Organic Produce is More “Physically Fit” & Healthier for You

Spanish researchers have added a new twist to the ongoing debate about the value of organic food in comparison to conventional food. They have demonstrated for the first time that organic tomatoes have significantly more polyphenols and antioxidant capacity than conventionally grown tomatoes. The reason for this difference is that the organic tomatoes must be more fit at defending themselves from potential pathogens and more skilled at extracting nitrogen from soil. This is a much different argument than the potential toxicity of the chemicals used for conventionally grown food, which is also an issue of high importance.

This study drives home the important point that the quality of the soil determines the quality of the food. Polyphenols are the colored pigments in fruits and vegetables. The amount of polyphenols in any given food is often determined by what that food must do to survive. For example, the polyphenol content of resveratrol in grapes is based on whether or not the grapes had to fend off fungus while growing in a damper environment. If the growing season was dry or the general environment the grapes grow in is dry then there is little resveratrol in the grapes.

When chemicals are used to defeat germs and when nitrogen fertilizers are added to soil to speed growth, the tomato fails to activate “fitness genes” that end up forming polyphenols and their vital antioxidant defense system. This results in lower quality food. I will add that such food is also more susceptible to infection, including food poisoning infections that can be contracted at any place along the typically lengthy chain of handlers on the way to market. 

In the U.S., we now have progressively backwards “food safety” regulation that is intended to drive the producers of healthy food out of business while enabling the producers of low-quality food to have an advantage. This study shows that no amount of FDA regulations and inspections can make up for low-quality food that is more susceptible to infection.

Unfortunately, the organic food movement is being taken over by large operations that will dump tons of “natural” chemicals on food and not care two hoots about the quality of soil. The “organic” tomatoes coming from Mexico in the offseason are nothing to brag about. If it tastes like nothing it probably is nothing.

It is the duty of every citizen in America to locate the family organic farms in their area and buy produce from them. Take the time to visit the farmer’s markets in your area. Ask questions, get informed, and get connected. What you buy does make a difference.