Cancer-Fighting Antioxidant Levels Are, On Average, 30% Higher In Organic Produce

The second annual State of Science Review has found that cancer-fighting antioxidant levels are, on average, 30% higher in organic produce vs. conventionally grown fruits and vegetables. The cause for this, say scientists, is that antioxidant chemicals are created within a plant grown organically or in the wild when the plant triggers internal defense mechanisms. These beneficial mechanisms are rarely triggered in plants that are raised with synthetic fertilizers and pesticides. Learn more…

Enviroshop is maintained by dedicated NetSys Interactive Inc. owners & employees who generously contribute their time to maintenance & editing, web design, custom programming, & website hosting for Enviroshop.

Leave a Reply

Your email address will not be published. Required fields are marked *

twenty − seven =