More antioxidants and less pesticides in organic crops
Organic farming aims to preserve soil and ecosystem health by forgoing the heavy use of artificial fertilizers and pesticides , so far so good but what does this bring to consumers? Why would consumers pay more for organic food if there was no difference between that one and non-organic food?
Consumers believe that organic food is healthier and more nutritious, presumably due to the absence of pesticides and artificial hormones , however, there is not much information regarding these potential health benefits of organically grown food, or, at least, it wasn't much until now.
In a study performed by an international team of experts led by Newcastle University, it has been found that organic crops contain much higher quantities of antioxidants and much lower incidence of pesticide residues .
In the study of reference, researchers peer-reviewed 343 publications scrutinizing them for statistically significant and meaningful differences in composition between organic and non-organic crops, with the following results:
NOTE: The percentages below express difference in the amount of compounds found in organic crops:
PERCENTAGE COMPARE TO NON-ORGANICAL%
As you can see the amounts and percentages are substantial enough to be taken into consideration.
If the amounts of beneficial active constituents found in organic crops were quite important, not less important are the high concentrations of not-so-beneficial toxic metals and pesticides found in non-organic crops.
Up to 4 times higher concentrations of toxic metals as Cadmium where found in conventional crops compared to the amounts of those ones found in organic crops. Organic crops, on average, have higher concentrations of antioxidants, lower concentrations of Cadmium and a lower incidence of pesticide residues .
Cadmium is a heavy metal of considerable toxicity with destructive impact on most organ systems, being the main sources of contamination cigarette smoke, welding, and contaminated food and beverages .
It is one of the only three metal contaminants along with lead and mercury for which the European Commission has set maximum permitted contamination levels in food, having established in 2001 the maximum levels in a range of foodstuffs as cereals, vegetables, meat, fish, seafood, offals and food supplements.
Not without reason EU Member States have encouraged all EU members to ensure that available mitigation measures for reduction of cadmium levels in food, in particular in cereals, vegetables and potatoes, are progressively implemented by farmers and food business operators.
Disclaimer: The information presented on this website is not intended to prescribe or give in any way or form medical advice, recommend or diagnose. Please read the disclaimer at the bottom of this page for more info.