Pendragon Apple - 800 year old Variety complet with mottled skin for higher phyto-nutrient content
Organic versus Conventional
A recent study published in the UK caused a big kafuffle in the organic industry when it claimed there was no nutritional benefit to organic produce over conventional. The researchers looked at studies conducted over the last 40 years, and while the organic foods often did contain a higher amount of vitamins and minerals, they decide the difference was not “nutritionally” significant. In a single piece of produce, a 17 % difference in beta carotene, as one study found, may not be significant, just as they said. But what if that 17% were missing from everything you ate, day after day, year after year? Would that make a difference? Probably, but that is the holistic nutrition perspective, not the conventional.
I put that concept out there because it needs to be said. Good health is easier to achieve if all the food consumed has the maximum amount of nutrients possible. However, the important aspect of the study to note, is that the studies they looked at examined vitamin and mineral content. Unfortunately, they did not look at the phyto-nutrient content, the new superstars in the health world, linked to prevention of many diseases prevalent today. As part of the plant's defense system, phyto-nutrient content goes up in food when the plants are attacked by bugs and fungus.
A case can be made that vitamin and minerals content will be affected by a number of factors, such as vine-ripening, good soil management or varieties and these can affect the nutritional value of both organic and conventional. Most studies over the last 40 years, like the ones they considered, tested produce grown separately and this fact has been used for years to discount the higher nutrient content found in organic foods.I am not sure why the researchers were not aware that there was this general opinion, before they looked at all those studies that had already been deemed invalid by the conventionally-minded. The argument was always, in order to truly judge, the same variety of food would have to be grown, at the same time, in the same geographical location, one organically and one conventionally, in order for any claims to be made. Perhaps, like the following study:
The £12m EU–funded four–year Quality Low Input Food project—the biggest of its kind to date used a farm in northeast England to grow conventional produce alongside organic, side by side, same conditions, same time, same varieties. Up to 40% more antioxidants and phytonutrients, were found in organic fruit and vegetables than in those conventionally farmed. Cattle were also farmed on the 725–acre plot, where it was discovered that organic milk contains 60% more antioxidants and desirable fatty acids than ordinary milk.
That makes a pretty compelling case for organic. And generally that is what I will always choose. The only issue I have is in the summer, when there is so much local fresh produce, some of it is not organic. Here are some facts that can help make the decision to buy local conventionally-grown produce easier.
1.Local means the farmer can leave the produce on the vine longer before shipping. That is the true reason for the superior taste. The longer on the vine, the more opportunity for vitamins and phytonutrient content to increase, minerals to be chelated from the soil and the flavor to develop.
2.Don’t assume that local farmers are using a ton of chemicals. Farmers are more aware of the health issue with chemicals than the public. They tend to be well-educated and try to be the best stewards of the land they can be, despite the system they think they must follow, So you may find, if you get to know your local farmer, they use as little as possible.
3.Pick the ugly fruits and vegetables. The ugly produce earned its scars from battling bugs, which means phytonutrient content was increased. Even when chemicals are used, they can often miss the plant. So there is a general rule. Scabs are good as it means the plant won. A hole is bad because it means the bug won.
Please note that some organic farmers, in their misguided attempt to meet the public’s perception of what food should look like, sometimes use non-toxic, natural pesticides and fungicides that are not harmful to the environment. However, they do eliminate the need for the plant to defend itself and therefore, will limit the phytonutrient content just like conventionally-pretty produce. Let organic farmers know you are a savvy consumer who understands ugly food is healthy food!
Here two recipes for you to enjoy:
Sour Cherry Coffeecake
Peaches in Creamy Yogurt with Lace Cookies
Varieties make a nutritional difference too. Read this article for more information.
The oldest North American varieties, commonly found, are the Granny Smith and the Northern Spy which date back to the mid-1800’s.
800-Year-Old Apple ‘Healthiest to Eat’
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