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New Study Finds Significant Differences between Organic and Non-Organic Food

An important new study conducted by the University of Newcastle has shown that organic crops – e.g. fruit, vegetables, and cereals, and the foods made from them – contain significantly higher levels of antioxidants than conventionally grown equivalent crops.  A meta analysis of 343 studies showed that organically grown crops are up to 60% higher in beneficial antioxidants and almost 50% lower in heavy metals including cadmium, for which the European Commission has set maximum permitted levels in foods.  This peer reviewed study published in the prestigious British Journal of Nutrition is the most extensive analysis of the nutritional value of organic and non-organic crops ever undertaken.  The extra antioxidants in organic crops would also provide the average consumer the equivalent of eating an additional 1-2 portions a day of fruit and vegetables when compared to eating conventionally grown crops.  

 At a time when many of us are increasingly concerned with the contamination of the food chain, and the harmful effects on health of dousing conventional crops with herbicides and pesticides this study is a welcome refutation of the frequently repeated claim that organic foods are not worth the additional cost.  Yes, organic foods are generally more expensive, but the real cost to our health and the impact on our environment is far, far higher.  As the evidence grows on the harmful health effects of cadmium, mercury, lead and other heavy metals the consumption of organic foods can only grow.

To read the full study see

The researchers have made all the data available on their website.


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