What Does the Research Show?
Previous research has revealed that organically-grown food contains significantly higher levels of vitamins and minerals such as vitamin C, iron, phosphorus, and magnesium. In addition, it has been found that organic food has greater concentrations of health-promoting antioxidants and phytonutrients, as well as a lower concentration of undesirable nitrates. For example, organic kiwi fruit has been shown to have notably higher levels of vitamin C and polyphenols; polyphenols have been associated with protection against cancer, improved cholesterol levels, and better circulation.
A more recent study looked specifically at the amount of antioxidants present in organic versus non-organic tomatoes. The particular antioxidants they looked at - flavanoids - are believed to confer a variety of health benefits including the prevention of cancer, dementia, and heart disease. The results were very compelling: averaged over 10 years, the levels of one flavanoid in the organic tomatoes were 79 percent higher than those in the non-organic; the levels of another flavanoid were 97 percent higher. Furthermore, the study found that flavanoid levels improved over time as organic farming methods gradually improved the quality of the soil, which shows great promise for the future of organic produce.
Organic milk has also been studied and, compared to non-organic varieties, has higher levels of omega-3 fatty acids, vitamin E, and antioxidants.
Bottom Line
Again and again, organic foods are proving to be the best option. Not only does choosing organic ensure that you ingest fewer chemicals that are hazardous to your health, but it appears to boost your intake of healthy, disease-fighting nutrients as well. You get a double-benefit that's worth every penny you pay - not to mention the fact that you are helping the farmers, community, and planet!
Copyright © 2010 Keeley Drotz, RD – TGBG Nutrition. All rights reserved.
