organic ketchup

[Guest guest]

I had not heard of this study, but it makes sense on a

couple of levels. First off the recommendation to eat

darker ketchups is accurate for any colored fruit/veg.

Secondly, organic produce, in general, has been found

in previous studies to contain greater phytochemical

concentrations. It is hypothesized this may be because

these molecules, which are so healthy for us, are used

by plants as defense against pests. So, without the

protection provided by pesticides, they ramp up their

own mechanisms.

 

-Erin

www.zenpawn.com/vegblog

 

=========================================================

 

Have you all heard about this study?

Debbie

 

ORGANIC varieties of tomato ketchup contain three times as much of a

cancer-fighting chemical called lycopene as non-organic brands.

 

In the US, tomato ketchup comes in purple and green varieties as

well as the traditional red. Betty Ishida and Mary Chapman at the

Agricultural Research Service in Albany, California, wondered if the

colouring might be indicative of low levels of lycopene, the pigment

that makes tomatoes red. The chemical has been shown to help protect

against breast, pancreatic, prostate and intestinal cancer,

especially when eaten with fatty foods. There is also evidence that

lycopene can reduce the risk of heart attacks (New Scientist, 23

December 2000, p 4).

 

The researchers tested lycopene levels and antioxidant activity in

13 ketchup brands: six popular ones, three organic, two store brands

and two from fast-food chains. Purple and green ketchups had a

similar lycopene content to their plain red counterparts. But

organic ketchups excelled, with one brand containing 183 micrograms

of lycopene per gram of ketchup, about five times as much per weight

as a tomato. Non-organic brands averaged 100 micrograms per gram,

with one fast-food sample containing just 60 micrograms per gram

(Journal of Agricultural and Food Chemistry, DOI:

10.1021/jf0401540). If you want high lycopene levels, says Ishida,

the rule of thumb is to pick the darkest red ketchup.

 

From issue 2481 of New Scientist magazine, 08 January 2005, page 15