Sunday, February 19, 2012 at 10:17PM
Gary Leavitt

Organic crops may contain elevated levels of cancer-fighting anti-oxidants. Antioxidants in the body as a rule inhibit tissue damage from free radicals. Research at UC Davis showed that organically grown marionberries and corn contained about 50 percent more phenolics (hence antioxidants) than their conventionally grown counterparts. Plants produce the phenolics in response to stresses such as an insect attack. Apparently, when pesticides and weedkillers eliminate sources of stress, plants fail to produce the phenolics.

A current article on the Organic Center for Education and Promotion website states that, in seven studies that measured antioxidant content, organically grown produce averaged 30% more antioxidants than conventional produce. Once again, because of the large number of variables involved, these results must be taken not as definitive, but suggestive.

But the many "suggestions" from this article and the ones below, all seem to be adding up in favor of organics. You get to decide.

Article originally appeared on Growing for the future! (
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