Organic foods have more nutrients than GM foods. According to a recent study by the Globe and Mail and CTV News of the nutrient quality of fruit and vegetables, compared to 50 years ago, today’s regular fruit and vegetables contain dramatically less vitamins and minerals. The average potato has lost 100% of its vitamin A, 57% of its vitamin C and iron, 28% of its calcium, 50% of its riboflavin, and 18% of its thiamin. Out of seven key nutrients studied, only niacin levels increased. Similar results applied to 24 other fruits and vegetables. For broccoli, all seven nutrients fell, including a 63% decrease in calcium and a 34% decrease in iron. In April 2001, however, a US study examined 41 comparisons of the nutrient levels in organic and regular foods. In every case, the organic crops had higher nutrient levels - 27% more vitamin C, 29% more iron, 14% more phosphorus. At the June 2001 meeting of the American Chemical Society, a chemistry professor reported that organic oranges contained up to 30% more vitamin C than regular oranges, even though they are half the size. (Conventional orange trees are fed nitrogen fertilizer, causing the fruit to absorb more water, which makes them bigger.) In a French study, a cancer specialist studying the nutrient qualities of food grown in the Languedoc-Roussillon region of France showed that for the twelve foods where his study is complete, the organic foods showed increased quantities of vitamins A, C, E, and the B group, increased elements such as zinc, increased minerals such as calcium, and increased fibre. With all these decreases of nutrients in GM foods it begs the question, why are we still consuming GM foods? (Credits to earthfuture/earth/cg-tenreasonsorganic.asp)
Posted on: Sat, 22 Nov 2014 23:07:35 +0000
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