Ever since the USDA Organic label began showing up on some food labels in the early 2000s, a debate has raged over whether crops grown without chemical additives and fertilizers rack up more nutrition than their conventional counterparts. Now, a new review of 343 previous studies throws its support behind the pro-organic side. Researchers writing in the British Journal of Nutrition found that organic crops and products made with them (such as cereal) pack 17 percent more antioxidants on average—with levels of some subtypes of antioxidants as much as 69 percent higher. The research team also reported four times more pesticide residue on non-organic foods, as well as significantly lower amounts of some toxic metals in the organic-grown items.
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