I recently came across a great web site put together by my friend Chuck Benbrook. The web site is a source of science resources and information about food and food policy. Here’s a nutrition nugget that I thought might interest readers:
“Most consumers initially seek out organic food in the hope of avoiding pesticide residues, food additives, genetically engineered ingredients, and a long list of other substances that certified organic farmers and organic food companies cannot use.
“Even the U.S. Department of Agriculture has officially acknowledged that organic farming systems lighten agriculture’s environmental footprint, combat global warming by sequestering extra carbon in the soil, and promote biodiversity.
“In recent years science has identified another reason to purchase organic food — improved nutritional quality.
“A solid body of research now confirms that on average, and across production years, regions, and different soil types, organic farming increases the concentration of a variety of health-promoting nutrients in plant-based foods (fruit, vegetables, grains, nuts). While this body of work has not convinced everyone that organic food is more nutritious, it has clearly moved the scientific consensus in that direction.”
