The Difference Between Organic and Commercial Finally Proved Scientifically - Nice to know that Science has finally caught up with what Naturopaths have known for over 50 years.

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Difference between organic and conventional vegetables proved

 

For the first time ever, scientists have been able to substantiate a difference between organic and conventional vegetables. According to a Danish study, organic vegetables have a higher concentration of, flavonoids, natural antioxidants.

The scientists behind the study do not exactly know why this difference appears. One theory is that organic producers use plant varieties which are more resistant to insects and diseases, another possible explanation is that organic vegetables are not sprayed.

Until now, flavonoid studies have mainly concentrated on the effect of single flavonoids given in large doses. However, this particular study focuses on the excretion of a number of flavonoids at a realistic dietary intake and derived from a variety of flavonoid sources.

The study was a double-blinded randomised, crossover design with two intervention periods with a strict control of dietary intake. Test-persons were given organic food and conventional food in turn for periods of 3 weeks. During the test-periods blood and urine samples were collected and tested.

“The results are a fixed point for theories about vegetables in the human body having a biological impact, which supports our ability to fight other more serious chemical strains,” says Lars O. Dragsted, one of the scientists behind the study. However, he emphasizes that is much too soon to conclude that organic vegetables are more healthy than conventional ones. It will require a significant amount of research to document.” The study has been conducted in cooperation between The Institute of Food Safety and Nutrition under The Danish Veterinary and Food Administration; The Department of Human Nutrition and Centre for Advanced Food Studies under The Royal Veterinary and Agricultural University; and Risø National Laboratory.

The whole study is published in the Journal of Agricultural and Food Chemistry, volume 51, number 19, 2003. For further information:

Danish Veterinary and Food Administration - www.foedevaredirektoratet.dkOrganic Denmark – www.okologi.dkThe Danish Veterinary and Food Administration - www.uk.foedevaredirektoratet.dk/forside.htmThe Centre for Advanced Food Studies – www.levnedsmiddelcentret.dk/old/English

Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington