Farms following soil-friendly practices grow healthier food, study suggests
Curated from: washington.edu
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Regenerative farming practices are better for our health
A new study looked at how regenerative farming practices — soil-building techniques, the use of cover crops, and planting diverse crops — affected the nutritional content of the food.
The results of the preliminary experiment, which included 10 farms across the US, show that the crops from farms using soil-friendly practices for five years or more had an increase in certain minerals, vitamins and phytochemicals that benefit human health.
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Practising regenerative agriculture produces healthier soils
Results of the new study showed that the farms practising regenerative agriculture had healthier soils, as measured by their organic matter, carbon content and by a standard test.
The regeneratively farmed soils had twice as much carbon in their topsoil and a threefold increase in their soil health score.
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Regenerative soils
Compared with their conventionally grown neighbours, food grown under regenerative practices contained, on average:
- More magnesium, calcium, potassium and zinc
- More vitamins, including B1, B12, C, E and K
- More phytochemicals, compounds that have been shown to reduce inflammation and boost human health.
Crops were also lower in elements broadly detrimental to human health, including sodium, cadmium and nickel.
The beef and pork raised on regenerative agriculture feed were higher in omega-3 fatty acids than meat from a conventional feedlot.
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Why regenerative soils are better
Researchers think the key lies in the biology of the soil – the microbes and fungi that are part of the soil ecosystem – as these organisms help boost beneficial compounds in crops.
One of our biggest levers for attempting to combat the modern public health epidemic of chronic diseases is to rethink how we grow food.
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CURATOR'S NOTE
Many believe growing food sustainably is only possible with GMOs and chemical intervention. However, emerging research is showing otherwise.
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