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Earth Eats: Real Food, Green Living

In Strawberry Study, Organic Produce Delivers The Goods

A study was published this week supporting a few of the health and environmental benefits of organically-grown produce that foodies have been arguing for years.

Glazed strawberries

Photo: kara brugman (flickr)

Sensory panels reported that organic strawberries' flavor and appearance were superior to their conventional counterparts.

A Washington State University study was published this week that supports a few of the health and environmental benefits of organically-grown produce that foodies have been professing for years.

The study included numerous samplings from three varieties of strawberries over two growing seasons.

John Reganold, a soil scientist at WSU and lead author of the study, found that organic strawberries have a longer shelf-life and are packed with more antioxidants and vitamin C.

Organic strawberries in the study also appeared to have higher concentration of phenolic compounds, which are currently believed to promote cardiovascular health.

Sensory panels — taste-testers — also weighed in on the study. They reported that organic strawberries were also more flavorful than their conventional counterparts.

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Megan Meyer

Megan Meyer was in the company of foodies for most of her formative years. She spent all of her teens working at her town's natural food co-op in South Dakota, and later when she moved to Minneapolis, worked as a produce maven for the nation's longest running collectively-managed food co-op. In 2006, she had the distinct pleasure (and pain) of participating the vendanges, or grape harvest, in the Beaujolais terroire of France, where she developed her compulsion to snip off grape clusters wherever they may hang. In the spring of 2008, Megan interned on NPR's Science Desk in Washington, D.C., where she aided in the coverage of science, health and food policy stories. She joined Indiana Public Media in June, 2009.

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