Is Organic Healthier?

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Conventional food is grown using a multitude of chemical fertilizers, pesticides, and herbicides. We now know that these remain in the food, and are absorbed by and present in our body.  As expected, research shows that organic diets result in fewer pesticides ending up in subjects' bodies. Although conventional growers and food producers make every effort to convince us that these chemicals are safe and harmless in these amounts, common sense says that they definitely add nothing good to our health, and we're probably better off without them.

There is also some evidence1,2,3 that organic produce is more nutritious and has a higher content of phytochemicals. (Phytochemicals are chemical compounds derived from plants and fruits; there is evidence from epidemiological studies that phytochemicals in fruits and vegetables can significantly reduce the risk of disease.)  But buying and eating organic isn't just about maintaining your own health; it's about the health of our whole ecosystem-our air, water, soil, and all other living creatures.  It's also about the health of farm workers and freedom from reliance on fossil fuels.

Through the production and consumption of more organic drinks, foods, and other products, we take a step closer to healthier, sustainable living for all.  So feel good drinking Ayala's organic beverages knowing that you're protecting your health and the health of the planet.

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(1) Tarozzi A. Hrelia S. Angeloni C. Morroni F. Biagi P. Guardigli M. Cantelli-Forti G. Hrelia P. Antioxidant effectiveness of organically and non-organically grown red oranges in cell culture systems.  European Journal of Nutrition.45(3):152-8, 2006 Mar.

(2) Baxter GJ. Graham AB. Lawrence JR. Wiles D. Paterson JR. Salicylic acid in soups prepared from organically and non-organically grown vegetables.  European Journal of Nutrition.40(6):289-92, 2001 Dec.

(3) Chassy AW. Bui L. Renaud EN. Van Horn M. Mitchell AE.  Three-year comparison of the content of antioxidant microconstituents and several quality characteristics in organic and conventionally managed tomatoes and bell peppers Journal of Agricultural & Food Chemistry.  54(21):8244-52, 2006 Oct. 18.