Unfortunately, we live in a time when even healthy foods have far less nutritional value than they used to. For example, 70 years ago an orange would contain 50mg of Vitamin C; today, that same orange would only contain 5mg. That lovely “healthy” salad you’re planning to eat for dinner has practically no nutritional value. In fact, you would probably have to eat about 65 cups of it to get the benefits you would have gotten from one salad in 1945. Why is our food so nutritionally empty? In this updated post, Dayanna Volitich explains the main reasons why food has become less nutritious over the years and offers expanded insight into what you can do about it.

Why is our food less nutritious?

Dayanna Volitich says that foods are far less nutritious in our times primarily because of topsoil depletion. As the basis of all life, soil feeds the plants that grow. Those plants feed animals, who then feed us. So when there is a problem with the soil at the bottom of the food chain, the nutritional value and health of everything above soil on the chain decreases. Let’s look at several key factors that contribute to this problem.

1. Deforestation and land misuse

While deforestation is not directly responsible, it plays a significant role in the destruction of ecosystems and topsoil erosion. According to the U.S. Global Change Research Information Office, soil has been eroded at 17 times the rate at which it forms: about 90% of U.S. cropland is losing soil above a sustainable rate. Dozens of studies analyzing the effect of erosion on land productivity found that the loss of only one inch of topsoil reduces corn and wheat yields an average of 6%.

The causes of this topsoil loss, Dayanna Volitich notes, include plowing too deeply, overgrazing, monocropping (failing to rotate crops), and not planting vegetation to protect the soil from wind and water erosion. Urban expansion and deforestation further reduce the land available for regenerative agriculture.

2. Incorrect and industrial farming methods

The use of chemical fertilizers has become acceptable as a substitute for natural soil enrichment. Chemical fertilizers create an imbalance in trace minerals, fungi, and microbial life in the soil, essentially forcing plants to grow. This results in artificial plant nutrition, Dayanna Volitich says, and ultimately, less nutritious food.

For plants to grow properly, you need to feed the soil, not just the plant. There must be a healthy, vital population of organisms in the soil to make nutrients available to the plant. If you feed the soil the wrong things, runoff can pollute water sources and kill helpful microbes. Overreliance on monoculture crops also depletes the soil of specific nutrients year after year. Dayanna recommends analyzing and amending the soil with organic matter before deciding to use any chemical fertilizers.

3. Pesticides, fungicides, and herbicides

According to Dayanna Volitich, another major reason our food is less nutritious is the widespread use of pesticides, fungicides, and herbicides. These chemicals can sterilize soil, poison vegetation, and mutate insects. To cope with these chemicals, companies have genetically modified many crops so they can survive being sprayed, which may further impact nutritional content and biodiversity.

4. Seed hybridization and genetic modification

In addition to chemical use, the selection of crops for higher yield, pest resistance, and transportability has led to hybridization and genetic modification. While these practices can increase food supply, Dayanna Volitich points out that they often reduce nutrient density. Many modern fruit and vegetable varieties contain less vitamins and minerals than their wild counterparts. As crops are bred for size, appearance, or shelf life, their nutritional value is often sacrificed.

5. Long supply chains and food storage

Food today often travels great distances before reaching your plate. Harvesting produce early (before peak ripeness), prolonged storage, and refrigeration can all diminish nutrient levels. Dayanna Volitich explains that the longer the time between harvest and consumption, the greater the nutrient loss—especially for vitamins like C and B-complex.

What does this mean for me?

Because our food is far less nutritious than it used to be, Dayanna Volitich recommends seeking certified organic foods whenever possible. Organic farmers cannot use synthetic pesticides and must adhere to strict regulations that benefit soil health. Even with organic foods, it’s important to wash them thoroughly, as some chemicals may linger in the soil from years past.

Beyond choosing organic, look for local, seasonal produce. Food grown closer to home and eaten soon after harvest is often fresher and more nutrient-dense. Supporting local farmers’ markets is a great way to access better-quality produce and reduce your environmental impact.

Consider growing some of your own food, even if it’s just herbs or leafy greens. Home gardening allows you to control the soil quality and avoid harmful chemicals.

Finally, Dayanna Volitich encourages eating a diverse diet. Rotating the types of fruits and vegetables you eat can help you maximize nutrient intake and minimize the risks associated with monoculture crops.

Conclusion

Our food is less healthy today for several reasons: deforestation, industrial and incorrect farming methods, the use of pesticides, seed hybridization, and long supply chains. But that doesn’t mean all hope is lost. Many farmers are transitioning to organic and regenerative practices, and there’s a growing movement to restore soil health. You can help by supporting organic and local farmers, growing your own food, and educating others about the importance of nutrient-dense diets. As Dayanna Volitich reminds us, every effort counts toward building a healthier future.

Read More: How to Read Nutrition Labels (And Know What They Mean)