Table 1.

Impact of modern food concept in required nutrition.

Nutrients	Intake by traditional ways	Intake by modern ways	Effect on nutrient intake
Water soluble vitamins (vitamins B and C) and minerals	Vegetables used for cooking were/are fresh	Freezing and packaging of the cut vegetables	Loss of ascorbic acid, water soluble vitamins, and minerals
Proteins, minerals, and vitamin B complex	Manual processing of cereals, without polishing	Milling and polishing of cereals	Reduces protein, minerals, and vitamin B complex
Calcium, iron, thiamine, and niacin	Fresh grinding at home	Heavy milling and poor storage conditions	Loss of calcium, iron, thiamin, and niacin
Iron	Cooking in iron pot	Food generally cooked in cookware like nonstick and Teflon-coated utensils	The benefit of organic iron from the conventional iron pot is not obtained by using modern cookware
Copper	Storing of water and cooking use of copper vessels	Stainless steel utensils and plastic wares	Copper required in minor amount which is not gained from modern utensils used today. Deficiency is known to cause chronic diarrhea, malabsorption problems, and reduce immunity. Use of plastic containers is also harmful