Organic Soup Could Prevent Heart Disease, Cancers - Greens
Green Agriculture Spokesperson Ian Ewen-Street today welcomed a report published in New Scientist magazine that shows
eating organic food could help reduce the risk of developing cancer or of suffering a heart attack or stroke.
Researchers have discovered that organic varieties of soup have nearly six times as much salicyclic acid, which helps to
prevent the hardening of the arteries and bowel cancer, as regular soup.
"This new research adds to previous studies which confirm the nutritional superiority of organics," said Mr Ewen-Street.
"Among some sectors the health benefits of organics have always been disputed but studies like this confirm what people
in the organics industry have known for decades."
John Paterson, a biochemist at Dumfries and Galloway Royal Infirmary told New Scientist that there was 'a fairly
substantial difference' in the nutritional comparison between organic and non-organic soups.
"Previously other independent studies have shown organic crops to contain higher levels of vitamin C, calcium, magnesium
and iron, as well as other minerals," said Mr Ewen-Street.
"In light of this latest study I would urge other members of parliament to avail themselves of the organic salads now
available in parliament's café."
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