What Is “Organic” when it comes to food?

by Dr. Georgianna Donadio

Today we read and hear the term “organic” everywhere. The term “commercial” is used to label non-organic produce compared to organic produce. This produce is grown using a variety of chemicals to destroy plant pests or enhance growth. Many of these chemical can cause cancer as well as being toxic to the environment. Produce grown without any of these chemicals is considered “organic.”


Several years ago, scientists at Rutgers University set-out to disprove the claim that organic produce was more nutritious than non-organic produce. They were shocked by the actual results. When they saw that “the amount of iron found in the organic spinach was 97% higher than in the commercial spinach and that manganese was 99% higher in the organic over the commercial”, they were truly amazed. In the commercially grown vegetables, “many trace elements were completely absent compared to the organic produce where they were abundant.”

 

Below you will find some comparisons drawn by the study results. More nutrition data will be learned during health coach certification.

Snap Beans
Phosphorus: Organic (10.45), Commercial (4.04)
Magnesium: Organic (.36 ), Commercial (.22)
Boron: Organic (227), Commercial (10)
Iron: Organic (69), Commercial (3) 

Cabbage
Phosphorus: Organic (10.38). Commercial (6.12)
Magnesium: Organic (.38), Commercial (.18)
Boron: Organic (94). Commercial (20)
Iron: Organic (48), Commercial (.04)

Lettuce:
Phosphorus: Organic (24.48), Commercial (7.01)
Magnesium: Organic (.43), Commercial (.22)
Boron: Organic (516), Commercial (9)
Iron: Organic (60), Commercial (3)

Tomatoes:
Phosphorus: Organic (14.2), Commercial (7.01)
Magnesium: Organic (.35), Commercial (.16)
Boron: Organic (1938), Commercial (1)
Iron: Organic (53), Commercial (0)

Spinach:
Phosphorus: Organic (28.56), Commercial (12.38)
Magnesium: Organic (.52_, Commercial (.27)
Boron: Organic (1584), Commercial (49)
Iron: Organic (32), Commercial (.3)

Here’s a disturbing outcome of this study that affects health coach certification curiculum. In all 5 of the tested vegetables (snap beans, cabbage, lettuce, tomatoes and spinach) the organic vegetables all contained healthy levels of cobalt, an essential trace mineral. This mineral was completely absent in the commercial vegetables.

The Results Are Clear

So, the next time someone tries to argue that there is no difference between organic and commercial vegetables, you can share this information with them and then happily continue to buy your organic produce! Remember, the food you eat can improve your health and speed healing. Taking care of your health, being pro-active and educated
about such information is the best way to stay healthy and prevent disease.

 

https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/organic-food/art-20043880