Are Organic Foods Superior?

Organic vs Conventional


Are Organic Foods Superior?

The debate comparing organic food to conventionally grown foods is under constant speculation.  I frequently read and hear in the mainstream news that there is no proof to suggest that organically grown foods are in any way superior to their conventionally grown counterparts.

So, I decided I would actually take a look at the research for myself and make my own conclusions.  I wanted to look at independent, third party research, not sponsored research programmes that held any bias.  This is what I found.

Increased Levels of Antioxidants

In a study published in the British Journal of Nutrition reviewed 343 studies on the compositional difference between organic and conventional crops.  The findings showed that the organic crops provided additional antioxidant equivalent to eating between 1-2 extra portions of fruit and vegetables per day.

Antioxidants are substances that prevent cell damage caused by oxidation in the body. When certain types of oxygen molecules are allowed to float freely in the body and can cause oxidative damage, which creates what is known as free radicals.

These free radicals can be damaging to the body and have been linked to cancer and premature ageing.  Antioxidants prevent this free radical damage from occurring in the body.  Thus have been linked to anti-cancer and anti-ageing.

Higher Omega-3’s

Another study published in the British Journal of Nutrition reviewed 150 papers on organic and non-organic meat and dairy products to look at levels of omega-3.

The finding were pretty clear.  The levels of omega-3 in organic were at least twice as high in the organic products as opposed to the non-organic.

Organic milk, for example, had 56% more omega-3’s while organic meat had approximately 47% more omega-3’s

It has been shown that omega-3’s are an important component for our body.  They are anti-inflammatory, helps the heart to beat at a steady rhythm, and help to reduce your risk of cardiovascular disease.

They also help to lower blood pressure, improves blood vessel integrity and needed for healthy neurological function. This is important since the brain is made up of mainly omega-3 fatty acids.

Lower Levels of toxins

Another similar study found differences in nitrogen levels between organic and non-organic to be vast.  On average concentrates of nitrites were 87%, nitrates 30% and nitrogen 10% lower in the organic crops.

Heavy metals, which are extremely dangerous to the human body, were found to be higher in non-organic food with Cadmium, Mercury and Lead all being up to 50% higher in conventional foods.  This is quite significant to human health!

Finally, pesticides, such as the carcinogenic agent – glyphosate that Monsanto manufacture is a toxic compound. This was also found in much less concentrations in organic produce.  Levels were up to  400% higher in conventionally grown crops.

If you are interested in reading more, The Cornucopia Institute’s Natural vs. Organic Project consists of a collection of case studies showcasing the benefits of foods that bear the “USDA Organic” seal.  You can read more at


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About Michelle

Michelle Firrisi is a Registered Holistic Nutritionist and Clinical Herbalist. She lived most of her life in the Island of Guernsey, in the Channel Islands, UK.

She now lives in beautiful British Columbia, Canada. Michelle also holds an Honours Degree in Bachelor of Science Podiatric Medicine and practices Reiki, Massage and Shamanism. Her main speciality is in the areas of Addiction, Anxiety, Depression and reversing Mood Disorders with targeted Amino Acid Therapy & Nutrition.

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Statements and opinions written on this website are based on experience and designed for educational purposes only. It should not be taken as professional medical advice. This information is not intended to diagnose, treat, cure or prevent any disease. Before changing your diet or with all medical conditions consult a qualified medical professional.