I forwarded this cite a while back, but perhaps it got lost in the shuffle. I
know of at least one study that found a strong correlation between organic food
and higher mineral content (and lower toxic metal content). It was published in
the _Journal of Applied Nutrition_ (1993, Vol. 15 or 45 (can't read copy), No.
1). I saw a summary in Focus magazine Spring 1994, p.3. The study was led by
Bob L. Smith, President of Doctor's Data Inc. inof West Chicago Ill.
This study found that (in the food they studied, from the Chicago area), the
organic food had much higher levels of a wide range of nutrients (like Manganese
178% more, magnesium 138%, chromium 78%, iron 59%, zinc 60%, etc.) and much
lower levels of toxic elements like aluminum (40% less), lead (29%) and mercury
(25%). The Focus summary mentioned that much of our population is chronically
low in certain vitamins, and it seems obvious to me that these two facts are
likely related and explain why we can't get all the nutrients we need from our
Hope this is useful -