Organic Food: Good Food-Good Medicine

Background and methodology
The author quotes Eleanor Roosevelt that “your philosophy is not best in words; it is expressed in the choices you make. In the long run, we shape our lives and we shape ourselves. The process never ends until we die and the choices we make are ultimately our responsibility.” 
The marriage of nutrition and disease prevention with regenerative growing methods is a natural one. Eating organically grown food and grass-fed whole foods adds significantly to this opportunity and the potential for disease prevention because organic foods have been found to contain higher levels of nutrients important for the health of our bodies. Studies of the benefits of organic foods show that there is much as three times more minerals and trace elements in organic produce than conventionally. Articles were reviewed to support the benefits of organic foods. 

Organic foods are higher in the following nutrients: Potassium (13%), Calcium (56%), Magnesium (49%), Iron (290%), Copper (34%), Manganese (28%), Essential amino acids (35%), Phosphorous (6%), Chromium (78%), Selenium (390%) and Boron (70%). The omega-3 fatty acids are found to be as mush as two to six times higher in grass-fed meats and are present in a balanced ratio with omega-6 fatty acids. Ruminants raise exclusively on pasture contains greatly increased amounts of conjugated lenoleic acid.

Hawkins-Clark, S. (2004). Good food-Good medicine. Idaho organic Exchange 5(1):1-10.