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The Organic Center performs a crucial role in combatting the myths routinely espoused and actively promoted by today’s global agrochemical companies. The Organic Center undertakes and commissions scholarly research across all aspects of both organic and conventional agriculture. As such, they are particularly well positioned to provide relevant insights into the benefits of leading an organic lifestyle. The following video provides a synopsis of the work performed by The Organic Center as well as offering some robust data supporting organic food consumption. It also introduces the Center’s Mission Organic 2010, which aims to increase organic food consumption in the US from its current level of 3% to 10% by 2010. This is a really...

Making your own juice from fresh organic ingredients has to be one of the healthiest lifestyle decisions anyone can make. I’ve been making fresh juice for about 20 years now. Initially, I started my routine morning juicing ritual as a means of ensuring my two children, who weren’t great eaters at the time, had access to the all-important vitamin and mineral nutrition contained in organically-reared plant matter. Although the eating habits of my children are no longer the primary motivation for the time I spend each morning preparing fresh juice, there are still some wonderful benefits that encourage me to continue making and enjoying fresh organic juice. For those of you who’ve never made fresh juice I invite you to consider the many...

A newly published scientific study conducted by the Louis Bolk Institute Department of Health Care and Nutrition in the Netherlands shows that the incidence of eczema in infants fed on organic dairy products, and whose mothers also consumed organic dairy products, is 36% lower than in children who consume conventional dairy products. Why is this particular study significant? While a large number of studies have found that organic food contains higher levels of beneficial nutrients than non-organic foods, this is the first example of a definite health impact (i.e. isolated from other potential beneficial factors) of organic food consumption being published in a peer reviewed journal. Professor Carlo Leifert, at Newcastle University, leader of...

Organic agriculture is widely criticised by economists and practical scientists who favour conventional models of food production. Recurrent claims insist that organic farming methods do not produce the quantities of food required to feed a global population. This is certainly the case at present, however the land and environmental resources devoted to organic production remain a small fraction of the overall agricultural distribution. Given this lack of equal comparison, is it reasonable for supporters of organic agriculture to continuously defend the suitability of their methods? I believe so, providing there is some genuine effort to address specific criticisms with tabulated data from well-documented studies. This has been the approach...

Preliminary data from the 4-year Quality Low Input Food (QLIF) study led by Professor Carlo Leifert of Newcastle University, is in. And in case you required further evidence of the nutritional benefits of consuming organic fruit and vegetables, the study has found that organic produce contains 40% more antioxidants compared to non-organic produce. The study also found there to be higher levels of other beneficial minerals such as iron and zinc in organic fruit and vegetables. So, what’s the significance of the study’s preliminary results? Well, for a start, a higher intake of antioxidants is believed to significantly reduce the risk of heart disease and cancer. Prof Leifert said the health benefits were so striking that moving to organic...