About organic food

The Health Benefits of Organic Food

The 2017 study by the United States Department of Agriculture shows that market appetite for organic food continues to rise by two digits (Kumar, 2016). For example, in 2016, organic food sales rose by 18% compared to 2015. Despite this huge rise in demand for organic food, there is still a question as to whether it is worth it and whether organic food is healthier than conventional food. Organic food is certainly worth it, because it is healthier than conventional food, and the article below provides a basis for this claim. To start with, organic foods have fewer pesticides as a result of the natural methods of controlling pests that are used. For regular foods, chemicals such as fungicides and insecticides are used in massive amounts, and therefore residual amounts of these chemicals remain in food eaten by human beings (Smith-Spangler et al., 2012). A study by Environmental Protection Agency in 2012 revealed that conventional foods have more pesticide residue when compared to organic produce (Don, 2012. Remembering that pesticide residue has been connected to all kinds of health complications, then one can see why consumption of organic foods is better than regular foods, and despite the high cost of organic produce, the health benefits outweigh the costs by far.

Environmental Sustainability

Secondly, it is true that humanity has a responsibility to the future generations to deliver to them a planet that can sustain life and economic activities. Therefore, it is imperative for humanity to engage in activities that contribute to the earth’s well-being and one such activity is organic farming. In an interview, Marion Nestle who is an author, and professor of Nutrition at New York University recently stated that organic methods are more suited for environmental sustainability and continued health of the soil (Kearney, 2010). This information was supported by Food and Agricultural Organization in the 2016 annual food report that revealed that organic farming results in improved biodiversity and better health of the soil (FAO, 2016). Therefore, by consuming organic food, one is being mindful of the environment so that the future generations can experience the same measure of prosperity today’s generation experience.

Nutritional Value and Improved Functionality

Besides, Food is essential to an individual since it is through this process that one gets the nutrients to carry out daily activities and achieve and realize one’s dreams. Organic foods are richer in certain vital nutrients that help a person to function better leading to higher productivity. For instance, research carried out in 2014 on nutritional value of organic foods revealed that organic foods have significantly higher concentrations of antioxidants compared to regularly produced food (Murch, 2015). As well, Food and Agriculture Organization in 2016 revealed that organic meat and milk have more fatty acids than regularly produced foods (FAO, 2016). Omega 3-s lead to a reduction in cardiovascular diseases and improved immunity. Therefore, organic foods are more nutritious and lead to a better functionality of the body.

Conclusion

The discussion above helps one to understand why demand for organic foods continues to increase despite the hard-economic times. One of the primary reasons is that these foods have fewer pesticide residuals hence not harmful to the body. Besides, organic foods contribute to environmental sustainability and lead one to take the responsibility of safeguarding this universe. Besides, organic foods are more nutritional hence lead one to be healthier and more productive. Therefore, organic foods are worth it and time is ripe for the world to shift to organic foods since it is humanity’s only chance to lead a healthier and more sustainable life.

References

Don, M. (2012). Pesticide residue in organic foods. Retrieved July 18, 2017, from https://www.epa.gov/
Kearney, J. (2010). Food consumption trends and drivers. Philosophical Transactions of the Royal Society of London B: Biological Sciences, 365(1554), 2793-2807.
Kumar, J. (2016). USDA Organic. Retrieved July 18, from https://www.usda.gov/topics/organic
Murch, S. H. (2015). Adverse Reactions to Foods. Clinical Nutrition, 123-139.
Smith-Spangler, C., Brandeau, M. L., Hunter, G. E., Bavinger, J. C., Pearson, M., Eschbach, P. J., ... & Olkin, I. (2012). Are organic foods safer or healthier than conventional alternatives? A systematic review. Annals of internal medicine, 157(5), 348-366.
World Health Organization. (2016). Food and Agriculture Organization (2003) Diet, nutrition and the prevention of chronic diseases: report of a Joint WHO/FAO Expert Consultation. WHO technical report series, 916.