If you have to eat all those fruits and vegetables anyway for good health, you might as well be getting maximum nutrition right?
Today The Herald’s health columnist, Elizabeth Smoots, a family physician, raises interesting theories about the advantages of organic produce, including more phytochemicals and antioxidants, vitamin C, iron and magnesium, according to some studies.
Why would organics have more to offer than conventionally grown crops?
It may be because the plants are forced to fight off pests and diseases without help from drugs, aka pesticides.
“Plants produce phytochemicals such as phenolics to fight off insects and microorganisms,” said Dr. Lynne Eldridge, co-author of the book “Avoiding Cancer One Day at a Time.” “It appears that by ‘protecting’ plants from invasion by insects and bacteria with pesticides, we are actually decreasing their need to manufacture cancer-fighting antioxidants.”
Fascinating.
Read the full text here. You’ll also find a list of the “dirty dozen,” the 12 fruits and vegetables most heavily treated with pesticides.
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