Massively popular with consumers concerned about their health and the planet, organic products are booming!
Eating organic can be beneficial by reducing exposure to pesticides and avoiding antibiotic and hormone residues.
But does eating organic produce real health benefits?
Antioxidant-rich fruits and vegetables
According to a 2014 study, « organically grown fruit and vegetables have antioxidant levels between 20 and 70% higher than conventionally grown fruit and vegetables, with levels varying according to the type of antioxidant ».
This phenomenon is explained by the fact that an untreated fruit or vegetable naturally defends itself against external aggressions such as drought or parasites!
To adapt, they produce more defense molecules like polyphenols !
Antioxidants are essential to our health, helping to neutralize free radicals and reduce oxidative damage by protecting our cells.
These antioxidants play an important role in disease prevention.
Higher levels of vitamins and minerals
Some studies suggest that organic foods may have a higher nutritional content. For example, organic vegetables may contain more vitamins, minerals and antioxidants.
According to the same studies, organic plants contain more vitamin C, iron and magnesium!
Higher omega-3 content
Studies have shown that the omega-3 content of milk and meat increases when they are organically produced.
Omega-3s are essential fatty acids that are beneficial for heart health, brain development and reducing inflammation! Nevertheless, most people don’t consume enough omega-3…
On average, it is estimated that organic meat contains 22% more omega-3!
As for milk, it contains up to 56% more omega-3s! What’s more, in conventional livestock farming, animals are often treated with antibiotics to prevent disease and hormones to promote growth.
Organic products come from animals raised without the use of antibiotics or artificial growth hormones. This can be beneficial in avoiding exposure to antibiotic residues!
Organic food reduces the risk of disease
A study of nearly 60,000 French people showed that regular consumption of organic food reduced the risk of developing cancer by 25%!
What’s more, for the biggest consumers of organic produce, the risk of type 2 diabetes is reduced by 31%!