Food for life

One of the largest studies of its kind has found that organically grown food is more nutritious and healthier compared to its conventionally grown counterpart. The Quality Low Input Food (QLIF) project, involving 33 academic centres across Europe and led by Newcastle University, analysed the 725-acre farm’s produce for compounds believed to boost health and combat disease.

'While the results show significant variations, with some conventional
crops having larger quantities of some vitamins than organic crops. But
researchers confirm that the overall trend is that organic fruit, vegetables and
milk are more likely to have beneficial compounds.'

According to Professor Carlo Leifert, Team Leader of the QLIF Project,

'the compounds which have been found in greater quantities in organic produce
include vitamin C, trace elements such as iron, copper and zinc, and secondary
metabolites which are thought to help to combat cancer and heart disease.'

Read more here.

For a more global perspective on the links between food, food production and health check out the latest issue of LEISA Magazine, Healthier Farmers, Better Products, available for download here.