Organic Vegetables vs. Conventional

Organic FoodMore nutrition, less toxins from organically grown vegetables.

A study to be released next week states that organically raised vegetables have less incidence of pesticides and more nutrition, including 69% higher antioxidant content, than crops grown with chemical fertilizers and pesticides.  Heavy metals — cadmium, mercury, lead — were 50% lower in the organic crops.

As reported in Newcastle, U.K.’s The Journal, the study, done by Carlo Liefert, a professor of ecology at Newcastle University, surveyed 343 studies to arrive at the definitive conclusions. It is the “most extensive analysis of the nutrient content in organic versus conventionally-produced foods ever undertaken,” writes The Journal. A previous U.K. study done in 2009 that vaguely concluded there was little difference between organic and conventional crops used only 46 studies in its conclusions.

Here’s a good takeaway:

The study found that a switch to eating organic fruit, vegetable and cereals – and food made from them – would provide additional antioxidants equivalent to eating between one to two extra portions of fruit and vegetables a day.

American coverage here.

We think this is great news. And impressive as the study’s figures are, we’re willing to bet that you can raise them significantly in the family organic garden. And we hope that some day there will be a study that shows the nutrition content of organically raised vegetables is directly related to the quality of the soil they grow in. Or has that been done?

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