Good quality

Day 167 #365DaysWild

Today I was reflecting on people’s food experience and looking back to notes I made when Jens Otto Anderson gave an online lecture to the Biodynamic Association on ‘A biodynamic guide to food quality’ 2021 

available as a downloadable pdf here https://uk.biodynamiskforskning.dk/index.php/books/.

Three remarkable ‘takeaways’ from the presentation:

Root vegetable and cannellini
bean casserole with dumplings
in reduced red wine sauce

Studies of biodynamic cucumbers showed their capacity to regenerate after slicing was considerably better than conventionally grown suggesting a greater ‘vitality’. Biodynamic also had the longest ‘shelf-life’. The worst ‘shelf-life’ was that of hydroponically grown cucumbers.

Research has shown that organic juice had significantly greater regenerative effect on damaged DNA than non-organic.

Research also showed the value of heritage varieties (he calls them ‘grandma varieties’) in regulating blood sugars.

Organic leek and potato soup in preparation 

The implications of these findings are quite far-reaching.

✔️The health-giving qualities of eating organic food have always been known to the initiated but the research confirms that biodynamic produce not only lasts longer but also has greater food value.

✔️That organic juices demonstrably rebuild DNA better than juice from conventionally grown plants makes it clear why growing and eating organically is so important to maintain for recovering good health.

✔️And the constant drive to new and improved varieties is seen to be a mirage for growers: heritage varieties look to have greater health benefits.