Download The Benefits of Organic Food - Biodynamic Agriculture Australia

The Benefits of Organic Food
Andre Leu, Chair, Organic Federation of Australia
Introduction
Many people purchase organic food because they believe it is healthier than
conventionally grown food. The organic industry is constantly told that there
is no evidence to support these claims. This article looks at published
information that shows that organic food is substantially healthier than
conventional food.
Nutrition
Research published in 2001 showed that the current fruit and vegetables in
the USA have about half the vitamin content of their counterparts in 1963.
This study was based on comparing published US Department of Agriculture
(USDA) figures. 1
A scientific study published in the Journal of Applied Nutrition in 1993
clearly showed that organic food is more nutritious than conventional food.
Organically and conventionally grown apples, potatoes, pears, wheat, and
sweet corn were purchased in the western suburbs of Chicago, over two
years, and analysed for mineral content. The organically grown food
averaged 63% higher in calcium, 73% higher in iron, 118% higher in
magnesium, 178% higher in molybdenum, 91% higher in phosphorus, 125%
higher in potassium and 60% higher in zinc. The organic food averaged 29%
lower in mercury than the conventionally raised food. 2
A peer reviewed scientific article published in the February 2003 edition of
the Journal of Agricultural and Food Chemistry stated that organically grown
corn, strawberries and marionberries have significantly higher levels of
cancer fighting antioxidants than conventionally grown foods. Some of these
compounds, such as Flavonoids, are phenolic compounds that have potent
antioxidant activities. Many are produced in plants in response to
environmental stresses, such as insects or competing plants. They are
protective compounds that act as a plant's natural defense and also have
protective properties in human and animal health.
The research suggested that pesticides and herbicides disrupt the
production of these protective compounds. Good soil nutrition appears to
increase the levels of these natural compounds that have anti cancer,
immune boosting and anti aging properties. 3
Another peer reviewed scientific study, published in European Journal of
Nutrition, showed a higher level of a protective phytonutrient in organic
food. Dr John Paterson and a team from the University of Strathclyde, UK,
found that organic vegetable soups contain almost six times as much
salicylic acid as non-organic vegetable soups. Salicylic acid is produced
naturally in plants as a protective compound against stress and disease. It is
responsible for the anti-inflammatory action of aspirin, and helps combat
hardening of the arteries and bowel cancer.
The average level of salicylic acid in 11 brands of organic vegetable soup, on
sale in Britain, was 117 nanograms per gram, compared with 20 ng/g in 24
types of non-organic soups. The highest concentration of salicylic acid, 1040
ng/g, was found in an organic carrot and coriander soup, while it was not
detectable in four conventional soup brands.4
Two comprehensive studies have been published that compared the
differences between organic and conventional foods. Both studies analyzed
around 40 previously published studies, each independently of the other.
One study was conducted in the UK by Shane Heaton for the Soil Society and
the other in the USA by Virginia Worthington as a peer reviewed university
graduate thesis. Both studies came up with similar conclusions showing that
there is overwhelming evidence that organic food is more nutritious than
conventional food. One of the authors stated: ‘On average our research
found higher vitamin C, higher mineral levels and higher phytonutrients plant compounds which can be effective against cancer. There's also less
water in organic vegetables so pound for pound you get more carrot for your
carrot.’ 5, 6
It is no coincidence that the consumer demand for food supplements has
grown, as the amount of minerals and vitamins decline, in conventionally
farmed food. Many people cannot get the necessary quantity and quality of
nutrition from food grown from synthetic chemicals.
Pathogens
In the recent past there have been a number of media stories claiming that,
because organic foods are grown with manure, they contain higher levels of
dangerous pathogens. On investigation, all of these stories were proved to
be false and most of the media presenters apologised publicly for promoting
inaccurate and misleading stories.
It is a requirement of organic certification systems that animal manures are
composted, or that two non-food rotations are grown on a manured site
before it can be used for small crops. 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.
‘It can be concluded that organic farming potentially reduces the risk of E.
coli infection - Two studies reported by Woess found that aflatoxin M1 levels
in organic milk were lower than in conventional milk ... As organically raised
livestock are fed greater proportions of hay, grass and silage, there is
reduced opportunity for mycotoxin contaminated feed to lead to mycotoxin
contaminated milk’.
The report further stated. ‘Animal feeding practices followed in organic
livestock production, also lead to a reduction in contamination of food
products of animal origin.’ 7
FAO (2000)
Food Additives
The use of antibiotics, anti-microbials, hormones and other growth
promotants are prohibited in organic production. Where animals are treated
with veterinary chemicals, they are not allowed to be sold as organic.
Similarly the use of synthetic chemicals as preservatives, colourings,
antioxidants etc are 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. 5
Chemical Residues
Many studies show that most conventionally farmed foods have pesticide
and other chemical residues. Repeated tests show that many of these foods
can carry a cocktail of synthetic poisons.8,9,10,11
A growing body of science is showing that repeated exposures, to cocktails
of small amounts of synthetic chemicals, have a range of adverse health
effects. A recently published study shows that as little a one tenth of a part
per billion of one commonly used herbicide can damage reproductive
systems.12
Many scientists believe these exposures, of minute quantities of agricultural
chemicals, are very significant for children. The United States
Environmental Protection Agency is now in the process of reducing current
chemical residue levels in food to one tenth of the present levels to lessen
childhood exposure.9,11,13
A study by the U.S. Centers for Disease Control found a cocktail of many
toxic chemicals in the blood and urine of most Americans that they tested.
Other studies show that most living organisms carry a cocktail of synthetic
man made chemicals. Only now are scientists beginning to understand the
detrimental effects of minute amounts of these artificial toxins.9,10,14
Peer reviewed published research has demonstrated that many of these
types of chemicals are known to disrupt the hormone, nervous and immune
systems. The escalating increase of certain types of cancers such as
lymphoma, leukemia, breast, uterine and prostate cancers are linked to
agricultural and other synthetic chemicals. Similarly, a good body of
scientific research also links these chemicals to the dramatic increases in
autoimmune diseases such as asthma and chronic fatigue syndrome. Cancers
such as Non Hodgkin’s lymphoma have gone from being one of the rarest
cancers to one of the fastest growing cancers amongst people exposed to
agricultural chemicals. 9,10,15,16,17,18,19,20,21,22,23
A detailed scientific analysis of organic fruits and vegetables, published in
the peer-reviewed journal Food Additives and Contaminants, showed that
organic foods have significantly less pesticide residues than conventionally
grown foods. 8
Most importantly scientific studies are beginning to show that that eating
organic food results in lower levels of these pervasive chemicals in humans.
A study published in the peer reviewed journal, Environmental Health
Perspectives, found that children who eat organic foods have lower levels of
one class of agricultural pesticides in their bodies. The University of
Washington researchers who conducted the study concluded ‘The dose
estimates suggest that consumption of organic fruits, vegetables, and juice
can reduce children's exposure levels from above to below the U.S.
Environmental Protection Agency's current guidelines, thereby shifting
exposures from a range of uncertain risk to a range of negligible risk.
Consumption of organic produce appears to provide a relatively simple way
for parents to reduce their children's exposure to OP pesticides.’ 11
Nitrates
The use of soluble chemical fertilisers has resulted in high nitrate
concentrations in many conventionally farmed foods, especially in fruits and
vegetables. Leafy vegetables can have the highest concentrations. The
leaching of these fertilisers has also resulted in high nitrate levels in some
drinking water systems around the world.
High nitrate content in food and drinking water can be converted to
nitrosamines that are carcinogens. Nitrates can impair the ability of the
blood to carry oxygen, and may pose a risk of methemoglobinemia. 7
This is a condition that can occur in infants and adults with a diminished
capability to secrete gastric acid. A rise in the pH in their digestive system
allows bacteria to proliferate, increasing the transformation of nitrate to
nitrite. When this nitrite is absorbed into the bloodstream, it oxidizes iron
in the hemoglobin of red blood cells to form methemoglobin, which lacks
hemoglobin's oxygen-carrying ability. In severe cases this can be one of the
causes of Blue Baby syndrome, however in most cases the symptoms would
be tiredness, lethargy and a general feeling of being unwell.
The nitrate content of organically grown crops is usually significantly
lower than in conventionally grown products. The governments of
Germany and France have encouraged conversion to organic farming in
certain areas in a bid to improve water quality, particularly in relation to
its nitrate content.7
Conclusion
The United Nations FAO states the case very succinctly. ‘It has been
demonstrated that organically produced foods have lower levels of pesticide
and veterinary drug residues and, in many cases, lower nitrate contents.
Animal feeding practices followed in organic livestock production, also lead
to a reduction in contamination of food products of animal origin.’ 7
The facts show that organic food has significant health benefits because it
has negligible chemical residues, pathogens and higher nutritional values
when compared to conventionally farmed food.
References:
1 Faloon W. (2001) Vegetables Without Vitamins, Life Extension Magazine,
Florida March 2001
2 Journal of Applied Nutrition (1993); 45:35-39. Organic Food is More
Nutritious Than Conventional Food
3 Journal of Agricultural and Food Chemistry, (2003) February 2003
4 Paterson, J (2002) European Journal of Nutrition (vol. 40, p 289)
5 Heaton, S (2001), Organic Farming, Food Quality and Human Health, Soil
Association, Bristol House, 40-56 Victoria Street, Bristol, BS1 6BY, United
Kingdom
6 Worthington, V (2001) ‘Nutritional Quality of Organic Versus Conventional
Fruits, Vegetables, and Grains’ THE JOURNAL OF ALTERNATIVE AND
COMPLEMENTARY MEDICINE Volume 7, Number 2, 2001, pp. 161–173
7 FAO (2000) Twenty Second FAO Regional Conference for Europe, Porto,
Portugal, 24-28 July 2000 Agenda Item 10.1, FOOD SAFETY AND QUALITY AS
AFFECTED BY ORGANIC FARMING
8 Baker B, Benbrook C.M, Groth III E, and Lutz Benbrook. K. (2002),
Pesticide residues in conventional, IPM-grown and organic foods: Insights
from three U.S. data sets, Published in: Food Additives and Contaminants,
Volume 19, No. 5, May 2002, pages 427-446.
9 Short K. (1994), Quick Poison, Slow Poison, 1994, ISBN 0 85881 127 8
10 Colborn T., Dumanoski D. and Myers J. P., (1996) Our Stolen Future,
www.OurStolenFuture.org, March 1996
11 Curl, C. L, Fenske F.A, Elgethun K, Organophosphorus Pesticide Exposure
of Urban and Suburban Preschool Children with Organic and Conventional
Diets, Environmental Health Perspectives Volume 111, Number 3, March
2003
12 Hayes, T.B., et al. (2003), Atrazine-Induced Hermaphroditism at 0.1 ppb
in American Leopard Frogs (Rana pipiens): Laboratory and Field Evidence
Environmental Health Perspectives Volume 111, Number 4, April 2003
13 Porter W, et al. (1999), "Endocrine, immune and behavioral effects of
aldicarb (carbamate), atrazine (triazine) and nitrate (fertilizer) mixtures at
groundwater concentrations," Toxicology and Industrial Health (1999) 15,
133-150.
14 Hayes, T.B., et al. (2002). "Hermaphroditic, demasculinized frogs after
exposure to the herbicide atrazine at low ecologically relevant doses."
Proceedings of the National Academy of Sciences, Vol. 99:5476-5480, April
16, 2002,
15 Buznikov G A, et al (2001), An Invertebrate Model of the Developmental
Neurotoxicity of Insecticides: Effects of Chlorpyrifos and Dieldrin in Sea
Urchin Embryos and Larvae, Environmental Health Perspectives Volume 109,
Number 7, July 2001.
16 Cabello G, et al (2001), A Rat Mammary Tumor Model Induced by the
Organophosphorous Pesticides Parathion and Malathion, Possibly through
Acetylcholinesterase Inhibition, Environmental Health Perspectives Volume
109, Number 5, May 2001
17 Charizopoulos E. and Papadopoulou-Mourkidou E. (1999), "Occurrence of
Pesticides in Rain of the Axios River Basin, Greece," ENVIRONMENTAL
SCIENCE & TECHNOLOGY [ES&T] Vol. 33, No. 14 (July 15, 1999), pgs. 23632368.
18 Garry V F, et al, (2001), Biomarker Correlations of Urinary 2,4-D Levels in
Foresters: Genomic Instability and Endocrine Disruption, Environmental
Health Perspectives Volume 109, Number 5, May 2001.
19 Hardell L. and Eriksson M. (1999), "A Case-Control Study of Non-Hodgkin
Lymphoma and exposure to Pesticides," CANCER Vol.85, No. 6 (March 15,
1999), pgs. 1353-1360.
20 Harras A.et al, editors, (1996), CANCER RATES AND RISKS 4TH EDITION,
NIH Publication No. 96-691, National Cancer Institute, Bethesda, Maryland,
1996, pg.17.
21 Nordstrom M. et al, (1998), "Occupational exposures, animal exposure,
and smoking as risk factors for hairy cell leukaemia evaluated in a casecontrol study," BRITISH JOURNAL OF CANCER Vol. 77 (1998), pgs. 2048-2052.
22 Pearce F. and Mackenzie D, (1999), "It's raining pesticides; The water
falling from our skies is unfit to drink," NEW SCIENTIST April 3, 1999, pg. 23.
23 Steingraber S (1997), LIVING DOWNSTREAM; AN ECOLOGIST LOOKS AT
CANCER AND THE ENVIRONMENT, New York: Addison-Wesley, 1997.