Healthy soil and sustainable growing

["TradingPostPaul" <tradingpost@riseup.net>]

I don't understand. Hasn't it been known for ages that vegetables and
fruits start losing vitamins soon as they're picked? Just my opinion but I
think they start losing more than the identified vitamins. We really have
no idea what enzymes and other compounds may be involved. And other things
we've never guessed?

Biology is not an exact science. Your own taster may be the best scientist.

I always wonder how much nutrition is left in all the processed ORGANIC
products in the organic stores - which comprises 90% of what they stock.
The stuff travels just as far as the supermarket groceries, and how long it
sits on the shelf is anybody's guess. 

paul tradingpost@lobo.net

*********** REPLY SEPARATOR  ***********

On 3/29/2007 at 8:37 PM Rhoda Skavroneck wrote:

>Does anyone know if there are studies that have been done on the superior
>nutrient value of fresh foods? The Cornell school of agriculture is
looking
>for studies and they cannot find any.
>
>Thank you.
>Rhoda
>