Long-time reader responds to a recent article by Paul Driessen about “false and misleading organic claims.
Driessen is WRONG on so many levels!
As a fruit and vegetable grower for some 40 years, I have reviewed the literature extensively. I am also a Nutritional Biochemist and have several published works under my name. Driessen does NOT have a fraction of my expertise on this.
TRUST me – Genetically engineered crops and the use of Bt crops and Round-Up resistant varieties (Syngenta and Monsanto) ARE associated with deterioration in the environment, and in people’s health, as well as those companies incredibly successful efforts to wipe out biological diversity in food by buying up numerous small seed producers and “disappearing” thousands of varieties that our forefathers grew.
I could write a book but don’t have the time, but challenge me on this and I WILL give you properly-researched answers!
Nutritional Quality of Organic Versus Conventional
Fruits, Vegetables, and Grains:
Results: Organic crops contained significantly more vitamin C, iron, magnesium, and phosphorus and significantly less nitrates than conventional crops. There were nonsignificant trends
showing less protein but of a better quality and a higher content of nutritionally significant minerals with lower amounts of some heavy metals in organic crops compared to conventional ones.
Conclusions: There appear to be genuine differences in the nutrient content of organic and
Compositional differences in soybeans on the market:
Glyphosate accumulates in Roundup Ready GM soybeans
Glyphosate tolerant GM soybeans contain high residues of glyphosate and AMPA.
Soybeans from different agricultural practices differ in nutritional quality.
Organic soybeans showed a more healthy nutritional profile than other soybeans.
Organic soy contained more sugars, protein and zinc, but less fibre and omega-6.
This study rejects that GM soy is “substantially equivalent” to non-GM soybeans.
Ten-Year Comparison of the Influence of Organic and Conventional Crop Management Practices on the Content of Flavonoids in Tomatoes
Comparisons of analyses of archived samples from conventional and organic production systems demonstrated statistically higher levels (P < 0.05) of quercetin and kaempferol aglycones in organic tomatoes. Ten-year mean levels of quercetin and kaempferol in organic tomatoes [115.5 and 63.3 mg g-1 of dry matter (DM)] were 79 and 97% higher than those in conventional tomatoes (64.6 and 32.06 mg g-1 of DM), respectively. The levels of flavonoids increased over time in samples from organic treatments, whereas the levels of flavonoids did not vary significantly in conventional treatments. This increase corresponds not only with increasing amounts of soil organic matter accumulating in organic plots but also with reduced manure application rates once soils in the organic systems had reached equilibrium levels of organic matter. Well-quantified changes in tomato nutrients over years in organic farming systems have not been reported previously.