NEW STUDIES SHOW SUSTAINABLE FARMING CREATES NUTRITIONALLY SUPERIOR FOOD

"High nitrogen levels make plants grow fast and
bulk up with carbohydrates and water. While the fruits
these plants produce may be big, they suffer in nutritional
quality, whereas organic production systems [which
use slow-release forms of nitrogen] produce foods
that usually yield denser concentrations of nutrients
and deliver consumers a better nutritional bargain
per calorie consumed."
[Agriculture expert Charles Benbrook,
Ph.D. explains why conventional produce has lower
nutrient values than organic produce.]
Eggs from free-range hens contain up to 30% more vitamin E,
50% more folic acid and 30% more vitamin B-12 than factory
eggs, while the yolk holds higher levels of antioxidant carotenes.
Beef from cattle raised in feedlots on growth hormones and
high-grain diets has lower levels of vitamins E, A, D and
betacarotene and twice as much fat as grass-fed beef.