考研真题同源外刊选读第六讲.pdfVIP

考研真题同源外刊选读 第六讲 The way your fruits and vegetables are grown makes a big difference, right? Don’t be so sure. Few things make you f l better about your health than eating organic fruits and veggies. A diet high in produc is commendabl enough, but organic produce? That’s a double dose of virtue. What’s less clear is how much good that virtue does you. Are there real benefits to going organic? If so, are som organic fruits and vegetables better than others? And how do you choose? On thing is certain: it’s easier than ever to find organic produce. As demand for pesticide-and chemical-fr foods has grown, the onetime niche product has gone mass market. Sometimes organic produce simply looks or tastes better, which for me is often reason enough to pay the higher price it may sell for. And sure, it makes sens to avoid pesticides as much as possible. At th sam time, scientists have yet to document a definite, long-term negative effect of modern pesticides on our bodies, meaning that while organic foods do you no harm, they may not turn out to be as beneficial as you think. The evidence of nutritional advantages is almost as thin. Never mind the idea that organically grown foods fairly burst with vitamins that modern farming techniques drain out of crops. To dat most studies have either shown no difference betw n organic and conventional produce or found very small pluses in the organic column, such as slightly higher levels of vitamin C or other antioxidants. Researchers at th University of California at Davis, however, hav recently added to our understanding of hidden benefits in organic foods. In a 10-year study, the longest of its type so far, food chemist Alyson Mitchell and her team compared levels of two antioxidants - quercetin and kaempferol ( 山柰酚 ) - in tomatoes