Does non organic food have less nutrients?

The nutrient content also varies from farmer to farmer and from year to year. The new analysis repeats some of the Stanford group's findings. He found that organic and conventional vegetables offer similar levels of many nutrients, including minerals, vitamin C and vitamin E. Conventional crops are richer in protein.

And there are fewer pesticide residues in organic foods, as you might expect. There isn't enough evidence to say that organic foods are more or less nutritious than non-organic foods. Foods such as vegetables, fruits, whole grains, legumes, eggs, lean meats, and dairy products are nutritious, whether they are organically grown or not. Health experts and consumers have long debated whether organic foods are more nutritious and safer than conventional foods.

The difference between organic and non-organic (conventional) foods has to do with the way in which food is produced. Organic foods are regulated by the federal government under the Organic Products Regulation and must comply with the Canadian Organic Standards (COS). However, a new study is the most ambitious attempt ever made to solve the problem and concludes that organic fruits and vegetables offer a key benefit. Traditional foods (fruits, vegetables, grains, poultry, meat and eggs) and the health outcomes of eating these foods In general, the levels of pesticides in organic and non-organic foods were within the permitted safety limits.

You can still buy organic products without overspending if you're more selective with the types of organic products you buy. Discover the difference between organic foods and their traditionally grown counterparts when it comes to nutrition, safety and price. Some people may find that organic foods taste better because they can be fresher if produced locally. The Department of Agriculture (USDA) has established an organic certification program that requires that all organic foods meet strict government standards.

The team, led by Professor Carlo Leifert from the University of Newcastle, concludes that there are significant and statistically significant differences, since the range of antioxidants is substantially greater (between 19 and 69%) in organic foods. Some data show the possible health benefits of organic foods compared to foods grown using the usual (conventional) process. In other countries, there have long been much higher levels of support and acceptance of the benefits of organic food and agriculture.