Why do so many fruits and vegetables taste like garbage today?
Robot
Charity · 70-79
1) Not naturally grown from natural fertilizer.
2) Far too many chemicals - that includes meats and nuts.
3) Land isn't given a rest to recuperate naturally
4) even with some fruits the sweetness taste artificial, especially some of those labeled sweet.
5) nuts are less sweet and less oily.
6) some leafy vegetables don't even taste how they're supposed to taste, you wonder how was this grown.
7) with some they are picked far far too early and do not begin to ripen naturally on the tree/brush, such as peaches, plums, grapes, tomatoes
I come from a time when things were grown / raised naturally on farms and ranches. If people of today could taste the food prior to the 1980's (begin changing in the 70's) they would taste the difference.
Even food grown personally in a small garden or plant pot taste better than that which comes from the grocers, and that includes the foods they call organic.
2) Far too many chemicals - that includes meats and nuts.
3) Land isn't given a rest to recuperate naturally
4) even with some fruits the sweetness taste artificial, especially some of those labeled sweet.
5) nuts are less sweet and less oily.
6) some leafy vegetables don't even taste how they're supposed to taste, you wonder how was this grown.
7) with some they are picked far far too early and do not begin to ripen naturally on the tree/brush, such as peaches, plums, grapes, tomatoes
I come from a time when things were grown / raised naturally on farms and ranches. If people of today could taste the food prior to the 1980's (begin changing in the 70's) they would taste the difference.
Even food grown personally in a small garden or plant pot taste better than that which comes from the grocers, and that includes the foods they call organic.
cherokeepatti · 70-79, F
@Charity fresh picked veggies are tastier and sweeter than store-bought. The sugar converts to starch the longer they are stored before being consumed.
cherokeepatti · 70-79, F
They are hybridized for holding time, size, to be tougher for shipping, etc. and flavor loses out. Also the use of artificial chemicals for fertilizers, pesticides, herbicides etc. Produce absorbs a lot of that flavor. Lack of magnesium and other nutrients in soil can affect flavor. And holding them too long before they are purchased and eaten.
Adrift · 61-69, F
I heard they pick them early so they last longer through shipping.
dragonfly46 · F
cherokeepatti · 70-79, F
@dragonfly46 The ones with seeds taste so much better than the seedless melons. If I had a place big enough to grow a good-size garden watermelons and other types of melons would be something I would grow…and all would be non-hybrid .
Agree with @TheOneyouwerewarnedabout
FloorGenAdm · 51-55, M
alongalone · M
SnickersDOM · M
How do you know what Mitch McConnell tastes like?
JonLosAngeles66 · M
They get picked before they're ripe so they keep longer.
Lilnonames · F
@Convivial yup i have apples over 2 monthes in fridge ,still not soft nor bruised,had sweet potatoes i threw out side foe animals ,three months later they were still good only oneanimal bit one,threw a pear out been in yard a week now,no animals will eat store bought frits or veggies
Thevy29 · 41-45, M
Overtaxing the soil so there is little nutrients left for the vegetables to grow.
UnderLockDown · M
Learn to identify wild edibles!! Far too few people know anything about what grows around them.
If you want the best greens ever, learn the THOUSANDS of different members of the mustard family.
That's usually the best place to start, mustard is quite easy to identify even though it has so many forms.
If you want the best greens ever, learn the THOUSANDS of different members of the mustard family.
That's usually the best place to start, mustard is quite easy to identify even though it has so many forms.
FreeLittleBird · F
ShenaniganFoodie · 41-45, M
Best Fruits & Vegs are grown at STP's ( Sewage Treatment Plants )
Just Ask - TheOneyouwerewarnedabout
[media=https://youtu.be/heisGauDE1s]
Just Ask - TheOneyouwerewarnedabout
[media=https://youtu.be/heisGauDE1s]
Because you don't taste it in the supermarket. What matters there is being colorful, big, all the the same shape... And that goes at the expense of something, generally taste and/or nutritional value.
But hey, that's what consumers want, according to companies that spend millions to convince retailers not to offer anything but their garbage. And when their inferior products are the only thing available, we do buy that as the only source of essential nutrients, and therefore those companies were obviously correct about that being the only thing that the public wants and therefore the only thing that sells, right?
But hey, that's what consumers want, according to companies that spend millions to convince retailers not to offer anything but their garbage. And when their inferior products are the only thing available, we do buy that as the only source of essential nutrients, and therefore those companies were obviously correct about that being the only thing that the public wants and therefore the only thing that sells, right?
faery · F
GMO and pesticides. Must get organic produce from best sources
DareToSayIT · M
Stop dumpster diving then.
GoFish · 41-45, F
did they go bad or did you just brush your teeth?
helenoftroy2000 · 22-25, F
GeistInTheMachine · 31-35, M
Greyjedi · M
Bred to be shelf stable and GMOs. I’d say.
Because the modern produce system often selects for everything except flavor. You are not simply imagining it.
The principal reasons are:
Breeding priorities changed. Commercial varieties are commonly selected for high yield, uniform appearance, large size, disease resistance, firmness, and the ability to survive mechanical harvesting and long transportation. Flavor—especially delicate aroma compounds—may lose out. A long-term study of California strawberries found that breeding for yield, size, firmness, and shelf life was accompanied by decreases in soluble sugars and acidity.
Produce is harvested too early. A tomato, peach, or melon allowed to mature on the plant develops sugars, acids, and aromatic compounds that cannot always be fully reproduced in a warehouse. Supermarket tomatoes are often picked green precisely because ripe tomatoes bruise and deteriorate during shipment.
Refrigeration preserves appearance better than flavor. Cold storage slows decay but can suppress or destroy volatile aroma compounds. Since much of what we call “taste” is actually smell, the result may be visually perfect produce that tastes like damp cardboard. Tomatoes are a particularly well-documented example.
Year-round availability means long supply chains. A strawberry purchased locally in June and one shipped thousands of miles in January are almost different products. Out-of-season produce may be grown under lower light, harvested less mature, stored longer, and bred for endurance.
Size and water can dilute flavor. Rapidly grown, heavily irrigated, high-yield produce may contain less concentrated sugar, acid, and aroma per bite. Large fruit therefore does not necessarily mean flavorful fruit.
Appearance is easier to market than taste. Stores can reject a crooked cucumber or blemished apple before purchase, but they cannot easily determine whether an attractive specimen is flavorless. The system consequently rewards cosmetic perfection.
There may also be a personal sensory component. At age 72, some reduction in smell is common, and because smell supplies much of food’s flavor, produce may seem blander or less recognizable. Medications, dry mouth, dental or sinus problems, and previous viral infections can also cause dysgeusia—food tasting bitter, metallic, rancid, or simply wrong.
A useful distinction is:
If supermarket tomatoes, strawberries, peaches, and melons are watery and tasteless, the agricultural-distribution system is probably largely responsible.
If nearly everything, including familiar packaged foods and genuinely ripe local produce, has recently acquired the same foul or strange taste, a change in smell or taste perception becomes more likely and is worth mentioning to your physician or dentist.
The contemporary produce industry has become exceptionally good at delivering an undamaged object that looks like a fruit or vegetable. It has been considerably less successful at delivering the experience of eating one.
The principal reasons are:
Breeding priorities changed. Commercial varieties are commonly selected for high yield, uniform appearance, large size, disease resistance, firmness, and the ability to survive mechanical harvesting and long transportation. Flavor—especially delicate aroma compounds—may lose out. A long-term study of California strawberries found that breeding for yield, size, firmness, and shelf life was accompanied by decreases in soluble sugars and acidity.
Produce is harvested too early. A tomato, peach, or melon allowed to mature on the plant develops sugars, acids, and aromatic compounds that cannot always be fully reproduced in a warehouse. Supermarket tomatoes are often picked green precisely because ripe tomatoes bruise and deteriorate during shipment.
Refrigeration preserves appearance better than flavor. Cold storage slows decay but can suppress or destroy volatile aroma compounds. Since much of what we call “taste” is actually smell, the result may be visually perfect produce that tastes like damp cardboard. Tomatoes are a particularly well-documented example.
Year-round availability means long supply chains. A strawberry purchased locally in June and one shipped thousands of miles in January are almost different products. Out-of-season produce may be grown under lower light, harvested less mature, stored longer, and bred for endurance.
Size and water can dilute flavor. Rapidly grown, heavily irrigated, high-yield produce may contain less concentrated sugar, acid, and aroma per bite. Large fruit therefore does not necessarily mean flavorful fruit.
Appearance is easier to market than taste. Stores can reject a crooked cucumber or blemished apple before purchase, but they cannot easily determine whether an attractive specimen is flavorless. The system consequently rewards cosmetic perfection.
There may also be a personal sensory component. At age 72, some reduction in smell is common, and because smell supplies much of food’s flavor, produce may seem blander or less recognizable. Medications, dry mouth, dental or sinus problems, and previous viral infections can also cause dysgeusia—food tasting bitter, metallic, rancid, or simply wrong.
A useful distinction is:
If supermarket tomatoes, strawberries, peaches, and melons are watery and tasteless, the agricultural-distribution system is probably largely responsible.
If nearly everything, including familiar packaged foods and genuinely ripe local produce, has recently acquired the same foul or strange taste, a change in smell or taste perception becomes more likely and is worth mentioning to your physician or dentist.
The contemporary produce industry has become exceptionally good at delivering an undamaged object that looks like a fruit or vegetable. It has been considerably less successful at delivering the experience of eating one.
Northerner · 70-79, M
Most fruit sold in super markets over here are under ripe and that's the way they stay . All for presentation now and not taste.
CrazyMusicLover · 31-35
anoderod55 · 70-79, M
Stuff they put on them to keep from spoiling . 😩 🦖
MethDozer · M
mksworld · 51-55, C
Gmo