Organic foods are grown by farmers who reject the use of chemicals for pest and diseases control in their crops and livestock. Organic farmers often rotate crops, fertilize with manure, allow livestock room to roam and feed livestock with organic feeds. The farmers go through the extra steps necessary due to the belief that organic foods are better for the consumer and the environment. The QualityLowInputFood project conducted by Urs Niggli and Carlo Leifert in Britain and cosponsored by the European Union proved that the farmers are correct. Organic food really is healthier for human consumption than traditionally grown food.
More Nutrients
Organic corn and berries contain up to 58 percent more natural antioxidants than conventionally grown corn and berries according to researchers Danny K. Asami, Yun-Jeong Hong, Diane M. Barrett, and Alyson E. Mitchell at the University of California-Davis. Their study, Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices, compared the health benefits of both organic and non-organic fruits and vegetables. Antioxidants can help prevent life threatening diseases including cancer and heart disease. The same study showed an increase in ascorbic acid in organically grown produce. Ascorbic acid converts to vitamin C in the human body and is an important vitamin for a healthy immune system.
Less Ingested Pesticides
In a study conducted by Cynthia L. Curl, Richard A. Fenske, and Kai Elgethun at the University of Washington, children who ate an organic diet showed a significantly lower amount of dimethyl alkyl-phosphate metabolites than their counterparts who ate traditionally grown food. Curl, Fenske and Elgethun completed a study titled Organophosphorus Pesticide Exposure of Urban and Suburban Preschool Children with Organic and Conventional Diets that studied preschool children over four days. Some of the children who ate a traditional diet had levels of dimethyl alkyl-phosphate metabolites that exceeded the Environmental Protection Agency's acceptable levels. High levels of exposure to these chemicals during early brain development can have lasting effects on children's learning, attention and behavior.
How Can You Tell If Your Food is Organic?
In the United States in order for food to have an organic label, farmers must meet the strict standards defined by the United States Department of Agriculture. In local grocery stores, the USDA's approval of organic food is easily spotted with the USDA organic label. When purchasing food from a farmer's markets, consumers must decide whether they trust what the farmer is telling them as to whether his produce is organic or not.
Affording Organic Foods
Since the USDA regulates the use of the organic label, it is safe to purchase generic organics in order to facilitate eating organic foods. Organic produce is often expensive, but if you grow produce native to your area in an organic fashion you can cut down on your organic grocery bill and have the freshest produce. Also, look for organic markets that offer bulk items such as frozen fruits and vegetables. Local farmers who raise organic livestock may be willing to sell fresh meat to the general public at a discount.
References
- Pesticides and You; John Kepner; 2003
- The Sunday Times: Official; Organic Really is Better; Jon Ungoed-Thomas; October 28, 2007
- Journal of Agricultural and Food Chemistry: Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices; Danny K. Asami, et al.; January 2003
- 3rd QLIF Congress: Improving the quality and safety of organic and low input foods and maximizing the benefits to consumers and producers; Uris Niggli, et al.; March 2007
- Environmental Health Perspectives: Organophosphorus Pesticide Exposure of Urban and Suburban Preschool Children with Organic and Conventional Diets; Cynthia L. Curl, et al.; March 2003
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