A current controversy relates to the superiority of organic-based foods. It seems that we are awash in a sea of various chemicals, the full health extent of many aren’t fully known. This is especially pertinent to what we consume. Attaching an “organic” label to any particular food imparts the notion that the food is closer to nature, and may even be healthier. In fact, there are many natural food elements that can impart toxic reactions. But can organic food processing change the nutrient content of foods? One recent study, published in the Journal of Agriculture and Food Chemistry 2008;56:5788-5794, compared the fruit quality, antioxidant level, and flavonoid content of organic versus conventional blueberries. Blueberries happen to be one of the best berries to consume, but this study showed that growing them using organic techniques led to a significant increase in antioxidant activity compared to conventional techniques.
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