A large scale study has found that food grown organically is better for you then food grown using conventional intensive farming methods.
The Quality Low Input Food (QLIF) study which lasted four years was funded by the European Union at a cost of approximately £12m (US $24m). Researchers led by a team at Newcastle University in the UK found that organic foods were much higher in antioxidants and lower in so called 'bad fats'.
During the study researchers grew fruit and vegetables, grains, and reared cattle on pairs of organic and non-organic sites across Europe. These sites included a 725-acre Newcastle University site located at Nafferton Farm, Northumberland.
Crops grown included cabbages, lettuces, carrots, potatoes and wheat. The organic and non-organic produce was then compared with nutrient content being a key target.
It was found that levels of antioxidants in milk from organically reared cattle were between 50% and 80% higher than normal milk.
After comparing crops, organic wheat, tomatoes, potatoes, cabbage, onions and lettuce contained up to 40% more antioxidants.