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Organic Soups May Reduce Cancer Risk

posted on March 15, 2002

Organic soups may reduce risk of cancer.

Scientists at a university in Scotland say organic varieties of soup have nearly six times as much salicylic acid as regular soup.

The highest level of salicylic acid, which helps prevent the hardening of the arteries and bowel cancer, was found in an organic carrot and coriander soup.

The researchers analyzed eleven brands of organic soup and compared the levels of salicylic acid with amounts in non-organic varieties.

Tags: cancer diseases food news organic