What is Organic -
Organic is a system of farming and food production that aims to produce sufficient quantities of high quality food, using methods that deliver a breadth of benefits across our whole food system, from people to planet, plant health to animal welfare.
OR
Organic food is the product of a farming system which avoids the
use of man-made fertilisers, pesticides, growth regulators and
livestock feed additives. Irradiation and the use of
genetically modified organisms (GMOs) or products produced from or by
GMOs are generally prohibited by organic legislation.
Organically grown crops tend to use natural fertilizers like manure to improve plant growth. Animals raised organically are also not given antibiotics or hormones.
Organic farming tends to improve soil quality and the conservation of groundwater. It also reduces pollution and may be better for the environment.
The most commonly purchased organic foods are fruits, vegetables,grain, dairy
products and meat. Nowadays there are also many processed organic
products available, such as sodas, cookies and breakfast cereals.
| Organic vs. Non-Organic | |
| - Grown with natural fertilizers (manure, compost). | - Grown with synthetic or chemical fertilizers. |
| - Weeds are controlled naturally (crop rotation, hand weeding, mulching, and tilling). | - Weeds are controlled with chemical herbicides. |
| - Pests are controlled using natural methods (birds, insects, traps) and naturally-derived pesticides. | - Pests are controlled with synthetic pesticides |
| - Organic meat, dairy, eggs: | - Conventionally-raised meat, dairy, eggs |
| -Livestock are given all organic, hormone- and GMO-free feed. | - Livestock are given growth hormones for faster growth, as well as non-organic, GMO feed. |
| -Disease is prevented with natural methods such as clean housing, rotational grazing, and healthy diet. | - Antibiotics and medications are used to prevent livestock disease. |
| -Livestock must have access to the outdoors. | - Livestock may or may not have access to the outdoors. |
The benefits of organic food
How your food is grown or raised can have a major impact on your mental and emotional health as well as the environment. Organic foods often have more beneficial nutrients, such as antioxidants, than their conventionally-grown counterparts and people with allergies to foods, chemicals, or preservatives often find their symptoms lessen or go away when they eat only organic foods.
Organic produce contains fewer pesticides. Chemicals such as fungicides, herbicides, and insecticides are widely used in conventional agriculture and residues remain on (and in) the food we eat.
Organic food is often fresher because it doesn’t contain preservatives that make it last longer. Organic produce is often (but not always, so watch where it is from) produced on smaller farms near where it is sold.
Organic farming is better for the environment. Organic farming practices reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and animals as well as people who live close to farms.
Organically raised animals are NOT given antibiotics, growth hormones, or fed animal byproducts. Feeding livestock animal byproducts increases the risk of mad cow disease (BSE) and the use of antibiotics can create antibiotic-resistant strains of bacteria. Organically-raised animals are given more space to move around and access to the outdoors, which help to keep them healthy.
Organic meat and milk are richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent higher in organic meat and milk than in conventionally raised versions.
Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide.
Studies comparing the nutrient content of organic and non-organic foods have provided mixed results.
This is most likely due to natural variation in food handling and production.
However, evidence does suggest that foods grown organically may be more nutritious.
Organically Grown Crops Have More Antioxidants and Vitamins
Several studies have found that organic foods generally contain higher levels of antioxidants and certain micronutrients, such as vitamin C, zinc and iron.
In fact, antioxidant levels can be up to 69% higher in these foods.
One study also found that organically grown berries and corn contained 58% more antioxidants and up to 52% higher amounts of vitamin C.
What’s more, one study reported that replacing regular fruit, vegetables and cereals with organic versions could provide extra antioxidants in the diet. This was comparable to eating 1-2 extra portions of fruit and vegetables daily.
Organic plants do not rely on chemical pesticide sprays to protect themselves. Instead, they produce more of their own protective compounds, namely antioxidants.
This may partly explain the higher levels of antioxidants in these plants.
Nitrate Levels are Generally Lower
Organically grown crops have also been shown to have lower levels of nitrate. In fact, studies have shown that nitrate levels are 30% lower in these crops.
High nitrate levels are linked to an increased risk of certain types of cancer.
They’re also linked to a condition called methemoglobinemia, a disease in infants that affects the body’s ability to carry oxygen.
That being said, many people believe that the harmful effects of nitrates have been overstated. The benefits of eating vegetables far outweigh any negative effects.
Many people choose to buy organic food in order to avoid artificial chemicals.
Evidence suggests that consuming these foods may reduce your exposure to pesticide residues and antibiotic-resistant bacteria.
One study found that levels of cadmium, an extremely toxic metal, were 48% lower in organic produce. In addition, pesticide residues were four times more likely to be found in non-organic crops.
It is important to note that the higher levels of cadmium and pesticide residue in conventionally grown produce were still well below safety limits.
However, some experts worry that cadmium can accumulate over time in the body, potentially causing harm. Washing, scrubbing, peeling and cooking food can reduce these chemicals, although it doesn’t always remove them completely .
Nevertheless, evidence suggests that the risk of exposure to pesticide residue in foods is small and unlikely to cause harm.
Choosing organic foods may reduce your exposure to toxins, pesticide
residues and antibiotic-resistant bacteria. However, the levels of
toxins in regular produce are generally well below the safety limits.
The United States Department of Agriculture (USDA) has set up an organic certification program.
This means any farmer or food producer selling organic food must meet strict government standards.
If you decide to choose organic, it’s important to look for the USDA organic seal.
Watch for these statements on food Labels so you can identify food that is truly organically grown:
- 100% Organic: This product is made entirely from organic ingredients.
- Organic: At least 95% of the ingredients in this product are organic.
- Made with Organic: At least 70% of the ingredients are organic.
If a product contains less than 70% organic ingredients, it cannot be labeled organic or use the USDA seal. Similar standards are enforced in Europe, Canada and Australia. Each country or continent has its own seal to help consumers identify organic food.
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