Consumption of organic foods is also a topic of considerable study. Dr. Walter Crinnon, ND (1995) reported that organic foods contained higher levels of nutrient minerals, and lower levels of heavy metals (Llewelen Pub.)

Micronutrients such as Chromium (whose deficiency is associated with the onset of adult diabetes), selenium (which prevents heart diseases and cancers), calcium, boron (important for bone health), lithium (for mood and brain function) and magnesium (which reduces heart attack mortality rates, PMS, and muscle dysfunction) are present in higher levels in organic produce.

Organics contain lower levels of heavy metals such as aluminum, which is implemented in the development of Alzheimer’s Disease, and Mercury, associated with neurologic damage. Chemical pesticide residues have long been associated with health problems. Common chemical pesticides, such as DDT, DDE, and PCB have been reported to increase the risk of breast cancer, testicular cancer, diabetes and birth defects (Rogan, et al 2005, Lancet). Consuming organically grown foods can reduce the exposure to these health-damaging substances, and increase the intake of health promoting micronutrients.   The Okada Wellness Program emphasizes home gardening and organic nutrition practices.