Organic agriculture got a big boost recently from a study proving that fruit grown without chemicals contains significantly larger quantities of at least three powerful compounds associated with improved health.
Scientists at the University of California in Davis grew two otherwise identical plots of kiwis side-by-side, one organically and the other with a standard mix of herbicides, pesticides and chemical fertilizers.
Upon reaching maturity and after different periods of storage, the organic-fruit showed 18 and 27 percent higher levels, respectively, of polyphenols and antioxidants, both widely linked with health benefits.
A raging scientific debate over whether eating organic foods makes a difference has not prevented organic-fruit and food sales from soaring 20 percent a year, reaching some 28 billion dollars in 2006, according to the Bonn-based International Federation of Agriculture Movements.
This is one of the first studies that factors out all other possible influences in comparing conventionally grown and chemical-free food plants.
Polyphenols, which are found in red wine, red berries, peaches and pears have been shown in other studies to reduce cholesterol and improve blood circulation.
Some research has indicated that they may help prevent some forms of cancer.
The authors of the study, published in the peer-reviewed British journal of the Society of Chemical Industry, conjecture that the difference in polyphenol levels may be due to the negative impact of chemical farming.
It's believed that conventional growing practices utilize levels of pesticides that can result in a disruption of phenolic metabolites in the plant that have a protective role in plant defence mechanisms.
Antioxidants are found in plant substances and are thought to help protect the body by neutralizing free radicals, or unstable oxygen molecules, which can damage cells and are linked to poor health and disease.
Green tea has especially high concentrates of one kind of antioxidant.
The study also reported higher levels of ascorbic acid, better known as vitamin-C.
While not all scientists agree that these factors promote health, the study proves that they are more present in chemical-free produce.
The study suggests that the organic plants, thrown onto their own defenses against disease and predators, are more "stressed" and therefore produce more of these beneficial compounds.
In terms of flavor, the scientists said, the organic-fruit and the non-organic were virtually the same, though the chemical-free kiwis had thicker skin and slightly less fleshly fruit.
Organic-fruit yields were also smaller, averaging 22.5 tonnes per hectare (nine tones per acre) as opposed to 26.9 tonnes per hectare (10.75 per acre) for the conventionally grown fruit.
The market for organic-fruit and foods has developed mainly in rich countries among wealthier consumers willing to pay a premium price.
Supporters of conventional farming contend that chemical inputs are essential for providing nutrition at affordable prices for the bulk of the world's population.
We say, that's a lot of manure.
We know that conventional farming practices have contributed significantly to a drastic reduction of nutrients in our fruits and vegetables over the last several decades.
Do you really think farmers can afford to care about the nutritional content of their product.
As long as it looks colorful, juicy and plump, the attitude must be, let's move it to market.
Few farmers would receive a premium price because their product has a higher nutritional value than the next guys.
Who would even have the time to deduce the nutritional content?
And we all know that, time is money.
Our opinion is that it's always about the money.
Remember...if it's not "Certified", organic-fruit...it's not!
And if you'd like a great weekend brunch recipe, try this;
Organic Primavera Frittata
This is a great dish and really easy to prepare!
Excellent for an afternoon brunch!
Makes 4 Servings
Skill Set; easy
Total time 45 mins.
2 tsp. org. Extra Virgin Olive Oil (EVOO).
1/2 org. red onion, small, sliced.
2 tsp. org. garlic, jarred, minced.
1 c. org. carrots,peeled and sliced.
1 c. org. broccoli florets.
1 c. org. zucchini, chopped.
8 large org. eggs.
1 c. org. med cheddar cheese, shredded.
sea salt and fresh ground pepper for taste.
Heat EVOO in 10” non stick skillet over med heat.
Sauté red onion and garlic until onions begin to soften, approx 2 min.
Add carrots and broccoli stirring occasionally about 2 min.
Add zucchini and tomatoes stirring occasionally until carrots are tender yet firm, about 3-4 min.
Crack eggs into a bowl and whisk lightly.
Stir in half the cheese amount and pour mixture over veggies in skillet.
Using a non-metal spatula stir eggs until just beginning to set.
Place in pre-heated oven 375F until almost set about 10 mins.
Sprinkle remaining cheese over top and continue baking until cheese has melted, about 2 min.
Run spatula around edges of your organic-primavera-frittata release from skillet and slide onto large round platter.
Cut into 4 pie shaped wedges.
Tip; If you don’t have an oven safe pan or skillet for your dish, carefully transfer the frittata to a greased shallow baking dish before putting into oven.
Protein 23 g.,
Fat 21 g.,
Carbohydrates 15 g.
This is a very good breakfast or weekend brunch recipe!
We hope you like it!Tweet
To read about the number one, certified organic fruit in the world today, click the following link.
Organic Acai-Fruit from the Amazon Rain Forest
*** Our Featured Sponsors ***
100% Organic Clean Nutrition
Perfect for your on-the-go active lifestyle!
*** Just Click the Pic ***