New Research Shows Organic Crops Are More Nutritious

Friday, 1 August 2014  |  Tricia

In July 2014 The British Journal of Nutrition published research, led by Newcastle University, which indicates that organically grown crops have a higher nutritional quality and contains higher levels of antioxidants and (poly)phenolics than conventionally grown crops. For example flavanones were 69% higher, flavonols 50% higher and phenolic acids 19% higher in organically grown crops.

Antioxidants and (poly)phenolics are believed to have beneficial effects on human health including protection from cancer, diabetes, neurodegenerative,  and cardiovascular diseases.

The study also found that non-organically grown crops higher concentrations of residual pesticides and toxic heavy metal cadmium.

Helen Browning, chief executive of the Soil Association commented: “The crucially important thing about this research is that it shatters the myth that how we farm does not affect the quality of the food we eat. The research found significant differences, due to the farming system, between organic and non-organic food”.

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