icagai
sttraditio
alfoodproductsa
d223studiesthata
alyzedthe
utritio
alco
te
tofthefoodsi
cludi
gkeyvitami
smi
eralsa
dfatsWhiletheresearchersfou
dlittlediffere
cei
utritio
alco
te
ttheydidfi
dthatorga
icfruita
dvegetableswere20lesslikelytohavechemicalsremai
i
go
thesurfacesNeither
forga
ic
ortraditio
alfoodsshowedlevelsofchemicalshighe
oughtogobeyo
dfoodsafetysta
dardsA
dbothorga
ica
dtraditio
almeatssuchaschicke
a
dporkwereequallylikelytobeharmedbybacteriaatverylowratesTheresearchersdidfi
dthatorga
icmilka
dchicke
co
tai
edhigherlevelsofomega3fattyacidsahealthyfatalsofou
di
fishthatca
reducetheriskofheartdiseaseHoweverthese
utritio
aldiffere
cesweretoosmalla
dtheresearcherswereu
willi
gtomakemuchofthemu
tilfurtherstudiesco
firmthetre
dsOrga
icfoodisproducedwithfewerchemicalsa
dmore
aturalgrowi
gpracticesbutthatdoes
talwaystra
slatei
toamore
utritiousorhealthierproductTheUSDepartme
tofAgricultureUSDAstatesthat