Organic food is based on very precise standards of production, and its non-pesticide requirements are an integral part of the identification and labeling of such products. With respect to chemicals, organic agriculture refrains from the use of “synthetic pesticides, herbicides, fertilizers, fungicides, veterinary drugs, synthetic preservatives and additives” (Shepherd et al.3). Thus, the hazardous residues in organic food are restricted to the lowest amount possible. In fact, many researches have shown the harmfulness of pesticide residues on human health, so pesticide-free organic food is considered much healthier than conventional food.
7. Promotes improved animal reproduction
Research showed that animals that feed on organic foods reproduce more compared to their non-organic food-eating counterparts. Apparently, animals also suffer infertility due to a large consumption of food items grown with chemicals, similar to humans. This results in lower levels of reproduction.
Researchers have found a general negative correlation between the exposure to pesticides and health conditions. Pesticides are associated with well-known acute health problems such as “nausea, dizziness, vomiting, headaches, abdominal pain, and skin and eye problems” (Ecobichon 643). Long-term exposure to pesticides even increases the risks of more serious chronic diseases such as respiratory problems, memory deficits and miscarriages (McCauley et al. 953). Based on the studies by Ecobichon and McCauley et al., pesticides are correlated with many discomforts and diseases, so exposure to pesticides increases the risks of having health problems. Moreover, Kouba studies the effect of pesticides on male farmers and shows a lower sperm concentration among non-organic farmers than organic farmers (36). Suggested by the study of Kouba, men’s health can be negatively affected by constant exposure to pesticides. Additionally, current studies have shown a potential for childhood cancer and Parkinson disease from long-term pesticide contact (Daniels et al. 1068; Firestone et al. 91). According to the various health problems related to pesticide exposure, substantial pesticide intake from diet contributes to health risks. Therefore, compared to conventional food, organic food is healthier in respect to its low pesticide residue. Recognizing the consequences of pesticide intake, consumers tend to choose the safer organic food which has lower pesticide.
3. Higher level of antioxidants
Organic fruits and vegetables contain 40% more antioxidants according to research. As an element that the body needs to keep the system healthy and free from disease, having more antioxidant is sure to be beneficial. This is because it reduces the risk of heart diseases, stroke and cancer. So, organic foods play a role in preventing terminal and life-threatening diseases, particularly heart problems since they also contain salicylic acid that keeps arteries from hardening.
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Inorganic animal food (meat, fish, dairy and eggs) is a main source of pollution to the environment. According to research animal food contribute to as much as 95% of the toxic chemical residues in the American diet. Meat, fish and poultry have 10 times the amount of the dangerous chemicals DDT, DDE and TDE as conventional produce. In addition intensive farming is incredibly cruel to farm animals.
Research Paper On Organic Food - 187 organic foods research
Besides the low pesticide residue contamination, another benefit of organic food is good taste and increased nutritious values. A 4-year, 12-billion-pound EU study on the benefits of organic food suggests that some organic foods, such as fruits, vegetables and milk, are more nutritious than non-organic equivalents (Paddock). The researchers carried out many scientific experiments where the findings indicate a high concentration of antioxidants, minerals and other healthy chemicals in organic fruits, vegetables and dairy. For instance, organic strawberry, blueberry and apples contain up to 40 percent more antioxidants than conventional equivalents (Ungoed-Thomas). Antioxidants minimize rates of natural chemical oxidation of body cells and thus support healthy organs. Clinical studies have confirmed the effectiveness of antioxidants in heart-promotion, thus the intake of antioxidant is beneficial to health (Sies 291). The EU study also found a higher level of minerals such as Zinc and Iron in organic vegetables, which further proves the high nutritional value of organic food (Ungoed-Thomas). Therefore, with a higher concentration of antioxidants and minerals, organic fruits, vegetables and milk are more nutritious and healthier than non-organic ones.
Studies have shown that foods grown organically have a greater nutritional value than conventionally grown foods. At Rutgers University, researchers studied the mineral quality of conventional produce and organic produce and discovered that, on average, the organically grown foods had an 87 percent higher content of magnesium, potassium, manganese, iron, and copper. Organic tomatoes were found to yield 500% more calcium than conventional tomatoes.
Research Paper On Organic Food - process labeling of food co
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