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Organic Foods and Nutrition

The report also noted that pesticide use has been associated with a variety of health risks, including cancer, foetal abnormalities, chronic fatigue, and Parkinson's disease. One study revealed that women with breast cancer are five to nine times more likely to have traces of pesticides in their blood than women who don't have the cancer.

Food Additives
Organic foods are free from food additives such as Monosodium Glutamate (MSG), hydrogenated fats, artificial sweeteners and colouring, which have been associated with a risk of asthma, headaches, growth retardation, and hyperactivity in children. These additives have also been linked to the development of allergies - another of the key elements of the UK report.
Geneticaly Modified Organisms
Genetically modified (GM) organisms are also disallowed in the production of organic food. The report notes that only ten studies of GM foods have been conducted. Among those, the ones that were completely independent of funding or input from companies with GM affiliations found evidence of harmful effects in the gut lining of humans.
Similar effects on the gut lining were found in an unpublished animal feeding study on a GM tomato. In addition, a study by Newcastle University sponsored by the Food Standards Agency found that the genetically modified organisms transfer into gut bacteria at detectable levels after only one GM meal. The health effects of these GM organisms are still unknown and the report cautions that until GM crops and food products are properly tested, "people are, in our opinion, wise to avoid eating GM food."

Essential Vitamins and Minerals
The Soil Association conducted a study to compare the vitamin and mineral content of organic foods vs. non-organic foods. The organics won out with higher levels in all 21 of the examined nutrients.

The vitamin C and magnesium levels in the organic foods were 27 percent and 29 percent higher, respectively, compared to the non-organic samples. And minerals were found to be significantly higher in organic spinach, potatoes, cabbage, and lettuce.

Similar results were reported in tests of organic livestock animals that foraged for fresh food compared to livestock that was given processed feed. The organic livestock had higher concentrations of omega-3 fatty acids and conjugated linoleic acid (CLA). CLA has been demonstrated to help prevent cancer and degenerative changes in the walls of the arteries, enhance growth promotion and reduce body fat.

The article concluded that a predominantly organic diet:

reduces the amount of toxic chemicals ingested

totally avoids GMOs (genetically modified organisms)

reduces the amount of food additives and colourings

increases the amount of beneficial vitamins, minerals, EFAs (essential fatty acids) and antioxidants consumed

appears to have the potential to lower the incidence of common conditions such as cancer, coronary heart disease,   allergies and hyperactivity in children
So, if you're fortunate enough to have access to fresh, organically grown produce, the next time you're given the choice between lower priced conventionally grown food or higher priced organic, just remember the benefits to yourself and your family by choosing organic.
If you do not have access to organic food, it would be wise to consider giving your body a regular detox every 3 - 6 months and take nutritional supplements containing a broad spectrum of vitamins, minerals, essential fatty acids and anti-oxidants.  
Disclaimer: The information in this article should not be regarded as medical advice.  If you are receiving medical treatment or taking prescribed medication, you are advised to consult your GP or health practitioner before making any changes to your diet or lifestyle.
Organic Foods
Most of us would admit that we would prefer to eat organically produced food than the pesticide-laden food so predominantly available in our supermarkets.  Unfortunately, the reduced availability and the higher costs can make it difficult to justify buying organic food but a recent report by the Soil Association may make you consider increasing the amount you eat.
The organic foods report addressed a number of key topics of food cultivation, processing and nutritional content, starting with pesticides.

It reported the connection between pesticide use and the antioxidant content of food.  Crops that are stressed by insects produce polyphenolic compounds, which are naturally potent antioxidants. But crops that are treated with pesticides don't need the natural protection of polyphenolics, and produce less of the compounds. So when crops are denied pesticides, consumers get a double benefit: better nutrition without the residue of chemical pesticides in the food.