Overweight, obesity and diabetes are collectively the nation's number one public health problem. This "Critical Issue Report" describes six ways that organic food and farming can contribute to reversing current trends in overweight, obesity, and diabetes. But most important, the report explains why the conscious decision by individuals to purchase organic food marks a critical first step toward a healthier diet and lifestyle.
For many people, this first step is the beginning of a series of incremental changes with important, long-run health benefits for individuals, families, and society as a whole.
Steady progress in increasing crop yields and animal production levels has often been achieved at the expense of food nutritional quality, the environment, and in some cases, food safety and animal health. This "Critical Issue Report" documents the extent of nutrient decline, reviews ways that farmers and breeders can increase nutrient density, and explains the importance of doing so in order to improve public health.
The Organic Center's second State of Science Review (SSR) concludes that organic farming methods have the potential to elevate average antioxidant levels, especially in fresh produce.
The aim of the present study was to find out whether the incorporation of organic dairy and meat products in the maternal diet affects the contents of the conjugated linoleic acid isomers (CLA) and trans-vaccenic acid (TVA) in human breast milk. Hence, the levels of CLA and TVA in human milk can be modulated if breastfeeding mothers replace conventional dairy and/or meat products by organic ones. A potential contribution of CLA and TVA to health improvement is briefly discussed.
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Naturopathic physician Dr. Tori Hudson presents her candid opinions on the benefits of foods made with whole, organic soybeans.
This article looks at published information that shows that organic food is substantially healthier than conventional food. Research published in a 2001 study showed that the current fruit and vegetables in the United States have about half the vitamin content of their counterparts in 1963.