Buy more organic, enjoy better health

organic carrot harvesting

Numerous research report summaries harvested by the Organic Trade Association have yielded a clear conclusion: the added cost of organic products is often compensated by dramatic increases in nutritional value and flavor.

Growing crops in healthy soils results in food products that offer healthy nutrients. There is mounting evidence that organically grown fruits, vegetables and grains may offer more of some nutrients, including vitamin C, iron, magnesium and phosphorus, and less exposure to nitrates and pesticide residues than their counterparts grown using synthetic pesticides and fertilizers.

Below are five report summaries that point to the importance of organic food:

♥  Researchers studying cultivation practices for high-bush blueberries in New Jersey found that blueberry fruit grown organically yielded significantly higher fructose and glucose levels, malic acid, total phenolics, total anthocyanins and antioxidant activity than fruit grown using conventional methods.  Scientists carrying out the study are based at the U.S. Department of Agriculture’s Genetic Improvement of Fruits and Vegetables Laboratory in Beltsville, MD, and at Rutgers University in New Jersey.  (Source: Journal of Agricultural and Food Chemistry, Vol. 56, pages 5,788-5794 (2008), published online on July 1, 2008.)

♥  A report jointly produced by The Organic Center and professors from the University of Florida Department of Horticulture and Washington State University provides evidence that organic foods contain, on average, 25 percent higher concentration of 11 nutrients than their conventional counterparts. The report was based on estimated differences in nutrient levels across 236 comparisons of organically and conventionally grown foods.  (Source: “New Evidence Confirms the Nutritional Superiority of Plant-Based Organic Foods,”

♥  A study has shown that organic soups sold commercially in the United Kingdom contain almost six times as much salicylic acid as non-organic soups.

John Paterson, a biochemist at Dumfries and Galloway Royal Infirmary, and scientists at the University of Strathclyde in Scotland analyzed 11 brands of organic soup and compared their levels of salicylic acid with those in non-organic varieties. Salicylic acid, which is responsible for the anti-inflammatory action of aspirin, has been shown to help prevent hardening of the arteries and bowel cancer.

The average level of salicylic acid in 11 brands of organic vegetable soup was 117 nanograms per gram, compared with 20 nanograms per gram in 24 types of non-organic soup. The highest level (1,040 nanograms per gram) was found in an organic carrot and coriander soup. Four of the conventional soups had no detectable levels of salicylic acid.  (Source: New Scientist magazine, March 16, 2002, page 10; European Journal of Nutrition, Vol. 40, page 289.)

♥  Research by visiting chemistry professor Theo Clark and undergraduate students at Truman State University in Missouri found organically grown oranges contained up to 30 percent more vitamin C than those grown conventionally.

Reporting the findings at the June 2 Great Lakes Regional meeting of the American Chemical Society, Clark said he had expected the conventional oranges, which were much larger than the organic oranges, to have twice as much vitamin C as the organic versions. Instead, chemical isolation combined with nuclear magnetic resonance spectroscopy revealed the higher level in the organic oranges.  (Source: Science Daily Magazine, June 2, 2002.)

♥  Reviewing 41 published studies comparing the nutritional value of organically grown and conventionally grown fruits, vegetables, and grains, certified nutrition specialist Virginia Worthington concluded there were significantly more of several nutrients in organic crops.

These included: 27% more vitamin C, 21.1% more iron, 29.3% more magnesium, and 13.6% more phosphorus. In addition, organic products had 15.1% less nitrates than their conventional counterparts.

She also noted that five servings of organic vegetables (lettuce, spinach, carrots, potatoes and cabbage) provided the recommended daily intake of vitamin C for men and women, while their conventional counterparts did not. Worthington said the results are consistent with known soil dynamics and plant physiology.  (Source: “Nutritional Quality of Organic Versus Conventional Fruits, Vegetables, and Grains,” by Virginia Worthington, published in The Journal of Alternative and Complementary Medicine, Vol. 7, No. 2, 2001 (pp. 161-173).

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About admin
Passionate in her concern for people, Lori Drummond has dedicated herself to helping others gain better health through better nutrition. That's why Good Health Consulting Inc. exists. The lifelong wellness disciple knows there are no magic wands to a healthy life, but that amazing results can follow careful, committed choices. A registered, clinical dietitian and learning-hungry entreprenuer, Lori wants to share her compassionate competency with you so that you might have a more active, extended life. So much life awaits you. Start making good choices today that will benefit you and your loved ones for years. Call Lori at 786-390-3540 or write to her at


  1. admin says:


    This is fascinating information. It confirms my choice to invest in more flavor and more nutritional value by means of organic/all-natural products.

    Yes, it costs a bit more. But increasing my likelihood of a longer, more vibrant life is worth far more to me. And to my future grandchildren.


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