Organic Insider

Better Choices

Study: Organic Tomatoes Contain More Antioxidants than Conventional Ones

In yet another study, we have more evidence that organic is a healthier choice.

A report out of the University of Barcelona claims that organic tomatoes have a higher amount of antioxidants than conventional tomatoes.

Researchers used liquid chromatography coupled to mass spectrometry to determine that organic tomatoes have a greater amount of phenolic compounds or polyphenols. Polyphenols, which are natural antioxidants of plant origin, are associated with the prevention of cardiovascular and degenerative diseases, and some forms of cancer.

There are two interesting aspects of this study.

1) The researchers determined that the differences between organic and conventional tomatoes are due to the manure used in each farming method.

According to Anna Vallverdú Queralt of the University of Barcelona, “Organic farming doesn’t use nitrogenous fertilizers. As a result, plants respond (to stress) by activating their own defense mechanisms, thereby increasing the levels of all antioxidants.”

2) 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 ketchup.

In the production process, there were lower levels of polyphenols, so the researchers had to determine that the differences were in fact from the raw material. This new finding proved that it was.

MY TAKE

Although the price of organic may be slightly more expensive, mostly because organic does not receive the same amount of subsidies from the government, you are also paying for a food that has greater nutritional value. Organic tomatoes and conventional tomatoes are just not the exact same food.

Furthermore, organic tomatoes are not sprayed with toxic pesticides.

This report on tomatoes does not surprise me in the least and is just more confirmation that organic is the superior option.

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Living Maxwell

Better Choices

Are Fermented Foods the Key to Happiness?

Whether it is with a salad or any other dish that I am making at home, organic fermented foods – usually sauerkraut (above) or kimchee – can almost always be found on my plate. Why is this?

I have come to understand that if we want to have a strong immune system, we must take care of our gut and provide it with beneficial bacteria.

And that is exactly what fermented foods give us – beneficial bacteria.

Dr. Natascha Campbell-McBride, a Russian neurologist and founder of the GAPS Diet, says that:

“about 85% of our immune system is located in the gut wall. This fact has been established by basic physiology research in the 1930s and the 1940s. Your gut, your digestive wall, is the biggest and the most important immune organ in your body. There is a very tight conversation and a relationship going on between the gut flora that lives inside your digestive system and your immune system.

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Living Maxwell

Better Choices

The Mystery Behind Organic Honey

One question has been really bothering me as of late: Is there such a thing as USDA certified organic honey?

Despite the picture you see above, there is good reason for me to have serious doubt. Here is why.

In the past, I have spoken to numerous local beekeepers and when I asked them if their honey is organic, they have all told me that there is no such thing as USDA certified organic honey.

Yet when I go to the market, I see one or two brands of honey that have the USDA organic seal on the label. Almost all of the honey that has the seal on it comes from Brazil, which has made me wonder whether there is some type of corruption going on with the certification.

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Organic Insider

Better Choices

USDA Approves Genetically-Engineered Apples that Don’t Turn Brown

It seems like every day that passes, the USDA approves another very risky GMO crop, all to the benefit of biotech/chemical companies and to ZERO benefit for consumers.

This time, the USDA has approved a first-of-its-kind genetically-engineered (GE) apple that doesn’t turn brown after bruising or slicing.

The apple, developed by the company Okanagan Specialty Fruits, uses a relatively new form of genetic engineering called RNA interference, or gene silencing, which has raised numerous concerns from consumer groups, environmentalists, and the apple industry.

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"My Everyday, Must-Have Green Organic Aquabotanical"

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Are Fermented Foods the Key to Happiness?

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USDA Approves Genetically-Engineered Apples that Don’t Turn Brown