Organic food



Some studies on organic food benefits have failed to find any significant health benefits.



A review of 343 studies has revealed that organic food has more antioxidants,and lower pesticide residue levels were also found in organic food.



The studies compared nutritional quality and safety of organic and conventional vegetables, fruits, and grains.



Conventionally grown crops have access to high synthetic nitrogen levels, resulting in them channeling  extra resources into producing starches and sugars. 



The harvested plant will then have lower concentrations of other nutrients.



Without the presence of synthetic chemical pesticides on conventional crops, organic plants have a tendency to produce more polyphenols and phenols. 



Higher polyphenols and phenols can help prevent diseases brought on or promoted by oxidative-damage.



Organic crops had 18 to 69% higher levels of antioxidant compounds. 



Switching  to organic foods provide 20 to 40% more antioxidants, roughly the same as 2 extra portions of vegetables and fruits each day.



Pesticide residues are  3 to 4 times more likely in conventional food. 



Crops harvested from organically managed fields may have pesticide residues, but concentrations are generally 10 to 100 times lower in organic food.



Conventional crops also had roughly double the amount of cadmium than organic crops. 



Cadmium is a toxic heavy metal contaminant. 



Fertilizers used only on conventional farms increase the amount of cadmium available to the roots of plants.


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