PULLMAN, Wash. — Professor Chuck Benbrook led a study that covered more than two decades of research.
"The bottom line is that how you grow food, how it's fertilized, impacts the nutritional quality of it,” said Benbrook.
The study is the largest ever of its kind, he says, and it shows organic fruits, vegetables and grains contain: 20 to 40 percent less antioxidants than non-organic, fewer pesticides and half the toxic heavy metal cadmium.
"It's like consuming 1 to 2 extra servings of fruits or vegetables a day, in terms of the antioxidants,” said Benbrook.
Sandy Sessums says she isn't sure whether it's healthier to eat organic, but she knows non-organic has ingredients she doesn't want.
“We want all the chemical use out of it,” said Sessums.