In the largest study of its kind published in the British Journal of Nutrition, an international team of experts led by Newcastle University analyzed 343 pieces of research into the compositional differences between organic and conventional crops.
· They concluded organic crops and crop-based foods are up to 60 per cent higher in a number of key antioxidants than conventionally-grown crops.
· The concentration of antioxidants such as polyphenolics were between 18-69 per cent higher in organically-grown crops. Studies have linked antioxidants to a reduced risk of chronic diseases, including cardiovascular and neurodegenerative diseases and certain cancers.
· They also found significantly lower levels of toxic heavy metals in organic crops. Cadmium, was 50 per cent lower in organic crops than conventionally-grown ones.
- Nitrogen concentrations were significantly lower in organic crops. Concentrations of nitrate was 30% lower and nitrite 87% lower in organic compared to conventional crops. These have been linked to diseases like leukemia, non-Hodgkin lymphoma, and ovarian, colon, rectal, bladder, stomach, esophageal, pancreatic, and thyroid cancer (especially in kids)
- Pesticide residues were four times more likely to be found in conventional crops than organic ones.