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Re: organic foods higher in healthy compounds



dsc17@cornell.edu wrote:

> it us interesting that "sustainable" is healthier
> than "organic"
>
> I wonder if he "organic" berries were of
> the "substitute organic inputs for chemical ones" model

Actually, it is quite different from a "substitute organic inputs
for chemical ones" model.

The paper credits the sources of freeze- and air-dried
products, and farms supplying produce for the study.

Stahlbush Island Farms is listed, and this farm family is
noted regionally and nationally for its contribution to
sustainable agriculture.

SIF is certified under The Food Alliance ecolabel.
SIF has a sophisticated approach to sustainable food
production, including best management practices, IPM,
pesticide residue testing for leased land, etc.

See:

The Food Alliance
http://www.thefoodalliance.org

Stahlbush Island Farms
http://www.stahlbush.com

The study looked at total phenolic and ascorbic
acid content in marionberries, strawberries, and
corn.  It was looking at the influence of farming
system on secondary phenolic metabolites, and
how post-harvest processing treatments effect
these compounds.

The data said:

Ascorbic acid (Mg per 100g Fresh Wt)
Frozen Corn
___ Conventional ___ 2.1a
___ Organic _______ 3.2b
___ Sustainable ____  3.5c

Total Phenolics (Mg per 100g Fresh Wt.)
Frozen Marionberries
___ Conventional ___ 412 a
___ Organic _______ 620 b
___ Sustainable ____  630 b

It is best to read the original study and learn the
approach of the researchers and what they
were investigating and what they found.

You get the idea, however, that secondary plant
metabolites are important.  And, how you can
examine these compounds to gain further insight into
the influence of farming system on food quality.

Regards,
Steve Diver