<-- Organic lamb
Organic flower --->
Why organic foods?
It is still controversial whether organic food is
environmentally safer or nutritionally better than conventional food. According to the Organic Trade
Association’s 2012 Organic Industry Survey shows that the U.S. organic industry
grew by 9.5 percent overall in 2011 to reach $31.5 billion in sales
(2012). Sale of organic foods is
one of the fastest growing market segments worldwide as well. People often buy organic food because
they believe organic farms produce more nutritious and better tasting food from
healthier soils. We can find the truth about nutrition of organic food through
a research paper.
There are two comparable studies in 2010 and 2013 about organic food
nutritional values.
In California, 13 pairs of commercial organic and
conventional strawberry agroecosystems were tested to see if there are
significant differences in fruit and soil quality in 2010.
“A
two-year study led by John Reganold of Washington State University that
published Sept. 1, 2010, in the peer-reviewed online journal PLoS One, the
research study analyzed 31 chemical and biological soil properties, soil DNA,
and the taste, nutrition and quality of three strawberry verities on 13
convention and 13 organic commercial fields in California.
Findings in the paper showed organic strawberries had significantly higher antioxidant activity and concentrations of ascorbic acid and phenolic compounds, longer shelf life, and dry matter. In addition, the organic soils excelled in the areas of carbon sequestration, nitrogen, microbial biomass, enzyme activities, and micronutrients.”
Findings in the paper showed organic strawberries had significantly higher antioxidant activity and concentrations of ascorbic acid and phenolic compounds, longer shelf life, and dry matter. In addition, the organic soils excelled in the areas of carbon sequestration, nitrogen, microbial biomass, enzyme activities, and micronutrients.”
In contrast, in 2012, Stanford researchers study
concluded that organic food has no more nutritious than their conventional
food. An analysis of 237
studies of organic produce, meats and dairy foods, concluded that organic foods
are no more nutritious than their conventional counterparts. However, “advocates of organic foods
say that the study takes a narrow view of organic food choices.” People choose organic food because they
can avoid pesticides, hormones, and other chemicals.
Reporter Kenneth Chang in New York Times answers to
questions to Standford study and organic foods. I am going to quote a few important commonly asked questions
and answers.
Q1. Why
would the Stanford team focus on whether there are nutritional differences
between organic food and conventionally produced food?
A1. A 2010 study by Washington State
University scientists found organic strawberries have more vitamin C and
antioxidants than conventional strawberries.
Organic tomatoes also have more of a type of antioxidant called polyphenols
than commercially grown tomatoes, according to a study published in July by
scientists at the University of Barcelona. However, other variables, like ripeness, may influence nutritional
content even more. A peach or berry that reaches peak ripeness with the use of
pesticides could contain considerably more vitamins than a less-ripe
organically grown fruit. They
concluded no about whether choosing organic produce, meats and milk would lead
to better nutrition generally.
That is, just following “organic” for everything does not bring obvious,
immediate health benefits.
Q2. Is organic
milk a better option than commercial milk products?
A2. Producers
of organic milk are required to allow their cows to spend a certain amount of
time grazing, and that does produce a noticeable effect on the fatty acids in
the milk. Compared with conventional milk, organic milk has lower levels of
omega-6 fatty acids, which are believed to be unhealthy for the heart in high
concentrations, and higher levels of healthful omega-3 fatty acids. The Stanford researchers noted that organic milk does
have modestly higher levels of omega-3 fatty acids, based on a few small
studies included in the analysis. Organic Valley, a cooperative of organic farmers, says its
organic milk shows omega-3 levels that are 79 percent higher than those in conventional milk, as well as much lower
levels of omega-6.
Q3. What
about pesticides? Is there a health benefit to eating foods grown without them?
A3. Charles Benbrook, who worked as the chief scientist
for the Organic Center before moving to Washington State University last month,
said the benefits of organic food, in terms of pesticide exposure, would be
greatest for pregnant women, for young children and for older people with
chronic health problems. He cites research that looked at blood pesticide
levels of pregnant women and then followed their children for several years.
The studies found that women with the highest pesticide levels during
pregnancy gave birth to children who later tested 4 to 7 percent lower on I.Q. tests compared with their elementary school peers.
I hope consumers are able
to understand organic food and can decide what they should consume now. Organic or conventional?
References:
Chang,
K. (2012). Organic food vs.
conventional food. New York
Times. Retrieved from http://well.blogs.nytimes.com/2012/09/04/organic-food-vs-conventional-food/?smid=fb-share
Haumann, B. (2012).
2012 Press release. Organic
Trade Association. Retrieved from http://www.organicnewsroom.com/2012/04/us_consumerdriven_organic_mark.html
Reganold,
J.P. et al (2010). Fruit and soil
quality of organic and conventional strawberry agroecosystems. Plos ONE. 5:9. Retrieved from
http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0012346
