Nutrition: July 2007 Archives

It seems as if the data piling up in favor of organic fruits and vegetables just got a little taller.  A 10-year study at the University of California shows that when compared to standard, conventionally grown produce, organic tomatoes have almost double the levels of antioxidants called flavenoids.  Flavenoids have been shown to prevent high blood pressure, which reduces the risk of heart disease.

The full report will be published soon in the Journal of Agriculture and Food Chemistry.  I might be looking to pick up a copy of that one.

I often hear skeptics say that there is no difference in conventionally grown produce (chemical fertilizers, pesticides, herbicides) and organic produce, with the "possible exception" of residual pesticides on the outer skin which can be washed off.  The higher prices for organics are a total waste of money in the minds of these people. 

As this study shows, when research can stretch into several years and as organic farming techniques become more common and easier to measure, the nutritional benefits skyrocket in favor of organics.  A carrot isn't a carrot isn't a carrot any more.  It's a nutritional powerhouse. 

If a farmer takes time and skill to build soil fertility, the composition of the soil is bound to change for the better. And if the soil is better quality, then the plant and it's harvest will be more nutritious.  It's very easy for me to understand; why is it so difficult for other people to see and accept? 

After selling at the Marietta Market today and talking with loads of people who love good food grown free of the chemical haze, I am thrilled to read the summary of a study like this one.  With a growing season like the one we've had this year, we need all the encouragement we can get!