I can't imagine what people are thinking when they hear or read these reports. Does it make sense that it's ok for your health to eat produce that's had toxins sprayed on them? Does it seem that this food can actually be just as good for you?
(Click Read More for studies supporting the nutritional superiority of organic produce.)
(This passage is from my book Just Because You're An American Doesn't Mean You Have To Eat Like One!)
"Of course, organic produce would be your first choice when it comes to fresh fruits and vegetables, for the following reasons:
(1) they are grown in a responsibly sustainable manner, with care for the soil and the land,
(2) they are not sprayed with harmful, toxic pesticides or herbicides, and
(3) they really are more nutritious.
Consider the following research conclusions:
“Reviewing 41 published studies comparing the nutritional value of organically grown and conventionally grown fruits, vegetables, and grains, certified nutrition specialist Virginia Worthington concluded there were significantly more of several nutrients in organic crops. These included: 27% more vitamin C, 21.1% more iron, 29.3% more magnesium, and 13.6% more phosphorus. In addition, organic products had 15.1% less nitrates than their conventional counterparts. She also noted that five servings of organic vegetables (lettuce, spinach, carrots, potatoes and cabbage) provided the recommended daily intake of vitamin C for men and women, while their conventional counterparts did not. Worthington said the results are consistent with known soil dynamics and plant physiology.”(1)
“There appear to be genuine differences in the nutrient content of organic and conventional crops...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.”(2)
“(O)rganic strawberries had significantly higher antioxidant activity and concentrations of ascorbic acid and phenolic compounds, longer shelf life, and dry matter. In addition, the organic soils excelled in the areas of carbon sequestration, nitrogen, microbial biomass, enzyme activities, and micronutrients.”(3)"
Where's the debate?
1 - “Nutritional Considerations.” 2011, Organic Trade Association. Web. 2011.
2 - Worthington, Virginia.“Nutritional Quality of Organic Versus Conventional Fruits, Vegetables, and Grains.” The Journal of Alternative and Complementary Medicine. 2001: Vol. 7, No. 2. pages 161-173. Web. 2011.
3 - Reganold, John P.; Andrews, Preston K.; Reeve, Jennifer R.; Carpenter-Boggs, Lynne; Schadt, Christopher W.; Alldredge, J. Richard; Ross, Carolyn F.; Davies, Neal M.; and Zhou, Jizhong. “Fruit and Soil Quality of Organic and Conventional Strawberry Agroecosystems,” Plos ONE, September 2010, Vol. 5, Issue 9, e123456. Web. 2011.