Finally, Science Finds Organic Food More Healthful

BBC reports that a ten-year study comparing organic tomatoes with standard produce found almost double the level of flavonoids – a type of antioxidant that can reduce high blood pressure, lowering the risk of heart disease and stroke. The news agency reports that Alyson Mitchell, a food chemist at the University of California, who measured the amount of two flavonoids -quercetin and kaempferol – in dried tomato samples, found that on average they were 79 percent and 97 percent higher respectively in the organic tomatoes than in the conventionally grown fruit.  Read more from the BBC.