Results of a study published in the Journal of Applied Nutrition show that organic foods could have 2.5 times the nutritional value as foods purchased in a local supermarket.

      The study, conducted at the Doctor’s Data Laboratories, Inc., in western Chicago, analyzed a variety of organic and commercial foods over a two-year period.  The samples were purchased at several stores and markets in the western Chicago suburbs.  Among the foods tested were organic and commercial apples, pears, potatoes and corn, of similar size and variety.  Organic whole wheat flour and wheat berries were also included in the study.

      Among the elements with a higher average of elemental concentration in organic foods are calcium (62.5%), iron (58.6%), magnesium (137.5%), manganese (177.5%), potassium (125%) and zinc (62%.)

      Overall, organic pears, apples, potatoes and wheat had an average of 90% more nutrients than similar samples of commercial foods.  And, if sweet corn were included, the average jumped to 2.5 times higher than commercial foods.

      According to a Surgeon’s General Report on Nutrition, it stated, “Nutrition can play a role in the prevention of such diseases as coronary heart disease, stroke, cancer and diabetes.”

      And, according to The Nutritional Influences on Illness, low levels of these elements are correlated with many adverse health conditions.  And, supplementing these elements can reduce the symptoms, such as alcoholism, allergies, cancer, chronic diabetes syndrome, diabetes, headaches, high blood pressure, arthritis, etc.

SOURCE: Journal of Applied Nutrition; Vol. 45, No. 1, 1993; Nutritional Influences of Illness, 2^nd edition, 1993.

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