The question often redoes surface: is the foods bio better for health? It doesn’t make a doubt anymore, decide professor Carlo Leifert, who teaches the ecological agriculture in the university of Newcastle, in Britain.
His/her/its certainty is founded on the exploratory results of a vast project of study led since March 2004, in the setting of a program of the European union,: the Quality Low Input Food (QLIF)1, endowed with a budget of 18 millions of euros.
According to the results, the fruits and the biologic vegetables contained 40% on average more antioxidants than the equivalent products of the classic agriculture. And the milk bio could contain some until 80% more. ” It means that to eat some vegetables bio is equivalent to consume a supplementary portion of vegetables per day, affirm professor Leifert, one of the coordinators of the QLIF project. ” That counts when one knows that the majority of people doesn’t consume the advisable quantities”, he/it adds.
His/her/its results should incite the Food Standard Agency (FSA) – the British agency responsible for the quality and the healthiness of food – to ” to recognize the nutritional advantages of the biologic food commodities” publicly, esteem Carlo Leifert.
In 2002, recall the researcher, the FSA enacted that ” the value nourishing of the biologic food was not different from the classic products”. The British agency confirmed that the publication of these results would entail a revision of his/her/its position presumably on the biologic products.
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