Organic foods yield more bang for your buck

BY JULIE SEAMER
THURSDAY, MAY 24, 2007

As consumers we instinctively feel that organics are safer and healthier to eat than conventionally prepared foods. But do they really offer a better choice in terms of increased nutrient content, increased sustainability and superior quality for the price you pay?

Encouragingly, studies comparing organic vs. non-organic plants do indeed show lower concentrations of chemical residue including the pesticides fenthion and dimethoate. Both of these are deemed 'moderately hazardous' by the World Health Organisation (acceptable daily intake 0.02mg/kg and 0.01mg/kg respectively) ¹. It is also clearly shown that eating organic foods results in 'dramatic and immediate' reduced exposure to a variety of pesticides used on crops.

The US Environmental Protection Agency observed that children aged from three to 11 years old who ate only organic foods for 15 days experienced a decrease in non-detectable levels of two organophosphate pesticides, until they switched back to a conventional diet.²

In terms of superior quality, there is a belief that regular high-yield crops grow bigger and faster but don't take up soil nutrients. Commonly referred to as the 'dilution effect' ³, this thinking isn't without merit. A recent study comparing 43 garden crops between 1950 and 1999, found a statistically significant reduction in six key nutrients: protein, calcium, iron, riboflavin, ascorbic acid and phosphorus ⁴.

In another study the lycopene content of 13 ketchup brands was assessed with results indicating that the average level in organic varieties to be about 55 per cent higher than non-organic varieties ⁵.

More recently a review of 41 studies that compared the nutritional value of both conventional and organic crops discovered an average of 27 per cent higher ascorbic acid levels (vitamin C), 21 per cent more Iron, and 29 per cent more Magnesium. Phosphorous was also higher by 14 per cent, nitrate levels were reduced, and importantly, improved protein quality was found, compared with the non-organic varieties. ⁶

At a time when most of us resort to supplementing our diets with vitamins and minerals, and are becoming more aware of the value in consuming greater levels of protein, this research is very encouraging. Additionally, it has been noted that organically raised plants experience more stress because they must fend for themselves without the assistance of fungicides etc. Rather than being a problem, this results in produce that is richer in antioxidants (a natural response to combat the stress factors), translating to a more nutritious food for the consumer ^7,8.

Environmental sustainability is fast becoming a priority for all of us – as individuals and collectively. A US farming trial which was conducted over a 22 year period found that organic farming practises produce the same yields of corn and soybeans as conventional agricultural practises, but does so using 30 per cent less energy and water including less soil erosion while maintaining soil quality. Furthermore, during a 10 year drought the organic bean yield was 22 per cent higher than their conventional counterparts ⁹(possibly due to the plant's aforementioned exposure to stress).

This research strongly suggests that science does validate the value of organic farming practises – not only to the environment, but to the consumer.

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