Researchers at Rutgers University, intrigued by the claim that organic foods are “better,” decided to shop around for some answers. From the supermarket shelves, they purchased snap beans, cabbage, lettuce, tomatoes, and spinach. Then, they bought equivalent organically grown vegetables at a health food store.
The research team analyzed the mineral content of their purchases. In every case, organic products were superior to the non-organic produce, often by huge percentages, as shown in this chart. We wish to thank the Sacramento Natural Food Co-op for passing this information along.
What Is Organic Agriculture?
Organic agriculture is about more than just growing food without synthetic fertilizers and chemical biocides. Organic farmers use growing practices that include:
• Nourishing and improving the soil by adding organic matter and other natural fertilizers, so that it isn’t depleted by repeated harvests.
• Rotating crops so that insect and disease damage is reduced naturally, and so that the best crop for the existing ferility is grown; using intensive rotational grazing to ensure that livestock are well fed while spreading their organic nutrient “wealth” around thus reducing water-poluting runoff.
• Using natural biocides, such as Bacillus thuringiensis (B1), pheromone lures, hand-picking, and other techniques to reduce damage from disease and insects.
• Using open-pollinated seed whenever feasible.
• Avoiding genetically modified plants and animals.
• Using cruelty-free livestock management methods.
These practices benefit the planet we live on by increasing the soil and ecosystem health and biodiversity. They also benefit us and our future generations by not adding to the toxic soup we call our bodies.
Organic farmers, particularly certified organic farmers, guarantee that they have not used toxic chemicals in the production of their foods.