Scientific Lens

When considering differences between organic and conventional foods often the first thing people comment on is the nutritional value. Organic foods have grown in popularity due to the perception that they are better nutritionally. Barbara Hey (2009), health reporter and author of the article, “A Different Health Debate: Conventional versus Organic Food” and Smith-Spangier, Crystal, et al. (2012), emphasize that the benefits of organic foods and farming are important to society. That organic food can help protect what’s most valuable to people, their health. They suggest that eating a healthy diet rich in vitamins, minerals, and antioxidants is a good investment in preventative care. Jeff Gillman (2008) agrees and states, “ …preventing disease is much more cost effective than treating disease. Organic foods can play a vital role in keeping people healthy” (139).

Organic farming began in the late 1940’s in the United States, and in recent years it has seen a dramatic increase in popularity (Rubin 1). The sales of organic food have been increasing by about 20 percent a year over the past decade (Marcus 1). That is over ten times the rate of their conventional counterparts (Harris 1). There are 10 million consumers of organic food in the United States, yet organic food represents only one percent of the nation’s food supply. This year organic food sales are expected to rise to six billion dollars (Rubin 1). So what is organic food? Organic food is that which are grown without hormones, pesticides, or synthetic fertilizers. Also, the soil in which organic food

Many people have heard about organic foods, however, not everyone understands the facts, benefits, or how it is grown. Organic food ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones. In “Organic Food: Healthier for You and the Planet” Collin Dunn discusses organic food using some statistics, pictures, and his personal opinion to better inform people who eat organic foods why it is better to eat and how it is better for the planet. However, Lawrence Robinson, Jeanne Sega, and Robert Segal discuss organic food in:

The clear conclusions drawn from numerous studies targeting organic food are that organic food does not equal safe food, does not have clear nutritional advantage and does not have reduced level of naturally occurring toxins over conventional plants or livestock (80, 81). Fertilization enriches soils and provides nutrients in food, regardless of it being organic or chemical fertilizer. Risk of exposure to microbial contamination is not lower in organic food (82). Level of naturally occurring toxins such as aflatoxins in peanuts and grains, solanine in green parts of potatoes, goitrogens in some raw vegetables, and other poisons in mushrooms and herbs is not affected by the method of growing (81). Pesticides usages are monitored and will not pose harm to health when applied in regulated manner. However, the amount of pesticides residue is usually lower in organic food (82). One observational study and one systematic review found no protective value of organic food over eczema or atopy diseases (83, 84). Hence the claims being made over benefits of organic food can be concluded as misleading at best, and there is a pressing need for proper public education on this issue

In the world we live in today the population has increased to more than seven billion people with a life expectancy of seventy years old. As the years continue to progress this number is expected to double within twenty five to thirty years as it raises daily. Over the years, the agricultural field has changed dramatically. Most farmers and businesses who are specialize in food production utilize pesticides and hormones to mass produce the food we eat. While these processed are great for business, it is harmful for the human body. It is for this reason that people must be conscious about what they consume. As the inhabitants in America increase, the population of organic food decreases. Both, people and animals, had

Due to the fact that consumers had mixed opinions on the healthiness of organic food, we decided that creating a quantitative research survey would serve as a good opportunity to find more information on this topic. Our hypothesis was that organic food is perceived as a healthier option when comparing it non-organic food, indicating that consumers are willing to pay more organic products. Ultimately, our research question and hypothesis relates to healthy eating as it illustrates how some consumers feel eating organic food is heathier, while some consumers feel that eating organic food isn’t any healthier than non-organic

Many believe that the food grown may be good for the environment but obtaining the products counteracts the process and overall benefits of acquiring organic foods. This idea is because food is flown in from places all over the world on planes whose exhaust is polluting the environment just as much as the non organic farming. Another view made by a spokeswoman for the Agriculture Department said, “The government’s organic program is a market program that sets standards for what can be certified as organic. Neither the enabling legislation nor the regulations address food safety or nutrition” (Bittman 2). This statement may prove to be correct, but when taking polls of those who eat organic and those who do not, the ones who eat organically experience benefits that are much higher. Digesting organic food has proven to reduce risks of terminal illnesses, such as diabetes and even cancer. Beyond physical health, buyers mentally feel more positively towards themselves and their

Recently a trend revolving around organic and health foods has been quickly emerging as society becomes more concerned about health issues than ever before. The harm associated with large-scale food productions is beginning to be realized, as consumers are now more involved in knowing about what is in the products that they consume. Consumer attitudes related to large-scale food productions and health issues are controlled by various factors. However, whether or not health food and organic foods are the solution to solve the health issues branching from large-scale food is the big question.

It also will represent the safety level of organic food (food poisoning, pesticides). The purpose of this book is to identify the myths and facts about the organic nutrition factors and to point to controversial studies about organic food nutrition. The author provides detailed statistical data of organic food; however, he does not focus whether a consumer can trust organic labeling or not.

Although people know that the word organic means the “best of the bests” they still argue that organically labeled food is “just a label.” As Nancy Sprague (2013), a registered nurse and certified finance and coding specialist puts it, “organic poultry products routinely carry the same bacteria as GMO chickens” and “toxins accumulate in fish skins regardless of whether or not fish are raised organically.” In addition, she also claims that the “organic” label is false advertisement in order for companies to sell more products at a higher price and organic food are

Whether you get it at your local supermarket or deli, everyday consumers face the same problematic question. Should I go organic ? The packaged label is a ploy that marketing companies use to manipulate nutrition facts and dietary claims leading to consumer confusion. A simple farming technique that brings to question the quality of an item that varies among fruits, vegetables and poultry. There has been grand claims that organic foods are perceived as being healthier and more nutritious compared to conventional farming alternatives. The constant doubt about synthetic pesticides, of whether or not they are potentially dangerous, is used as a marker of debate. Despite the constant dispute of whether organic food is better, going organic has been proven to be free of harmful pesticides and GMOs; have less of an environmental impact compared to conventional farming; The nutritional quality is statically higher. Going organic is way of assuring the quality and taste of your food while reducing the risk of food contaminants.

I will focus this assignment on high demand foods like fruit and vegetable, dairy produce and meat.

Many people are suddenly having an increase in interest in living healthy lifestyles and eating high quality food. This has caused organic food sales to increase and stores like Wal-Mart and Winn Dixie to start selling organic foods. Additionally, there has been an increase in stores opening like Whole Foods, who devote their entire store to selling not only organic foods, but other organic options such as: vitamins, soaps, and clothing. The growth of sales for organic food has increased because organic food is produced under certain farming conditions that follow the guidelines set by the EC Regulation. This means produce are grown without using pesticides, synthetic fertilizers, genetically modified organisms (GMOs), or anything that could potentially be harmful to the consumer’s body, which makes people think the food has higher quality. The term organic can be misleading because not all organic food sold on the market is certified organic; meaning consumers think they are buying organic food, but possibly are paying more and getting a product that is not approved to be organic. Many people believe that eating organic food is better for your overall health and by eating organic you will receive more vitamins and nutrients. When I asking a lady in her mid thirty’s at Whole Foods why she shops organically, her response was “I read in a magazine that organic food will help me lose weight so I figured I would give it a try.” Unfortunately,

For the last ten years, give or take, a “new” kind of food has hit the supermarket shelf, organic food. So in case, you don’t know what Organic food is, I’ll explain; organic food, is food produced without any pesticides, or additives, we can easily compare organic foods to all types of farming, known to man in the past millennia. When the only methods of farming, were to create nutrient-rich soil, through natural composts, to plant, and eventually harvest natural foods, then possibly feed animals said natural foods. Organic foods are important to humans since while conventional farming deposits chemicals into the earth, to grow stronger crops, organic food is all natural. This is important since, in the process of growing crops in a conventional way, our food is open to chemicals which are harmful to us, which could potentially do damage to our person. Personally, I have found there is more evidence to support the claim that: organic food is healthier, for human consumption than non-organic food for multiple reasons. One of these reasons being, organic food is safer for people to eat, as there are no harmful chemicals in them, resulting in people not receiving the levels of toxins from their food, or as large quantities of harmful chemicals as conventional food usually contains. Another reason organic food is better is the fact that organic food typically has more nutrients than conventional food.

Organic farming is viewed as a safer and more nutritious way of farming and eating. As many may say it is a personal view of the lifestyle one desires, there are statistics on the matter. “Many people believe that organic food is safer, healthier, grown “without pesticides” and avoids “harmful” intensive farming practices commonly associated with conventional agriculture.”(Are organic and non-GMO farming more sustainable than farming using GMOs?,2017). While this all may be true both use some type of “pesticides”, while organic farms use organic pesticides that are believed to not be