tasted good or tasted like milk. it tasted like it had light machine oil in it. so I changed to organic milk only to discover that when first opened it tasted OK but later got the oil taste.

then I read the article that told us that a lot of our milk was reconstituted (dried or curds) and put together with milk from different herds, states, countries, animals other then cows.

now I just use milk for baking, etc.

and now this article on us eating 'empty' food.