There have been some conflicting studies as to the benefits of choosing organic fruits and vegetables over non-organic, but a meta-analysis based on 343 peer-reviewed studies did show statistically significant and meaningful differences in the composition between the two. Most notably, the levels of antioxidants such as polyphenols were much higher in organic foods, and the frequency of pesticide residues was four times as high in conventional crops. Higher levels of the toxic chemical cadmium were also detected in non-organic crops.
From the analysis, the researchers declared, “In conclusion, organic crops, on average, have higher concentrations of antioxidants, lower concentrations of Cd and a lower incidence of pesticide residues than the non-organic comparators across regions and production seasons.”
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