organic-foodChalk up another win for organic whole foods. New research has found that organic food contains more antioxidants than conventionally-grown food and may be one of the most potent ways to fight aging, reduce oxidative stress, and support energy.

Organic Food Contains More Antioxidants

A comprehensive review that’s set to be published in the British Journal of Nutrition has found that, along with the above reasons to go organic, organic foods contain higher amounts of antioxidants (17 percent more) than non-organic. Antioxidants can help reduce (or at least slow down) damage to your cells — or what we call aging. Countless studies have found that antioxidants can reduce your risk of any number of chronic diseases. [1]
Cell Fuzion™ is an advanced antioxidant formula that protects cells against harmful free radicals and environmental toxins. It also supports healthy aging.

Other Benefits of Organic Food

The benefits of organic food are no secret and include:

The review also found that organic food contains less of the toxic metal cadmium as well as less pesticides. Just a few of the issues that have been linked to pesticides include headaches, nausea, reproductive issues, cancer, ADHD, autism spectrum disorders, impaired brain development, and behavioral disorders. The less you’re exposed to this trash, the better. [2]
The Chemical and Toxic Metal Cleanse Kit will help you purge your body of both chemical and metal toxins, which can lead to serious health concerns.
Have you made the switch to organic? What tips can you share? Leave a comment below!

by Dr. Edward Group DC, NP, DACBN, DCBCN, DABFM

Source: Study Finds Organic Food Is Higher in Antioxidants

References (2)
  1. Author. Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. Br J Nutr. 2014 Sep 14;112(5):794-811. doi: 10.1017/S0007114514001366.
  2. Kenneth Chang. Study of Organic Crops Finds Fewer Pesticides and More Antioxidants. The New York Times.

 

 

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