The Organic Center is currently conducting a series of six reports on grains, which examine the nutritional differences of organically farmed grains compared to “natural” and conventional varieties.
The first report, A Closer Look at What’s in Our Daily Bread, concluded that commercially produced organic breads are often more nutrient-rich, contain more whole food ingredients and have fewer preservatives and additives than conventional breads. Read the full 17 page report.Click on the images below to download pdfs of the summaries and facts.
With the Grain
The second report, With the Grain: A closer look at the nutrient quality of grain, grain-based products, and the role of organic agriculture, concluded that organically grown wheat can contain a higher nutrient content than wheat grown using conventional farming practices. Read the full 30 page report.
The remaining reports in the grain study will examine the differences in pesticide residues on grains and how they affect the environment and human health. The final report will be an analysis of samples of organic and conventional wheat grown in the same geographical region from the past two growing seasons.