Clear differences between organic and non-organic food

Organic food has more of the antioxidant compounds linked to better health and lower levels of toxic metals and pesticides, according to the most comprehensive scientific analysis from a team at the University of Newcastle at team, led by Prof Carlo Leifert. The international scientific team behind the new work suggests that switching from regular to organic fruit and vegetables could give the same benefits as adding one or two portions of the “five a day” currently recommended. Helen Browning, Soil Association Chief Executive 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. This research backs up what people think about organic food. In other countries there has long been much higher levels of support and acceptance of the benefits of organic food and farming. We hope these findings will bring the UK in line with the rest of Europe.” The Guardian

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