Passionate views on GMO, conventional and organic farming dominate food-related news and social media. But I rarely see nutrition mentioned, which surprises me as a registered dietitian nutritionist. Food is produced to feed and nourish the body. So does the way a crop is grown – by conventional, organic and GMO methods – influence its nutritional value?
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While organic crops are often touted as being nutritionally superior to conventional or GMO, there is little evidence to support this claim. In fact, numerous studies have found no significant nutritional advantage of organic over conventionally grown foods.
The good news is GMO, organic and conventionally grown foods all contribute valuable nutrients to our diets. Corn, soybeans, papaya, squash, potatoes and apples boost fiber. … Corn, soybeans and canola are used to produce vegetable oils low that are low in saturated fat, part of a heart healthy diet. Papaya and potatoes supply vitamin C and potassium….
Including more fruits and vegetables in our diet is important no matter how they are produced. … And as dietitian, it’s reassuring to live in a country with abundant and affordable food so it’s easy to consume nutritious meals.
[Editor’s Note: Neva Cochran, MS, RDN, LD is a nutrition communications consultant and a member of Monsanto’s L.E.A.D. Network.]The GLP aggregated and excerpted this blog/article to reflect the diversity of news, opinion and analysis. Read full, original post: GMO, Conventional, Organic: Why There’s More Similarity Than You Think
