re: Food nutrition and soil regeneration

Edna M Weigel (eweigel@juno.com)
Wed, 24 Nov 1999 10:07:33 -0700

Thanks to Chris Alenson for his mineral analysis of supermarket
vs. organically grown vegetables. It's quite an impressive comparison
even if I would have liked to also see results for vegetables grown with
varying soil conditioning (maybe a treatment with minimal organic
amendments). How about some follow up experiments from some of you folks
who have access to university facilities?
I'm especially interested with the calcuim and magnesium numbers
because I have a family history of osteoporosis, am sensitive to dairy
products, and can't tolerate most supplements. Too bad the sodium
content went up in the organic along with other minerals, considering how
many people worry about keeping their diet low in sodium. (OTH, maybe
the organic vegetables are palatable with less added salt--this suggests
another experiment.) I'm curious why the tests for sodium and iron seemed
less sensitive for the organic than the supermarket samples. Were the
organic samples smaller?
--Best regards, Edna

on Tue, 16 Nov 1999 Chris Alenson <oas@alphalink.com.au> wrote:
<snip with a few adjustments on spacing to (at least with my software)
make it more easily read>

We hope this limited study will stimulate further research.
Results are below:

beans tomatoes capsicum silver
beet
calcium S 40 6.7 4.7
6
O 480 67 84
1600

potassium S 260 200 150
450
O 1900 300 1600
2600

magnesium S 26 10 11
69
O 240 89 700
1700

sodium S <1 2.4 <1
180
O <10 26 20
1800

iron S .6 <.5 <.5
1.4
O <5 <5 <5
9.4

zinc S .38 .19 .13
.57
O 3.4 1.2 2.5
130
mg/kg
S-supermarket produce
O-organic/revitalised soil
<snip>

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