1. Corn-Grown Vegetables Have Higher Levels Of Antioxidants Than Those Grown In Soil (2015)
In a paper published last year in Critical Reviews in Food Science and Nutrition, researchers reported that corn grown without pesticides had higher levels of antioxidants than those grown in soil. Even though these vegetables were sprayed with pesticides, they still showed higher antioxidant activity, suggesting that the pesticides aren’t necessarily what’s causing these positive effects, but rather that the corn is doing something else to boost its own antioxidant activity.
2. Corn Could Be Used To Grow Pesticide Resistant Crops (2014)
A group of European scientists have proposed using genetically modified corn to produce pesti cidally resistant varieties. They believe that this would make the use of herbicides less necessary, which would reduce the amount of toxins in our food supply.
3. Pesticides Don't Increase Weed Resistance (2013)
Pesticides are often blamed for the rise of superweeds that resist the effects of herbicides. But a study done in 2013 by University of Illinois researchers suggests that if anything, weeds actually have become resistant to many commonly used herbicides due to exposure to them over time. The researchers found no evidence that herbicides increased weed resistance, nor did they find evidence that pesticide use caused the increase in herbicide resistance.
4. Corn Farmers Can Reduce Environmental Pollution By Using Biotechnology (2011)
Biotechnological methods of pest control could lead to reduced environmental contamination and lower costs. Research shows that genetically engineered crops have been shown to reduce the use of chemical insecticides by up to 70 percent while increasing yields.
5. Corn Is A Better Source Of Human Protein Than Beef (2008)
Some people complain that beef is healthier than chicken and pork. While this may be true, corn does beat out the competition. According to a research report from Cornell University, corn provides 1,200% more protein per pound compared to beef.
6. Wheat Has More Antioxidant Activity Than Beef, Chicken Or Pork (2007)
Researchers at the Department of Health Sciences at the University of North Carolina studied the effect of three different types of meat—beef, chicken, and pork—as well as wheat flour on their respective antioxidant capacity. Results indicated that the wheat samples had the highest total antioxidant capacities among these foods. Not only was the wheat flour found to have the most antioxidant activity, it also contained twice as much polyphenols as pork and almost five times as much as beef.
7. Eating Less Meat May Help You Live Longer (2006)
The World Cancer Research Fund and American Institute for Cancer Research conducted a study regarding the association between meat consumption and cancer risk. Their results indicated that eating processed meat is linked to an increased risk of colon cancer. However, they didn't find any relationship between red meat intake and colon cancer.
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