ORGANIC FOODS HIGHER IN CANCER-FIGHTING AGENTS
Certain organic fruits and vegetables have higher levels of cancer-fighting chemicals than their conventionally grown counterparts, new findings reveal. A recent study, published in the Journal of Agricultural and Food Chemistry, analyzed the cancer-fighting antioxidant content of corn, strawberries and marionberries. Those grown with no herbicides, pesticides or fertilizers had antioxidant levels nearly 60 percent higher than foods grown with chemicals. The researchers, from the University of California, Davis, said this could mean chemicals applied to crops hinder production of phenolics, chemicals that naturally defend plants.