Global Forum on Food Security and Nutrition (FSN Forum)

A peer-reviewed study published last year in the British Journal of Nutrition, a leading international journal of nutritional science, showed that organic crops and crop-based foods are between 18 to 69 percent higher in a number of key antioxidants such as polyphenolics than conventionally-grown crops. Numerous studies have linked antioxidants to a reduced risk of chronic diseases, including cardiovascular and neurodegenerative diseases and certain cancers. The research team concluded that a switch to eating organic fruit, vegetable and cereals – and food made from them – would provide additional antioxidants equivalent to eating between one and two extra portions of fruit and vegetables a day, full report at: dmill/5485076
I have provided the required evidence to support Jomo's presentation, contributed earlier.
Warm regards
Attached is a report of Dec 5, 2015, putting soil degradation on par with the effects of climate change.