Organic Fortnight Day 2: health benefits of organic food
In the second day of Organic Fortnight, we look at the ways organic food could be better for your health.
The Soil Association claims that on average, organic food contains higher levels of vitamin C and essential minerals such as calcium, magnesium, iron and chromium as well as cancer-fighting antioxidants. Organic milk is naturally higher in Omega 3 fatty acids, Vitamin E, Vitamin A (Beta Carotene) and certain other antioxidants than non-organic milk. What research has been done to test these theories? Here's some of the most persuasive evidence.
In July, New Scientist announced the results of a ten-year study, which proved that organic tomatoes are higher in substances called flavenoids, antioxidant compounds that are thought to be the main chemical responsible for lower instances of cancer and heart disease in people who eat a diet rich in fruit and veg.
The official government line from the Food Standards Agency takes a bit of a fence-sitting attitude, stating that there is no conclusive proof that organic food is better for health. It cites its equivalent bodies in France and Sweden as having drawn the same conclusion. However, following a workshop it held for discussion of this very issue, the government seems to be keeping an open mind. The agency stress that the reason for an 'inconclusive' verdict on the health benefits of organic food may simply come down to difficulty in measuring them.
Since this time, a number of significant findings have been announced. One of these shows that organic milk is higher in vitamin E and omega 3 essential fatty acids. Another links exposure to pesticides used in non-organic food to Parkinsons disease.
From a common sense perspective, many people are more comfortable with eating foods that have not been produced using chemicals whose health effects we may not fully understand.
