Danish researchers compared the sperm density of members of an organic farming association (OFA) with that of three different occupational groups and found that that the organic farmers had significantly higher sperm counts (1).

This research was reinforced in 1996 when members of another Danish OFA were compared with a control group of 797 healthy men.
It was found that “sperm concentration was higher among men eating organically produced food” (2).

The researchers suggested that man-made chemicals act as endocrine disrupters (EDC) resulting in altered development of the reproductive tract causing decreased sperm count and therefore less fertility.
Many pesticides regularly used in conventional agriculture are known to be EDCs.
Therefore, if the diet does not contain pesticide residues, sperm would be more healthy, sperm count would be normal.

Once again it was proven – organic food is indeed healthier.

References:
1. Abel A et al., (1994) High sperm density amongst members of organic farmers’ association, The Lancet, 343, p. 1498.
2. Jensen TK et al., (1996) Semen quality among members of organic food associations in Zealand, Denmark, The Lancet, 347, p. 1844.

Organic Grapes and Wine

By Gabor Timis

Grapes are topping the list of the most chemically sprayed (with insecticides, herbicides, fungicides) categories of produce on the market, so it is important to look for organic grapes when grocery shopping.

Grapes are healthy. Recent research shows that resveratrol is the chemical that is beneficial to our health. Resveratrol is mainly found in the skin of red grapes. It is believed to have the following benefits:
- Anti-cancer
- Anti-viral
- Anti-aging
- Anti-inflammatory
- Neuro-protective
- Life prolonging.

Red wine has a good amount of resveratrol. For best health effects, buy organic wine.
Organic wine is wine which is cultivated and processed with only organic natural ingredients.

Strict rules govern the winemaking process such as hand-harvesting, the types of yeasts that can be used during fermentation and storage conditions in the vineyards of all imported and domestic wines that acquire certification.

Chemical-free grape cultivation and wine production also promotes a healthier environment by minimizing energy and water consumption and eliminating chemical run-off in our water supplies.

Many winemakers favor the use of sulfites, in extremely small quantities, to help stabilize wines, while others frown on them completely.
Wines labeled “organic” cannot contain added sulfites. Wines that have added sulfites, but are otherwise organic, are labeled “wine made from organic grapes.”

Red wine is not only a good source of resveratrol, but also of procyanidins.
Procyanidins are basically condensed tannins (the compound in wine that gives it a bitter flavor). Research has found that procyanidins:
- Boost good cholesterol (HDL)
- Help prevent blood clots
- Promote healthy endothelium (the tissues that lines blood vessels and your heart)

Studies have also found that procyanidins limit production of a compound which is responsible for hardening your arteries.

Enjoy organic wine in moderation, as part of a healthy lifestyle.

Organic Colesalw Recipe

A tasty organic coleslaw recipe – healthy side dish.

Ingredients

1 shredded carrot
1/4 large white cabbage
1/4 large red cabbage
1/4 large onion chopped
1/2 cup Organic Virgin Olive Oil
1/3 cup Organic Apple Cider Vinegar
Parsley
Pepper
1/4 cup sliced black olives (optional)
1/3 cup feta cheese (optional)

Coleslaw Preparation

Thinly slice the white cabbage, then chop to pieces of one to two inches. Put in mixing bowl.

Repeat the same with the red cabbage.

Add the shredded carrot and chopped onion to the cabbage.

Pour olive oil over the contents then add the apple cider vinegar.

Add parsley, pepper and salt to taste.

Add the optional black olives and feta cheese.

Mix well. Let sit 10 minutes before serving to allow flavors to blend better.

Also see: Organic chocolate pudding recipe

The report clearly supports the conclusions that:

“Organic plant-based foods are, on average, more nutritious in terms of their nutrient density for compounds validated by this study’s rigorous methodology” and

“The average serving of organic plant-based food contains about 25% more of the nutrients encompassed in this study than a comparable-sized serving of the same food produced by conventional farming methods.”

More information .pdf File Report @
http://www.organic-center.org/reportfiles/5367_Nutrient_Content_SSR_FINAL_V2.pdf

By Gabor Timis

Unfortunately, apples are consistently found to be the most pesticide-contaminated fruits, together with peaches.
In the US and Canada, apples are the most popular fruits and because of the high pesticide residue content they are a health hazard.
Apples are a major source of exposure to organophosphate pesticides, which some studies suggest are linked to decreased intelligence and increased attention deficit disorders in children, and changes in hormone levels for some adults.

Therefore, choosing organic apples can make a big difference in lowering your family’s pesticide exposure.

Organic apples have higher levels of healthy polyphenols and other phytonutrients.
Organic apples also have higher antioxidant capacity than conventionally produced apples.

As to taste, a 2001 study concluded that organic apples were sweeter by blind taste test. Firmness of the apples was also rated higher than those grown conventionally.

So, organic apples are indeed better for you and your family!

Source:
Environmental Working Group. Test Results: Complete Data Set. Shopper’s Guide to Pesticides in Produce. 4th edition. 2006.
Rauh VA, et al. Impact of Prenatal Chlorpyrifos Exposure on Neurodevelopment in the First 3 Years of Life Among Inner-City Children. Pediatrics. 118(6):e1845-e1859. December 2006.
Meeker, JD, et al. Exposure to Nonpersistent Insecticides and Male Reproductive Hormones. Epidemiology 17(1):61-68. January 2006.
B.A. Stracke et al, Three-Year Comparison of the Polyphenol Contents and Antioxidant Capacities in Organically and Conventionally Produced Apples, Journal of Agricultural and Food Chemistry. 2001.
Weibel, F. P, Bickel, R, Leuthold, S., and Alfoldi, T. Are organically grown apples tastier and healthier? A comparative field study using conventional and alternative methods to measure fruit quality. ISHS Acta Horticulutrae 517(Part 7: Quality of Horticultural Products). 2000.