Have you read about the antioxidant research that the University of Barcelona had conducted? The same results were found at Stanford University that organic vegetables contains higher levels of Polyphenols – compounds naturally found in plants, and widely thought to have positive health effects such as inhibiting growth of cancer cells.
The Stanford University study found that organically farmed tomato accumulated a lot more nutritional compounds, such as phenolics and vitamin C, than conventionally farmed tomatoes. The authors of this study suggest the hypothesis that crops enduring slightly more difficult conditions turn on cell mechanisms to accumulate more of these vital nutrients.
Wouldn’t this make you wonder, “Should I be eating organically produced fruit and vegetables?”
How do we make the choice at the market when the organic products are rather more expensive? The conventional vegetables are bigger and healthier looking, but in my experience those smaller and oddly shaped organic vegetables can be a lot tastier and rich in flavour. This dilemma isn’t limited to vegetables as [reports] comparing organic versus conventionally produced milk also show that the organic version has higher levels of antioxidants, vitamins and omega 3 essential fatty acids.
Perhaps it would be more helpful if vegetables or milk were sold in dollars per antioxidant, rather than by kilo or the litre? Would we then get a true picture of how much health per dollar we are getting? The research still goes on, but the overall trend seems to be that antioxidants help remove the free radicals that are produced by the ongoing metabolic processes in our bodies. Metabolic processes continually release free radicals which react with any molecule including our DNA and cell membranes, thought to be the cause of many diseases such as cancer.