The C.A.M. Report
Complementary and Alternative Medicine: Fair, Balanced, and to the Point
  • About this web log

    This blog is intended as an objective and dispassionate source of information on the latest CAM research. Since my background is in pharmacy and allopathic medicine, I view all CAM as advancing through the development pipeline to eventually become integrated into mainstream medical practice. Some will succeed while others fail. But all are treated fairly here.

  • About the author

    John Russo, Jr., PharmD, is president of The MedCom Resource, Inc. Previously, he was senior vice president of medical communications at www.Vicus.com, a complementary and alternative medicine website.

  • Common sense considerations

    The material on this weblog is for informational purposes. It is not medical advice or counsel. Be smart, consult your health professional before using CAM.

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    If you found the information here helpful, please consider supporting this site.If you found the information here helpful, please consider supporting this site.

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  • Recent Comments

    Are organic kiwis healthier to eat?

    A study by Dr. Maria Amodio from the University of California, Davis compared the nutritional profile of conventional and organic kiwis (aka, Chinese gooseberries).

    Here are the results.

    To control for confounding variables, kiwi fruit was grown on the same soil type and environmental conditions.

    • Ascorbic acid (vitamin C) levels were higher for organically grown fruit during storage at 0 degrees C (Celsius) (0.33 vs 0.29 g/kg)
    • No difference after storage at 20 degrees C for 7 days.
    • Total phenolics and total antioxidant activity were also higher in the organic kiwi fruit.

    Kiwi is a very good source of vitamin C. The average fresh kiwi provides 164 mg of vitamin C, according to NutritionData. That’s 273% of the recommended dietary value for a 2000-calorie diet. When held in storage, the vitamin C level is 68 mg, which is still 114% of the recommended intake per day.

    Food Navigator.com|Europe quotes Dr. Carl Winter, the director of the FoodSafe Program at the same school, who takes a critical look at the results. “Such increased nutrient and antioxidant levels may not result in any health benefits.” “The authors also did not look for any secondary metabolites of potential toxicological impact.”

    3/30/07 14:03 JR

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