Organic produce is nutritionally superior
to so-called "conventional" produce,
according to a comprehensive review conducted
by researchers from the University of Aix-Marseille
for the French food agency (AFSSA) and published
in the journal Agronomy for Sustainable
critical literature review indicates that
organic agriculture, as developed until
now, has the potential to produce high-quality
products with some relevant improvements
in terms of anti-oxidant phytomicronutrients,
nitrate accumulation in vegetables and toxic
residue levels," the researchers wrote.
be recognized as "organic," a
food product must be produced without the
use of genetic modification or chemical
fertilizers or pesticides, and
must promote sustainable cropping methods.
In the United States, organically produced
meat and dairy must be raised without the
use of synthetic growth hormones or antibiotics.
Hormones and antibiotics are banned in animal
production across the board in the European
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