Are organic products better for health? If the debate rages on between advocates and those who are allergic to organic farming, a new British study should bring water to the mill for zero-pesticide advocates. Published in the British Journal of Nutrition, the survey takes stock of 340 studies on the differences between organic and conventional agriculture for fruits and vegetables, dairy products, grains and meats. It has been financially supported by the European Commission and the Sheepdrove Trust, an organic farm located in the UK.
Verdict: organic foods are richer in antioxidants than foods not from organic farming. The former contain much more antioxidants, assure researchers from Newcastle University in the United Kingdom, authors of the study. Going organic would increase your daily intake of antioxidants by 20% to 40%, or the equivalent of one to two more servings of fruit and vegetables per day, in addition to the five currently recommended. In detail, organic would provide 19% more phenolic acids, 69% more flavanones, 28% more stilbenes, 26% more flavones, 50% more flavonols and 51% more anthocyanins.
Less pollutants
Antioxidants are components found in certain foods that act as a shield against free radicals. They would play a role in the prevention of certain cancers, cardiovascular diseases and neurodegenerative diseases.
Not only are organic fruits and vegetables full of good antioxidants, they also contain less pesticide residues, cadmium (a toxic metal), nitrites and nitrates.
