With the surge of killer diseases like cancer eating organic foods has become popular in recent years. Organic foods are more readily available nowadays than they previously were and at the same time, they offer undeniable health benefits. In addition, many suggest they taste better. Besides the farming process of organic foods is environmentally friendly. In this process, greater awareness towards the earth is shown in the face of climate change and many farms that produce organic foods follow more stringent environmental guidelines.
Related post – Is the food pyramid still relevant?
Why should we take organic food
Not only organic products are good for our health, but they also reduce public health risks to farmworkers, and their families, along with the consumers by minimizing their exposure to toxic and persistent chemicals on the farm and in food. As there is no use of harmful pesticides in organic farming the soil in which they work, the air they breathe, and the water they drink is free from chemical hazards. Children are especially vulnerable to pesticides. Thus, offering organic food and fiber products into the marketplace gives parents the option of choosing products produced without the use of these toxins.
Not only does organic production associated with fewer public health risks, but there is also mounting evidence that shows that food grown organically are rich in nutrients, such as Vitamin C, iron, magnesium, and phosphorus, with less exposure to nitrates and pesticide residues in organically grown fruits, vegetables, and grains when compared to conventionally grown products. How do organic foods differ from organic foods? Well, non-organic foods use food additives and preservatives. They also use some anti-biotic resistant bacteria which have toxic effects on the body and contribute to long-term health issues. Though it is still under research how much severe it could be! Those with food sensitivities may also find organic foods easier to digest than their more heavily processed alternatives.
Benefits of organic food
1. You are free from persistent pesticide
Organic food production happens under strict vigilance. In this case, the use of insecticides, fertilizers, fungicides, and weed killers is strictly monitored in organic food production. Organic farming produces healthy foods which are free from toxic pesticides. Even though some organic farmers do use pesticides they are primarily derived from natural substances. However, these natural pesticides must be approved for organic production.
2. Avoid GMO foods
GMOs or genetically modified organisms are prohibited in organic products. This means in organic food production GMO products like seeds, alfalfa or corn, or other ingredients are not allowed. As per USDA organic regulations, farmers and processors must show they aren’t using GMOs, and that they are protecting their products from contact with prohibited substances, such as GMOs, from farm to table.
3. No artificial ingredients
No artificial colors, flavors, or preservatives are allowed in organic food. Cleaner food means cleaner diets which lead to a cleaner quality of health.
As per the food authority, fewer than 40 synthetic substances can be used in organic packaged foods, and only after the supervision by independent and government experts. By contrast, in non-organic foods, thousands of chemicals can be added to conventional packaged foods, including preservatives, flavors, and colors linked to health problems.
The issue with these synthetic additives that are found in processed conventional foods is that they are targeted at children and parents. These chemically addictive additives lead to many health problems.
4. Nutrition
Organic food contains more vitamins, minerals, enzymes, and micronutrients than conventionally raised food. There is a growing body of evidence documenting how farming methods can influence the nutritional content of foods.
- A six-year study found more antioxidant activity and higher flavonol content in organic onions over conventional.
- Meta-analysis published 2016 in the British Journal of Nutrition, found that organic dairy and meat contain about 50 percent more omega-3 fatty acids. increase is the result of animals foraging on grasses rich in omega-3s, which then end up in dairy and meats.
- An 18-month milk study in 2013 found that organic production enhances milk nutritional quality by shifting fatty acid composition.
- Meta-analysis published in 2014, in the British Journal of Nutrition, found that organic crops had significantly higher antioxidants than conventional crops, including 19% higher levels of phenolic acids, 69% higher levels of flavanones, 28% higher levels of stilbenes, 26% higher levels of flavones, 50% higher levels of flavonols, and 51% higher levels of anthocyanines.
- A ten year comparison study of tomatoes conducted in 2008, at the University of California, Davis, found that organic tomatoes have almost double the concentration of a beneficial flavonoid known as quercetin, compared with conventional tomatoes grown on an adjacent field.
- In a 2001 study published in The Journal of Alternative and Complementary Medicine, they look at already published literature to compare the nutrient content in five common organic vegetables versus “conventionally” grown ones. In organic carrots, spinach, lettuce, potato and cabbage there was significantly more Vitamin C, Iron, Magnesium and Phosphorus and less nitrates than the alternatively grown ones.
- A 2019 study on dairy products had findings showing antibiotics were detected in 60% of conventional milk samples whereas organic samples did not contain antibiotics. By testing milk straight off store shelves, researchers were able to uncover exactly what consumers are ingesting when they choose conventional or organic milk.
5. Cancer
Eating organic can reduce your risk of cancer. This is one of the major benefits of organic food. A new study in JAMA Internal Medicine found that those who ate organic foods frequently lowered their overall risk of developing cancer. Specifically, those who primarily eat organic foods were more likely to ward off non-Hodgkin lymphoma and postmenopausal breast cancer compared to those who rarely or never ate organic foods.
6. Environment
Supporting organic food means supporting a healthy environment for all of us. Organic farming practices result in numerous environmental benefits.
- Organic farming rebuilds soil health and stops harmful chemicals from getting into our water supplies. Water and soil are two extremely important resources necessary for growing food.
- Organic farmers don’t rely on non-renewable oil-based fertilizers and pesticides we may not always have access to.
- Organic farming results in greater biodiversity.
- Organic farming releases fewer greenhouse gas emissions.