Why organic?

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                    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.”

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