Organic Food: More taste, less pesticides

Written by David Hennessey, copyright 2006

The nutrients in certified organic fruits and vegetables are easier for your body to digest and assimilate since they are free of man made chemical pesticides that may disturb and complicate the workings of your body.

Current research also indicates that certified organic produce has higher levels of nutrients than conventional, non-organic produce. This is because the soil the organic produce is grown in is more nutrient dense.
More nutrients in your fruits and vegetables also means increased taste since the greater the variety of minerals contained in a food, the more likely the food is to have a taste other than just tasting like water.
More taste and more nutrients has top restaurant cooks now seeking out organic produce such as tomatoes and carrots simply because they know it is going to impress the taste buds of their customers. Bishop’s Restaurant on West 4th Avenue in Vancouver, BC, Canada www.bishopsonline.com is an example of an award winning restaurant that chooses organic foods as much as possible for customer health and enjoyment.

About the author:
David Hennessey, B.A. (Psych.), W.C. is extremely passionate about nourishing peoples lives with simple, helpful advice – learn more about is work by visiting www.TheWonderTechnique.com

Recommended Resources and References

Books:
‘How to Buy Organic Food Inexpensively’
By David Hennessey, Copyright 2006

Scientific References
Pesticideⁱ residues in conventional, integrated pest management (IPM)-grown and organic foods: insights from three US data sets.
Baker BP, Benbrook CM, Groth E, Lutz Benbrook K
Food Addit Contam 2002; 19:427-46.

Organophosphorus pesticide exposure of urban and suburban preschool children with organic and conventional diets.
Curl CL, Fenske RA, Elgethun K
Environ Health Perspect 2003; 111:377-82.

Websites:
Canadian Organic Growers Association
Certified Organic in British Columbia