Organic vs the Non-organic Crops

At the family level, parents want to provide their families with the most nutritious foods that eliminate toxins from our bodies. I mean buy groceries. Simply put, whole foods include all produce grown without the use of synthetic pesticides or fertilizers, or genetically modified organisms, according to the U.S. Department of Agriculture. Animal products must come from animals that are naturally raised, not fed hormones or antibiotics, and rely 100% on organic feed. From this basic definition, we can make a conclusion that organic foods are friendlier to human beings health just as it is to the environment. An organically grown crop should use a natural fertilizer like manure if a firm wants to improve plant’s yield. In shopping stores for foodstuff to get the labeling “organic food” it must be free from any of the following; artificial sweeteners, preservatives flavor or coloring among other additives (PR, 2017, September 7).

On the other hand, inorganic or non-organic foodstuff relies heavily on synthetic during the process of growth and production. The synthetic used majorly include pesticides and chemical fertilizers to boost the production. In addition to the use of synthetics, non-organic food use genetically modified organism or molecule at the modification level. The genetic manipulation allows for the growth of crops with hardier strains even though the process is under regulation. The body monitoring inorganic food production is Food and Drug Administration. What is important to note however is that both the organic and the inorganic foods have advantages and disadvantages, but the best choice is natural as demonstrated in the below discussion.

The first benefit of eating organic food according to Mulero, Pardo, and Zafrilla (2009) is that they contain fewer pesticides and heavy metals. As is explicit in the definition of natural foods, vegetables and grains with the label “organic” are produced without the use of artificial fertilizers or synthetic pesticides. Even though the chemicals are fit for human consumption in measurable quantities, experts in the field of health warn on the dangers of continued exposure to the chemicals. Scientists have classified an example of an herbicide, Roundup as a probable human carcinogen. Other herbicide that endangers human lives includes chlorpyrifos blamed for delays in developmental capacities in infants. Different studies according to De Master (2012) indicate that levels of pesticide residues in kids urine may contribute to ADHA prevalence responsible for reduced sperm quality among men. In a meta-analysis carried out in Europe in 2016 scientists concluded that organically grown crops do not contain any detectable levels of pesticide. In addition to the mentioned observation, the scientists contended that the vegetables were 48 percent less likely to test positive for a toxic chemical known as cadmium known for its accumulation in the lever.

Organically grown crops following scientific findings by Kniss, Savage, and Jabbour, (2016) contain healthy fats necessary for human growth and development. In the research, the authors contend that when it comes to the organic products, the omega-3 fatty acids are in excess by over 50 percent. The omega-3 fatty acid according to the British Health Journal of Nutrition is a type of a healthy naturally occurring fat without saturation. The authors conclude that compared to the non-organic milk, organic one contained less saturated fats. The content of the milk the researchers posits depend on how the animals are raised and advise farmers to switch from conventional to organic farming to increase the intake of omega three in milk.

A third reason given as an advantage of consuming organic food over inorganic ones is that the former contains no antibiotics or synthetic hormones according to (Mie et al., 2017). The conventional livestock today get raised on antibiotics, a necessity in illness protection. The use of antibiotics continues to grow as it makes it easier for farmers to increase their animals in crowded areas which in most cases are unhygienic. Even though the governments have limited the use of antibiotics in animals, some still find loopholes to exploit in the legislation. The synthetic growth hormone application is also ordinary save for its use in poultry. The synthetic hormones aims are to ensure the animals gain weight faster or in case of cows produce more milk. According to Mulero, Pardo, and Zafrilla (2009), traces of these substances may be present in food consumed by purchasers. The drug residue contributes to widespread antibiotic residue this is according to the University of Arizona department of Bio-design Center for Environment Security. Therefore the safest way to avoid the drug residue is to rely on the organic products. Organic meat the author concludes contains synthetic hormones responsible for increased risk of cancer.

Finally, organically produced foods have in some cases contained more antioxidants. For an instant, a survey done by the European Union department of agriculture in 2016 concluded that organic onion’s content of antioxidant was 20 percent higher compared to in-organic onions. The antioxidant has nutritional value necessary for keeping some diseases at bay. The same study points out that the antioxidant from organically produced onion is more beneficial to the body compared to ones from inorganic. A fact De Master (2012) attributes to foreign chemicals not interacting with natural vitamins.

Some scholars advocate for the organic farming highlighting that the danger of the produce is not as massive as the scientist purport. In his analysis, De Master (2012) pointed out that the inorganic food mostly in fruits with thick layers like pineapple and avocado among other do not contain a significant amount of pesticide or drug residue. The school of thought points out that a substantial amount of money used in the production of organic foods as a waste of resources. In their final submission, the authors contend that with the correct labeling the nation can stay safe from an inorganic substance that might endanger the lives of her citizens.

Factors Limiting the Benefits of Eating Organic Foods

Several factors limit the nutritional value of organically grown crops. The first element is the soil pH. Soil pH is the measure of acidity or alkalinity of the soil. The scale ranges from zero to fourteen with a pH of seven being neutral. Plants take in nitrogen which is in abundance as a soil with a pH value of six to eight. When the pH is low, then the intake of nitrogen will also be insignificant thus affecting the nutritional value of the crops. Other necessary nutrients that plants take in on a pH considered ideal include sulfur, potassium, and micronutrients. When all these are lacking, then the nutritional value of the crop might not be evident.

The next factor affecting crop nutrients is soil condition. According to De Master (2012) crops grown in the past had more nutritional value than the ones produced today. The use of modern agriculture has impacted the nutrient content of the soil resulting in less nutrition in crops like vegetable and grains. The sole of the years has seen a significant decline in the amount of calcium, iron, protein, phosphorous and other components that made organic food worthwhile. The critical element for full development needed by human body includes chlorine calcium, magnesium, potassium, and sulfur without which taking the vegetable, fruit or grain would be futile.

Finally, soil to water ratio is another factor that affects the nutritional content of crops. The soil moisture affects the organisms necessary for the growth of nutritious vegetables. A proper social humidity according to Mie et al. (2017) is creating with quality nutrient uptake while the opposite of the statement is true. The author points out that soil moisture is responsible for the pH values which as mentioned earlier assists in the supply of nutrients to the crops.

In a few words, organic food even though expensive to produce compared to the inorganic have more nutritional value. Some of the techniques used in the production of inorganic produce if not checked and restricted would have devastating effects on human health. It is, therefore, necessary to the point that is just labeling alone is not enough to pass the message to the consumer. Public education on dangers of continued exposure to some of the residual chemicals and pesticides should be a public health concern as individuals continue to embrace inorganic substances. The only time a foreign compound should be introduced in crops is when environmental factors threaten the benefits of eating organic foods as discussed in the essay.

References

De Master, K. (2012). Designing Dreams or Constructing Contradictions? European Union Multifunctional Policies and the Polish Organic Farm Sector*. Rural Sociology, 77(1), 89-109.

Kniss, A. R., Savage, S. D., & Jabbour, R. (2016). Commercial Crop Yields Reveal Strengths and Weaknesses for Organic Agriculture in the United States. Plos ONE, 11(8), 1-16. doi:10.1371/journal.pone.0161673

Mie, A., Andersen, H. R., Gunnarsson, S., Kahl, J., Kesse-Guyot, E., Rembiałkowska, E., & ... Grandjean, P. (2017). Human health implications of organic food and organic agriculture: a comprehensive review. Environmental Health: A Global Access Science Source, 161-22. doi:10.1186/s12940-017-0315-4

Mulero, J., Pardo, F., & Zafrilla, P. (2009). Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage. European Food Research & Technology, 229(5), 807-812. doi:10.1007/s00217-009-1117-x

PR, N. (2017, September 7). Organic Beef Meat Market: Global Industry Analysis (2012 - 2016) and Opportunity Assessment (2017 - 2027). PR Newswire US.