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).
From the now popular recyclable cloth grocery bags, to the organic garden at the White House, food, and the food industry is changing. The popularity of organic and whole foods is on the rise. Processed foods are increasingly advertising that they are additive and preservative free, and all sorts of products now offer a “gluten-free” variety. The popularity of what is now being called the sustainable food movement, leads many to wonder why are some people willing to pay more, sometimes double, for organic produce, meat, eggs, and milk. Will this prove to be just another trendy American fad, or are there real health benefits from eating organic and whole foods? While the organic market only represents approximately 3% of the total food
But as consumers are only willing to pay the extra money for organic food mainly for any health benefits they associate with organic foods, such health benefits should be significant enough to warrant this inflated price. Studies demonstrate that the advantages of organic food are relatively small and even some disadvantages were found. Although correlations were found between a few health benefits and eating organically (reduced risk of non-Hodgkin lymphoma in subjects who eat organic foods more and mitigation of allergic dermatitis from consuming organic dairy products), these correlations were the only ones found amongst hundreds
Organic farming began just as the effects of the Great Depression waned in the United States, and has seen a dramatic increase in popularity most recently (AG). The sales of organic food increased by about twenty percent a year throughout the nineteen nineties (Marcus). That is over ten times the rate of increase that conventional food experienced during the same period of time (Harris). As recently as twenty eleven, about seventy-eight percent of American families admitted to routinely purchasing organic food (Organic). Organic food sales jumped from three point five million in nineteen ninety-seven, to thirty-one million in twenty eleven (Organic). However, while organic food may seem better than conventional food, numerous studies have shown that it is not distinguishably more healthful, nutritious, palatable, or safe.
When consumers say organic foods are the best for you because markets tell you that there are healthier for you, makes me wonder, do these people really formulate the process that goes into the organic food business. That is what Steven Shapin, author of “What Are You Buying When You Buy Organic?” debated in the book They Say, I Say. The purpose of his article is to inform people that are maybe interested in converting from non-organic foods to a healthier lifestyle, what the process is to acquire organic foods. Also he wanted to expose how much money it takes to keep foods legitimately fresh. He did this because he wants the readers to understand how much these organic companies emphasize to keeping through foods organic, which is not
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
With the world’s population continuing to increase, the demand for food is higher than ever. This increase in food demand also calls for more efficient ways of growing and providing the food. Two methods that are very controversial are the organic and conventional method. While many people support the organic method because of its known benefits, others feel that it is an over inflated industry that cheats consumers out of their money. But recently many studies have disproved those critics. These studies prove that Organic food is a better choice than conventional because it is better for the environment, avoids the use of chemicals, and is generally more beneficial.
Albright, Mary Beth. "Organic Foods Are Tastier and Healthier, Study Finds." The Plate Organic Foods Are Tastier and Healthier Study Finds Comments. 14 July 2014. Web. 11 Feb. 2016. In the National Geographic “Organic Food Are Tastier and Healthier, Study Finds” by Mary Beth Albright. The Author talked about the benefits of organic food over conventional food. Mary talked about how organic farms cannot use chemical pesticides that most conventional farm uses. Without these pesticides stopping the plants from producing more of its own compound called antioxidants; which makes it beneficial to the human body. Studies from American Charles Benbrook of Washington State University shows that organics have about 18 to 69 percent higher concentrations of antioxidants which also makes the food have better qualities and taste. Lastly, she talked about the soil conventional farmer use tends to have higher levels of nitrogen from synthetic fertilizers, which plants easily use to
Regardless of the price, there is a rising market for organic food, even though the technique used has made the price significantly higher then that of normal conventional foods. There are many questions on why people would purchase organic over traditional foods, and it is apparent that the price does not affect the demand of the food. But why is there a large demand of organic foods? Many research studies regarding the organic techniques in producing food, is due to the benefits that arises from not only consuming the organic product but also the environmental benefits in going all natural. Organic food is label as healthy because it contains low pesticide residue. Furthermore, many consumers find organic food healthier, better tasting and safer than traditional foods.
The main distinction between organically grown foods and conventionally grown foods is how they are grown. On an organic farm foods are grown using natural bi-products, like manure, and compost. They use spray pesticides from natural sources and traps and mating distractions to keep pests and diseases away. Animals are fed organic feed, and have access to go outdoors. To keep the animals from sickness, preventive measures are used. Meanwhile, on a non-organic farm, their agrochemicals are all synthetic, and the animals are grown with antibiotics, and growth hormones to produce rapid growth. Also, medications are used to prevent diseases in the animals. Because, non-organic foods use synthetic chemicals, it can be produced easier, and cheaper. However, does the use of synthetic chemicals make it a health hazard? If so, then does this make the more expensive organic apple better than the cheaper conventional apple? In order to make a fully informed decision on which type of food to buy, we must account for both sides.
Organic farming is the production of food without the use of synthetic chemicals or genetically modified components (Better Health, 2017). Consumers and health experts have long debated whether organic foods are more nutritious and safer than conventional food (Harvard Health, 2012). There is contradicting evidence surrounding the issue, and many choose to eat organic foods as they believe they have higher nutritional outcomes and less chemical residues than conventional foods. Others believe that conventional foods are no worse for health than their organic counterparts.
Are people responsive to the differences between organic and conventional foods? Do they have access to them? Do buyers and sellers have different view-points on the availability, prices and value of organic foods? Do they have multiple options to choose from? Will they buy online? This report is
However, according to Jeffrey Kluger, “a 2009 study in the American Journal of Clinical Nutrition led to a firestorm in the food world. It found no difference between organic and conventional produce with regard to all but three of the vitamins and other food components studied, and conventional produce actually squeaked past organic for one of those three.” Nevertheless, more research should be done to affirm to this claim before coming to a conclusion. Organic agriculture is preordained to improve the soil quality over time by avoiding most synthetic materials, such as pesticides and antibiotics; the only reason there is an increase in vitamin and mineral levels in comparison to inorganic food may be because some vitamins and vitamins are destroyed through the inorganic growing process.
Diet is a significant aspect of the prevention of various illnesses, and the prospect of leading a healthy lifestyle. To accommodate the high demand of healthy alternatives, the organic food industry is quickly expanding. The U.S. organic foods market has rapidly grown from $3.5 billion in 1996 to $28.6 billion in 2010 according to the clinical report of Organic Foods: Health and Environmental Advantages and Disadvantages written by Joel Forman and Janet Silverstein. But should we purchase and consume more organically grown produce, meats, dairy products, and grains than conventionally grown foods? As the organic food section in local food supermarkets continue to increase, understanding and determining the benefits of food labels can oftentimes be confusing. Hence, this analytical report will review the health and environmental concerns associated with organic food consumption and production. This report will assess the nutritional benefits of organic foods, and investigates the cost and environmental impact of organic production practices. By evaluating the benefits of consuming organic foods, will further our knowledge and make the decision making process of purchasing either organic or conventional products easier.