Organic Food Found To Have More Antioxidants Than Conventionally Grown Food
According to a study on corn, strawberries and marionberries (a type of blackberry), evidence now exists to suggest that organic fruits and vegetables have significantly higher levels of cancer-preventative antioxidants than conventionally grown food. The study measured and compared the total phenolic content found in the organic fruits and vegetable (no herbicides, pesticides or fertilizers used), sustainable fruits and vegetable (fertilizers but no herbicides or pesticides were used) and a conventionally grown group of the same produce (synthetic chemicals were used). Phenolic compounds are flavonoids that get produced in plants. They are known for their potent antioxidant activity. The results of the study demonstrated that there is a statistically relevant trend of higher levels of total phenolics in organically and sustainably produced crops. Source: Journal Agriculture Food Chemistry, February 26, 2003. Click here for more information.
USDA Implements National Standards To Define Organic Foods
After more than 10 years of deliberation, national standards controlling how organic products are produced and labeled went into effect on October 21. The goal of this new program, entitled the National Organic Program (NOP), is to oversee a mandatory certification of organic production providing standards that clearly define what organic means. Under the guidelines, food deemed organic cannot be grown using petroleum-based fertilizers or synthetic pesticides and cannot be altered with genetically modified organisms, growth hormones and antibiotics. Also, organic products will not be allowed to undergo irradiation treatments. The U.S. Department of Agriculture's NOP eliminates a patchwork system of state regulation by setting up four labeling categories, making it easier for shoppers to know what percentage of a product is organic. An example of one of the labeling categories is that if there are at least 95% organic ingredients in a product it may bear the USDA certified organic seal. Source: www.naturalproductsinsider.com
Organic Food Found To Have More Antioxidants Than Conventionally Grown Food
According to a study on corn, strawberries and marionberries (a type of blackberry), evidence now exists to suggest that organic fruits and vegetables have significantly higher levels of cancer-preventative antioxidants than conventionally grown food. The study measured and compared the total phenolic content found in the organic fruits and vegetable (no herbicides, pesticides or fertilizers used), sustainable fruits and vegetable (fertilizers but no herbicides or pesticides were used) and a conventionally grown group of the same produce (synthetic chemicals were used). Phenolic compounds are flavonoids that get produced in plants. They are known for their potent antioxidant activity. The results of the study demonstrated that there is a statistically relevant trend of higher levels of total phenolics in organically and sustainably produced crops. Source: Journal Agriculture Food Chemistry, February 26, 2003.