A lot of vegetables and fruits we eat are the result of human selection. Selection criteria probably were taste, ease of growing, etc.
Maybe plants were selected for their smaller amount of toxic chemicals? Or maybe selection by tastiness made the plants less healthy?
Does anybody know if this domestication changed the plants favourable of human health or not? I guess this is not a question with a black/white answer?
Related: is it usefull to look for 'ancient' plants to eat? And what would these be?
There were a few posts over at Heartscan that talked about ancient wheat vs current strains: http://heartscanblog.blogspot.com/2010/05/emmer-einkorn-and-agribusiness.html They are quite different. Somewhere in there, he obtained some of the ancient wheat, had it cooked into some bread, and did a n=1 experiment to see how his blood sugar reacted to the old wheat and it was quite a bit less than how it reacts to more modern strains. It may be that ancient strains of wheat are less damaging to humans and/or we may be better adapted to those strains than we are to the newer strains.
One very important thing to consider is that the pace of change for current food items is huge. Each thing we eat changes drastically within a single lifetime what with poorer soil, different fertilizers and pesticides, newer strains of the plant, either hybridized or GMO, etc. There has been no time for genetic adaptation at all and we don't know the effects of these myriads of changes that has occured on just about ever food source we have.
It isn't just plants. I would say most people even doing paleo are eating a lot of beef, pork and chicken. Grass-fed or pastured best of course, but still I think there is a big difference between these relatively docile and sedentary animals compared to bison, venison, elk, wild boar, wild duck and other birds, etc. In macronutrient terms, the domestic animals have more fat. Personally I notice a big difference between eating the wild animals and their domesticated cousins, even when those animals are raised in the best possible way.
More specific to your question, I love things like dandelion and nettles. These are like spinach times three in terms of nutrients. Wild mushrooms are pricey, but they are in a different class than the common white/brown buttons at the supermarket.
The best resource to answer your question is the book An Edible History of Humanity by Tom Standage, 2009. I just started reading it last week, and it discusses thoroughly how agriculture changed the original food our ancestors foraged for in the wild. Your local library and bookstore will have it. Here is a link to a review:
Worth the time to "consume" ~250 pages of history of food and societal development.
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