BBC NEWS | Health | Organic food ‘better’ for heart
Organic fruit and vegetables may be better for you than conventionally grown crops, US research suggests.A ten-year study comparing organic tomatoes with standard produce found almost double the level of flavonoids - a type of antioxidant.
Flavonoids have been shown to reduce high blood pressure, lowering the risk of heart disease and stroke.
I have found that many organic products seem to taste better. Some would argue that I am imagining the difference, but so what? In my mind, the better taste justifies the added cost.
To me it only makes sense that I should be minimizing my intake of fertilizers and pesticides. I don’t need much other justification, though I am not surprised to find them.
ScienceDaily: Tomatoes Grow Well In Diluted Seawater And Produce More Natural Antioxidants
“The controlled use of alternative water resources, such as diluted seawater, could be a valid tool to face drought in the Mediterranean region,” the researchers say in a report scheduled for the April 4 issue of ACS’ Journal of Agricultural and Food Chemistry, a bi-weekly publication.“Our results show that the antioxidant-related nutritional value of tomatoes is significantly improved when the fruits are picked at the red-ripe stage and when the plants are exposed to moderate salinity stress conditions, such as those determined by the application of diluted seawater (10 percent).”
With all the concern about fresh water and desalination, it is good to hear that there is a use for still-salinated seawater (even if it must be diluted.)
ScienceDaily: Unique Tomatoes Tops In Disease-fighting Antioxidants
Deep red tomatoes get their rich color from lycopene, a disease-fighting antioxidant. A new study, however, suggests that a special variety of orange-colored tomatoes provide a different form of lycopene, one that our bodies may more readily use.
Researchers found that eating spaghetti covered in sauce made from these orange tomatoes, called Tangerine tomatoes, caused a noticeable boost in this form of lycopene in participants’ blood.
Additional colors also make the meal look and taste better.