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While scientific opinion remains divided on whether there are significant nutritional differences between organic and non-organic foods, a new extensive study has found that certain differences can be distinguished between the two.

According to recent scientific research, organic food has more antioxidant compounds, including “compounds that have previously been linked to a reduced risk of chronic diseases, including CVD and neurodegenerative diseases and certain cancers”. The massive systematic study also finds that “the frequency of occurrence of pesticide residues was found to be four times higher in conventional crops, which also contained significantly higher concentrations of the toxic metal Cd”. The scientific team suggests that organic food is linked overall to better health than regular food, and lower levels of toxic metals and pesticides.

Organic food, as the Soil Association reports, is also clearly linked to better care for the environment and animal welfare.

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For more information, please see: ‘Clear differences between organic and non-organic food, study finds

Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops

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