According to the statistics issued by the government of the United States, the levels of trace MINERALS in fruits and vegetables started falling in 1940 and have declined steadily since. There is also evidence that there are more of these trace minerals in organically grown produce than in produce grown with the “aid” of toxic pesticides and fertilizers.

During a systematic review by the Soil Association in the UK, the statistics gathered comparing the vitamin and mineral content of organic to conventionally grown food indicated that the organic food contained higher levels of vitamin C and essential minerals like calcium, magnesium, iron, and chromium, than the conventionally grown food.

An independent review of the evidence found during the Soil Association study concurred that organic crops had much higher levels of all 21 nutrients that were analyzed compared with conventional produce. There was an independent review of the evidence that found that organic crops had much higher levels of all 21 nutrients that were analyzed compared with conventional produce. There was 29% more vitamin C, 29% more magnesium, 21% more iron, and 14% more phosphorous. Organically grown spinach, lettuce, cabbage, and potatoes showed the highest degree of mineral contrast.

Danish researchers have found that organic crops contain 10% to 50% more antioxidants than crops grown using conventional methods. It is a well-established fact that eating foods that are high in antioxidants help the body to ward off heart disease and even some cancers. There are substances in vegetables that are called phenolics that act as the structural backbone of most antioxidants in plants. Plants produce phonolics as a defense mechanism when they are attacked by insects. Basically, this means if the plants are NOT attacked by insects, they don’t produce any (or much less) phonolics.

The nutritional value of organic food far exceeds that of conventionally grown food. There’s no doubt about it.