Are organic products better for health? If the debate rages between defenders and those allergic to organic farming, a new British study should bring grist to the mill for supporters of zero pesticides. 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 was financially supported by the European Commission and the Sheepdrove Trust, an organic farm located in the United Kingdom.
Verdict: organic foods would be richer in antioxidants than non-organic foods. The former contain many more antioxidants, say researchers from the University of Newcastle, UK, authors of the study. Going organic would increase your daily antioxidant intake by 20% to 40%, 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.
Fewer pollutants
Antioxidants are compounds found in certain foods that serve 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, but they also contain less pesticide residues, cadmium (a toxic metal), nitrites and nitrates.
