The Benefits of a Diet Based on Organic, Regenerative Agriculture Sponsored By Dr Judith Fitzpatrick, Ph.D.Sponsored by microBIOMETER® Regenerative organic agriculture has numerous benefits for the soil, the crops, and the earth’s climate. As pressure continues to grow to improve the nutrient value and safety of food production, and the health of the environment, agriculture will need to find a way to adapt. One important issue is the conversion from traditional agriculture – and its emphasis on aggressive, often dangerous, inputs – and regenerative agriculture, with its emphasis on ecological systems and food nutrition. As with any major transition, there will be challenges to overcome. Fortunately, there are technological advancements that will assist growers in assessing their soil health practices and allow them to better evaluate their progress as they move towards a fully organic farming system. And with those organic systems come improvements not only for soil health but for human health as well. Benefits of Organic Practices Pesticides and environmental toxins are significantly lower in organic produce. Pesticides are responsible for neurological damage to children which is estimated to cost the EU about 1% of its gross domestic product. (1,10). Organic foods decrease exposure to environmental toxins by 70 fold (10). The significantly better flavors and textures and high level of antioxidants in organic produce (1-13) result in higher consumption of fruits and vegetables by those consuming organic produce (11) — the nutritional value of high vegetable diet is widely acknowledged. This results in organic consumers contracting less poisoning by pesticides, fungicides, cadmium, and nitrates. And contributes to better intestinal health due to the much higher level of antioxidants in organic foods (3). Organic Diet is associated with significantly lower risk for the following diseases (10): Non-Hodgkin’s leukemia; Obesity; Type 2 Diabetes; Asthma and Eczema; Cardiovascular disease; Hypertension; Hypercholesteremia. Biostimulants such as arbuscular mycorrhizal fungi (AMF) are just beginning to be used to increase the yield, robustness and nutrient level of organic foods(2,7,9,13). AMF are inhibited in conventional farming. Many nutrients in plants (1) are not recognized as nutrients by the USDA (4) which does not recognize differences in the nutritional value of organic vs conventionally grown (4). The health benefits of these have not been researched. For example, there is almost no research into the large group of polyphenol compounds (>20,000) that are produced in higher amounts and more variability by organically grown plants and have been shown to have antioxidant, anticancer, anti-inflammatory, antimicrobial, antihypertensive, cardioprotective and immune modulating effects. 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