Organic Milk Is Higher In Vitamins And Antioxidants
This study found that organically farmed cows produced milk that was on average 50% higher in vitamin E, 75% higher in beta carotene, and two to three times higher in lutein and zeaxanthine (which are powerful antioxidants). Organic milk also had higher levels of omega-3 essential fatty acids, which are believed to help provide protection from coronary heart disease.
Professor Carlo Leifert, University of Newcastle. Presented At The Soil Association’s Annual Meeting Held In Conjunction With The University of Newcastle’s Quality Low Impact Food (QLIF) Congress in Newcastle;
BBC Report 2005
At Least 68% More Omega-3 In Organic Milk
Omega 3 fatty acids (which cannot be made by the body and must be obtained from food) are essential for good health. They play an important role in maintaining heart health, combating the effects of arthritis and developing healthy brains in unborn children. This study found that organic milk contains at least 68% more omega-3 than conventional milk. Additionally organic milk had a lower omega-6:omega-3 fatty acid ratio, which is also considered to be desirable in reducing the risk of many chronic diseases of high prevalence in Western societies.
Ellis K, Innocent G, Grove-White D, Cripps P, McLean WG, Howard CV & Mihm M. Comparing The Fatty Acid Composition Of Organic And Conventional Milk. Journal of Dairy Science. 2006; 89: 1938-1950
Food Is Depleted Of Nutrients Today Compared To 1940
A study in the UK compared nutrient levels (sodium, potassium, phosphorous, magnesium, calcium, iron and copper) of a range of vegetables, fruit and meat between 1940 and 1991, and found that important nutrients were depleted for all three categories, reflecting a reduction in soil nutrition. For instance, spinach had lost 60% of its iron levels, carrots 75% of its magnesium, potatoes 47% of its copper, and broccoli 75% of its calcium. A lack of micronutrients can predispose to the degenerative conditions seen in our society today.
Thomas D. A Study On The Mineral Depletion Of The Foods Available To Us As A Nation Over The Period 1940 to 1991. Nutr. Health. 2003; 17(2): 85-115
Significantly Higher Levels Vitamins/Minerals In Organic Produce
In a review of 41 studies organic crops were shown to have statistically significant higher levels of iron, magnesium, vitamin C, and phosphorous. Spinach, lettuce, cabbage and potatoes showed particularly high levels of minerals.
Worthington V. Nutritional Quality Of Organic Versus Conventional Fruits, Vegetables, and Grains. The Journal Of Alternative And Complementary Medicine. 2001; 7(2): 161–173
More Phytonutrients In Organic Food To Guard Against Cancer
This report reveals that organically grown food contains higher levels (between 10-50%) of vitamins and minerals, as well as phytonutrients, which can be effective against cancer. Although all nutrients on average are higher in organic produce, the case for vitamin C, magnesium, iron and phosphorus is particularly significant. Clinical observations have revealed better recovery from illness, improvements in fertility and better sperm quality in people consuming organic food.
Heaton SAA. Organic Farming, Food Quality and Human Health: A Review Of The Evidence. Soil Association, Bristol, UK. 2001; 88 pages
Organic Produce Contains 30% Higher Antioxidant Levels
The second annual State of Science Review has found that cancer-fighting antioxidant levels are, on average, 30% higher in organic produce versus conventionally grown fruits and vegetables. The cause for this is that antioxidant chemicals are created within a plant grown organically or in the wild when the plant triggers internal defence mechanisms. These beneficial mechanisms are rarely triggered in plants that are raised with synthetic fertilisers and pesticides.
Benbrook, Charles M. Elevating Antioxidant Levels In Food Through Organic Farming And Food Processing. The Organic Centre for Education and Promotion. Jan 2005. Available online at www.organiccenter.org/science.antiox.php?action=view&report_id=3
Organic Tomato Sauce Contains Higher Levels Of Lycopene
Lycopene levels and antioxidant activity in 13 different tomato sauce brands were analysed. The three organic varieties studied had three times the level of lycopene compared to non organic varieties. Lycopene helps protect against breast, prostate and pancreatic cancer, and possibly also heart disease.
Ishida BK & Chapman MH. A Comparison Of The Carotenoid Content And Total Antioxidant Activity In Catsup From Several Commercial Sources In The United States. J. Agric. Food Chem. 2004; 52(26): 8017-8120
More Nitrogen And Vitamin C In Organic Oranges
In this study organic oranges contained vitamin C levels that were 12% higher than conventional oranges. Fruit harvested from one variety grown conventionally contained 30% more nitrogen, while the second variety contained 12% more nitrogen. The higher presence of vitamin C in the organic oranges is beneficial for a variety of reasons, while lower average nitrogen levels can help reduce the formation of cancer-causing nitrosamines in the gut.
Rapisarda P, Calabretta ML, Romano G, & Intrigliolo F. Nitrogen Metabolism Components As A Tool To Discriminate Between Organic And Conventional Citrus Fruits. J. Agric. Food Chem. 2005; 53(7): 2664–2669
Higher Cancer Fighting Antioxidants In Organic Corn, Blackberries & Strawberries
In this study, organic corn, blackberries and strawberries were found to have significantly more total phenolic or flavonoid content than conventionally grown crops. These plant chemicals have been found to be effective in preventing cancer and heart disease, and to combat age-related neurological dysfunctions.
Asami DK., Hong YJ., Barrett DM., & Mitchell AE. Comparison Of The Total Phenolic And Ascorbic Acid Content Of Freeze-Dried And Air-Dried Marionberry, Strawberry, And Corn Grown Using Conventional, Organic, And Sustainable Agricultural Practices. J. Agric. Food Chem. 2003; 51:1237-1241
