A top nutritionist reveals why organic food is worth the extra money

Professor Tim Spector, from King’s College London, admitted he once thought organic labeling – products made without any pesticides or additives – was more than just a clever marketing ploy.

And a major review of 200 studies in 2012 found that organic foods provide no additional nutritional benefit.

However, Professor Spector, who has authored three books on nutrition and co-founder of the health and diet company Zoe, has claimed that this story is not complete, and has since changed his mind.

He pointed to a 2014 study in the British Journal of Nutrition, which revealed that organic produce contains more polyphenols than non-organic versions.

Polyphenols are a type of antioxidant associated with a host of health problems.

Speaking on the Zoe Science and Nutrition podcast, Professor Spector explained that polyphenols are substances that naturally protect plants from insects and environmental conditions. And since non-organic fruits and vegetables can depend on farmers protecting them with chemicals like pesticides, they don’t produce as many polyphenols.

Speaking to Jonathan Wolfe, CEO of Zoe, Professor Spector acknowledged that levels of additives such as pesticides and herbicides in food are checked to ensure they do not directly cause cancer.

But he claimed the question is different as to whether substances can harm our health more precisely over time.

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