Preliminary data from the 4-year Quality Low Input Food (QLIF) study led by Professor Carlo Leifert of Newcastle University, is in. And in case you required further evidence of the nutritional benefits of consuming organic fruit and vegetables, the study has found that organic produce contains 40% more antioxidants compared to non-organic produce. The study also found there to be higher levels of other beneficial minerals such as iron and zinc in organic fruit and vegetables. So, what’s the significance of the study’s preliminary results? Well, for a start, a higher intake of antioxidants is believed to significantly reduce the risk of heart disease and cancer. Prof Leifert said the health benefits were so striking that moving to organic...