November 2010 Issue
Price Perspective on Organic Foods
There are plenty of benefits from eating organic foods, including minimizing exposure to toxins used in conventional food production, making a positive environmental impact by supporting sustainable practices, and even possibly increasing nutrient value. In a two-year study led by Washington State University scientists, comparisons of organic and conventional strawberry farms demonstrated that organic farms produced berries that were higher in antioxidant activity, concentrations of vitamin C and phenolic compounds, according to a September 2010 issue of the online scientific journal PLoS One.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.