"British Journal of Nutrition" recently published a landmark paper, Newcastle, UK University A study by scientists has proved that: 1. Production mode affects food quality; 2. Vegetables, grains and fruits in organic production mode contain significant differences in nutritional components, such as rich antioxidant components, less heavy metal cadmium residues, pesticide residues and nitrogen concentrations. （ http://www.soilassociation.org/organicisdifferent ）
