Organic Myth Busting - Is it better for you?

Dr Oliver Moore (Ollie) is an author, academic, journalist, blogger and all round organic know-it all! We asked him to tackle some of the more prevalent myths or accepted wisdoms around organic foods. In the latest of a series, Ollie analyses the belief that Organic food isn't any better for you.

Better is in itself a fairly contentious word: how do we quantify any sort of a feel good dimension to eating food that is good for biodiversity, or animal welfare, or food that fights climate change? How do we quantify the effect of thinking more holistically about food?

Taking a more narrow approach, the discussion on whether organic is better for you often revolves around nutrition. There have been very few studies done comparing food today with food in the past. However, those that do suggest conventional food is not as nutritious now as it was then. For example, Parmesan cheese has 70% less calcium than it had in the 1930s. We are to some extent overfed but undernourished.

It is also the case that much recent research suggests organic food is indeed good for you, and in many cases also more nutritious than other available foods. In particular, it seems that organic food is a great source for some of the harder to get though important nutrients. And this possibly is the key to the current debate: it is becoming quite easy for most people in the western world to get protein and carbohydrates, but for those harder to get nutrients, organic may be the route.

For example, researchers in Newcastle University have found significantly better results for organic fruits, vegetables and milk when compared to conventional. In the case of organic fruits and vegetables, they found had 40% more antioxidants. Recent research also suggests that some organic fruits and vegetables (kiwis and tomatoes), by having to fight harder to survive, produce specific nutrients (such as Flavonoids) which are good for humans.

Some research has tried to do overall comparisons between organic and conventional foods as regards nutrition. While this is perhaps the most difficult and contentious of areas to come to firm conclusions on, again, this research suggests that organic food is more nutritious.

A 2008 report compared almost 100 studies into organic and conventional plant-based foods since 1980, and find organic to be, on average, 25% higher in 8 out of 11 nutrients. But again, it is the harder-to-find nutrients that organic scores best in: in the cases where conventional food scores at similar or higher rates to organic, it is often for protein and carbohydrate.

This is not the first time organic has scored better nutritionally: as long ago as 2001, Virgina Worthington’s study found higher levels in organic produce of all of the 21 nutrients analysed. This included statistically significant higher levels of some, including iron (21% more), magnesium (29% more) and vitamin C (27% more).

This is all without even considering the possible negative effects of many of the additives and inputs allowed in conventional farming and food, which are disallowed under organic regulations. Recent research has found that particular combinations of preservatives and colourings, taken in regularly occurring combinations, can cause hyperactivity in all children - not just those already susceptible to it. The preservatives and colourings in question are banned under organic rules.

GM (Genetic Modification) is also banned, and there may be health implications with GM. Pesticide residues – a concern for pregnant women and parents of young children in particular - are not an issue when it comes to organic food.

Importantly, the traceability of organic food is second to none. Essentially, organic has all the usual checks and balances, with a whole range more added because of the organic certification. So scares such as happened recently with conventional pig meat and dioxin are far less likely.

None of this is to say that food in general is not nutritious: it is! It still of course makes sense to make sure what you eat is fresh, is varied and well balanced, and within overall recommended guidelines. Storage, age of product and the specific variety are amongst the many important factors in a food’s nutritional level. But organic can be a great place to start, if you are adopting the precautionary approach to the as yet unknown effects of certain products, and if you are seeking out the highest standard and the hardest to find but most important of nutrients.

Overall national guidelines do not yet especially encourage organic, but focus instead on general eating practices. The aim for mainstream nutritionists is to try to bring the population in general up to a basic standard. If however, you feel that you are eating a well balanced diet, there is a convincing argument for taking the step to organic. Organic is after all, in the words of the EU commission: good for you.