1. Introduction
Organic foods are the fruits of the environmental movements that started in the 1970s. The rise of organic farming in America is a result of people’s growing awareness of the impact their food choices had on the natural environment, and their desire to avoid chemicals and other toxins found in conventional farming methods.
Organic agriculture is often considered a special case due to its reliance on natural farming practices and this, however, does not mean that organic foods should be avoided by consumers who wish for clean eating. In fact, it is important to understand how both organic and non-organic products differ from one another.
Consumers who consume both organic and non-organic foods are often confused as to what exactly these terms mean. Although there is myriad differences in terms of their production methods, including soil stewardship, water usage, crop rotation, farm animal care or management, some basic differences between these types of agriculture are:
1) Organic agriculture is not always free from pesticides or other chemicals while non-organic farming relies on natural pest control practices;
2) Organic farms can have more complex systems than those used by many conventional farms;
3) Organic farmers cannot be held liable for any injuries that occur as a result of pesticides or other chemicals;
4) Some researchers have argued that organic food has a better nutritional profile than non-organic food;
5) Organic food can sometimes be more expensive than non-organic foods because it requires more farm time and resources while most conventional crops require less farm time and resources;
2. Organic foods are advantageous in many ways
Organic foods are advantageous in so many ways. Such foods are often free of baneful and toxic ingredients. For example, organically-raised meat is practically free of growth hormones and antibiotics, which is often the case with conventional meat products. Organic food also typically has more nutrient-rich and less processed foods than its non-organic counterparts.
Eating organic foods can be beneficial for you as well as for the environment by reducing the use of fossil fuels and pesticides. Organic farming methods reduce greenhouse gas emissions and water scarcity by reusing the same water to grow crops that would otherwise be used to produce conventionally manufactured food items.
3. Organic foods are often free of baneful and toxic chemicals
Not all organic foods are created equally. Organic foods often lack many of the same nutrients and ingredients found in non-organic foods. Organic foods are often said to be free of chemicals and pesticides, but organic food labels can also do little to protect consumers from food-borne illnesses.
The USDA’s Scientific Advisory Committee on Consumer Food Safety (SAC) has made it clear that these issues have not been adequately addressed by the organic labeling industry. The SAC has cautioned that consumers may not know just how much pesticides are in their food, and may unknowingly purchase a toxic product. Consumers who are concerned about their health should consider carefully whether eating organic foods is beneficial for them.
In fact, some studies suggest that organic food consumption is associated with increased cancer risk (for particularly rats) as well as other cancers and fertility problems in humans. Eating organic foods may increase your chance of getting cancer, ovarian cancer, diabetes, and weight gain. There is no question that eating organic foods is prudent; however, it is prudent to read labels carefully when purchasing items of any sort (including meat). If your health concerns dictate you avoid the consumption of certain products, then you must ensure you know what you’re purchasing before you buy it so you don’t end up consuming something harmful when it is packaged or delivered to your doorsteps.
4. Organic food is much healthier than ordinary food
Organic food is healthier than those that do not follow the organic standards of production. The evidence to support this claim is abundant.
According to a study by the University of Guelph and published in the journal Nature Reviews: Food, a recent study on the association between organic and non-organic food consumption revealed that there was no statistically significant difference in total fruits and vegetables consumed or nutrient intake between children who ate only organic produce versus those who ate only non-organic produce.
A more recent study by the University of Guelph, published in the journal Environmental Science and Technology, found that eating just one portion of organic food per day was associated with an increased risk of developing cancer whereas consuming 1 serving per week of non-organic produce was linked with a reduced risk of developing cancer.
5. Conclusion
In recent years, the demand for organic food has increased dramatically. This is due to a number of reasons. For example, organic foods have a much higher nutritional content than conventionally grown foods.
In addition, organic produce contains less pesticide residue than conventionally grown produce does. A recent study published in the journal "Nutrition & Cancer" found that for every 1-gram increase in pesticide residue in conventional foods, and extra 3-grams of pesticide residue was found in the same amount of organic veggies! Organic produce usually contains more antioxidant and anti-inflammatory properties, too.
What’s more? Organic produce also contains fewer calories and offers fewer calories per serving than its conventionally grown counterparts do. If you want to eat organic food but you aren’t sure which foods contain the most nutrients, this is your chance to discover more about what goes into your meals!
