| Vol. 10 | No. 3 | Summer 2008 |
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Healthy Praise for Organic Produce |
Amid recent food safety scares and a growing interest in healthy living, increasing numbers of consumers are opting for organic foods. While there is no doubt that organic produce is better for the environment because it is grown without synthetic fertilizers and pesticides (which can deplete the soil and pollute both our air and water), the science has not been clear on whether organic foods are more nutritious than their conventional counterparts—until now.
This spring, The Organic Center (a nonprofit that promotes organic farming) released the most comprehensive comparison to date of the nutritional quality of organic and conventionally grown produce. The authors reviewed the findings of nearly 100 published studies on this topic and carefully matched 236 pairs of measurements for 11 specific nutrients in both organic and conventional fruits and vegetables. The organic produce was nutritionally superior in 61 percent of the cases.
Healthier Soil, Healthier Food
Like people, plants are what they eat. Nutrient levels in crops are typically determined by the conditions under which the plants grow, develop, and reproduce. Most conventional crops are grown using large amounts of synthetic fertilizer, which supplies nitrogen (a critical plant nutrient) to the soil. However, as the new study explains, synthetic fertilizer releases nitrogen quickly, which may result in an imbalance of nutrients. For example, conventional produce is more likely to have higher levels of potassium, phosphorus, and total protein than organic produce, but most people obtain sufficient amounts of these nutrients from other dietary sources. Conversely, conventional produce typically has lower levels of vitamin C than organic produce and higher levels of harmful nitrates.
Organic crops, on the other hand, draw nitrogen naturally from soil, air, and compost—sources that deliver nitrogen slowly and help to keep beneficial nutrient levels high and nitrate levels low. Organic farming methods also create soil conditions that produce higher levels of certain "micronutrients" (such as polyphenols and antioxidants) in plants. These micronutrients, which researchers believe may provide health benefits, are found in much lower levels in conventionally grown produce.
Improving Americans' Diet Naturally
The Organic Center's findings could have profound implications for public health. A recent study from the Centers for Disease Control and Prevention reveals that the average U.S. adult consumes much less than the recommended daily intake of fruits and vegetables. Other research has suggested that, over the last five decades, levels of certain nutrients in commonly consumed fruits, vegetables, and grains have declined—most likely due to industrialized farming and breeding techniques that focus on improving yield rather than nutritional quality. Together, these two trends paint a grim picture of our intake of essential vitamins and minerals.
The good news is that we can begin to turn around this national nutrition deficit by embracing organic farming. UCS and our allies are advocating an expansion of federal programs that promote organic agriculture, including research on the production and marketing of organic crops, technical support and financial incentives for farmers wanting to transition from conventional to organic production, and cost-share programs designed to help small farmers afford organic certification.
To learn more about the benefits of organic agriculture, or to access The Organic Center's report, visit the Food and Environment section of the UCS website at www.ucsusa.org/organic.
Also in this issue of Earthwise:
Dialogue
Is the rising incidence of methicillin-
resistant Staphylococcus aureus (MRSA) linked to animal agriculture?
