Many people have realized the benefits of organic food in comparison to conventional items; even though most of the traditional food agencies fail to see any significant nutritional difference. The fact of the matter is that evidence does support “the consumer belief and claims by the organic industry that their food is safer, more nutritious and better for you.”
The hardest fact to prove is that there is a dramatic difference in nutrient content when dealing with organic items. Even though there have been hundreds of studies comparing organic to conventional items; the results are generally deemed “inconclusive,” simply due to the fact that these investigations are of poor quality and are “agriculturally or analytically flawed.” A study by Shane Heaton, a clinical nutritionist, found that organic crops generally do contain higher levels of trace minerals, vitamin C, and antioxidant phytonutrients.
It is important to note that since the 1940’s; the U.S. Department of Agriculture has noticed a substantial decline in mineral levels recorded in fruits, vegetables, meat, and dairy products. This can be attributed to earlier (pre-ripened) picking, longer storage time, and more processing of crops. Most scientists agree that the conventional means of artificially fertilizing and producing crops achieves “lush growth,” by swelling produce with more water. Simply put, organic foods have more “dry matter” due to a higher level of nutrients.
Another important fact to note is that organic foods have more phytonutrients and antioxidants than traditional produce because they rely on their own defenses instead of harmful chemical pesticides. This can be evidenced by higher levels of lycopene in organic tomatoes, polyphenols in organic potatoes, flavonols in organic apples, and resveratrol in organic red wine.
One of the biggest benefits of organic food is that one can be assured that dangerous pesticide residues do not reach the consumer. Studies have shown that one in every three non-organic food samples tested show dangerous levels of pesticide residue; while there are little to no traces found on organic products. Even though most government agencies do not see any danger in pesticide levels; they fail to take into account the “cocktail effect” that occurs with the mixture of different pesticides in our food. It is becoming common practice to assume that these “mixtures” actually increase the danger of the pesticides by 100-fold. These concoctions can cause serious reproductive, immune, and nervous system problems, including headaches, tremors, lack of energy, depression, anxiety, and poor memory.
Children are the group most affected by the switch to organic foods. This is due to the simple fact that they are more susceptible to toxins; especially those harmful pesticide residues in traditional food. There have been studies that show a “significant difference in mental and motor abilities, as well as a decrease in aggressive behavior” resulting from the switch to organic foods.
Lastly, studies of animals given organic feed have shown “significant improvements in health and better recovery from illness.” This research has also supported claims that humans eating organically over extended periods of time show a drastic decline in incidences of colds and influenza, fewer sports injuries, a greater resilience to fractures, clear and healthy skin, and improved dental health.
Overall the benefits of organic food clearly outweigh the additional cost. Decreasing the amount of toxins we intake while increasing the amount of crucial vitamins and minerals can have far-reaching health benefits for years to come.
