Study proves: Organic food has a positive impact on health

An EU-co-financed meta-study by Newcastle University in England has now confirmed that organic food is healthier and better than conventional food not only for health, ethical, and ecological reasons. While this fact may not surprise organic consumers and environmentalists, it does prompt a change in thinking among sceptics and "converts" and may reduce the negative basic attitude towards organic food. Organic food contains better ingredients The reason organic food is considered healthier than conventional products lies in its better ingredients. Until now, this has never been scientifically proven. However, Newcastle University has now revealed in a study that the production of food significantly affects its ingredients and the effect of the final product. The scientific evaluation of 343 studies confirms that the content of antioxidants such as phenolic acid, flavanones, stilbenes, or anthocyanins is significantly higher in organic food than in conventional food. If food is not treated with pesticides, for example, organic food contains between 18% and up to 69% more antioxidants, as published in the British Journal of Nutrition. The reason for this is the plant's own defence mechanisms, which must work when no chemical assistance is provided externally. Tested organic plants also contained more vitamins and carotenoids. Fewer toxic substances in organically produced food In the end, it is not about whether the food itself is healthier, but the study proves that organic food contains more ingredients whose effects are positive for health. There are therefore significant differences in the composition of food. The researchers also found that organic products contain significantly fewer toxic metals such as cadmium, as well as less nitrate, nitrite, and pesticide residues.