Fwd: [Sprout] Organic Food and Antioxidants

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FYIGideon Graff <gideongraff wrote:

"sproutrawfoodGideon Graff" Wed, 16 Feb 2005 12:02:34 -0800[sprout] Organic Food and AntioxidantsOrganic Food and AntioxidantsHCWH Food (hcwhfood)Cancer-Fighting Antioxidant Levels in Organic Foods 30% Higher ThanConventional FoodsOrganic Center Report Indicates Organic Foods Have Elevated Levels ofAntioxidantsNews Release For more information, contact:Charles Benbrook, Chief Scientist, Organic Center(208) 263-5236; cbenbrook, orLisa Bell, Crescendo Communications(303) 527-0203; lisaCertain Organic Farming and Food Processing Techniques Can IncreaseAntioxidant LevelsFOSTER, R.I. January 26, 2005 - The Organic Center's second State ofScience

Review (SSR) concludes that organic farming methods have thepotential to elevate average antioxidant levels, especially in freshproduce. Charles Benbrook, Ph.D., compiled and analyzed existingscientific information for his report, Elevating Antioxidant LevelsThrough Organic Farming and Food Processing. The report reveals that onaverage, antioxidant levels were about 30 percent higher in organic foodcompared to conventional food grown under the same conditions. Anexecutive summary and the entire report can be found at:http://www.organic-center.org/science.htm?articleid=54.The report's findings are particularly useful for consumers who wish toconsume higher levels of antioxidants in fresh fruits and vegetables,without additional caloric intake. The USDA is currently recommendinghigher daily intake of fruits and vegetables, especially those that areantioxidant rich. The report's tables include rankings of common foodsaccording

to their total antioxidant capacity per calorie and per typicalserving. Consumers who seek out foods high in antioxidant content canmeet recommended antioxidant intake levels with less than 10 percent oftheir daily caloric intake."Because of the many potential health benefits associated withantioxidantconsumption, increasing average daily antioxidant intake through the diethas emerged as an important health goal," says Benbrook. "This goal was amajor factor shaping the new USDA Dietary Guidelines for Americans, whichincrease the average recommended intake of fruits and vegetables to atleast nine servings per day from the original five*. By generating higherconcentrations of antioxidants in fresh produce and other organic foods,organic farming can help people increase their daily consumption ofantioxidants without a proportional increase in calories."This report reviews, among other data, 15 quantitative comparisons

ofantioxidant levels in organic versus conventional fruit and vegetables.Organically grown produce had higher levels in 13 out of 15 cases. Onaverage, the organic crops contained about one-third higher antioxidantand/or phenolic content than comparable conventional produce. Severalstudies found levels of specific vitamins, flavonoids or antioxidants inorganic foods to be two or three times the level found in matched samplesof conventional foods. In studies making direct comparisons of levels ofantioxidants in organic versus conventional produce, higher levels areoften found in organic produce but the converse is rarely true.Organic farming techniques can increase antioxidant contentA wide range of factors can influence the mix of antioxidants that aplantmanufactures, as well as the levels the plant produces at any givenpoint.In general, factors that impose stress on plants tend to trigger aplant'sinnate

defense mechanisms and these mechanisms are driven by and/orentailthe synthesis of antioxidants. Studies reviewed in this SSR provideevidence that several core practices on organic fruit and vegetable farms-- use of compost, cover crops, slow release forms of nitrogen -- canincrease antioxidant and polyphenol content compared to conventionalpractices that depend on commercial fertilizers and pesticides. Theprohibition of pesticides in organic farming practices providesadditionalbenefits to consumers who choose organic."Harvesting fruits and vegetables at optimal ripeness and consuming themin less-processed forms, without removing skins or peals, will preserve agreater portion of their antioxidants," says Benbrook. "The outer layersof fruits and vegetables generally contain the highest concentrations ofantioxidants, but many consumers peal their conventionally-grown fruitsand vegetables to help reduce levels of pesticide

residues. Seeking outorganic produce can therefore deliver a dual benefit to consumers bymaximizing antioxidant intake and minimizing pesticide dietary exposure."Organic processing methods may also increase antioxidant levels. Therearesignificant differences between some of the food processing methods andtechnologies used in manufacturing conventional foods in contrast tothoseallowed and used in producing organic processed foods. Some of thesedifferences are known to have an impact on antioxidant levels.For example, the synthetic chemical hexane is often used in extraction ofoils from crops in conventional oil processing plants, but is prohibitedin organic oil processing. Hexane is known to promote removal of certainantioxidants.High-temperature and high-pressure processing technologies also tend toremove significant portions of the antioxidants present in fresh foods.Organic processing plants often use

lower pressure, cold-pressing methodsto extract juices and oils. The resulting food products are generallyricher in flavor and retain more nutrients, including antioxidants.Thoughthere is much more to learn, the current state of science supports theconclusion that organic farming methods can and often do result in higherantioxidant levels in fruits and vegetables. This health benefit forconsumers joins the list of other well-documented reasons to buy organic,including the reduction of farm worker and consumer exposures topesticides, the impacts of pesticides on the environment, and theprevention of problems associated with hormone and antibiotic use inlivestock farming. Many consumers report that they enjoy the richerflavors in organic food and instinctively sense that organic foods arebetter for them; this SSR confirms that there are good reasons to focusadditional scientific resources on gaining a more

comprehensiveunderstanding of the taste and health-oriented benefits associated withelevating average antioxidant levels in food.Research on antioxidant levels in organically grown food is among theOrganic Center's top research priorities. The Center has initiated andfunded three new research projects in 2004 focused on the impact oforganic farming methods and food processing technologies on theantioxidant content of food. Detailed information about the Center'santioxidant-related projects can be found atwww.organic-center.org/stateofscience.htm.###*Source: 2005 USDA Dietary Guidelines for Americans;http://www.health.gov/dietaryguidelines.Institute for a Sustainable Future32 E. 1st Street, Suite 206Duluth, MN55802218-525-7806fax 218-720-4890Gideon GraffDirectorSprout Raw Food1085 Lake Charles DriveRoswell, GA 30075770

992-9218gideongraffwww.sproutrawfood.org