Organic Food is More Nutritious

Newcastle University Study - November 2007

More evidence on the nutritional benefits of organic food has been revealed with the early results of a four year £12 million EU study which indicates that organic fruit, vegetables and milk are more nutritious than their conventional counterparts and may contain higher concentrations of antioxidants. Organic fruit and vegetables have up to 40 per cent more antioxidants than conventional while organic milk has up to 60% more antioxidants and healthy fatty acids. Antioxidant help to neutralise free radicals, believed to contribute to the causes of ageing and cancer.  The results were announced by Professor Carlo Leifert of the Tesco Centre for Organic Agriculture based at Newcastle University. He and his team of researchers are working on the project which is called the Quality Low Input Food (QLIF) project, the biggest ever to study the merits of organic agriculture and food. The full findings of the study are expected to be published during 2008. Prof Leifert told the press that the research results suggested that eating organic food was equivalent to eating an extra portion of fruit and vegetables a day.