Differences between Organic and Non-Organic Food

Tuesday, July 22nd, 2014

A new study finds significant differences between organic and non-organic food:

The study, funded jointly by the European Framework 6 programme and the Sheepdrove Trust, found that concentrations of antioxidants such as polyphenolics were between 18-69% higher in organically-grown crops. Numerous studies have linked antioxidants to a reduced risk of chronic diseases, including cardiovascular and neurodegenerative diseases and certain cancers.

Substantially lower concentrations of a range of the toxic heavy metal cadmium were also detected in organic crops (on average 48% lower).

Nitrogen concentrations were found to be significantly lower in organic crops. Concentrations of total nitrogen were 10%, nitrate 30% and nitrite 87% lower in organic compared to conventional crops. The study also found that pesticide residues were four times more likely to be found in conventional crops than organic ones.


  1. These numbers are interesting, but not terribly useful in the absence of information about the toxicity and long-term exposure effects of the chemicals in question at those concentrations.

  2. Bob Sykes says:

    As Ames pointed out many years ago, plants themselves are a significant source of carcinogens and toxicants, which evolved to offset grazing and browsing.

  3. Borepatch says:

    I am entirely skeptical of any study on GM food that comes out of Europe. Almost certainly government funded, and therefore looking for the outcome that the funders want.

    Sort of like Global Warming …

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