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The Quality Low Input
Food project, took a 725-acre farm in north-east
England, grew conventional produce (like cabbage,
lettuce, potatoes and what) next to organic produce, and
compared the results.
The study found
that levels of antioxidants in milk from organic
cattle were between 50% and 80% higher than conventional
milk (60% to 80% more nutrients in the summer
than conventional milk, and 50% to 60% more in the
winter). Organic milk also has higher levels of vitamin
E, and 60 percent more antioxidants and desirable fatty
acids.
Antioxidants help with a healthy circulatory system and
help keep cancer and heart disease away.
Other highlights:
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Fruit and vegetables contain up to 40% more nutrients if they are
grown without chemical fertilizers and pesticides.
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Up to 40% more antioxidants could be found in organic fruit and
vegetables than in those conventionally farmed.
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Potatoes, oranges, kiwi fruit and carrots were among the organic
produce found to be higher in vitamin C in up to 50%.
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Higher levels of minerals and antioxidants were found in
organically- farmed lettuce, spinach and cabbage.
Organic spinach and cabbage have more minerals.
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Organic produce also had higher levels of iron and zinc, vital
nutrients lacking in many people's diets.
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Organic cheese can have up to twice as many nutrients than
conventional varieties.
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Organic tomatoes, wheat, potatoes, cabbage, onions and wheat have 20
to 40 per cent more antioxidants than conventional
fruit and vegetables.
By Deirdre Dolan |
