Oxidative damage to human brain cells is an inevitable part of getting older. This is because the body’s natural antioxidant defense mechanisms become steadily less efficient as we age. For this reason, the consumption of foods high in antioxidant content is increasingly important among the elderly, see Antioxidants for more information. Scientists at Cornell University […]
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A recent study compared crops of highbush blueberries grown on five organic and five conventional farms in New Jersey (Wang et al., 2008). The farms shared comparable soils and weather conditions, and the berries were harvested in precisely the same way. The researchers measured nutritional quality characteristics including fruit sensory quality, total antioxidant activity, and […]
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Scientists at the Danish Research Center for Organic Farming have been developing methods to test whether and to what extent a diet composed of organic food and/or animal feed improves animal health. Three groups of rats were fed diets composed of potatoes, carrots, peas, green kale, and rapeseed oil. One group received a diet from […]
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EMBARGOED UNTIL: 00:01Hrs Tuesday 15th July 2014 – set by the academic journal British Journal of Nutrition Source Information: “Higher antioxidant concentrations and less cadmium and pesticide residues in organically-grown crops: a systematic literature review and meta-analyses.” Baranski, M. et al. British Journal of Nutrition, July 15th 2015. New study finds significant differences between organic […]
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Recent evidence suggests that polyphenols, the most abundant dietary antioxidants, provide strong neuroprotection against oxidative damage linked to the development of Alzheimer’s disease. It has been shown that most polyphenols are primarily found in the outer sections of fruits and vegetables and thus the concentrations of these antioxidants are frequently affected by food preparation. Dai […]
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In 2005, the USDA issued a remarkable report called “What We Eat in America, NHANES 2001-2002” (also available here for 2005-2006). It contains tables for some two-dozen essential nutrients (Vitamin A, C, and other vitamins; zinc, iron and other minerals) and components in food (e.g.. carbohydrates, protein). Each table reports mean nutrient intakes in different portions […]
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Using sophisticated statistical techniques and the U.S. Department of Agriculture’s nutrient database, a team of scientists quantified the degree of nutrient decline in 43 garden crops from 1950 to 1999 (Donald Davis et al., 2005). Their findings are consistent with and reinforce the findings of an earlier study in Great Britain (Anne-Marie Meyer, 1997). All […]
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A European team lead by the Swiss scientist Lukas Rist has found that mothers consuming mostly organic milk and meat products have about 50 percent higher levels of rumenic acid in their breast milk (Rist et al., 2007). This Conjugated Linoleic Acid is responsible for most of the health benefits of CLAs in milk and […]
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Fifteen papers in this workshop proceedings cover the multiple health benefits of CLAs. Milk, most dairy products, beef, lamb, and pork are the major dietary sources of CLA. The “magical properties” of CLA include reducing the propensity to store fat (especially abdominal fat), inhibiting tumor development, promoting sensitivity to insulin in cells, increasing immune response […]
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