When you go into the produce section of Whole Foods, you’ll notice signs that say “ANDI Score” with a number associated with that respective food.
Created by Dr. Joel Fuhrman, ANDI stands for “Aggregate Nutrient Density Index” and ranks a food’s nutrient density on a scale from 1 to 1000.
The ANDI scores are calculated by evaluating an extensive range of micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities, and by dividing the nutrient level of a food by its caloric content (N/C). Read More »
Last year, I wrote about a groundbreaking study from Washington State University that said that organic strawberries have higher antioxidant activity and concentrations of ascorbic acid than conventional strawberries.
This research was the subject of much conversation in the organic industry because now we could point to objective, independent research that validated the superiority of organic.
Well, for those who still don’t believe that organic is a better option, maybe a recently released report from Spain will make them think differently.
In a study performed at the University of Barcelona Science and Technology Centres and reported in the Journal of Agricultural and Food Chemistry, ketchup made from organic tomatoes proved to have higher levels of polyphenols than ketchup made from conventional tomatoes. (Polyphenols are biomolecules with antioxidant properties and protective effects in the human body.) Read More »