Organic Foods have been shown in scientific trials to have enhanced
nutritional value. Despite frequent statements to the contrary,
repeated so often that you unconsiously begin to assume they must be true,
there are numerous studies that establish higher vitamin levels and
increased levels of antioxidant compounds in food grown without
pestacides and chemical fertilizers. Here is a gleaning from a brief
search of the literature. Please note, none of these studies were
published in journals that your doctor is ever likely to read. Unfortunately, you will not be able to read the full articles without paying for them.
We would appreciate your help in finding free versions of these important studies.
In an Italian study yellow prunes grow organically had higher levels
of Vitamin C, D and Vitamin A (β-carotene)
- Another Italian study found a parallel increase in polyphenol content and PPO activity of organic
peach and pear as compared with the corresponding conventional sampleswas found. Vitamin C was higher in organic rather than
conventional peaches, whereas Vitamin E was increased in organic
- A Swiss study looked at comparitive values for sensory value: firmer fruit
flesh and higher taste marks as well as 19% high healthy antioxidants
- A UCDavis prospective trial found that organically grown tomatoes
significantly higher levels of quercetin (30%)Vitamin C (26%) and other
flavenoids but bell peppers ingredients did not change with
- A French study found that organic tomatoes had higher vitamin C, carotenoids, and polyphenol
contents (except for chlorogenic acid) than conventional tomatoes.
- A broad literature review found organic crops contained significantly more vitamin C, iron, magnesium,
and phosphorus and significantly less nitrates than conventional crops.
- Another literature survey succiently summed it up: "Organic crops contained significantly more vitamin C, iron, magnesium,
and phosphorus and significantly less nitrates than
conventional crops. There were nonsignificant 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."
Genetically Modified Organisms (GMO)
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