Science Shows Organic Foods ARE Better for You

by Scott Smith

“The levels of flavonoids increased over time in samples from organic treatments, whereas the levels of flavonoids did not vary significantly in conventional treatments,” 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 ‘over-fertilisation’ 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.