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Benefits of Organic Phytonutrients

Benefits of Organic Phytonutrients
Factoid: “Men and women whose diets are high in fruits and vegetables were shown to have lower rates of angina, arthritis, asthma, bronchitis, cirrhosis, gallstones, heart attack, kidney stones and peptic ulcers.”

-Epidemiology, March 1998, Vol. 9, No 2, p 208.

Today, scientists better appreciate that dark greens, brightly colored fruits and vegetables are not only rich in vitamins and minerals, but phytonutrients. Ongoing nutritional research has demonstrated that optimizing phytonutrient intake by eating 7 to 13 servings a day may:

- increase energy, naturally, without stimulants
- reduce appetite, improve metabolism, assist weight loss efforts
- restore regular elimination and assist digestion
- reduce inflammation, relieve stiff and achy joints and muscles
- lower risk of cancer, diabetes, heart disease and stroke
- inhibit hardening of the arteries
- protect your vision from age related vision loss and blindness (ARMD)
- maintain strong bones
- support immune function and increase resistance to infections
- reduce allergy symptoms without drowsiness
- improve mental acuity and protect mind and memory
- detoxify toxic metals and chemicals
- help slow aging of the skin and dulling of the hair


Organic fruits and vegetables contain 40 percent more antioxidants than non-organic food, according to early results of the 4 year Quality Low Input Food study.

The Journal of Alternative and Complementary Medicine 2001, Vol 7, No 2, pp. 161, reported the results of part of the doctoral dissertation of Virginia Worthington, Ph.D., of John Hopkins University, Baltimore. Dr. Worthington found that the composition of conventionally grown American food has declined dramatically in the past 60 years. For example, iron is lower by 32 percent, calcium by 29 percent, magnesium by 21 percent.

She also found that organically grown produce was higher in most vitamins and minerals and lower in potentially harmful nitrates. Organic foods were 29 percent higher in magnesium, 27 percent higher in vitamin C, and 21 percent higher in iron. Using the USDA minimum recommendation of at least five servings of fruits and vegetables a day, Dr Worthington concluded that consuming organic produce could make the difference between a deficient and adequate diet!