Every now and again I harp on about the value of organically grown food versus non-organically grown food and now, an interesting report from Rutgers University has landed on my desk. The report tabulates in milligrams per 100 grams of dry weight mineral count comparing the two forms of growing.

Now you can see that any extra cost at time of purchase converts very soon into better value, and in the end actually costs less in health costs. 

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Organic farmers follow environmentally responsible business practices. Organic cows are free of antibiotics used as routine prevention. In comparison, 82 different drugs, including RBGH, are found in conventional dairy farms. Ounce for ounce, organic fruits and vegetables are twice as rich in certain nutrients compared to non-organic produce, according to a recent study reported in the Journal of Applied Nutrition.

...some thought-provoking figures about our food supply

• Health experts long have warned of the dangers of high-fat foods that can lead to heart disease or cancer. New studies show that each fatty bite may also carry a dose of highly toxic chemicals
• Sixty percent of all herbicides, 90% of all fungicides and 30% of all insecticides are considered carcinogenic by the Environmental Protection Agency (EPA). 

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