When it comes to meat and milk, organic products can have about 50% more omega-3 fatty acids, a type of unsaturated healthy fat, than conventionally produced products.
It is believed that that switching from conventional to organic products would raise consumers’ om...
Conventional livestock can be fed antibiotics to protect against illness, making it easier for farmers to raise animals in crowded or unsanitary conditions.
traces of these substances can make their way to consumers.
organic foods—which are produced without antibiotics—“
In a recent six-year study in the Journal of Agricultural and Food Chemistry, researchers found that organic onions had about a 20% higher antioxidant content than conventionally grown onions.
They also theorized that previous analyses—several of which have found no...