The Proof Is In The Testing

Researchers at Washington State University wanted to find out if organic fruits and vegetables actually had a higher nutritional value than their non-organic counter parts. They decided to test strawberries from 26 individual operations in California. Some strawberries were grown organically while some were not. Here are their findings.
  • The organic strawberries had significantly higher antioxidant activity and concentrations of ascorbic acid and phenolic compounds.
  • The organic strawberries had longer shelf life.
  • The organic strawberries had more dry matter, or, "more strawberry in the strawberry."
  • Anonymous testers, working at times under red light so the fruit color would not bias them, found one variety of organic strawberries was sweeter, had better flavor, and once a white light was turned on, better appearance. The testers judged the other two varieties to be similar.

Even with this research it will most likely not end the debate over organic vs. non-organic. Read the complete article here:

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