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The British Journal of Nutrition has published an article created by experts who tested Organic versus Non-organic. Their findings on why organic is in fact better than non-organic is very positive. It at last puts forward the case that has been argued by people who care about what they put in their bodies, the environment and animal welfare: Organic is better for you than non-organic. There are so many reasons to buy organic:

Strawberries should always be organic due to how many pesticides are used on non-organic and cannot be washed off.

Strawberries should always be organic due to how many pesticides are used on non-organic and cannot be washed off.

  1. You will know what’s in your food as it has to be approved to have the organic certification.
  2. Fraction of the pesticide use, and would not use any pesticides that harm Bees or other Wildlife
  3. Genetically Modified (GM) foods are completely banned.
  4. Combats climate change by the farming methods used.
  5. Supports ethical farming and animal welfare.

But from a Nutritional point of view organic foods:

  1. Are higher in nutrients due to quality of the soil.
  2. Do not contain the amount of toxins that no-organic foods can contain.

Organic Carvelo neroSupport the Soil Association and organic farming

Become a member of the Soil association: http://www.soilassociation.org/becomeamember
Starting at £3.50 per month or a Soil Friend member for £10 a month.
Fundraising: http://www.soilassociation.org/supportourwork/fundraiseforus

For more information on British Journal Findings see:

Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses
Marcin Barański,Dominika Średnicka-Tober,Nikolaos Volakakis,Chris Seal,Roy Sanderson,Gavin B. Stewart,Charles Benbrook,Bruno Biavati,Emilia Markellou,Charilaos Giotis,Joanna Gromadzka-Ostrowska,Ewa Rembiałkowska,Krystyna Skwarło-Sońta,Raija Tahvonen,Dagmar Janovská,Urs Niggli,Philippe Nicot and Carlo Leifert (2014).
British Journal of Nutrition, Volume 112, Issue05, September 2014, pp 794-811
http://journals.cambridge.org/action/displayAbstract?aid=9325471

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