Well, who’d have thunk it?
From The Guardian:
“The research was peer-reviewed and is published in a respected scientific journal, the British Journal of Nutrition.
The results are based on an analysis of 343 peer-reviewed studies from around the world – more than ever before – which examine differences between organic and conventional fruit, vegetables and cereals.
“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,” said Helen Browning, chief executive of Soil Association, which campaigns for organic farming.
UK sales of organic food, which is often considerably more expensive than non-organic, are recovering after a slump during the economic crisis.
Plants produce many of their antioxidant compounds to fight back against pest attacks, so the higher levels in organic crops may result from their lack of protection by chemical sprays. But the scientists say other reasons…
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