Pass the yams, please!

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GS is taking a break until October. But don’t worry – as always, we encourage you to check out our archives for great plant science news stories. Remember we have links to interesting science podcasts and books to keep you occupied for weeks in the Podcasts and Media section. And, of course, the Fun Stuff section is a blast to explore for puzzles and cool experiments to try.

We hope you’ll return to enjoy fresh, new stories in the Fall. Thanks for your continued support and we’ll be back shortly!

All the best, The GS Staff
(Photo courtesy: flickr.com/photos/tico_bassie/120810354/)

See you soon,

GS staff

We’ll be back the week of March 23 with more plant news stories. As always, we appreciate your continued support.  See you soon.

Sincerely,

The Greenseedling Staff

Surprisingly, very few studies have been done on any nutritional benefits organically-grown foods may have over conventionally-grown foods. However, a review by British nutritionist Christine Williams of The University of Reading reported that some studies have found certain organically-grown crops may have significantly higher levels of vitamins and minerals than conventionally-produced foods.

Specifically, she reviewed a study by Katin Woese of The Institute of Health Protection of Consumers and Veterinary Medicine in Germany, which stated “no differences were found in the mineral, trace element or B vitamin levels of organically or conventionally grown cereals, potatoes or vegetables,” but found that levels of vitamin C were higher in organically-grown potatoes than in conventionally grown potatoes.

The same study also showed higher nitrate concentrations in organically-grown leafy crops than their conventionally-grown counterparts. Nitrates have been found, in some studies, to benefit human health by naturally combating some of the bacteria that cause gastrointestinal diseases, as well as benefiting dental health and preventing fungal infections of the skin.

Other studies have focused on what, if any, potential benefits come from drinking organic milk or consuming meat from organically-raised livestock.

Williams’s review also stated, “consuming organic milk is unlikely to make a huge difference to diet in terms of micronutrient intakes. Furthermore, organic milk has been found to have higher levels of [certain fatty acids implicated in heart health], however these benefits appear to be limited in humans. With regard to organically produced meat, again the available data are extremely limited.”

Williams’s review also cited a study saying beef from organically fed cattle have the “potential to affect the fatty acid composition […] and decrease saturated fatty acids. However, valid comparison studies are required to verify any nutritional differences between organic and non-organic meat.”

So, in conclusion of today’s story – are organic foods really better for us? Scientists don’t really know yet, but I’m going to give organic foods the benefit of the doubt; sounds like it can’t hurt and hey, it just might help.

News Article: http://www3.interscience.wiley.com/journal/6697/abstract?CRETRY=1&SRETRY=0
Scientific Article: http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=803824

Discussion Question: What do you think about organic foods? Will you be going organic or sticking to traditionally-grown produce?

Happy holidays!

- The greenseedling staff

Happy Thanksgiving,

The Greenseedling Staff