People often wonder what is the difference between organic produce verses inorganic. Well, the flavor is the biggest difference, but the nourishment is measurably different. I have to thank Raleigh Pinsky, a fellow speaker friend of mine, who sent me some data on this subject a while back, but I thought it would be good to get this out there now. Check it out and then you can decide.
SCIENTISTS PROVE SUPERIOR NUTRITIVE VALUE OF ORGANIC FOOD!
Researchers at Rutgers University set out to disprove the claim that “Organic Is Better.” They purchased selections of produce at supermarkets and health food stores and analyzed them for mineral content. Organic foods were those grown without the use of chemical pesticides or artificial fertilizers. Non-organic foods, referred to here as “commercial,” were grown with a variety of chemicals that enhance growth or destroy pests, many of which are known or suspected carcinogens (cancer-causing) and which cause greater erosion in the environment. The idea that organic crops are nutritionally superior has been accepted largely on faith. (Something that tastes as good as organic produce does just has to be good for you, right?) But there has been very little hard evidence to support this supposition.
Rutgers researchers expected the organic produce to be maybe slightly higher in comparison, but the results were astounding! The amount of iron in the organic spinach they measured was 97% more than the commercial spinach, and the manganese was 99% greater in the organic. Many essential trace elements were completely absent in the commercial produce whereas they were abundant, comparatively, in their organically grown counterparts. Check out the chart below for the statistics:
Milli-equivalents per 100 Grams Dry Weight | Trace Elements, Parts per Million Dry Matter:
Since organic foods are three to 100 times more nutritious, just think how much stronger our health would be if we eat organic!
All the best.