Science Shows Organic Foods ARE Better for You
by Scott Smith
â€œThe levels of flavonoids increased over time in samples from organic treatments, whereas the levels of flavonoids did not vary significantly in conventional treatments,â€ said the researchers in a recent issue of the Journal of Agricultural and Food Chemistry.
Alyson Mitchell, from the University of California, and her co-authors say this is because of â€˜over-fertilisationâ€™ by conventional farmers. Flavonoids are produced by plants when they lack nutrients so for those crops given a large supply of nutrients in the form of fertiliser, there is little need for the natural production.