Scientific research is increasingly confirming the health benefits of organic food. In 2014, in what is arguably the most comprehensive analysis to date, an international team led by Professor Carlo Leifert from Newcastle University in the UK found that it contains up to 69 percent more of key antioxidants than regular food, as well as lower levels of toxic metals and pesticides. Based on an analysis of 343 peer-reviewed studies from around the world, Leifert’s findings destroyed the myth that organic food is nutritionally indistinguishable from that produced using pesticides.
Other studies back up Leifert’s work. A review published in 2009 by the French Food Agency AFSSA showed that organic food contains higher levels of minerals, such as iron and magnesium, as well as more antioxidants. Similarly, a study published in 2007 found that organic carrots, apples and peaches contain increased amounts of vitamin C and flavonoids. Scientists analyzing organic tomatoes have repeatedly made comparable findings and confirmed they have more vitamin C, phenolic compounds and flavonoids than their conventionally grown counterparts.
To check out Dr. Rath’s Cellular Health recommendations for achieving optimum cognitive performance, see this page on our website.
Florida Passes Bill to Ban ‘Weather Modification’
May 9, 2025Tennis Grand Slam Doubles Champion Given 18-Month Doping Ban Over Vitamin Infusions
May 9, 2025Study Links Organic Food Consumption to Better Cognitive Function in Older Adults
News
Older adults who eat more organic food tend to have better cognitive performance, according to a new study published in the European Journal of Nutrition.
[Source: psypost.org]
[Image source: Adobe Stock]
Comment
Scientific research is increasingly confirming the health benefits of organic food. In 2014, in what is arguably the most comprehensive analysis to date, an international team led by Professor Carlo Leifert from Newcastle University in the UK found that it contains up to 69 percent more of key antioxidants than regular food, as well as lower levels of toxic metals and pesticides. Based on an analysis of 343 peer-reviewed studies from around the world, Leifert’s findings destroyed the myth that organic food is nutritionally indistinguishable from that produced using pesticides.
Other studies back up Leifert’s work. A review published in 2009 by the French Food Agency AFSSA showed that organic food contains higher levels of minerals, such as iron and magnesium, as well as more antioxidants. Similarly, a study published in 2007 found that organic carrots, apples and peaches contain increased amounts of vitamin C and flavonoids. Scientists analyzing organic tomatoes have repeatedly made comparable findings and confirmed they have more vitamin C, phenolic compounds and flavonoids than their conventionally grown counterparts.
To check out Dr. Rath’s Cellular Health recommendations for achieving optimum cognitive performance, see this page on our website.
Dr. Rath Health Foundation
Related posts
China Loses Multibillion-Dollar COVID-19 Court Case
Read more