Carrying on from the rather negative blog about organic food yesterday here is one to re-balance our scales.
Basically, antioxidants are produced when a plant is under attack or stressed. Organically grown plants will have to naturally fend off some pests that the conventionally grown plants would not have to deal with due to the pesticides doing the work. This, as the theory goes, explains why there are higher levels in the organically grown food.
The organically grown produce also apparently have less pesticides residues than the conventionally grown produce, a hundred fold less in fact, go figure…..
Click here to read the press release form the University of Newcastle.
Click here to read our blog about this publication last year.