British Journal Study Confirms Organic Produce Significantly Higher in Antioxidants

Eating Green is a single act with a dual purpose, a healthier planet and a healthier you

Consumers are becoming concerned about food, health and safety issues and the social and ecological implications of their purchases. There is a growing distrust of conventional agro-industrial foods and consumers perceive organic products to be a more sustainable system delivering better-tasting, healthier and safer food.

A ten-year study by scientists at U.C. Davis in California found that the level of quercitin, the most common flavonoid in the human diet and the major flavonoid in tomatoes, increased 79 percent as a result of organic management. Also remarkable, the level of kaempferol, a natural antioxidant thought to prevent arteriosclerosis.

According to a report by The Organic Center in Boulder, Colorado, eating organic fruits and vegetables will increase the body’s antioxidant intake by about 30 percent, as compared to conventionally grown produce[1]

A recent paper published in the British Journal of Nutrition[2] concluded that there are significant differences in the nutritional content of organic and non-organic crops. Led by Newcastle University, this study was carried out by an international team of experts and is the most extensive analysis of the nutrient content in organic vs non-organically produced foods to date.

The lead author, Carlo Leifert, professor of Ecological Agriculture at Newcastle University, is quoted in the Independent as saying “The organic versus non-organic debate has rumbled on for decades now but the evidence from this study is overwhelming – that organic food is high in antioxidants and lower in toxic metals and pesticides.”

Eating Green is a single act with a dual purpose, a healthier planet and a healthier you. For your health and the health of the planet, choose organic. Organic fruits and vegetables not only taste better they are much richer in disease-fighting antioxidants.

Eating a plant-based, organic diet is the easiest, the quickest, and the best way to create a healthier, more compassionate and sustainable world. Start with this enticing appetizer Savory Sweet Potato Bites, and be sure to choose organic ingredients for the best flavor and nutrition.

Sweet Potato Bites ~ video, Sweet Potato Bites
Easy Nutritious and Really Delicious!
About 30 Sweet Potato Bites

2 pounds unpeeled sweet potatoes (uniform in diameter and shape)
1/4 cup Veganaise (vegan mayonnaise)
2 tablespoons white miso
2 tablespoons peanut butter
2 teaspoons Marukan Rice Vinegar
2 teaspoon sesame oil
1/2 teaspoon ground ginger
a dash of hot pepper sauce (to taste)
4 scallions, GREEN ONLY, thinly sliced on diagonal
1 tablespoon toasted sesame seeds

Preheat oven to 400°F Spray baking sheet with olive oil
Slice sweet potatoes into 1/2-inch-thick rounds. Place on baking sheet in a single layer. Bake 30 minutes or until brown on bottom and tender but not mushy.  Set aside. To make the topping, whisk together the mayonnaise, miso, peanut butter, rice vinegar, sesame oil,  ginger and hot pepper sauce.

To serve, spread the miso mixture on warm (not hot) sweet potato rounds. Garnish with scallions and sesame seeds. Serve warm.

Marie Oser is a best-selling author, writer/producer and host of VegTV. Her latest book is The Skinny on Soy.  Follow Marie on Facebook and Twitter

[1] Mitchell AE, Hong YJ, Koh E, Barrett DM, Bryant DE, Denison RF, Kaffka S. Soil Quality from Long-term Organic Management Nearly Doubles Flavonoids in Organic Tomatoes. J Agric. Food Chem. 2007. 55(15)6154-61592.

[2] Marcin Baraski, Dominika rednicka-Tober, Nikolaos Volakakis, Chris Seal, Roy Sanderson, Gavin B. Stewart, Charles Benbrook, Bruno Biavati, Emilia Markellou, Charilaos Giotis, Joanna Gromadzka-Ostrowska, Ewa Rembia?kowska, Krystyna Skwaro-Sota, Raija Tahvonen, Dagmar Janovská, Urs Niggli, Philippe Nicot and Carlo Leifert. Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. British Journal of Nutrition, 112, pp 794-811.