After reviewing 41 published studies examining the nutritional content of conventional and organically grown crops, certified nutrition specialist Virginia Worthington discovered organic food rated significantly higher. Findings include greater levels of vitamin C (27 percent), iron (21.1 percent), magnesium (29.3 percent) and phosphorus (13.6 percent). She also notes that organic crops had lower nitrates and heavy metal contamination. Worthington's results can be found in The Journal of Alternative and Complementary Medicine.
Likewise, a study led by Alyson Mitchell at the University of California-Davis found free radical scavenging flavonoids were notably higher in organic tomatoes. Over the course of ten years, organically produced tomatoes were compared to their conventional counterpart. The organic fruit was shown to contain between 79 and 97 percent more flavonoid, aglycones, quercetin and kaempferol than conventionally grown tomatoes.
Sometimes I feel as if scientific studies are just proving what common sense already tells us.
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