tailieunhanh - ORGANIC FOODS CONTAIN HIGHER LEVELS OF CERTAIN NUTRIENTS, LOWER LEVELS OF PESTICIDES, AND MAY PROVIDE HEALTH BENEFITS FOR THE CONSUMER

A detailed account of the field history, farm maps, crop rotations, and a comprehensive plan of operation for following organic protocols need to be incorporated into the plan. All fields, greenhouses, storage areas, warehouses, and processing facilities used in organic production must be discussed in the OSP. Growers with split operations (organic and conventional production on the same farm) need to include information on how they plan to prevent commingling of the two systems. They must also identify how equipment used in both organic and conventional production will be cleaned and managed prior to use on organic. | amr Environmental Medicine Organic Foods Contain Higher Levels of Certain Nutrients Lower Levels of Pesticides and May Provide Health Benefits for the Consumer Walter J. Crinnion ND Walter Crinnion ND -1982 graduate of Bastyr University practice since 1982 with a special focus on treating chronic diseases caused by environmental toxic burden conducts post-graduate seminars in environmental medicine professor and chair of the Environmental Medicine Program Southwest College of Naturopathic Medicine Tempe AZ contributing editor Alternative Medicine Review Email Abstract The multi-billion dollar organic food industry is fueled by consumer perception that organic food is healthier greater nutritional value and fewer toxic chemicals . Studies of the nutrient content in organic foods vary in results due to differences in the ground cover and maturity of the organic farming operation. Nutrient content also varies from farmer to farmer and year to year. However reviews of multiple studies show that organic varieties do provide significantly greater levels of vitamin C iron magnesium and phosphorus than non-organic varieties of the same foods. While being higher in these nutrients they are also significantly lower in nitrates and pesticide residues. In addition with the exception of wheat oats and wine organic foods typically provide greater levels of a number of important antioxidant phytochemicals anthocyanins flavonoids and carotenoids . Although in vitro studies of organic fruits and vegetables consistently demonstrate that organic foods have greater antioxidant activity are more potent suppressors of the mutagenic action of toxic compounds and inhibit the proliferation of certain cancer cell lines in vivo studies of antioxidant activity in humans have failed to demonstrate additional benefit. Clear health benefits from consuming organic dairy products have been demonstrated in regard to allergic dermatitis. Altern Med Rev 2010 15 1 4-12 Introduction