one part per billion during the organic diet days to six parts per billion when children
resumed eating conventional food.^58
Increased Antioxidant Levels
Other recent research has demonstrated that organic farming methods have the
potential to elevate average antioxidant levels, especially in fresh produce. One study
determined that, on average, antioxidant levels were about 30 percent higher in or-
ganic foods compared to conventional foods grown under the same conditions. This
is particularly useful for people who wish to consume higher levels of antioxidants in
fresh fruits and vegetables without additional caloric intake. The USDA recommends
higher daily consumption of fruits and vegetables, especially those that are antioxi-
dant rich. Consumers who seek out foods high in antioxidant content can meet rec-
ommended antioxidant intake levels with less than 10 percent of their daily caloric
intake. The report reviews, among other data, fifteen quantitative comparisons of
antioxidant levels in organic versus conventional fruits and vegetables. Organically
grown produce had higher levels in thirteen out of fifteen cases. On average, the or-
ganic crops contained about one-third higher antioxidant and/or phenolic content
than comparable conventional produce.
Several studies found levels of specific vitamins, flavonoids, or antioxidants in or-
ganic foods to be two to three times the level found in matching samples of conven-
tional foods. In studies making direct comparisons of levels of antioxidants in organic
versus conventional produce, higher levels are often found in organic produce but the
converse is rarely true.
There is evidence that several core practices on organic fruit and vegetable farms,
such as use of compost, cover crops, and slow release forms of nitrogen, can increase
antioxidant and polyphenol content compared to conventional practices that depend
on commercial fertilizers and pesticides. The prohibition of pesticides in organic
farming provides additional benefits to consumers who choose organic.
Furthermore, there are significant differences between some of the food processing
methods and technologies used in manufacturing conventional foods in contrast to
those allowed and used in producing organic processed foods. Some of these differen-
ces are known to have an impact on antioxidant levels. For example, the synthetic
chemical hexane is often used in extraction of oil from crops in conventional oil
processing plants, but is prohibited in organic oil processing. Hexane is known to
promote the removal of certain antioxidants.
High-temperature and high-pressure processing technologies also tend to remove
significant portions of the antioxidants present in fresh foods. Organic processing
plants often use lower-pressure, cold-pressing methods to extract juices and oils. The
resulting food products are generally richer in flavor and retain more nutrients,
including antioxidants.
Though there is much to learn, the current state of science supports the conclusion
that organic farming methods can and often do result in higher antioxidant levels in
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