Is organically grown food really worth the price tag? A new study says "yes."
In a new study out of the United Kingdom, organic foods are shown to have more antioxidants, fewer toxic metals, and less pesticide residue than their conventional counterparts. Published in the British Journal of Nutrition—and said to be the largest study of its kind ever conducted—researchers at Newcastle University found that organic crops had 18 to 69 percent more antioxidants than conventional crops, the equivalent found in two additional servings of fruit or vegetables.
If you worry about all the synthetic chemicals used in food preservation and packaging take heart.
A new study has found that essential oils may be able to be used as food preservatives in packaging to help extend the shelf-life of food products.
Essential oils are aromatic oily liquids extracted from different parts of plants (roots, peels, leaves, seeds, fruits, barks) and have been shown to be a good source of antioxidative and antimicrobial substances.