Organic Foods Have More Antioxidants

 

Antioxidants pic

Antioxidants
Image: wellgal.com

Tanya Taupier, executive director of human resources at Aetna in Hartford, Connecticut, has over 20 years of experience within her field. In her position at Aetna, Tanya Taupier specializes in leadership training, executive coaching, and talent development. In addition to her professional activities, Ms. Taupier is interested in the nutritional benefits of organic foods.

In a 2014 study conducted by Newcastle University, researchers found that fruits, vegetables, and grains grown with organic methods contain higher concentrations of antioxidants and lower levels of pesticide residue than their conventionally grown counterparts.

Antioxidants help to eliminate harmful free radicals that are released into the blood stream. These oxidative cells can potentially cause damage and are linked to numerous chronic diseases such as diabetes, macular degeneration, and heart disease. They can also improve the immune system’s function.

Foods grown in an organic environment have a 19-69 percent increase in antioxidants such as Vitamin A, Carotenoids, Vitamin C, Vitamin E, Selenium, Flavonoids, Lycopene, and Lutein. By replacing conventionally grown foods with organic choices that are known to be high in antioxidants, anyone can further arm his or her body to fight harmful free radicals in the bloodstream.