Jonathan Benson
Natural News
Mainstream nutritionists often claim that conventional produce is no different than organic produce. But a new study recently published in the online, peer-reviewed journal Public Library of Science (PLoS) One proves otherwise, revealing that organic fruits and vegetables pack a greater nutritional punch and produce better, healthier soil than their conventional counterparts.
John Reganold, professor of soil science at Washington State University Regents and author of the new study, and his colleagues conducted the most comprehensive analysis of its kind on commercial produce soil and the strawberries that grow in it. (Conventional strawberries, as many now know, are one of the most pesticide-laden fruits available for sale.)
Reganold and his team analyzed 31 different chemical and biological soil properties–including soil DNA–and performed tests on the quality, nutritional value and taste of 26 different strawberries from both conventional and organic fields. And what they found is truly astounding.
Organic strawberries contain far more antioxidants, vitamin C and beneficial polyphenolic compounds than conventional strawberries, and they have a longer shelf life. Organic strawberries also contain more dry matter per volume–meaning more actual strawberry–than conventional ones do.
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