Bowl of organic soup could beat cancer
cancer or suffering a stroke or heart attack, New Scientist
magazine said on Wednesday.
Eating organic soups could help to reduce the risk of developing cancer or suffering a stroke or heart attack, New Scientist magazine said on Wednesday.
Researchers have discovered that organic varieties of soup have almost six times as much salicylic acid, which helps to prevent hardening of the arteries and bowel cancer, as regular soup.
"Eating organic may be good for you. I'm not an evangelist for the organic food movement, but there was a fairly substantial difference," John Paterson, a biochemist at Dumfries and Galloway Royal Infirmary, told the weekly magazine.
Paterson and scientists at the Scotland's University of Strathclyde analysed 11 brands of organic soup and compared the levels of salicylic acid with amounts in non-organic varieties.
They found the highest levels in an organic carrot and coriander soup and said amounts were nearly undetectable in some traditional brands.
Britain's Soil Association, which promotes organic farming, said the new research adds to the body of evidence showing the health benefits of organic food.
"Previously, two independent studies have shown organic crops to contain higher levels of vitamin C, calcium, magnesium and iron, as well as other minerals," said Patrick Holden, the director of the association.
