Organic foods: Organic growers often use heirloom varieties that have superior taste, color, and nutritional potential. Color alone is very important to nutrition.

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Organic Food and Organics

Organic Foods and Nutrition
 The Organic Web

By DH Owens with additions by CyberParent staff

Eating organic foods: Even though few nutritional studies have been done comparing heirlooms to other types of crops, it makes sense that the lack of chemical exposure minimal  genetic alterations will result in better foods.

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Even though few nutritional studies have been done comparing heirlooms to other types of crops, (probably because much funding comes from big agribusiness), it makes sense that the lack of chemical exposure minimal  genetic alterations will result in better foods.

Heirlooms are usually “open-pollinated,” which means they are naturally fertilized by wind, insects, birds and mammals. Open-pollinated seeds, unlike commercial hybrids and genetically modified seeds, will produce seed, which if properly controlled to avoid cross-pollination, will reproduce true to form. Open-pollinated seeds also allow farmers to adapt plants to local conditions over time. 

In addition, organic produce is sometimes local, although that is not often the case with supermarkets like Kroger's or Safeway or even the super health food stores like Whole Foods. The super stores import vegetables for miles and miles, often their organic produce is not even grown in the United States.

Local produce is always fresher. The fresher produce is, the more likely it is to be nutritious. 

During the growing season in your area, it is possible to get local vegetables from farmer's markets. 

Look for a certified organic grower, not a broker (someone who buys from distributors or other farmers and resells). 

I suggest certified growers. I know some farmers grow organically without being certified. However, some farmers also say they grow organically when they do not.

Regardless of how much the USDA organic certification program gets diluted by industry (and they are already trying), it is still the greatest assurance we have that food is truly organic.

Organic foods for health of people, animals, and planet earth.

A study from Bio-Communications Research Institute at, Wichita, Kansas  and Biochemical Institute, The University of Texas, Austin evaluated possible changes in USDA nutrient content data for 43 garden crops between 1950 and 1999, then considered their potential causes.

The amounts of key nutrients like protein, calcium, phosphorus, iron, riboflavin and vitamin C in vegetables have noticeably declined over the past 50 years, according to data collected by the U.S. Department of Agriculture. Declines were six percent for protein, 15 percent for iron, 20 percent for vitamin C, and 38 percent for riboflavin. 

Today's commonly grown vegetable varieties may be less nutritious than the varieties grown 50 years ago because they have been selectively bred for fast growth and high production, which leaves them less time to acquire nutrients. Scientists concluded there were potential trade-offs between yield and nutrient content.

Additional information about organic food and organics.

Transition into Organic Foods
Interested in changing your eating habits? This educational and fact-filled book is a simple read with easy to understand differences between conventional, organic, and natural foods.

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