Organic farming recognises the direct connection between our health and how the food we eat is produced. Research published in the British Journal of Nutrition has found significant differences between organic and non-organic farming. Organically produced fruit and vegetables can contain between 18% and 69% more antioxidants and lower lovels of undesirable pestiides and potentially toxic heavy metals.
Find out more:
www.soilassociation.org/organicisdifferent
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