Organic means food is grown without bug killer,
pesticides,
hormones,
antibiotics or
biotechnology. Organic food is a growing market sector. Despite the fact
that there are no official claims of better quality, consumers perceive organic
foods as being more nutritious, more environmentally friendly, healthier and
better tasting than conventional foods.
Are organic foods
healthier than non organic foods? It would appear that they are although
no long term human studies are available to confirm our educated guess.
Organic foods may have a higher content of beneficial substances, such as
flavonoids, and are
less likely to carry pesticides and
toxins.
Benefit of organic foods versus conventionally raised
produce
Free range chickens, eggs
Poult Sci. 2016. Transfer of bioactive compounds from pasture to meat in
organic free-range chickens. The aim of this study was to analyze the transfer
of bioactive compounds from the pasture to the body and meat of organic
free-range chickens and to verify the effect of these compounds on the oxidative
processes of the meat. Starting at 21 d of age, 100 male naked-neck birds were
divided into two homogeneous groups: an indoor group (0.12 m2/bird) and an
outdoor group (0.12 m2/bird indoor and 10 m2/bird of forage paddock). At
slaughter (81 d of age), blood samples were collected, and the carcasses were
stored for 24 h at 4°C (20 birds/group). The grass samples had higher values of
carotenoids, tocopherols, and flavonoids respect to standard feed (based on dry
matter comparison). The polyunsaturated fatty acid ( PUFA: ) content was also
greater in grass, especially the n-3 series (so named because its first double
bond occurs after the third carbon atom counting from the methyl at the end of
the molecule). The antioxidant profile of the grass improved the antioxidant
status of the crop and gizzard contents in the outdoor chickens. The higher
antioxidant intake resulted in a higher plasma concentration of antioxidants in
outdoor birds; thiobarbituric acid reactive substances ( TBARS: ) and the
antioxidant capacity of the plasma were also better in the outdoor than the
indoor group. The meat of the outdoor birds had higher levels of antioxidants,
mainly due to the higher amount of tocopherols and tocotrienols. Despite the
higher antioxidant protection in the drumstick of the outdoor group, the TBARs
value was greater, probably due to the kinetic activity of birds, the higher
percentage of PUFAs, and the peroxidability index. In conclusion, grazing
improved the nutritional value of the meat (PUFA n-3 and the ratio between n-6
and n-3 PUFA) with a minor negative effect on the oxidative stability. Suitable
strategies to reduce such negative effects (e.g., reduction of kinetic activity
in the last days of rearing) should be studied.
Milk, dairy products
Outdoor-reared, grass-fed animals produce milk and meat that is consistently
higher in desirable fatty acids such as the omega-3s, and lower in fatty acids
that can promote heart disease and other chronic diseases.
Organic products provide higher levels of beneficial fatty acids, certain essential minerals and antioxidants. For example, compared with conventional products, both organic milk and meat offer about 50 percent more healthy omega-3 fatty acids. Organic milk also provides 40 percent more conjugated linoleic acid. Organic milk also has slightly higher concentrations of iron, vitamin E and some carotenoids,
2014
Organic produce and grains contain more protective antioxidants, less pesticide
residue and lower levels of the toxic metal cadmium than food raised in
traditional ways. Important plant compounds that have multiple beneficial
effects, such as flavanones, flavonols and anthocyanins, are found significantly
higher in organic produce. Charles Benbrook, Ph.D., research professor, Center for
Sustaining Agriculture and Natural Resources, Washington State University,
Puyallup; Carl Winter, Ph.D., vice chair, Department of food science and
technology, University of California, Davis; Samir Samman, Ph.D., head,
department of human nutrition, University of Otago, New Zealand; July 14, 2014,
British Journal of Nutrition.
Ann Intern Med. 2012. Are organic foods safer or healthier than conventional alternatives?: a systematic review. The published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods. Consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria.
Benefit of organic foods disputed,
2009
Investigators from the London School of Hygiene and Tropical Medicine reviewed
162 studies published in the scientific literature over the last 50 years. They
claim they found there was no significant difference in health benefit from
consuming organic foods. Alan Dangour, one of the report's authors, said "A
small number of differences in nutrient content were found to exist between
organically and conventionally produced foodstuffs, but these are unlikely to be
of any public health relevance, our review indicates that there is currently no
evidence to support the selection of organically over conventionally produced
foods on the basis of nutritional superiority."
Comments: I am not sure if the researchers considered the
difference in content of pesticides and toxins in non-organically grown food and
my impression is that they did not compare the flavonoids and carotenoid content
as well as they should.
A different view, 2009
Denis Lairon of the University of Aix Marseille in France has a different
opinion. His review of data compiled for the French food agency AFSSA shows
organic plant products contain more dry matter and minerals, including iron and
magnesium, and more antioxidant polyphenols and salicylic acid. He also reporsts
that almost all organic food does not contain pesticide residues, while organic
vegetables contain mcuh lower nitrate levels than conventionally produced foods.
Lairon, D. "Nutritional quality an safety of organic food, a review." Agronomy
for Sustainable Development (2009) DOI.
Consumers and their decisions in purchasing
There have been many
studies regarding what influences consumers in their decisions to purchase
or consume organic foods. These show a discrepancy between attitudes and
behavior with people being positive about organic foods but often not
purchasing them. This discrepancy seems to be explained by the fact that
some consumers do not consider "organically produced" to be an important
purchase criterion, that organic foods are not perceived to surpass
conventional foods regarding taste and shelf life (two qualities rated to
be of great importance), and because of the perceived premium prices of
organic foods at organic
health food stores. The high prices of organic foods is often the major
deterrent specially for those on fixed budgets. Availability and
distribution of organic foods is are other major reasons why consumers
have not increased their use of organic produce. However, this is
gradually changing, and even major outlets such as Wal-Mart are beginning
to realize the potential of organic foods.
In addition, there is a gradual increase in the number
of organic food restaurants cropping up across major cities in the USA.
Organic produce healthier?
Organic vegetables and fruits are most likely healthier for you. For instance, two flavonoids - quercetin and kaempferol - are found in higher amounts in
organic tomatoes. However there is a dispute in the scientific community
on this matter. In September of 2007, The Institute of Food Technologists
updated its Scientific Status Summary on organic foods. They say, "While
many studies demonstrate . . . qualitative differences between organic and
conventional foods, it is premature to conclude that either food system is
superior to the other with respect to safety or
nutritional composition. Pesticide residues, naturally occurring toxins,
nitrates, and polyphenolic compounds exert their health risks or benefits
on a dose-related basis, and data do not yet exist to ascertain whether
the differences in the levels of such chemicals between organic foods and
conventional foods are of biological significance." Organic foods. Journal
of Food Science, 2006.
Comments: I will respectfully disagree that organic foods are not
healthier, but I await for more research to be more confident in my
opinion.
Can you tell the difference
between organic foods and normally grown foods?
Sensory analysis of organically and conventionally grown vegetables
and fruits have yielded inconsistent results.
Various confounding production and post-harvest factors can affect taste
and other quality aspects of organic and conventional produce. These
include the effects of cultivar, fertilization, soils and microclimates,
handling, storage and processing. A study examined differences in taste
between organic and conventionally grown lettuces, spinach, rocket,
mustard greens, tomatoes, cucumbers and onions, using carefully
controlled, replicated experimental production systems and consumer tests.
No significant differences in overall liking, or for intensity of flavor
and bitterness, were found in most vegetables tested.
Comments: Even though a consumer may not notice a difference in
taste in organically grown foods versus conventionally grown foods, this
does not mean that the health benefits of organic foods are less.
Even Wal-Mart going
organic?
America’s appetite for organic
food is so strong that supply just can’t keep up with demand. Organic
products still have only a tiny slice, about 2.5 percent, of the nation’s
food market. But the slice is expanding at a feverish pace. Growth in
sales of organic food has been 15 percent to 21 percent each year,
compared with 2 percent to 4 percent for total food sales. Mainstream
supermarkets, eyeing the success of organic retailers such as Whole Foods,
have rushed to meet demand. The Kroger Co., Safeway Inc. and SuperValu
Inc., which owns Albertson’s LLC, are among those selling their own
organic brands. Wal-Mart Stores Inc. said it would double its organic
offerings.
Wal-Mart Stores Inc. wants to be the mass-market provider of
organic food, and plans to double its organic offerings. The retailer has
no intention of becoming an organic food store, but wants to make organic
food accessible to all. Wal-Mart said in March, 2006 that they are
planning to double their SKU (stock keeping unit) count. The move comes as
Wal-Mart, the world's biggest retailer, is bringing in more upscale
merchandise in the hope of getting shoppers to buy more than just the
basics. Wal-Mart is the top U.S. grocery seller and also number one in
organic milk sales. It carries organic baby food, juice, produce and pasta
sauce, but will be expanding its offerings to include products ranging
from pickles to macaroni and cheese.
Organic Farming and Agriculture
A potential advantage of organic farming in producing healthy
foods is based on higher concentrations of beneficial secondary plant
substances in organically grown crops compared to non organically grown
crops. However, with some foods it may not make too much of a difference
if it is grown organically or non organically. For instance, is organic
coffee better than coffee grown by regular means? I don't know. On the
other hand, organic meat or beef seems particularly healthier than meat
from cattle grown on non organic pastures.
Animals Fed Organic Food
Animal feeding experiments indicate that animal health and
reproductive performance are slightly improved when they are organically
fed.
Organic gardening
Using organic fertilizer while organic farming is gradually
becoming more widespread, but it is not widespread enough at this time.
Questions
My family practices organic living. Would you recommend a baby
to have organic baby food?
I think it is a good idea to minimize the exposure
of babies to foods that have pesticides and toxins, hence organically
grown baby food is a great option.
Dietary supplements
I have been reading in a plenty number of news articles and serious medical
articles, that there are two types of supplement vitamins; the SYNTHETIC and THE
ORGANIC (NATURALS FROM FOOD). According to those articles, the supplements ARE
NOT the same, since the SYNTHETIC VITAMINS do not provide proper nutrition as
the ORGANIC does. These articles argument that SYNTHETIC are isolated substances
rather that complete natural vitamins and also are petroleum and rock
derivatives, which are not intended for nutrition exclusively, this means that
those substances are also used in chemical home products like wood cleaners,
laquers, nail polishes, floor cleaners and many others.....thing that is very
concerning.
There are many supplements such as CoQ10, alpha lipoic acid, acetyl
l carnitine and many others that are made synthetically and are exactly what the
body uses, so there is no reason or need to define them as synthetic or organic.
There are other supplements, such as vitamin C, that can come purely as ascorbic
acid (which is quite a healthy thing to take and is a powerful antioxidant) or
combined with bioflavonoids (which also are great antioxidants). Vitamin E is
another example where natural complex which has alpha, delta, gamma tocopherols
are superior to dl-alpha tocopherol which is synthetic. Generalizations are not
helpful in this area. Each nutrient, substance, vitamin, supplement, etc. has to
be evaluated on its own. It's not as black and white as one would naturally
assume.