Within the scope of a Newcastle University research study funded by the European Union Funds and organic farming charity funds, researchers for the first time have concluded an extremely large examination to evaluate the differences between using organic and conventional production technology to grow fruits, vegetables and grains. The above study was based on 343 small studies that analysed fruits, vegetables and grains for nutrition and substance.
It has been shown that organically grown products have more antioxidants, which are associated with better health and reduced risk of various diseases, such as, cardiovascular, nervous system disorders, some types of cancer, as well as lower toxic heavy metals and pesticide residues.
Scientists estimated that antioxidant levels in organic products are between 19% and 69% higher than conventionally grown products. Meanwhile, the grains grown using conventional manufacturing techniques contain much larger quantities of the toxic metal cadmium, and are four times more likely to contain pesticide residues. Although cadmium levels do not exceed the permissible limits, it still has a negative effect and tends to accumulate in the human body.
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Higher antioxidant levels in organic products are supported by the fact that organically grown plants produce more antioxidants trying to protect themselves from various pests. Meanwhile, conventionally grown plants are sprayed with chemicals and do not need to defend themselves, only to yield fruit.
The study also emphasizes that organic vegetable and fruit seeds, as well as seedlings are mostly selected by resistance, and their resistance, as well as antioxidant properties are continuously reinforced.
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