Naturalpath

Grocery shelves are brimming with organic versions of everything from produce, to milk and eggs, to highly processed food like hot dogs and cookies. Giant, global food chain retailers like Dean Foods, Danone, and even Wal-Mart offer a variety of organic food products, accounting for almost $14 billion a year and a 20% annual market growth.

Skeptics claim that labeling foods organic is just a marketing tactic to get consumers to pay a premium. And, some scientists maintain that there are no discernible health differences between the two.

However, there are numerous health benefits, both personal and planetary, to eating an organic diet.

Organic foods minimize exposure to pesticides, which have been proven to be toxic in the human diet, and often linked with cancer. This is especially critical for children, who are even more susceptible to the effects of toxins than adults.

Organically grown foods have reduced amounts of heavy metals such as lead and mercury, and solvents like benzene and toluene, when compared to conventionally grown foods. Minimizing exposure to these toxins is beneficial, as accumulation of heavy metals is associated with many diseases such as allergic reactions, nerve disorders, and cancer.

Organic foods are also more nutritious than their conventional counterparts. Recent studies have found significantly higher levels of nutrients and antioxidants in organic produce. Analysis shows that organic foods have, on average, 27% more vitamin C, 29% more iron, and 14% more phosphorus. A study by Globe and Mail and CTV news, found that today's potatoes, compared with those from 50 years ago, contain 57% less vitamin C, 57% less iron, and 50% less riboflavin. Modern industrial broccoli has 63% less calcium, 34% less iron, and a decrease in seven other vital other nutrients.