Study: Organic Ketchup Has Higher Levels of Antioxidants than Conventional Ketchup

Written by Max Goldberg on December 5, 2011. Follow Max on Twitter: @livingmaxwell.

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.)

Researchers focused on the biochemical and metabolomic analysis of a range of branded ketchups and studied the environment in which tomatoes are grown.

Needless to say, their conclusion should not surprise any organic food advocate in the least.

The different agricultural management models, comprising a range of cultivation and fertilization techniques that vary between organic and conventional crops, impact the nutrient content of agricultural and commercial products.

The way in which organic tomatoes are grown results in a greater level of bioactive compounds and other metabolites. Like I say all of the time, it’s all about the soil.

If you nurture, nourish and treat farmland with respect and care, you get a very rich soil.

If you spray farmland with toxic chemicals and never rotate crops, you get a very poor soil.

It’s no real big mystery here, and this Barcelona study is empirically proving this to be the case. Again.

MY TAKE

Here we have another university research report declaring organic to be superior than conventionally-grown.

While organic may be slightly more expensive, largely because it is does not receive the same level of subsidies as conventional, consumers who continue to purchase non-organic will be paying more in the end. Why?

Because what they get does not have the same level of nutrition. And what good is eating food that is devoid of nutritional content?

I never eat food with the objective of simply trying to fill my stomach. My objective is to eat food that is going to support and strengthen my body.

As a result, I eat organic.

It’s not only a safer option, but it’s a more nutritious one as well.

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3 Comments

  1. It does not take some person in a white lab coat and with some degree to figure out what is healthier and what is poisonous. Since all the nutritional goodness comes from the soil, water and earth, again it does not take a rocket scientist to figure out what would be better for our health. I really hope that Crystal Smith-Spangler and her colleagues made lots of money, because they don’t look so smart to me.

    Written by Daniel Cosgriff on October 2, 2012 @ 6:14 pm
  2. Hi Daniel,

    I could not agree with you more. It doesn’t take a lab coat to have common sense and know that poison is not meant to be in our bodies.

    Live well,
    Max

    Written by Max Goldberg on October 4, 2012 @ 11:01 am
  3. […] This organic tomato report is a follow-up study of something that I wrote about a while ago – that organic ketchup has higher antioxidant activity than conventional […]

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