[alecst]

I'd love it if you'd say more. Can I offer a counterpoint? Suppose that farmers breed their crops to be more resilient to bruising in transit or ordinary decay. Perhaps this is what leads to lower nutritional content overall? Or could it be that foods are held in long-term storage, and while they don't spoil, the micronutrients are not as stable as the rest of the produce?

I don't see what relationship GMO-ness ought to have to nutrition, one way or the other. But I have an open mind, feel free to show me the light.