higher nutrient levels in organic food
- To: CG , Dan Verin , Dorene Pasekoff , Eileen Gallagher , Heather Crocker , Jackie Foley , Holly Robertson , Zachary Bressler , John Marino , Jim Giller , Denise Ryan , Rob Konigsberg , Roni Todd , Anne Giller , Jason Boehk , Jonathan Weaver-Kreider , "Karen Anderson, NOFA - NJ" , Kathryn Howd-Machan , Mark Klempner , Michele Yingst , Rich Waynor , Rod Frenz , Terri & Bob Urban , Tom and Sandra , VentiMillsglia
- Subject: [cg] higher nutrient levels in organic food
- From: J* E* V*
- Date: Mon, 10 Apr 2000 19:44:27 -0400
No rocket science here, folks. Healthy soil = healthy plants = healthy people =
healthy planet.
do what you can to eat even some organic food (whole & fresh, not processed).
It makes a huge difference to your health and the planet's.
Yes, environmentalism is as easy and fun as eating. Yum yum!
> In a message dated 4/8/00 8:25:31 AM, laurel.hopwood@sierraclub.org writes:
>
> << Journal of Applied Nutrition
> 1993; 45:35-39.
> Organic foods vs. supermarket foods: Element levels
>
> Synopsis:
> Over a 2 yr period, organically and conventionally grown apples, potatoes,
> pears, wheat, and sweet corn were purchased in the western suburbs of
> Chicago and analyzed for mineral content. Four to 15 samples were taken
> for each food group. On a per-weight basis, average levels of essential
> minerals were much higher in the organically grown than in the
> conventionally grown food. The organically grown food averaged 63% higher
> in calcium, 78% higher in chromium, 73% higher in iron, 118% higher in
> magnesium, 178% higher in molybdenum, 91% higher in phosphorus, 125% higher
> in potassium and 60% higher in zinc. The organically raised food averaged
> 29% lower in mercury than the conventionally raised food.
>
> Laurel Hopwood
>
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--
John Edward Verin
owner - True Roots
Edible garden education, consulting & design
Grow Biointensive and Permaculture techniques
Philadelphia, PA
Food is power... are you in control of yours?
- JEV
Agriculture as we know it cannot feed the world's
population much longer. Due to water and wind erosion
caused by current agricultural practices, an estimated
45-90 years of farmable soil are left on the planet.*
- John Jeavons, creator of the Grow Biointensive technique
* Statistic taken from P. Buringh's "Availability of
Agricultural Land for Crop and Livestock Production," 1989,
in D. Pimentel and C.W. Hall (Eds.) Food and Natural Resources,
San Diego, Academic Press.
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