Food is medicine for humans. And food, grown in restorative and regenerative ways, is medicine for the planet.
Regenerative agriculture is a topic I’m super passionate about and one of the key topics in my book Food Fix.
There are many issues with conventional agriculture; one is a reliance on nonrenewable resources, and another is the waste and pollution created.
And then there is the fact that farmers are encouraged to grow more, faster, which leads to an overproduction of subsidized crops like wheat, corn, and soy that are turned into processed, unhealthy foods that make us fat and sick, and a depletion of nutrients and other important compounds in the soil, like beneficial bacteria that cross-talk with our own microbiome.
The varieties of seeds favored for mass production are another aspect of our declining soil quality; comparisons of the nutrient content of 43 different crops between 1950 and 1999 revealed consistent declines in protein, calcium, phosphorus, iron, vitamin B2, and vitamin C.
This boils down to a lack of organic matter in the soil, which then prevents plants from being able to access nutrients, so they provide us with less of them.
Even when choosing to eat health-promoting foods like vegetables, we may not be getting the full scope of nutrients we should be. And a lack of balanced bacteria in our soil impacts our own bacterial composition.
Using regenerative practices like no-till farming, cover crops, and a broader and more traditional seed selection are ways to support that organic matter and produce healthier soils.