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Recent research has shown that produce in the United States tastes better in your grandparents’ days than it does today and also contains fewer nutrients. The average vegetable is only 5 to 40 percent lower in minerals such as zinc, iron, calcium and magnesium than those harvested just 50 years ago.

Today’s vegetables are larger but they don’t contain as much nutrients as they used to. They actually contain more dry matter which dilutes mineral concentrations.

An additional problem is the "genetic dilution effect," in which selective breeding to increase crop yield has led to declines in protein, amino acids, and minerals. Breeders select for high yield, effectively selecting mostly for high carbohydrate content.

And finally, as a result of the growing rise of chemical fertilizers and pesticides, modern crops are being harvested faster than ever before, meaning that produce has less time to absorb nutrients either from synthesis or the soil.

Despite decades of advice that the cholesterol in eggs is bad for you, researchers now report evidence that eggs might actually reduce high blood pressure. The scientists found egg proteins that, in laboratory simulations of the human digestive process, seem to be as good as common prescription medications for lowering blood pressure. However, it should be noted that funding for the research came from livestock and poultry industry groups. And the researchers emphasized that further study is needed to determine if the proteins actually work in humans.