Organic Food Contains up to 60 Percent More Antioxidants
Organic food really is better for you, revealed the largest review of published data on organic food ever conducted.
They determined that, overall, organic produce contains between 18 and 69 percent higher polyphenolic content compared to conventional produce, which is substantial considering the amazing health benefits of this class of antioxidants. Polyphenols, as you may already know, have been linked to a reduced risk of chronic disease, including serious cardiovascular and neurodegenerative diseases, as well as cancer.
Organic produce is so superior, in fact, that eating it is like eating 1-2 extra portions of fruit and vegetables daily, admit researchers. In other words, eating one organic apple may be the nutritional equivalent of eating three conventional apples, at least as far as antioxidant levels are concerned.
During the Newcastle review, scientists found that organic produce contained up to 50 percent less cadmium than conventional produce. The U.S. Centers for Disease Control and Prevention (CDC) lists cadmium as among the 275 most hazardous substances on Earth, and chronic exposure to it through food is known to inhibit calcium metabolism, damage kidneys, induce lung damage and even cause autism.
Similarly, organic produce was found to contain significantly lower levels of pesticide and herbicide residues. Conventional produce, it turns out, often contains up to four times more chemical residue than organic produce, which is reason enough to skip what the factory farms are producing and stick with the clean stuff, even if it’s slightly more expensive.