is connected to the nutritional value of the food that’s produced. The healthier the [soil] microbiome, the healthier the food.” The use of fertilizers and pesticides does not directly produce less nutritious food, but rather their impact on the health of the soil microbiome can impact the crops’ nutritional value. There is a hypothesis that food has become less nutritious
since the mid-1900s. In a 2004 study, University of Texas scientists examined the nutritional value of 43 garden crops from 1950 to 1999 and found that while all 43 foods showed a statistically reliable decline in nutrition, it was likely due to cultivating plants with desired traits, such as larger sizes, faster growing rates and increased pest resistance. It wasn’t the soil that was the problem, but that growers had not prioritized breeding crops for higher nutritional value. According to Jack Gilbert, a pediatrics professor at the
University of California San Diego and co-founder of the Earth Microbiome Project and the American Gut Project, “There is an indirect relationship between a healthy soil microbiome and healthy gut microbiome. While we need healthy soils to grow plants, a healthy soil microbiome does not equal a healthy gut microbiome.” He explains, “The link is really about diet in the gut
microbiome. Precision nutrition is the idea that how we all respond to food is unique, and that we can predict those responses if we understand what kinds of bacteria are in the gut. This is because the gut microbiome varies between people, and those same gut microbes can mediate how food influences our physiology. Eating a healthy diet can have a profound impact on reducing the risk of developing chronic diseases.” The nutritional value of food is more complicated than the
quality of the soil in which the crops grow. It is also impacted by the processing of the food. As Kittredge notes, when the bran in wheat is removed—a common process that turns
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