In a new study out of the United Kingdom, organic foods are shown to have more antioxidants, fewer toxic metals, and less pesticide residue than their conventional counterparts. Published in the British Journal of Nutrition—and said to be the largest study of its kind ever conducted—researchers at Newcastle University found that organic crops had 18 to 69 percent more antioxidants than conventional crops, the equivalent found in two additional servings of fruit or vegetables. Pesticide residue was three to four times more likely to be found in conventionally grown foods, along with the presence of toxic heavy metals. According to researcher Charles Benbrook of Washington State University, “This study is telling a powerful story of how organic plant-based foods are nutritionally superior and deliver bona fide health benefits.”
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