Those against organic food are fond of declaring that research fails to support the claim that organic food is better than non organic food. Some say there has been no research at all. That is not true of course.
Organic food has been proven many, many times to be healthier than conventional produce.
Here are a few samples of organic food research that has been carried out asking the same question as we are - is organic food better? The answer is clear –
In 2001, the Journal of alternative and Complementary Medicine, internationally acknowledged as the leading publisher in biotechnology, published a study by Virginia Worthington, MS, ScD, CNS - Nutrikinetics, Washington, DC.
This study found that …Organic crops contained significantly more vitamin C, iron, magnesium, and phosphorus and significantly less nitrates than conventional crops. There were non-significant trends showing less protein but of a better quality and a higher content of nutritionally significant minerals with lower amounts of some heavy metals in organic crops compared to conventional ones.
In 2004-5, the Danish Institute of Agricultural Sciences conducted a report that found that … Organic milk in 7 out of 10 samples contained significantly higher levels of vitamin E (alpha-tocopherol) than non-organic milk (Figure 3). There was less synthetic vitamin E in organic milk which indicates less was added to the organic milk.
Despite this, the vitamin E content of organic milk was higher than non-organic milk. - The beta-carotene content was two to three times higher in organic milk than in non-organic milk…
…and in 2006, the University of Liverpool found that … Organic milk had higher levels of polyunsaturated fatty acids throughout the year, compared to non-organic milk. In particular, average levels of omega-3 fatty acids were 68% higher in organic milk…Organic milk also contains a much lower omega-6:omega-3 fatty acid ratio, which is considered beneficial, than non-organic milk: “The n-6:n-3 FA ratio each month in organic milk ranged from 1.27 to 1.90, and in conventional milk, ranged from 1.99 to 3.66.” According to Simopoulos (2002), “a lower ratio of omega3/omega6 is more desirable in reducing the risk of many chronic diseases of high prevalence in Western societies.”
In 2007, a 4-year, £12 million project financed by the EU, revealed that …organic tomatoes, peaches and processed apples all have higher nutritional quality than non-organic - scientists conclude "organic cherry and standard tomatoes can be recommended as part of a healthy diet including plant products which have shown to be of value in cancer prevention - organic peaches "have a higher polyphenol content at harvest" and concludes that organic production has "positive effects ... on nutritional quality and taste
Is organic food better? I’m not going to argue with the experts. The above is a tiny sample of the research that has found positively for organic food.
· 1 decade ago