Organic Really Matters

Hall, McKenzie
January 2013
Environmental Nutrition;Jan2013, Vol. 36 Issue 1, p1
The article presents studies on the benefits of organic foods. A study by researchers at Stanford University in California showed that organic produce have 30% lower risk of pesticide contamination, and organically farmed pork and chicken have lower levels of antibiotic-resistant bacteria. Another study revealed that organic variety have higher levels of vitamin C and flavonoids, while examining the effects of conventional and organic cropping systems for spinach.


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