Official: Organic Really is Better

Jon Ungoed-Thomas, Sunday Times, London, October 28.

THE biggest study into organic food has found that it is more nutritious than ordinary produce and may help to lengthen people's lives.

The evidence from the £12m four-year project will end years of debate and is likely to overturn government advice that eating organic food is no more than a lifestyle choice.

The study found that organic fruit and vegetables contained as much as 40% more antioxidants, which scientists believe can cut the risk of cancer and heart disease, Britain's biggest killers. They also had higher levels of beneficial minerals such as iron and zinc.

Read more (The Sunday Times)

Fruity Notes

Grapes

Many home delivery customers who have ordered from us in pasy years are sure to remember the superb biodynamic grapes that we get at this time of the year.

Marian Farms in California produce these excellent little Thompson Seedless grapes that are bursting with sweet flavor. The season is has limited duration so don't be disappointed when they run out.

One of the significant differences between US organic standards and those in Europe (& Australia) relates to the use of Giberellic Acid (a.k.a. Giberellin), a plant hormone that is injected into grapevines to improve yield. The US standards allow it - hence the prevalence of large elongated grape berries.

Marian Farms, with their adherence to BioDynamic farming principles, do not use Giberellin. So, their grapes have smalled berry sizes but much stronger in flavor intensity and sweetness.

Watermelon

Are seedless watermelon manipulations of nature by people of evil disposition? No, not all. Like all commercial plants, various characteristics are specifically promoted through seed selection. Seedless watermelon are produced commercially for consumers who cringe at the thought of encountering a watermelon seed (is it true that if you swallow a seed that a watermelon will grow in our stomach?).

But, in seeking a seedless watermelon something was forgotten along the way - umm, flavor would be nice. So, we're saying goodbye to seedless watermelon. We have a bin load of deliciously sweet, ripe and juicy watermelons with seeds (let's have a seed spitting contest). And perfect for the next week of warm, sunny weather. And, we almost giving them away for 50 cents a pound. No extra charge for the seeds.

State of Science Review Shows Why Organic Produce Tastes Better

"People have a lot of misconceptions about what an organic meal tastes like," says celebrity chef Akasha Richmond. "Because organic is associated with something that is good for you, people think it will be too healthy and have no taste. But after they try it, most people are shocked at how much more flavor some of their favorite foods have."

And while chefs like Richmond have known instinctively for years that organic produce can add flavor to their menus, a new state of science review, published by The Organic Center, shows why organic fruits and vegetables often taste better.

Organic fruits and vegetables tend to score higher in taste because they are sweeter than conventionally grown foods. Scientists say this is because of the nutrient density of organic produce and their smaller size. Conventional farming methods are designed to produce bigger fruits and vegetables, but increasing cells size adds more water, diluting the concentrations of both vitamins and natural flavors.

The report also dispels another misconception about freshness. Contrary to what most people believe, organic fruits and vegetables often have a longer shelf life than conventionally grown foods. The higher levels of antioxidants, considered a natural preservative, are actually part of what enables some organic fruits and vegetables to store longer. The other contributing factor is the lower levels of nitrates that come from synthetic fertilizers, which aren't used in organic farming.

read the Science Review

Important Research Proves Organic Food Free From Pesticides

A government study in Victoria, Australia shows organic produce free from chemical residues

Most consumers have always believed that organic fruit and vegetables are free of chemicals and pesticides. And now there's proof.

Australia's most comprehensive survey of its kind has shown that certified organic produce has virtually no chemical or pesticide residues. This is great news for people looking for clean, green and healthy foods, and who are seeking reassurance about the quality of organic fruit and vegetables.

Organic farmers have to meet stringent standards. The aim is to produce healthy food through a system of farming that doesn't use synthetic pesticides or fertilisers, while ensuring animal welfare and environmental sustainability.

In mid 2003, the Government of Victoria released results from the most comprehensive survey of its kind ever conducted on Australian organic produce. A total of 65 types of organically certified herbs, fruits and vegetables underwent an independent and statistically valid scrutiny for pesticide residues and other contaminants.

The survey, conducted according to international standards by the Victorian Department of Primary Industries (DPI), found that 100% of certified organic and biodynamic produce met national standards for residues and heavy metals in produce. In fact, more than 99% of tested produce showed no contamination at all from chemicals.

All samples conformed to the strict standards for acceptable levels of pesticide residues and heavy metals in food, set by Australia's national food safety authority, Food Standards Australia New Zealand.

The results provide assurance that organic and biodynamic produce is clean and uncontaminated. This is reassuring news for consumers who choose to eat organic fruit and vegetables because they want to minimise their dietary exposure to pesticides.

Three hundred samples of organically-certified fruits, vegetables, nuts, herbs and grains were collected from Victorian wholesale outlets - everything from apples to zucchinis. Samples were tested for pesticides and heavy metals which have potential to inadvertently contaminate produce. Not all of these chemicals are used routinely and several have long since been banned; but it is possible that they can still be contaminating soil on farms.

Overall, less than 1% of samples tested contained any chemical residues. Only two samples out of 300 had any residues, and these were at very low levels. The residues were traced to environmental contamination from historical practices; and once identified, the problems were addressed. This data also shows that organically-certified produce has fewer pesticide residues than conventional food crops.

These independent results show that the strict regime which must be followed by certified organic and biodynamic farmers pays off in reducing possible contamination.

Produce Topics and Tips

What is the Difference Between a Sweet Potato and a Yam?

We often have people around at our home eating with us and enjoying the great meals we make from excellent quality organic ingredients. And often discussions may be about food. Last week whilst we were all enjoying an excellent curry that I had made from Yams/Sweet Potatoes, a slight argument ensued about the difference between Yams and Sweet Potatoes. Well, we did some research on the web in an attempt to resolve the discussion, and the answer is interesting enough that I thought I would share it with you.

What's in a name? When it comes to the yam, a bit of confusion. What is marketed in the United States as "yams" are really a variety of Sweet Potato. A true yam is a starchy edible root of the Dioscorea genus, and is generally imported to America from the Caribbean. It is rough and scaly and very low in beta carotene.

"Yams," as the industry and general public perceives them, are actually Sweet Potatoes with a vivid orange color and a soft moist consistency when cooked, and tend to have a sweeter flavor. Other varieties of Sweet Potatoes are lighter skinned and have a firmer, drier texture when cooked. Sweet Potatoes are smooth with skins that can vary in color, depending on the variety, from pale yellow to deep purple to vivid orange. Flesh colors can range from light yellow to pink, red or orange.

Yams in the United States are actually Sweet Potatoes with relatively moist texture and orange flesh. Although the terms are generally used interchangeably, the US Department of Agriculture requires that the label "yam" always be accompanied by "Sweet Potato."

Produce Storage Tips

There are a whole group of vegetables that we know as "winter greens", that come into their own in the cold months of the year. Cabbages, cauliflower & broccoli all grow better with cool weather and develop their best flavor and sweetness after they have been subject to frost temperatures. Here, in the northeast in January it is simply too cold to grow even these hardy winter vegetables and the reality is that most of our vegetable produce at this time of year comes from the West or from the South. Collards, Kale & Chards are also great winter greens that have far sweeter flavor at this time of the year than in the warmer months. All these vegetables keep best of stored cold in the coldest part of your fridge.

Nectarines and peaches and cherries are all stone fruit that are best stored in the coldest part of the fridge (32-36F). You can leave nectarines and peaches out at room temperature to help them to ripen, but put them in the fridge once they begin to soften. Cherries do not ripen once picked, so keep them in the fridge to prolong their life.

Pineapples are a tropical fruit that never like to get cold. Always keep them at room temperature to allow them to develop their full flavor.

Mangoes are are another tropical fruit that should never be placed in the cold. Allow them to ripen at room temperature. Did I mention that they should never be put in the fridge? If they get cold, they get chilling damage and never ripen. Never put them in the fridge. Please don't put your mangoes in the fridge (maybe, it might be a good title for a song!)

Strictly speaking, tomatoes are fruit and they do ripen after being picked and tomatoes should never, never, never be put in the fridge. Best kept warm to let them develop maximum flavor. Did mention yet that tomatoes should never be put in the fridge? It gives them chilling damage and stops their flavor development.

For most people it is appears quite obvious that by placing fruit and vegetables in the refrigerator, it helps to retain their freshness longer. However, there are quite a number of fruits and vegetables that better retain their quality characteristics other than in a refrigerator.

We all know that bananas need to ripen to develop their full natural sugar and flavor profile, and do so best out of the fridge. Ideally at around 55 degrees. but did you know that apples do not ripen once picked? Apples are best stored at 32-36 degrees. So, keep them in the fridge to maintain their crispness.

Cucumbers are a tricky one. They lose their moisture quickly in a warm environment (say, room temperature), but they also do not like the cold (just like some people I know who go to Florida in January!). A regular fridge has a temperature setting of about 38-40 degrees. Cucumbers store best at 55 degrees. At 40 degrees they tend to get chilling damage; they start to get a bit wrinkly at the ends. It doesn't really affect their eating quality but does look unsightly. We also have this problem at this time of year with cucumbers that we receive by the box, because somewhere along the transit chain, the cucumber fruit (yes, they're actually a fruit!) have been stored too cold. So, here is a suggested compromise: place your cucumbers in the fridge - not at the bottom where the fridge is coldest, but close to the top (but not near any freezing elements). Also, if you keep them in a paper or cloth bag, it draws off some the cold moisture and keeps them slightly 'warmer'. Serving suggestion: often cucumbers straight out of the fridge are too cold to eat comfortably. Consider taking them out of the fridge when you first commence your meal preparation.

Organically Grown Foods Higher In Cancer-fighting Chemicals Than Conventionally Grown Foods

Fruits and veggies grown organically show significantly higher levels of cancer-fighting antioxidants than conventionally grown foods, according to a new study of corn, strawberries and marionberries. The research suggests that pesticides and herbicides actually thwart the production of phenolics - chemicals that act as a plant's natural defense and also happen to be good for our health.

The findings appear in the Feb. 26 print edition of the Journal of Agricultural and Food Chemistry, a peer-reviewed journal of the American Chemical Society, the world's largest scientific society. The article was initially published Jan. 25 on the journal's Web site.

More...

Monkeys prefer organic

Animals at Copenhagen Zoo are going ape over organic bananas and other fruits, rejecting traditional foods left in their cages according to zookeepers. "For one reason or another, the tapirs and chimpanzees are choosing organically grown bananas over the others," keeper Niels Melchiorsen told the magazine Oekologisk Jordbrug (Organic Agriculture).

"Their choice is not at all random. The chimpanzees are able to tell the difference between the organic and the regular fruit," Melchiorsen reported. "If we give them organic and traditional bananas, they systematically choose the organic bananas, which they eat with the skin on. "But they peel the traditional bananas before eating them," he added.

Copenhagen Zoo, which hopes to be awarded a "green label" as an environmental zoo, began last year feeding its animals at least 10 percent organic products. It hopes to raise the level to 15 percent this year and reach 33 percent in 2005.

None of this surprises Australian nutritionist and international organic food expert Shane Heaton. Author of the major organic food report 'Organic farming, Food Quality and Human Health', Heaton suggests the animals may be choosing organically because of fewer pesticide residues, better taste, or higher nutrient content.

Heaton points to numerous published scientific feeding trials with rabbits, rats and chickens since 1984 that have consistently shown the same effect. 'But more importantly, more and more people are switching to organic food,' says Heaton. 'The organic market is growing by 20 to 30 per cent globally, because today's consumers want to know what is and is not in their food, and organic standards give them a very clear statement.'

German researcher Katrin Woese also reported in her 1997 literature review that 'animals distinguish between the foods on offer from the various agricultural systems and almost exclusively prefer organic produce'.

Heaton concludes 'Organic food is an important safe haven in today's polluted and processed world. Organic food is not a luxury. It is how food is supposed to be. Even a monkey knows that.'