Why organic foods?

Scientific validation of Health Benefits of Organic food over Conventional Foods.

Few Excerpts from a research study published by Swedish University of Agricultural sciences , Centre For Organic Food and Farming , Authored by Axiel Mie & Maria Wivstad.

“The animals on Organic feed showed an enhanced immune reactivity, a stronger reaction to the immune challenge as well as a slightly stronger ‘Catch-up growth’ after the challenge”.

“Regular consumers of Organic food had a substantially lower risk of being Overweight (women 28 and men 27 percent decreased risk) or Obese (41 and 57 percent decreased risk) compared to the control group of consumers who were not interested in Organic food”.

“Brandt and co-workers published in 201-11-7 a Meta analysis of all 102 available studies since 1992 comparing the content of seven (groups of) vitamins and secondary metabolites in organic and conventional food crops: Total Phenolics, Phenolic acids, other defence compounds (three groups of plant defense related compounds), as well as Carotenoids, Flavones and Flavonols, other non-defense compounds, and Vitamin C (four groups of not plant defence related compounds). According to Brandt’s analysis, plant defense related compounds were on average present in 16 percent higher concentrations in organic crops. Vitamin C was six percent higher, Flavones and Flavonols were eleven percent higher, and other non-defense compounds were eight percent higher in organic crops”.