A new international study suggests that organic foods contain higher levels of antioxidants than conventionally grown versions. The research, led by Newcastle University and published last week in the British Journal of Nutrition, found concentrations of antioxidants such as polyphenolics that were 18- to 69-percent higher in organic food.
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Questions for the Environmental Working Group
A few weeks ago, the U.S. Department of Agriculture issued its annual Pesticide Data Program (PDP) report, which once again confirms that “residues do not pose a food safety concern.” Sadly, with the exception of Food Safety News, which covered the report in a March 10 story by Lydia
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