Q: Is it true that organically
grown foods are more nutritious that conventionally grown
foods?
A: It’s hard
to tell because there are many factors affecting the nutrient
content of plants. Sunlight, rain, and temperature play
a role but vary from year to year. Regional soil differences
have a big impact as well. Thus, the nutritional value
of foods will vary with geography and weather conditions
as well as with different farming practices.
In 1993 the Journal of Applied Nutrition published a comparison
of supermarket produce that showed organic produce was
on average higher in calcium, chromium, iron, magnesium,
phosphorous, potassium, and zinc. However, the impact
of shelf life, weather, and regional soil conditions were
not considered making the results difficult to interpret.
With so many variables to consider, one practice won’t
always yield nutritionally superior food. But, organic
farming practices place a much greater emphasis on soil
health and re-mineralization, the one variable we can
control. Statistically, the uncontrollable variable will
even out over a lifetime. Thus, organic foods are more
likely to be nutritionally superior over time. Lifetime
animal studies support this conclusion showing improved
growth, reproductive health, fertility, and recovery from
illness.
In a holistic sense, organically grown foods are truly
more nutritious. What is nutritious for humans is only
nutritious if its production is not self-limiting. How
nutritious is a conventionally grown fruit high in vitamin
C if its production poisons the land and water. Organic
farming reduces pesticides that harm smaller life forms,
reduces our exposure to untested genetically modified
organisms, and supports sustainable agriculture that will
ensure healthy food for future generation. |
