Organic food really is better for you, revealed the largest review of published data on organic food ever conducted. An international team of researchers from Newcastle University in the UK looked at 343 peer-reviewed studies comparing organic and conventional crops, and came to the conclusion that organic produce is higher in antioxidants, lower in toxic heavy metals and much less contaminated with pesticide and herbicide residues.

Published in the British Journal of Nutrition, this groundbreaking study evaluated the nutrient content of produce grown both conventionally and organically using a systematic review and meta-analysis. Researchers looked specifically at the polyphenolic content of produce — that is, levels of organic micronutrient compounds with recognized antioxidant properties — as demonstrated in the scientific literature.

They determined that, overall, organic produce contains between 18 and 69 percent higher polyphenolic content compared to conventional produce, which is substantial considering the amazing health benefits of this class of antioxidants. Polyphenols, as you may already know, have been linked to a reduced risk of chronic disease, including serious cardiovascular and neurodegenerative diseases, as well as cancer.

Eating organic is like eating two extra portions of fruit, vegetables daily.

Learn more here.