A recently concluded study published in the British Journal of Medicine compiled and evaluated 343 peer-reviewed studies that focus on the nutrient differences between organic and non-organic foods. The evaluation concluded that the organic food had a higher concentration of antioxidants, and lower levels of cadmium and pesticide residues. Antioxidants are known to play a part in reducing the risk for cardiovascular disease and certain cancers, and cadmium, in high levels, is a potential neurotoxin. What this translates to for consumers is a possible protective health benefit. How familiar are your patients with Environmental Working Group Dirty Dozen and Clean Fifteen?  How often do you discuss organic vs non-organic foods with them?

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