New study shows benefits from organic food

New study shows benefits from organic food

Going green

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New research has shown that organic produce has fewer pesticides and more antioxidants

As more people become growingly conscious of what they're putting in their bodies, a new comprehensive review shows that organically-grown fruits, vegetables and grains have much higher levels of antioxidants and lower levels of pesticides than non-organic produce.

Organic crops contain 17 percent more antioxidants than conventionally grown crops, according to the study – which will be published next week in the British Journal of Nutrition.

Organic food report

"It shows very clearly how you grow your food has an impact," Carlo Leifert, a professor of ecological agriculture at Newcastle University in England, in charge of the research, told the New York Times. "If you buy organic fruits and vegetables, you can be sure you have, on average, a higher amount of antioxidants at the same calorie level."

Although many studies have suggested that antioxidants have been linked to a lower risk of cancer and other diseases, the new study does not claim eating organic produce leads to better health.  

Organic food purchases accounted for just over four percent, $32.3 billion, of last year's total food market in the United States.  



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