Another Reason to Eat Organic – Higher Levels of Antioxidants in Onions
When people ask why they should be eating organic, there are several answers.
First, organic prohibits the use of super-toxic pesticides, such as glyphosate.
Not only is glyphosate the primary ingredient in Monsanto’s Roundup and the most widely-used chemical in the world, but the State of California has said that glyphosate causes cancer!
Even more shocking is that 93% of Americans have tested positive for glyphosate. So, we need to be doing everything we can to avoid ingesting this dangerous chemical.
Second, by shopping for organic, you are supporting farmers who are doing the right thing and are not poisoning our water supply.
Lastly, when you purchase organic, you are getting a nutritionally superior product. As such, consumers are absolutely mistaken if they simply compare the price of organic food vs. conventional food. They are just not the same thing.
Previous studies have shown that organic offers higher levels of omega 3-s and lower amounts of cadmium, but now there is a new study which says that organic offers higher levels of antioxidants.
As reported in the Journal of Agricultural and Food Chemistry, scientists in Ireland reported that organic onions had higher levels of antioxidants and flavonols when compared to conventionally-grown onions.
The researchers said that the “differences were primarily due to different soil management practices used in organic agriculture.” This is further validation that how the soil is treated has a direct impact on nutritional value.
And while we have seen several other studies in the past which have proven that organic offers superior antioxidant activity, such as the ones with strawberries and tomatoes, what is quite notable about this report is the length of the study — six years.
This study on onions is just more proof that organic is the best choice, and people who continue to purchase conventional are getting what they pay for — an inferior piece of food.