Conventional vs. Organic Farming
The artificial fertilization associated with conventional crops produces lush growth by swelling produce with more water. On a pound-for-pound basis, organic food has more "dry matter" (i.e. food). Partly because of this (and for other reasons too), there are higher levels of nutrients in organic produce.
Dangers of Pesticides and Herbicides
Most pesticide-residue safety levels are set for individual pesticides, but fresh produce can carry multiple pesticide residues. The laws that govern pesticide use often do not take into account the "cocktail effect" of combinations of pesticides in and on foods. Research is emerging confirming the potential for such synergistic increases in toxicity of up to 100-fold, resulting in reproductive, immune and nervous system effects not expected from the individual compounds acting alone.
Anti-Oxidants
The need for natural safeguards decreases with the use of herbicides and pesticides in conventional agriculture. This decrease is reflected in the total amount of antioxidants the plants produce. Research shows the level of antioxidants is much higher in organically grown food. Antioxidants can cancel out the cell-damaging effects of free radicals. Furthermore, people who eat fruits and vegetables, which are good sources of antioxidants, have a lower risk of heart disease and some neurological diseases, and there is evidence that some types of vegetables, and fruits in general, probably protect against a number of cancers.
Isn't Organic More Expensive?
Household spending statistics reveal that the average family spends five times more on junk food, take-away (carry-out food), alcohol, and tobacco than on fruits and vegetables, and five times more on recreation than on fruits and vegetables. Feeling good is as easy as eating well.
