Consumers select organic foods over genetically modified organisms (GMO) for a variety of reasons, however besides the long list of potential health implications from consuming GMO, the one thing that impacts decision making more than anything else is nutrition. There are convincing differences between organic and GMO foods in nutrient content and health benefits.
Higher antioxidant levels, lower pesticide loads, better farming practices all lead to a more nutritious end product when choosing organic over GMO foods.
For example, tomatoes grown by organic methods contain more phenolic compounds than those grown using commercial standards. That study — published in the Journal of Agricultural and Food Chemistry — analysed the phenolic profiles of Daniela tomatoes grown either using ‘conventional’ or organic methods, finding that those grown under organic conditions contained significantly higher levels of phenolic compounds than those grown conventionally.
Other findings published in the Journal of Agricultural and Food Chemistry showed that organically produced apples have a 15 percent higher antioxidant capacity than conventionally produced apples.
A stunning report on GMO vs. organic corn posted on Moms Across America clearly showing the nutritional value difference between GMO corn and NON GMO corn.
“The important thing to note in these deficiencies is that these are exactly the deficiencies in a human being that lead to susceptibility to sickness, disorders and cancer. People who have osteoporosis are low in calcium and magnesium, people who have cancer are low in maganese. The list goes on and on.”
- Non-GMO corn has 6130 ppm of calcium while GMO corn has 14 — non-GMO corn has 437 times more calcium.
- Non-GMO corn has 113 ppm of magnesium while GMO corn has 2 — non-GMO corn has about 56 times more magnesium.
- Non-GMO corn has 113 ppm of potassium while GMO corn has 7 — non-GMO corn has 16 times more potassium.
- Non-GMO corn has 14 ppm of manganese while GMO corn has 2 — non-GMO corn has 7 times more manganese.
Overall, the paper found that non-GMO corn is 20 times richer in nutrition, energy and protein compared to GMO corn.
“Agritech companies have given themselves veto power over the work of independent researchers.” Scientists must literally ‘ASK’ these corporations for PERMISSION BEFORE publishing independent research on GMO crops.” (Scientific Amerian, August 13, 2009.)
This article written by the Editors in Scientific American goes on to mention how Elson J. Shields an entomologist at Cornell University and spokesperson for a group of 24 corn insect scientists who protested against the ‘blocking’ of ‘unfavourable’ GMO research (ie. research that may not promote GMOs), actually wrote to the EPA. These protests were about the “…selective denials and permissions based on industry perceptions of how ‘friendly’ or ‘hostile’ a particular scientist may be toward (seed enhancement) technology.”
Most nations in the world have no GMO-Free platform to protect their citizens and although this is slowly changing, most nations are far behind places like Ecuador, Peru, Venezuela, Egypt, Russia and others who have GMO-Free or national bans on GMOs. Nations such as The United States, Canada, China, UK, Australia, Mexico, and most of South America, Asia and Africa who have no formal GMO-free platforms so that they continue their unrestricted and widespread use in all foods.
About the Author
Marco Torres is a research specialist, writer and consumer advocate for healthy lifestyles. He holds degrees in Public Health and Environmental Science and is a professional speaker on topics such as disease prevention, environmental toxins and health policy.
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