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.

There’s discussion on the link itself that this trade off might not be present here: the reason plants haven’t evolved more efficient enzymes themselves is that they don’t naturally have the selection pressure to produce the heavy crops we want. A plant with a less efficient enzyme could still be optimal for its environment, therefore there are resources available that it has no need to use.

Since we have different priorities than the plant does, we can “optimise” it to take advantage of resources that it never would on its own.