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29/10/2007
EU-funded Quality Low Input Food project indicates significant nutritional benefits from organic food
Early results of the £12 million 4-year Quality Low Input Food (QLIF) study indicate organic fruit and vegetables contain 40% more antioxidants (believed to cut the risk of heart disease and cancer) in organic produce compared to non-organic foodstuffs. There were also higher levels of other beneficial minerals such as iron and zinc. [1]
These latest findings underpin the founding philosophy and practices of the organic movement, which seeks to build positive health in the crops and livestock raised through organic farming – and thus of people eating that produce. [2] They reinforce the growing body of scientific evidence that indicates significant positive nutritional differences in organic food compared to non-organic food.
These latest findings underpin the founding philosophy and practices of the organic movement, which seeks to build positive health in the crops and livestock raised through organic farming – and thus of people eating that produce. [2] They reinforce the growing body of scientific evidence that indicates significant positive nutritional differences in organic food compared to non-organic food.
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