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New Research Finds Organic Food Has Superior Health Benefits Over Conventional

A year-long study commissioned by a European Parliament committee shows that consumption of organic foods is linked to improved early development and reduced pesticide exposure, among other benefits. According to Organic Authority:

“[S]ome concrete distinctions in nutrition between organic and conventional crops were highlighted … including a lower cadmium content in organic crops and a higher content of omega-3 fatty acids in organic milk and meat.”

While the controversy over whether organically grown food is healthier than conventionally grown (mostly GMO) food lingers, the number of scientific studies supporting consumption of organically grown foods to improve your health grows each year. Besides what the European study found, long-term benefits include a higher number of antioxidants, healthier dietary pattern, improved early childhood development and lower risk of disease.

One of the strongest selling points for eating organic foods is the reduction of pesticide and insecticide exposure. But beyond that, researchers have determined the levels of polyphenols in organically grown crops is significantly higher than those sprayed with pesticides. These plant-based antioxidant compounds have been linked to the reduction in a number of different diseases, including cardiovascular disease, neurodegenerative conditions, cancers and slowing the aging process.

Antioxidants are present in higher quantities in fruits and vegetables that are organically grown and those eaten closer to the time they were harvested. This is why eating the majority of your fruits and vegetables raw, organically grown and locally harvested increases the number of nutrients from which you benefit — all the more reason for shopping your local farmers markets and buying only fresh, whole, organic foods.

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