Organic foods: more antioxidants and less toxins

By | July 21, 2018

Organic foods are produced respectfully with the environment and pets. This is not new, but are organic foods healthier and perhaps richer with antioxidants than traditional foods? For years, the issue is controversial. An international research team now provides compelling evidence: organic foods offer many more antioxidants than traditional foods. At the same time, according to scientists, organic food is less toxic. Membership deserves more than ever for their health.

Organic foods provide up to 69 percent antioxidants
Organic farmers are good for the environment. Whether your products are healthier or richer in antioxidants than those of your traditional colleagues is controversial.

A recent study showed that crops grown biologically and traditionally differ in the composition of their nutritional value and organic foods contain up to 69 percent more antioxidants than  Rapid Tone Diet conventional foods.

This is confirmed by the results of an international study conducted by the University of Newcastle (United Kingdom), published in the British Journal of Nutrition on July 14, 2014. According to its authors, the study is the most comprehensive comparison ever conducted on the nutritional content of organic and traditional foods.

Scientists, including Urs Niggli (Organic Agriculture Research Institute), carried out a statistical evaluation of 343 individual studies on antioxidant components and content in organic and traditional crops using the latest methods.

More antioxidants: lower risk of disease
Much more antioxidant content is very important, among Rapid Tone other things, because many studies link antioxidants with a lower risk of certain cancers and chronic diseases.

The highest content of antioxidants in organic foods, according to the study, corresponds to one or two additional fruits and vegetables per day.

Organic foods contain less cadmium
In addition, the Newcastle team found completely different levels of toxic heavy metals in their comparisons, including less than 50 percent cadmium in fruits, vegetables and organically grown grains.

Cadmium, lead and mercury are one of the most important heavy metals in our diet.

“The debate between bio-versus inorganic has been going on for decades, but the evidence in this study is overwhelming and we have clearly shown that crops grown biologically and traditionally differ in their nutritional value,” said Carlo Levitt, professor of organic agriculture at the Harvard University. University of Newcastle.

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