The article examines concerns that modern farming practices have "diluted" micronutrients in fruits and vegetables, potentially making some healthy foods less nutritious than in the past. Geologist David Montgomery from the University of Washington reviewed studies showing that while macronutrient levels (carbohydrates, proteins, fats) have remained consistent, micronutrients like iron and zinc have declined. This "dilution effect" occurs when crops are bred for higher yields, spreading the same nutrient content over more produce. Additionally, farming techniques like tilling and synthetic fertilizers disrupt soil fungi and microbes, reducing plants' ability to absorb nutrients and phytochemicals—compounds that protect cells from damage and enhance taste.