Just a quick non-political post this week, I’ll be back with my usual in-depth analysis of a geopolitical issue next Monday. That’s because I’m about to attend a Roman-style symposium. I will be dressed in a toga, eat food that hasn’t been in fashion since the death of Christ, and of course, enjoy a fine selection of mostly Italian wines.

Now drinking wine is an excellent pastime for a variety of reasons. Its a wonderful drink to go with a meal; its a firm belief of mine that every wine has a meal that perfectly complements it. Wine is the right balance of alcoholic strength. Spirits are too strong to be enjoyed on their own, they must be diluted with a mixer. Beer, ale and cider on the other hand, fill the stomach with too much gas, meaning that drinking a decent quantity can become quite difficult. Its also a firm belief of mine that wine-drinking has a certain elegance and sophistication to it- from the design of the wine bottles and glasses, to the sheer variety of flavours that make being a wine connoisseur a uniquely useful talent. Moreover, I find that wine is appropriate for almost any occasion. Its served at weddings, funerals, family celebrations, getting a job, losing a job,  Christmas- even every Sunday should you take the words of Jesus literally.

Now if you don’t like the taste of wine, my only response is pity. I don’t have anything against you, I simply believe that you’re missing out on one of life’s greatest pleasures. But since this is the Epicurus blog, I must stress that you should enjoy your wine responsibly and in moderation. There’s nothing elegant or sophisticated about insobriety- as a student, I know that better than most!

Cheers! Have a lovely week, I’ll be back soon.

Modern, high-intensity farming is charged with causing food to lose some of its goodness.  Could organic food offer an alternative?

This is a controversial question. Antioxidant levels are higher in organically grown plants, according to a meta-analysis of existing studies published last year. However, in 2012 researchers at Stanford University in California found no strong evidence that organic foods are more nutritious.

“In general, for minerals, the differences [between organic and inorganic] are pretty small,” says biochemist Donald Davis. One reason for the nutrient declines seen in some of today’s vegetables is down to breeding – making broccoli heads larger, for example – and organic growers tend to plant the same varieties as non-organic growers, he says.

Another complication is that it is difficult to make a direct comparison of organic and non-organic crops. “You have to take enough samples to grow on a very controlled patch, and expose them to exactly the same treatment,” says Paul Finglas of the UK’s Institute of Food Research in Norwich. “There may well be some evidence that some organic foods are different – such as in vitamin C – but it’s not going to make a big nutritional impact.”

Things look better for organic milk. Recent UK and US studies found that organic milk from cows reared outdoors had higher amounts of antioxidants and omega-3s. The difference is down to diet. “Cattle on organic farms are provided much more access to pasture and fed a much higher proportion of forage-based feeds,” says Charles Benbrook, who showed in 2013 that organic milk produced in the US contains a healthier ratio of omega-3 to omega-6 fatty acids than non-organic milk. “Grass and legume forages are the building blocks for omega-3 fatty acids, while corn – which plays an important role on conventional farms – is the basis for omega-6.”

One area of concern is the low intake of omega-3s. These essential fatty acids, particularly long-chain omega-3s found in oily fish and shellfish, are vital for growth and development. The average intake among adults in the US and UK falls far short of the recommended amount, largely due to the fact that many people eat little or no seafood. “Omega-3 is probably one nutrient that [Western] people have a deficiency in – at least, they’re not at the optimum level,” says Eric Decker, a food scientist at the University of Massachusetts.  Meanwhile, people are consuming more omega-6 acids, found in vegetable oils. These are important too, but in excess amounts they can trigger the body’s inflammatory response.

What’s worrying some is that changes in farming methods are making some foods lower in omega-3s and higher in omega-6s. This has been shown most clearly in fish. Half of all fish consumed globally now come from aquaculture, and farmed fish have a different nutritional profile to wild-caught varieties. Wild salmon, for example, is an excellent source of omega-3s, because it feeds on smaller fish that have eaten omega-3 rich algae. But farmed fish are increasingly fed vegetable oil, boosting their omega-6 levels.

Last year, a study of salmon sold in the UK found that farmed salmon had twice the amount of fat as wild salmon, a lower proportion of omega-3s and significantly more omega-6 fatty acids – although the authors stress that farmed salmon is still a good source of omega-3s. Similar trends have been seen in organic and non-organic milk and beef , though these contain far less omega-3 than fish.

Fortification is one way to tackle this problem – hence the array of omega-3 enriched products, such as juice and yogurt, now on the market.  (adapted from an original article by Chloe Lambert in the New Scientist).

Beef

Beef from cattle reared outdoors on grass is less fatty and contains more omega-3 fatty acids than cattle reared indoors and fed mainly grain. However, consumers preferred the taste of latter, according to a 2014 study.

Pasta

Today’s pasta might be less nutritious thanks to modern, fast-growing wheat varieties introduced in the 1960s. Levels of zinc, iron and magnesium remained constant in wheat grain from 1865 to the mid-1960s, then decreased significantly as yields shot up.

Carrots

Carrots from the 1940s contained less than half the vitamin A levels of carrots grown in the US 50 years later. The reason? A preference for more orangey carrots. The colour comes mainly from the pigment beta-carotene, which the body can use to make vitamin A.

Milk

Milk from cows reared the old-fashioned way – mainly feeding on grass outdoors – has a better nutritional profile of proteins, fatty acids and antioxidants than milk from cows reared indoors and fed intensively.

Spinach

Spinach is a good source of iron, but its iron content was once thought to be 10 times higher. That was the result of a historical error that may have been perpetuated by the spinach-derived superpowers of the cartoon character Popeye. There is no clear data about whether the iron content of spinach is changing due to modern agriculture.

However, fluorescent lighting in supermarkets can be beneficial to spinach . A 2010 study found that spinach leaves stored in simulated retail conditions had higher levels of vitamins C, E, K and folic acid. After nine days of continuous light exposure, folic acid increased between 84 and 100 per cent. In spinach stored in darkness, nutrient levels stayed the same or fell.

Eggs

Eggs have been the subject of health scares over cholesterol, but now they are promoted as a health food. A 2012 study found that UK eggs are getting more nutritious, with lower fat and cholesterol compared to eggs from 1989 – probably because of smaller yolk sizes. They also contained more selenium and vitamin D than in the past, thanks to improved hen feed.

Tomatoes

Supermarket tomatoes are often labelled as “vine-ripened”, but that doesn’t always mean what you hope. It may be ripened on the vine but the vine may not have been attached to the plant. However,  the downsides of early picking are small and an unavoidable consequence of consumer demand. If you pick a tomato grown at home it tastes fabulous because it’s absolutely ready to eat. “But there’s no way you could do that at a commercial level because of the bruising that would occur if ripe fruits were transported through a typical supply chain. There has to be a compromise somewhere.

Frozen fruit and veg

They may not be fashionable, but frozen fruit and vegetables are often nutritionally better than fresh, experts say. Frozen veg is extremely good in terms of nutritional value because it really has been in suspended animation from the point of harvest. You can leave it on the plant longer, so it’s at a better ripening stage when it’s picked.

Peas

Can lose half of their vitamin C in the first 48 hours after harvesting, but if frozen within 2 hours of picking they retain it. Frozen peas are much more nutritious than peas you buy ready to shell. Furthermore,  frozen foods often have fewer additive, freezing being a preservative.

Bread

Humans have been making bread for 10,000 years, but the way we do it has changed dramatically in the last half-century. In 1961, a new method of mass-producing bread was devised at the Chorleywood laboratories, just north of London. It used extra yeasts, additives called processing aids and machinery to slash fermentation times, so a loaf could be made in just a few hours. Around 80 per cent of bread consumed in the UK is now made this way, and the Chorleywood process is used to some extent in many other countries.

But there are concerns that such methods have altered the digestibility of bread, and this may explain why many people with irritable bowel syndrome name bread as a trigger. For a significant subset of those with IBS, the condition is thought to be linked to gut bacteria reacting to fermentable foods, causing bloating.

Last year, Jeremy Sanderson at King’s College London and colleagues compared the effects of fast and slow-fermented breads on gut microbiota from donors with IBS and those free from it. They found that sourdough bread – which is left to rise for several hours using its natural yeasts – produced “significantly lower cumulative gas” in the IBS donors’ microbiota than fast-fermented bread. The theory is that if bread is left to ferment for longer, its carbohydrates will reach the gut in a predigested state and gut bacteria won’t react so much. “If you under-ferment bread and add a lot of yeast, it’s hardly surprising this will set up problems for people who have a problem with fermentation in their gut,” says Sanderson.

Slow-fermented breads may benefit other groups too: sourdough produces a lower glucose response in the body than other breads. What’s not yet clear is whether eating slow-fermented breads would lead to a general improvement in the gut flora of healthy people. “That’s difficult, but it’s a reasonable hypothesis,” says Sanderson. “After all, bread-making probably evolved to match what the gut could cope with.”  (Excerpted from an article the New Scientist by Chloe Lambert)