Organic produce is the more nutritious choice

By Dr. Phil Maffetone

Today consumers are more likely to have the choice of certified-organic fruits and vegetables in grocery stores.  Organic produce usually tastes better, has not been genetically altered, and is less likely to contain chemical fertilizers. Moreover, studies indicate organic produce contains more nutrients. For years,

nutritionists insisted that today’s conventionally grown foods were as high in vitamins and minerals as the meals of our grandparents. There is now sufficient evidence indicating this is not necessarily the case. A study in the British Food

Journal compared the 1930s nutrient content of 20 fruits and vegetables with foods grown in the 1980s. Significant reductions were found in the levels of

calcium, copper, and magnesium in vegetables, and magnesium, iron, copper and potassium in fruit. Similar trends can be found in foods produced in the United States, with reductions in some nutrients as much as 32 percent.

While it’s generally not thought that certified-organic foods are more nutritious, a recent study by Dr. Virginia Worthington, while at Johns Hopkins University, showed that vitamin C, iron, magnesium and phosphorus were higher in organi-

cally grown foods compared to nonorganically grown foods. The levels of some nutrients were higher by nearly 30 percent. My own research has shown that some organically grown vegetables had significantly higher levels-10 times or

more-of certain nutrients such as folic acid compared to the same vegetables

tested and listed in the USDA database. The various studies analyzed many veg-

etables and fruits, including carrots, cabbage, lettuce, kale, tomatoes, spinach, apples and pears. The increased nutrients found in certified-organic vegetables and fruits are most likely due to better care of the soil by organic farming methods. Important phytonutrients are also on their way out in some conventionally grown foods and those which have been genetically engineered to be less bitter. Organically grown foods are not genetically engineered or modified organisms, making them a better choice.

Dr. Brad’s comment: Many people hesitate to buy organic food because they feel it would be too expensive or not worth the trouble.  If you are one of those, I would suggest you take the “Organic challenge”.  Try buying and eating only organic produce for one month.  Most people find, as I did, that they don’t really end up paying more, and the quality and taste is so superior to the junk they sell in the typical commercial grocery store that the extra effort is well worth it.  I have also seen the problem of the “picky” eater (ie. those who don’t like their vegetables) alleviated with this improvement in quality.