Purchasing and consuming organic vegetables contributes to both personal and global health. "Chemically dependent agriculture harms the environment and puts human health at risk," says the Natural Resources Defense Council. Scientific studies comparing organic with non-organic vegetables have increased in the last decade. Organic food is the fastest growing sector of the food industry, with a 20-percent annual increase.
More than 100 scientific studies have been published that compare organic to non-organic vegetables. Results show that organic foods are nutritionally superior in 2/3 of the "matched pair" cases. The American Chemical Society's Journal of Food and Agricultural Chemistry found that organic tomatoes have 79 percent more bioflavinoids than tomatoes raised on chemically treated soil. Bioflavinoids play a role in the body's capacity to resist disease.
Local Economic Support
Buying organic vegetables at farmer's markets supports the local economy. Many people prefer eating produce that is grown within a 100-mile radius of their home because it reduces their carbon footprint. Multi-national food corporations buy vegetables from agri-business farms that use pesticides and chemical fertilizers, many of which have been shown to be harmful to health. Buying organic vegetables locally helps create farm jobs, which in turn supports other sectors of the economy.
Buying, eating and growing organic vegetables helps create a pathway to nature-based agriculture, which is sustainable agriculture. Overuse of nitrogen fertilizers have helped create global environmental pollution problems. Healthy food grows in healthy soil and healthy soil is maintained organically. The nutritional value of vegetables grown in organically managed soil increases yearly, as the study on tomatoes indicates.
Organic vegetables taste better to people involved in comparison taste testing. Their flavors are described as more intense. More intense flavor may be the result of higher levels of antioxidants, as well as lower crop yields. Higher crop yields deteriorate flavor quality. Organic produce also stores better because of the antioxidant content.