The results of studies and research projects carried out by reputable Research Centers in France, Germany and Italy highlight that organic food is healthier than conventional in many ways.
For example, they revealed an increase of up to 69% in the content of certain antioxidants, like polyphenols, in organic crops. These are micronutrients that have been widely linked with the prevention of cancer, cardiovascular and chronic degenerative diseases in general.
Clear differences are also found in the contamination levels from the environment. Organically grown crops contain four times less pesticides residues and significantly lower levels of the toxic heavy metal cadmium.
Moreover, despite the fact that conventional fungicides are not applied, they are less exposed to fungal contamination, thanks to the use of good agricultural practices, particularly the crop rotation.