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Recipes for Health—Organic versus Conventional

There is more evidence for the health benefits of organically grown fruit, vegetables, meats, and dairy. We can now say, for certain, that food grown in healthy soil, with natural fertilizers and no chemicals is more nutritious. Big Ag, of course, will try to convince you otherwise. The 2007 Quality Low Input Food Project, funded by the European Union, showed that organic fruit and vegetables have up to 40 % more antioxidants, organic produce had higher levels of beneficial minerals like iron and zinc, milk from organic herds had up to 90% more antioxidants. http://www.qlif.org/

The Rodale Institute here in the US has been conducting research into organic versus conventional for many years as well. http://www.rodaleinstitute.org They and others point out that conventionally grown food shows residues of chemical fertilizers, insecticides, and herbicides. This chemical soup contributes to, if not causes, health problems to include neurotoxicity, endocrine system disruption, cancer, immune system suppression, male infertility, and miscarriages in women. The Environmental Working Group publishes a list of the ‘Dirty Dozen’, fruits and vegetables that should only be eaten from organic sources; and the ‘Clean 15’, those that are lowest in pesticide residues. Available at http://www.foodnews.org or 202-667-6982. So if you haven’t already, transition to organic foods, preferably fresh and locally grown for the maximum nutrient content. Beware of organic foods found at the big box stores as these may be shipped in from thousands of miles away or sourced from foreign countries. The melamine contamination of food stuffs from China is still trickling into the U.S. despite the FDA’s best efforts. See you at the Farmers’ Markets!