Are organic foods more nutritious? Are organic foods safer or healthier than conventional alternatives? Two separate questions. Some shoppers are interested in obtaining more nutrients, while others are more concerned with pesticides. Let’s talk about nutrition first Hundreds of studies were reviewed, and they discovered no significant differences in most traditional nutrients like vitamins and minerals so they concluded that despite the widespread taste that organic food is more nutritious, they discovered no strong testify to brace this idea. However, they found high levels of phenolic phytonutrients. These socalled secondary flower metabolites were thought to stand behind many of the attributed revenues to eat fruits and vegetables; and organic fruits and veggies have between 19 and 69% more variety of antioxidant complexes. The presumption is that these phytonutrients They are created by weeds for their own protection. For lesson, broccoli liberations the acrimoniou deepen sulforaphane when munched as a way to ward off those who want to eat it. The flaws pierce it and say, EW, this perceives like, broccoli! But pesticideladen plants are less bitten by insects and they may be producing less of these combinations, while organically grown weeds are fighting for their lives and they need to produce more to protect themselves. That was the philosophy, but we don’t have enough indication to back it up. Most likely it will deal with fertilizers. Seeds returned high-pitched quantities of synthetic nitrogen fertilizers Perhaps they divert many resources for growth and not for their protection. These antioxidants can protect the bush, but what about us? There are more antioxidant phytonutrients in organic vegetables and yes, more antioxidant work, but too more antimutagenic activity. These uncover bacteria to a range of mutagenic compounds such as benzopyrene, which is a polycyclic sweet-scented hydrocarbon found in meat cooked on a barbecue, o IQ, the heterocyclic amine found in roasted, simmered or fried meats just like cigarette smoke, and in Petri meals where organic veggies were added there were fewer DNA mutations compared to Petri saucers where conventional vegetables were added. Preventing DNA damage is one thing, but what about the effects on human cadres? For lesson, right, organic strawberries can smack sweeter and more efficient, and have a higher antioxidant activity and more phenolic phytonutrients, but let’s look at them on a par with human cancer cells. Organically grown strawberry removes most significantly suppress emergence of colon breast cancer cells than conventional strawberry extracts. Now this was putting strawberry lowerings instantly in cancer cells growing in the laboratory, but as we have seen there are real life contexts in which strawberries have direct contact with cancerous and precancerous lesions, reversing the progress of esophageal cancer, and likely organic strawberries are now working even better, but they were not rehearsed. So although in vitro studies establish undertakings very high antioxidant and antimutagenic as well as better limit of cancer cadre proliferation, however no clinical studies of the impact on human disease have been conducted for ingesting organic food Based on the levels of antioxidant phytonutrients, organically grown menus are considered to be 20 4 0% healthier, which is equivalent to adding 1 or 2 dishes at a regimen of five serves daily But organic concoctions can be 40% more expensive, so for the same money you could buy the value of the extra portion of the conventional product. So from a simple nutritionmoney point of view it is not clear that organic produces are better. But people maybe buy organic products to avoid chemicals, not because they are more nutritious, which leads us to the next question: Are Organic Food Safe? Which I’ll talk about shortly.