Does certified organic food make a difference? YES! Up until the middle part of the last century, all food was organic. Organic simply means REAL FOOD that is produced without synthetic pesticides or fertilizers, sewage sludge, genetic engineering or irradiation. In the case of animal products, it additionally means the animal received no antibiotics or growth hormones and was fed organic feed containing no animal by-products. It is important to keep in mind that pesticides are not just on the outside of fruits and vegetables, as is commonly thought, but are taken up inside the produce through the soil, so it cannot simply be washed off. Think of your body as a expensive car engine, and know that it is important to give it the best fuel in order to obtain the most milage.
As for nutrients does it make a difference? YES! A study out of Newcastle University in the United Kingdom reported that organic produce boasted up to 40 percent higher levels of vitamin C, zinc and iron than its conventional counterparts and that organically grown berries contained 58 % more polyphenols—antioxidants that help prevent cardiovascular disease—and up to 52 % higher levels of vitamin C than those conventionally grown. It’s also a difference in soil fertility. ”With organic methods, the nitrogen present in composted soil is released slowly and therefore plants grow at a normal rate, with their nutrients in balance. Vegetables fertilized with conventional fertilizers grow very rapidly and allocate less energy to develop nutrients.”