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Study Finds Organic Foods Have More Benefits
date:Jul 16, 2014
The research, led by Newcastle University and published last week in the British Journal of Nutrition, found concentrations of antioxidants such as polyphenolics that were 18- to 69-percent higher in organic food.

Many of these compounds have previously been linked to a reduced risk of chronic diseases, including CVD and neurodegenerative diseases and certain cancers, in dietary intervention and epidemiological studies, the study reads.

The researchers suggest that switching to eating organic

12/22 05:30