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Get 25% MORE Antioxidants in Organic Food

by Kelley Herring on December 6, 2012

Do you want to have vibrant health long into your golden years? If so, then aim to pack the most nutrition and antioxidants into each and every meal you enjoy.

And the best way to do that? Eat organic.

Studies Prove It: There are More Nutrients and Antioxidants in Organic Foods

In fact, a recent comprehensive review of more than 97 studies found that there are more antioxidants in organics.

In the report, “New Evidence Confirms the Nutritional Superiority of Plant-Based Organic Foods,” researchers found that organic, plant-based foods contain higher levels of eight out of 11 nutrients studied. That includes significantly greater concentrations of health-promoting antioxidants and polyphenols.

Specifically, the researchers found that organically and sustainably grown corn and marionberries contained up to 65 percent more phenolic compounds – powerful, health-promoting antioxidants – than did the conventionally grown crops. And sustainably grown strawberries contained 19 percent more.

Another study, conducted by the USDA, compared the contents of lycopene in 13 brands of ketchup.  The results showed that the organic ketchup brands packed 57% more lycopene than the national brands and 55% more than store brands.

What’s more, researchers have found that organically grown plant foods are 25 percent more nutrient-dense. That means they deliver more nutrition – calorie for calorie – than their conventional counterparts.

Get More Antioxidants (And Less Toxins) with Organics

Not only are organic foods better because you get MORE nutrients… but also because you get LESS toxins.

Choosing organic produce greatly reduces your exposure to health harming pesticides.  A wide range of pesticides have been linked with adverse effects on fertility, and fetal development as well of an increased cancer risk.  In fact more than 90% of conventionally grown produce contains pesticide residue, compared with only 20% of organically produced fruits and vegetables. (You can learn more about the foods containing the highest levels of pesticide contamination at The Dirty Dozen.)

If you’re worried about growth hormones, antibiotics and genetically modified organisms (GMOs), buying organic foods can eliminate that concern, as well. Growth hormones have been linked to early puberty as well as a higher risk of certain cancers.

And finally, organic foods taste better.  They taste better because they must produce higher levels of defense compounds, including antioxidants and flavonoids, in order to protect themselves from pests.  The result is a brighter juicier tomato, a more succulent peach, and bluer blueberries, all the way nature intended.

Make The Most of Every Meal… with Organic Foods

In addition to filling your plate with a wide array of colorful organic vegetables and low glycemic organic fruits (including berries), be sure to choose clean organic sources of protein (like grass-fed beef, wild fish and pastured eggs), along with powerful herbs and spices (like oregano, cinnamon and turmeric) to get the most antioxidant benefits.

And learn how you can boost your body’s master antioxidant and detoxifier – glutatione – here.



About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Asami, D. K., Hong, Y. J., Barrett, D. M., Mitchell, A. E. Comparison of the total phenolic and ascorbic Acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. J Agric Food Chem. 2003 Feb 26;51(5):1237-41.Djuric Z, Powell LC.Antioxidant capacity of lycopene-containing foods.Int J Food Sci Nutr. 2001 Mar;52(2):143-9.Food Additives and Contaminants, May 8, 2002. Organic Trade Association:

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