Why are the organic products better than non-organic products in terms of nutritional value and taste?
The biggest study ever of organic food was completed in 2007 and found that organic fruit and vegetables aside from tasting better contains up to 40% more antioxidants than conventional equivalents and the figure was 60% for organic milk. The 4-year study was funded by the European Union and was the largest of its kind ever undertaken. Antioxidants can cancel out the cell-damaging effects of free radicals. Furthermore, people who eats fruits and vegetables, which are good source of antioxidants, have a lower risk of heart disease and some neurological diseases, and there is evidence that some types of vegetables, and fruits in general, probably protect against a number of cancer. These observations suggested that antioxidants might help prevent these conditions. There is some evidence that antioxidants might help prevent diseases such as macular degeneration, suppressed immunity due to poor nutrition and neurodegeneration.
