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The benefits of organic food versus non-organic

Have you ever wondered why organic fruits and vegetables tend to spoil faster than non-organic fruits and vegetables?
 Dr. Timothy Moore

by Dr. Timothy Moore

Ph.D., N.M.D., C.N.

Have you ever wondered why organic fruits and vegetables tend to spoil faster than non-organic fruits and vegetables? Here’s the reason: Non-organic food is irradiated to kill bacteria, which extends the life of fruits and vegetables.

In doing so, the molecular structure of the food changes.

In a study funded by the European Union, it was discovered that organic vegetables and fruits have 50 percent more antioxidants than non-organic. The scientists were convinced that eating organic food would cut the risk of developing heart disease, cancer and other serious diseases.

There is another benefit to eating organic food: It is rich in iron and zinc.

What about taste? If you haven’t realized it, organic fruits and vegetables taste better, and the flavor is crispier.

So, do you really know what you’re eating? Probably not. Because so much of our fruits and vegetables are manipulated and engineered to look good and last longer. It may seem that non-organic fruits and vegetables are more healthier for you because of the lower price tag, but there comes a time when cheap is not always the answer to health and wellness.

Well, the truth is that non-organic food is over. A $25 million study on organic foods – the most expensive study known to date – concluded that organic foods are more nutritious than non-organic. It also can help extend an individual’s life and prevent known diseases.

In “Seeds of Deception,” a book that “reveals how industry manipulation and political collusion – not sound science – allow dangerous genetically engineered food into your daily diet,” author Jeffery Smith notes that all of us have been misled by what science can do, or have done, to our food supply chain.

When shopping for organic food, some stores might not carry genetically modified foods, because they understand what happens to food that doesn’t seem to perish or spoil. The government has a stake in genetically modified food as well.

Welfare recipients, for example, are doled out cheese and other commodities once a month. Soldiers at war also are given rations that are non-perishable that can last for years. Have you ever wondered how food can be packaged and shelved for 20 to 30 years without spoiling or rotting?

Here’s a test you can try at home: Take an organic fruit and one that’s non-organic and leave both on your kitchen countertop for five days. You’d be surprised what happens. The organic fruit will spoil faster than the non-organic one, although the price for non-organic fruit is cheaper. So, when it comes to your health, is cheap always the answer?

The health consequences of genetically modified food, when examined closely, might convince you to change your eating habits. Then there’s another issue to consider – the consumption of meat. If you’re going to consume fish, beef, and poultry, consider the amount of toxic chemicals in the meat. This is why a plant-based diet should be your first choice for a better life and better health.

Studies have shown that eating animal protein can cause irritable bowel disease. In his book, “The China Study,” which details “the connection between nutrition and heart disease, diabetes and cancer,” Dr. T. Colin Campbell notes that animal protein has a lot to do with ill health. Also, there’s a study out from France showing how dangerous animal protein is to the human body.

The more organic your food choices, the more disease-proof your body becomes. So the next time you think you’re getting a great deal on food, just make sure the choices you’re making will benefit your overall health and well being. Remember to eat your fruits and vegetables, and drink plenty of water to keep your body nourished and flushed.

SOURCE: http://www.nature.com/ajg/journal/vaop/ncurrent/abs/ajg2010192a.html American Journal of Gastroenterology, online May 11, 2010. Also, the findings above were announced by Professor Carlo Leifert of the Tesco Centre for Organic Agriculture based at Newcastle University, UK, who with his team are working on the EU funded project called the Quality Low Input Food (QLIF) project, the biggest ever to research the pros and cons of organic farming and food.

(Dr. Timothy Moore teaches nutrition, heart disease and diabetes reversal through a plant-based lifestyle. He is a professional speaker, wellness coach and personal plant-based chef. He can be reached by email at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit www.cheftimothymoore.com or www.twitter.com/cheftimmoore.)


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