HIGHER NUTRIENT LEVELS
Official food composition tables, including data compiled by the US Department of Agriculture, reveal that since the 1940s the mineral levels in fruits, vegetables, meat and dairy have declined substantially in conventional foods. Combine this with earlier (pre-ripened) picking, longer storage, and more processing of crops, and it's not surprising that we may be getting fewer nutrients in our food than we were 60 years ago.
We can expect also that phytonutrients, many of which are antioxidants involved in the plant's own defense system, will be higher in organic produce because crops rely more on their own defenses in the absence of regular applications of chemical pesticides. Evidence is emerging that confirms this expectation. Higher levels have so far been found of lycopene in organic tomatoes, polyphenols in organic potatoes, flavonols in organic apples, and resveratrol in organic red wine. A recent review of the subject estimated that organic produce will tend to contain 10-50% higher phytonutrients than conventional produce.
LOWER PESTICIDE RESIDUES
Most pesticide-residue safety levels are set for individual pesticides, but many samples of fresh produce carry multiple pesticide residues. Rules often do not take into account the "cocktail effect" of combinations of pesticides in and on foods. Research is emerging confirming the potential for such synergistic increases in toxicity of up to 100-fold, resulting in reproductive, immune and nervous system effects not expected from the individual compounds acting alone.
Israeli researchers have linked symptoms such as headaches, tremor, lack of energy, depression, anxiety, poor memory, dermatitis, convulsions, nausea, indigestion and diarrhoea with dietary intakes of pesticides. Belgian research has found that women diagnosed with breast cancer are six to nine times more likely to have the pesticides DDT or hexachlorobenzene in their bloodstreams compared to women who did not have breast cancer. Hawaiian researchers following 8,000 people for 34 years have found that increasing consumption of conventional fruit and juice (and the pesticide residues they carry) raises the risk of Parkinson's disease.
Dr. Vyvyan Howard, toxico-pathologist at the University of Liverpool, UK, comments on the trend towards organic food on the part of health-minded consumers:
"People are applying the precautionary principle to their own lives by purchasing food that has not been produced by industrial methods. From the simple stance of hazard avoidance, organically produced food is the best option that we have."
The British Medical Association appears to agree:
"Until we have a more complete understanding of pesticide toxicity, the benefit of the doubt should be awarded to protecting the environment, the worker, and the consumer—this precautionary approach is necessary because the data on risk to human health from exposure to pesticides are incomplete."
Elizabeth Gillette's landmark 1998 paper in the journal Environmental Health Perspectives showed how a combination of low-level environmental, household and dietary exposures caused subtle yet measurable developmental deficits in children. Gillette research study had comparison of children in two nearby isolated villages in Mexico, one in which pesticides were routinely used in their farming, and one in which they were not. Everything else was the same between these two villages—genes, diet, lifestyle, climate, culture, etc. The study found significant differences between the two groups in both mental and motor abilities (with the children who were exposed to pesticides scoring at a much lower level), as well as an increase in aggressive behavior.
In 1995 an Australian study of breast milk found that infants are regularly exposed to several pesticides at levels greater than maximum recommended exposures. In Canada, a direct correlation has been observed between pesticide contamination of breast milk and increased risk of otitis media in Inuit infants.
University of Queensland marine biologist Dr Simon Costanzo reported in the March 2005 issue of Marine Pollution Bulletin that antibiotics and antibiotic-resistant bacteria are common in the sewage and waterways of the state capital Brisbane, potentially posing a threat to human health and the environment. The British Medical Association has warned that antibiotic resistance is "one of the major public health threats that will be faced in the 21st century," while the World Health Organization has called for a reduction in the use of antibiotics in agriculture.
The research study on the amount of the heavy metals aluminum, cadmium, lead and mercury provided, Aluminum have implicated for years in the development of Alzheimer's disease. It's content in organic food averaged 40% less that in commercial foods. Lead toxicity can adversely affect our children's' IQ. It averaged 29% lower in organic foods. Mercury, which can cause neurologic damage, averaged 25% lower in organic foods.
NUTRIENTS FOUND HIGHER IN ORGANIC FOOD:
* Chromium is a micronutrient that is low in Western diets. Its deficiency is associated with the onset of adult diabetes and atherosclerosis (hardening of the arteries). Chromium (heavy metal) was found to be higher in organic foods by an average of 78%.
* Selenium is one of the antioxidant nutrients that protects us from damage by environmental chemicals. It is protective against cancers and heart disease. It was found to be an average of 390% higher in organic foods.
* Calcium, needed for strong bones, averaged 63% higher in organics.
* Boron, which has been shown to help prevent osteoporosis (along with calcium), averaged 70% more.
* Lithium, which is used to treat certain types of depression, was 188% higher.
* Magnesium, which reduces mortality from heart attacks, keeps muscles from spasming, and eases the symptoms of PMS, averaged 138% more.
Official food composition tables, including data compiled by the US Department of Agriculture, reveal that since the 1940s the mineral levels in fruits, vegetables, meat and dairy have declined substantially in conventional foods. Combine this with earlier (pre-ripened) picking, longer storage, and more processing of crops, and it's not surprising that we may be getting fewer nutrients in our food than we were 60 years ago.
We can expect also that phytonutrients, many of which are antioxidants involved in the plant's own defense system, will be higher in organic produce because crops rely more on their own defenses in the absence of regular applications of chemical pesticides. Evidence is emerging that confirms this expectation. Higher levels have so far been found of lycopene in organic tomatoes, polyphenols in organic potatoes, flavonols in organic apples, and resveratrol in organic red wine. A recent review of the subject estimated that organic produce will tend to contain 10-50% higher phytonutrients than conventional produce.
LOWER PESTICIDE RESIDUES
Most pesticide-residue safety levels are set for individual pesticides, but many samples of fresh produce carry multiple pesticide residues. Rules often do not take into account the "cocktail effect" of combinations of pesticides in and on foods. Research is emerging confirming the potential for such synergistic increases in toxicity of up to 100-fold, resulting in reproductive, immune and nervous system effects not expected from the individual compounds acting alone.
Israeli researchers have linked symptoms such as headaches, tremor, lack of energy, depression, anxiety, poor memory, dermatitis, convulsions, nausea, indigestion and diarrhoea with dietary intakes of pesticides. Belgian research has found that women diagnosed with breast cancer are six to nine times more likely to have the pesticides DDT or hexachlorobenzene in their bloodstreams compared to women who did not have breast cancer. Hawaiian researchers following 8,000 people for 34 years have found that increasing consumption of conventional fruit and juice (and the pesticide residues they carry) raises the risk of Parkinson's disease.
Dr. Vyvyan Howard, toxico-pathologist at the University of Liverpool, UK, comments on the trend towards organic food on the part of health-minded consumers:
"People are applying the precautionary principle to their own lives by purchasing food that has not been produced by industrial methods. From the simple stance of hazard avoidance, organically produced food is the best option that we have."
The British Medical Association appears to agree:
"Until we have a more complete understanding of pesticide toxicity, the benefit of the doubt should be awarded to protecting the environment, the worker, and the consumer—this precautionary approach is necessary because the data on risk to human health from exposure to pesticides are incomplete."
Elizabeth Gillette's landmark 1998 paper in the journal Environmental Health Perspectives showed how a combination of low-level environmental, household and dietary exposures caused subtle yet measurable developmental deficits in children. Gillette research study had comparison of children in two nearby isolated villages in Mexico, one in which pesticides were routinely used in their farming, and one in which they were not. Everything else was the same between these two villages—genes, diet, lifestyle, climate, culture, etc. The study found significant differences between the two groups in both mental and motor abilities (with the children who were exposed to pesticides scoring at a much lower level), as well as an increase in aggressive behavior.
In 1995 an Australian study of breast milk found that infants are regularly exposed to several pesticides at levels greater than maximum recommended exposures. In Canada, a direct correlation has been observed between pesticide contamination of breast milk and increased risk of otitis media in Inuit infants.
University of Queensland marine biologist Dr Simon Costanzo reported in the March 2005 issue of Marine Pollution Bulletin that antibiotics and antibiotic-resistant bacteria are common in the sewage and waterways of the state capital Brisbane, potentially posing a threat to human health and the environment. The British Medical Association has warned that antibiotic resistance is "one of the major public health threats that will be faced in the 21st century," while the World Health Organization has called for a reduction in the use of antibiotics in agriculture.
The research study on the amount of the heavy metals aluminum, cadmium, lead and mercury provided, Aluminum have implicated for years in the development of Alzheimer's disease. It's content in organic food averaged 40% less that in commercial foods. Lead toxicity can adversely affect our children's' IQ. It averaged 29% lower in organic foods. Mercury, which can cause neurologic damage, averaged 25% lower in organic foods.
NUTRIENTS FOUND HIGHER IN ORGANIC FOOD:
* Chromium is a micronutrient that is low in Western diets. Its deficiency is associated with the onset of adult diabetes and atherosclerosis (hardening of the arteries). Chromium (heavy metal) was found to be higher in organic foods by an average of 78%.
* Selenium is one of the antioxidant nutrients that protects us from damage by environmental chemicals. It is protective against cancers and heart disease. It was found to be an average of 390% higher in organic foods.
* Calcium, needed for strong bones, averaged 63% higher in organics.
* Boron, which has been shown to help prevent osteoporosis (along with calcium), averaged 70% more.
* Lithium, which is used to treat certain types of depression, was 188% higher.
* Magnesium, which reduces mortality from heart attacks, keeps muscles from spasming, and eases the symptoms of PMS, averaged 138% more.
