Some data show the possible health benefits of organic foods compared to foods grown using the usual (conventional) process. These studies have demonstrated differences in foods. However, there is limited information to demonstrate how these differences can provide possible general health benefits. Organic agriculture tends to be better for the environment.
The consumption of organic foods continues to increase around the world, and many choose organic food for its health benefits. A recent review published in the journal Nutrients shows that increased consumption of organic foods is associated with a lower incidence of infertility, birth defects, preeclampsia, allergies, middle ear infections in children, non-Hodgkin lymphoma and metabolic syndrome, which increases a person's risk of heart disease and stroke. This systematic review includes 35 observational and clinical trial studies, and is arguably the most comprehensive study conducted to date to evaluate the health outcomes of an organic-based diet. Observational studies compare the health of populations that consume organic foods with that of those that regularly consume conventional foods.
The analysis of these combined studies found significant correlations with increased health and organic diets. Specifically, those who ate more organic foods had greater fertility, fetal health, reduced inflammation, and a lower risk of serious diseases such as cancer, heart disease and stroke. All clinical trials include short-term food replacements, ranging from an organic ingredient to a complete dietary replacement. Most of the studies lasted just two weeks and the main health outcomes were not markedly different.
The authors suggest that, to better detect the effects of eating organic foods on long-term health outcomes, future clinical studies should perform whole-grain diet interventions for longer periods of time. While the analysis of clinical studies did not reveal the direct impact of organic diets on health outcomes, it did find substantial reductions in exposure to pesticides during the organic diet phase. The authors state that the consumption of pesticides is not considered unsafe as long as individual concentrations of pesticides remain below the limits imposed by regulatory agencies, such as the FDA. However, current pesticide approval processes do not require safety testing for pesticide blends.
The health risks of long-term, low-level exposure to pesticides are controversial, but more research is needed to measure the impacts of exposure to chemicals on human health. Studies show that organic foods contain more nutrients, including more antioxidants in fruits and vegetables. Because of the absence of synthetic pesticides in organic foods, there is less risk of cancer when eating organic foods. A study conducted by Friends of the Earth showed that switching to an organic diet reduced levels of glyphosate, which causes cancer, the main ingredient in a common pesticide, by 70% in the bodies of participants in just one week.
More heart-healthy omega-3 fatty acids in meat and eggs. Organic meat and dairy products contain more nutrients, including omega-3 fatty acids. Omega-3 fatty acids help lower blood pressure, reduce the chances of heart attacks and strokes, and may improve eye and brain health. There are more than 700 chemicals allowed in non-organic foods, and by eating organic products, you avoid them.
Organic foods do not have genetically modified organisms. GMOs are becoming more common and their long-term effects are still being investigated. GMOs can pose health risks and cause toxic effects on the body, including liver, pancreatic, kidney, or reproductive effects. Whenever possible, try to get organic meat and dairy products.
Conventionally farmed animals are often given hormones and antibiotics and are raised in inhumane conditions. In addition, organically raised meat and animal products tend to have more nutrients and higher amounts of healthy omega-3 fatty acids. People with food sensitivities may also find that organic foods are easier to digest than non-organic or more processed alternatives. In this post, we'll discuss what makes food organic; we'll explore the various benefits of eating certified organic foods; we'll discuss why they've become so popular; we'll share what impurities you may be ingesting by not eating organic food; and we'll talk about why many still have reservations about “going organic.”.
Organic foods are grown without the use of synthetic chemicals and do not contain genetically modified organisms. There is also greater awareness about caring for the land in the face of climate change, and many farms that produce organic food follow stricter environmental guidelines. These foods don't include a lot of pesticides, so you don't have to buy them organic if you're on a budget. Food additives and preservatives, and even some antibiotic-resistant bacteria found in non-organic foods, can have toxic effects on the body and contribute to long-term health problems, although more studies are needed to demonstrate the seriousness of these claims.
Check out my charts of the best foods to buy organic and the ones you can avoid organic foods and get from conventional supplies. If the food has some organic ingredients, but less than 70% of the ingredients are certified organic, the product cannot be labeled as organic. Organic farms must meet strict requirements, and buying organic products helps support these farms rather than large scale industrial farms. Organic foods do not contain hormones or GMOs, contain fewer pesticides (if any), use fewer preservatives and often contain a higher level of nutrients.
The consumption of organic foods has become popular in recent years because foods are more available than before and offer undeniable health benefits. Conventional farms often ship food up to thousands of miles and treat it with chemicals for long-term preservation. .
