Following on from my last blog about the importance of nutrient dense food, I was interested to look into whether organic food is actually higher in nutrients than non-organic.
While many people agree that it’s better not to pile pesticides and chemicals into your body, there has been very little coverage of the health benefits with regards to nutrient density. That’s not to say the research hasn’t been done, it has, but for whatever reason it hasn’t been widely reported.
After studying 41 examinations of organic versus non-organic, Virginia Washington, a nutrition specialist concluded that organic produce contained up to 30% more calcium, 22% more vit C and 17% more iron. Her full findings are below:
A further study, conducted by Alyson Mitchell from the University of California, found that free radical flavonoids were notably high in organic tomatoes compared to their conventionally grown friends.
But it’s not just fruit and veg that’s more nutrient dense; dairy has passed the test too. An article in the Journal of Dairy Research looked into the chemical composition of dairy products in Greek goats and sheep. They concluded that:
“Milk from organic sheep had higher content in MUFA, PUFA, alpha-LNA, cis-9, trans-11 CLA, and omega-3 FA, whereas in milk from organic goats alpha-LNA and omega-3 FA content was higher than that in conventional one. These differences are, mainly, attributed to different feeding practices used by the two production systems.”
A similar study, conducted on cow’s milk in 2009, showed almost exactly the same results: based on its fatty acid profile, organic milk is more nutrient dense than non-organic.
So as much as conventional growers might like to say otherwise not only is organic food better for you it is also more nutritious, based on Virginia Washington’s study a LOT more nutritious!