Nutritional Information Of Organic Foods

Fruits, grains and vegetables are certified organic if farmers raise crops without chemicals to fertilize the crops or to control weeds and insects. Ranchers must produce meat and dairy products without using growth hormones and antibiotics, among other regulations. Ranchers and farmers must follow strict regulations to have their food certified with the official "USDA Organic" label. Considerable debate remains, however, about the nutritional and health impact of choosing organic over non-organic food.

Theories/Speculation

Many of the studies examining the health benefits of organic food focus on cancer risk. The hypothesis that organic food helps consumers reduce their risk of cancer is a two-fold theory. The research on organic food centers first on how much risk of developing cancer artificial fertilizers and pesticides pose for those who eat non-organic food. Second, studies explore whether organic foods contain more cancer-fighting antioxidants than those grown with the help of chemicals.

Pesticide Risks

A 2010 federal report from the President's Cancer Panel urged consumers to avoid as many non-organically produced crops and animal products as possible. The panel cited research finding that pesticides, herbicides, hormones and antibiotics pose a serious health risk. Not only do the chemicals exist in the foods on which the chemicals are used, but non-organic food production methods also result in chemicals released into the soil, air and water. Many of the chemicals are known carcinogens, the national panel confirmed.

Possible Benefits

A 2007 European Union-funded study conducted at Newcastle University's Tesco Centre for Organic Agriculture in England found that organic produce contained as much as 40 percent more antioxidants than non-organic food, and organic milk was 60 percent higher in antioxidants than non-organic varieties. The milk also contained more beneficial fatty acids, according to the report. The report included research done on 12 million lbs. of food examined over a four-year period. In the United States, additional studies have delivered similar results, notes CNN Health's web site.

Considerations

Respected medical sources such as MayoClinic.com don't consider organic food inherently more nutritious or clean than non-organic food. No credible research exists to prove that non-organic food is less nutritious or that it carries enough pesticide to pose a health risk. MayoClinic.com also points out that organic food costs more and may spoil more easily. American Dietetic Association takes a similar position, noting that it's more beneficial for consumers to have access to affordable foods that are on the USDA's Food Pyramid guidelines than it is to insist on only eating organic food.

Middle Ground

If you're concerned about the potential health risks of eating chemically raised food but troubled by the higher cost of their organic counterparts, you may choose to budget for just a few organic food items. The Environmental Working Group's list of the "dirty dozen" non-organic foods consists of pears, imported grapes, spinach, potatoes, peaches, apples, bell peppers, celery, strawberries, nectarines, lettuce and cherries. These foods tend to contain the highest level of pesticides when farmed non-organically, according to the EWG. Foods often found to be mostly free of pesticides include those that have non-edible skins, which act as protection from the chemicals. Among these "consistently clean" group of non-organic foods are onions, sweet corn, avocados, pineapples, mangoes, bananas and sweet peas. Broccoli, cabbage and asparagus also showed resistance to pesticide residue.