The most up-to-date research shows that organic crops are of a much higher nutritional quality than their non-organic counterparts. The peer reviewed research, a ‘meta-analysis’ of 343 previous studies by Newcastle University, and published in the British Journal of Nutrition, has found significant differences between organic and non-organic produce.
The research, presents strong evidence that switching to food produced using organic standards can lead to increased intake of nutritionally desirable antioxidants, as well as a reduced intake of potentially harmful cadmium and pesticides.
Organic crops (wheat) have significantly higher concentrations of antioxidants/(poly)phenolics compared with non-organic produced counterparts. This includes more phenolics (19% higher), flavanones (69% higher), stilbenes (28% higher), flavones (26% higher), and flavonols (50% higher). A switch to consuming organic crops would allow a 20-40% increase in antioxidant/(poly)phenolics consumption without an increase in calorie intake.
Less cadmium: The analysis detected 48% lower concentrations of the toxic heavy metal cadmium in organic crops.
Less nitrogen: Nitrogen concentrations – linked in some studies to an increased risk of certain cancers such as stomach cancer – were found to be significantly lower in organic crops.
Higher vitamins and nutrients.
Reduced risk of pesticide residues.
Vitamin C and dry matter contents are higher, on average, in organically grown crops.
Taste, while not a direct influence on nutritional quality, can indirectly affect the nutritional value of a food through the stimulation of appetite and digestive processes. It is also an important quality distinction for consumers, and anecdotally many organic consumers feel that food grown organically tastes better. Indeed, 43 per cent of organic consumers give this as a major reason for purchasing it. Of the six agriculturally valid studies reviewed, five reported better taste qualities in organic produce.
Overall trend demonstrated within studies comparing the primary nutrient contents of organically and non-organically grown crops.
Higher primary nutrient content in organic crops
Dry matter content __________10
Mineral content _______ 7
Vitamin C content _______ 7
Inconsistent or non-significant differences
Dry matter content ________ 8
Mineral content ______ 6
Vitamin C content ______ 6
Higher primary nutrient content in non-organic crops
Dry matter content _1
Mineral content _1
Vitamin C content None
Viewed collectively, the valid and relevant scientific evidence indicates that organic foods are significantly different in terms of their safety, nutritional content and nutritional value from those produced by non-organic methods.
We have recognised the impact on society’s well-being and environmental contamination by the use of non-organic methods. Reacting to this unethical and unsustainable method of agricultural development, we formed a stakeholder alliance with master flour millers, Marriage. Marriage are Certified Organic by the Organic federation and member of the International Federation of Organic Agricultural Movement (IFOAM). There ethical business practice and shared values coincide with ours influencing the development of our new truly organic pizza dough ball. Ingredients include pink Himalayan rock salt, natural yeast and purified water. Combined with marriage organic flour forms a product of distinct quality and creative innovation.