Photo: pinched from SNJ website
More minerals would seem to indicate that organic farming produces more nutritious food than standard farming. Mike Atherton, gardener at Green, is quoted in the SNJ saying: "The accepted idea is if you have a problem in your soil then all you have to do is put on chemicals. What we are suggesting is if you look after life in your soil you will get better plants."See more about Green at their website which sadly looks like it hasn't been updated for a while: http://www.green-ug.org.uk/
Anyway it prompted me to rewrite a letter to the SNJ that I had originally sent to another paper in response to the Food Standard Agency's report:
I write to give a huge welcome to the front page of the SNJ (26/08/09) which covered the local group, 'Gardening for Research Experiential Education and Nutrition' (Green), who are challenging the new Food Standards Agency (FSA) report which concluded that organic food has no nutritional benefits over conventionally produced food.
As most of us understand, the benefits of growing organic food go far beyond nutrition or taste: 50% more wildlife like birds, butterflies and bees, less fossil fuel use, less impact on our climate, better animal welfare and avoiding pesticides and herbicides that are increasingly being linked to health problems like cancer. Isn't it just common sense, that stuff that kills insects, will impact on humans when consumed?
The FSA has failed us. It is meant to be an organisation for improving our food, yet it is mistakenly pushes genetic modification and more intensification. We cannot continue to pump chemicals into our livestock and earth. It is great that a local group is playing it's part in demolishing the myths that more chemicals are the answer to problems.
Cllr. Philip Booth, Stroud District Green Party.
(i) The researchers also failed to include the results of a major European Union funded study (QLIF), which ended in April this year, and has already produced over 100 scientific papers. Results from this study include the findings that: 'Levels of a range of nutritionally desirable compounds (e.g. antioxidants, vitamins, glycosinolates) were shown to be higher in organic crops' and 'Levels of nutritionally undesirable compounds (e.g. mycotoxins, glycoalkaloids, Cadmium and Nickel) were shown to be lower in organic crops'. See more here.
(ii) See Joanne Blythman 'A cancerous conspiracy to poison your faith in organic food' in The Mail.