Organic fruits and vegetables contain 40 percent more antioxidants than non-organic food, according to early results of the 4 year Quality Low Input Food study. The European Commission-funded study also indicates organic foods contain higher levels of iron and zinc. The U.K.’s Soil Association says in its Oct. 30 press release it challenges the Food Standards Agency to “recognize and publicly acknowledge the nutritional benefits of organic food produced through well-managed organic farming systems.” The Soil Association says there is a “significant body of scientific evidence indicating higher nutritional values in organic, compared to non-organic food.” The Food Standards Agency posts on its Web site Oct. 12 it is seeking a contractor to “carry out a systematic review of the scientific literature evaluating the nutrient and non-nutrient content of organic food.” The final report is due by the end of March 2008.
The full press release can be found at: http://www.soilassociation.org/web/sa/saweb.nsf/89d058cc4dbeb16d80256a73005a2866/536379ea38eaf4ca802573830061ac90!OpenDocument
No comments:
Post a Comment