The Benefits Of Eating Organic Foods.

Eating organic foods has become increasingly popular in recent years due to its numerous health benefits. Organic foods are grown without the use of synthetic pesticides, herbicides, and other chemicals, and are free of genetically modified organisms (GMOs). 

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Here are some of the top benefits of eating organic foods.

First, organic foods have been found to have higher nutrient levels than conventionally grown foods. A 2016 study published in the British Journal of Nutrition found that organic fruits and vegetables had higher levels of vitamins and minerals than non-organic varieties. This includes higher levels of vitamin C, iron, magnesium, and phosphorus (Baranski et al., 2016).

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Organic foods also contain fewer toxins and harmful compounds. Since organic foods are grown without the use of synthetic pesticides and fertilizers, they have lower levels of these toxins than conventional foods (Baranski et al., 2016). Furthermore, organic foods are free of GMOs, which some studies have linked to potential health risks (Benbrook, 2016).

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Finally, eating organic foods can help reduce environmental pollution. Studies have found that organic farming systems are more sustainable and use fewer resources than conventional farming systems (Lampkin et al., 2012). By choosing organic foods, you can help reduce the environmental impact of agriculture.

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Overall, there are numerous benefits of eating organic foods. Not only can organic foods help improve your health, but they can also help protect the environment.

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Baranski, M., Srednicka-Tober, D., Volakakis, N., Seal, C., Sanderson, R., Stewart, G. B., ... & Leifert, C. (2016). Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. British journal of nutrition, 115(6), pp. 794-811.

Benbrook, C. (2016). Evidence of health risks from genetically engineered foods. Environmental Sciences Europe, 28(1), 10.

Lampkin, N., Padel, S., & Viña, A. (2012). Organic farming in Europe: Economics and policy, vol. 19. Routledge.

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