Organic foods can be considered to be better and healthier not only for
the consumer but also for the environment. Organic foods are considered
to be more nutrient dense than their counterparts produced via modern
farming practices.
Dr. David Thomas, a physician and researcher, has studied and compared
the United States government guidelines and tables for the nutritional
content of various foods. These tables have been published by the
government first in 1940 and again in 2002. Dr. Thomas has noticed a
trend that supports the decline in the nutritional quality of fruits and
vegetables produced via modern farming practices in recent decades.
Because of his research Dr. Thomas has posed the following question,
"Why is it that you have to eat four carrots to get the same amount of
magnesium as you would have done in 1940?"
A study published in the Journal of Applied Nutrition lists many
nutrients that appear to be altered based on how they are farmed. The
study looked at organic apples, pear, potatoes, wheat, and sweet corn
and compared the levels of certain nutrients in relation to the
commercially available counterparts produced via modern farming
practices. The study lists the macronutrient chromium as being found at
levels 78% higher in organic foods. The study also showed that Calcium
is found at a level 63% higher in organic foods and Magnesium is found
at a level 138% higher in organic foods. Other studies have shown that
the use of pesticides can also alter the levels of certain vitamins
including B vitamins, vitamin C, and beta-carotene in fruits and
vegetables.
In 2003 a study was published in the Journal of Agricultural and Food
Chemistry which found that organic corn had 52% more vitamin C than the
commercially available counterpart which was grown utilizing modern
farming practices. This study also found that polyphenol levels were
significantly higher in the organic corn.
While many studies have been done looking into the benefits of organic
produce there still is much to be learned. Dr. Marion Nestle the chair
of New York University's department of nutrition, food studies and
public health has said, "I don't think there is any question that as
more research is done, it is going to become increasingly apparent that
organic food is healthier."
Many studies including a study recently published in the online edition
of the Proceedings of the National Academy of Sciences (PNAS) have done
much to reinforce the perception of many American consumers that organic
foods are both better for the consumer and the environment.
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