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Organic Food: More Nutritious

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Organic Food: More Nutritious In early August, 2001, the British organization, The Soil Association, reported that a comprehensive review of existing research revealed significant differences between organically and non-organically grown food. These differences relate to food safety, primary nutrients, secondary nutrients and health the health outcomes of the people who eat organically.

The report, entitled THE ORGANIC FARMING, FOOD QUALITY AND HUMAN HEALTH REPORT, as well as an executive summary, can be found at the Soil Association's web site http://www.soilassociation.org

Regarding nutrients, the report found that existing research has shown:

*Vitamin C and dry matter contents are higher, on average, in organically grown crops then they are in non-organic crops.

*Mineral contents are also higher, on average, in organically grown crops, although more research is required to solidify these findings the reports authors wrote.

*Feeding trials have shown significant improvements in the growth, reproductive health, and recovery from illness of animals fed organically produced feed.

The food safety section of the report shows there is no scientific evidence to support claims that there is a connection between food poisoning and organic produced foods. The report also points out that organic foods use no pesticides or antibiotics in their production and that only thirty food additives - as compared to 500 in non-organic foods - are used in processed organic foods. The absence of antibiotics, pesticides, and most food additives eliminate known as well as suspected risks from organic foods thereby making them safer than non-organic foods.

Regarding food additives, in particular, the report states that organic certification standards prohibit additives and ingredients which have been linked to allergic reactions, headaches, asthma, growth retardation, hyperactivity in children, heart disease and osteoporosis.

The report's authors make a series of recommendations including:

*Consumers wishing to improve their intake of minerals, vitamin C, and antioxidant phytonutrients, while reducing their exposure to potentially harmful pesticide residues, nitrate, genetically modified organisms, and artificial additives used in food processing should, wherever possible, choose organically produced food.

*The government should introduce a 'health of the nation' initiative linking farming and food production methods with the environment, food safety and human health.

The health of the nation initiative the Soil Association proposes includes a series of recommended research initiatives. One recommendation is to study the impact of fertilization, soil management, and pest and weed control practices on the vitamin, mineral, and dry matter contents of crops.

One would hope that the British government would follow through on the Soil Association's recommendations. One would also hope that the US government will consider following suit with its own research.

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