Chemical usage in food production has led to a decrease in micro-nutrient content, affecting the taste and aroma of food. An analysis of nutrients in cabbage and spinach from 1914 to 1992 revealed a significant decrease in calcium content. Recent lab tests by the Centre for Science and Environment showed a drastic decline in macro and micro nutrients across various crops. Medical experts have linked the deficiency of essential nutrients to the rise in diseases like diabetes and hypothyroidism. The importance of naturally grown food and its higher bioavailability of micro-nutrients has been emphasized.
