The Organic Federation of Australian has scientific research to support the following list of benefits;
- Nutritional Benefits
- Taste Benefits
- Food Safety Benefits
- Reduced Pesticides Benefits
Nutritional Benefits
US Department of Agriculture research data from 2001 showed that conventionally grown fruit and vegetables had half the vitamin content of their organic counterparts.
In another study published in the Journal of Applied Nutrition, organically grown apples, potatoes, pears, wheat and sweet corn averaged;
- 73% higher in iron
- 63% higher in calcium
- 118% higher in magnesium
- 91% higher in phosphorous
- 125% higher in potassium
- 60% higher in zinc
- 29% lower in mercury
Research at the Organic Centre showed that on average organic foods are a third higher than conventionally foods in antioxidants, beneficial for maintaining health and preventing diseases such as heart disease and cancer.
Taste Benefits
Many studies have found levels of specific vitamins, flavonoids or antioxidants in organic foods to be higher than the levels found in matched samples of conventional foods. Many of the antioxidants are poly-phenols, flavonoids and other volatile compounds that are responsible for a high proportion of the flavours in the foods we eat. The greater the amount of these protective compounds, the greater the flavor.
Food Safety Benefits
Infections - a United Nations Food and Agriculture Organisation (FAO) report concluded that the superior management practices of organic agriculture reduce E. coli and mycotoxin infections in food.
Food Additives - the use of antibiotics, anti-microbials, hormones and other growth promotants are prohibited in organic production. Similarly, the use of synthetic chemicals such as preservatives, colourings or antioxidants is prohibited in the processing of organic foods. There is an increasing body of concern about these synthetic compounds in the diets of humans and animals used for human food.
Chemical Residues – recent studies show that conventionally farmed foods have significantly higher traces of pesticide and other chemical residues than organic foods. A growing body of science is showing that exposures to cocktails of minute amounts of synthetic chemicals have a range of adverse health effects such as damage to reproductive, hormone and immune systems, increased risk of cancer and auto-immune disease.
Reduced Pesticide Benefits
A detailed scientific analysis of organic fruits and vegetables in the USA, published in the peer-reviewed journal Food Additives and Contaminants, showed that organic foods have significantly less pesticide residues than conventionally grown foods.
A similar study for the Victorian Department of Primary Industries concluded that the Victorian organic produce is virtually 'chemical free'.
Both of these studies showed that vast majority of organic foods have no residues. Where residues were found these were due to the widespread contamination caused by several pesticides used in conventional farming. Even then, these residues were substantially lower in organic foods than in conventionally produced food.
More importantly, scientific studies are beginning to show that that eating organic food results in lower levels of these pervasive chemicals in humans.
Source; Organic Federation of Australia
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