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Quality of life: Organic and non organic foods
May 2005

The appearance of the organic food may be different than the conventional with variation in shape, color and size. Additionally organic fruit and vegetable spoil faster because they are not treated with waxes or preservatives.

 

 

 

 

 

 

 

 

 

 

 

 

 

Organic farmers apply natural fertilizers such as compost or manure to feed soil and plants. On the other hand conventional farmers apply chemical fertilizers to promote plant growth.

The quality of our health is closely related to what we eat. Our body and mind are strongly dependent on what we provide them every day through our nutrition.

Certainly, other parameters of our way of life are synergistically acting to our overall well being. Regular exercising, good sleep habits, vacations and rest, good family and social relations, avoiding smoking, excessive drinking and drug abuse, are components of a behavior leading to a long healthy life.

Organic and non organic food has been in the center of a much publicized debate. Issues of quality combined with nutritional safety and economic considerations have been extensively examined and discussed. However not many people really know the basic aspects and differences of these nutrients.

Organic food production is different than the conventional non organic food farming in the way farmers grow and process agricultural products.

Organic vegetables, fruits and meat are produced without the use of hormones, pesticides, antibiotics, chemical fertilizers, germ-killing radiation or genetic modification.

Organics are gaining in popularity although they are more expensive. According to the United States Department of Agriculture's Economic Research Service the organics market presented with growth in retail sales topping 20% annually since 1990. In 2000, for the first time in the United States, more organic food was purchased in conventional supermarkets than any other venue.

The main differences between organic and conventional farming are the following:
  1. Fertilizers: Organic farmers apply natural fertilizers such as compost or manure to feed soil and plants. On the other hand conventional farmers apply chemical fertilizers to promote plant growth
     
  2. Pesticides: In organic farming the reduction of pests and disease is achieved through various methods such as the use of beneficial insects and birds, mating disruption or traps. In conventional farming there is a widespread use of insecticides sprayed to reduce pests and disease
     
  3. Herbicides: Organic farmers rotate crops, till, hand-weed, or mulch to manage weeds
     
  4. Livestock: In conventional farming animals are given antibiotics, growth hormones and medications to prevent disease and spur growth. Organic farmers on the contrary allow animals to be outdoors, give them organic feed and in order to minimize disease use preventive measures such as rotational grazing, balanced diet and clean housing

It is important to make the distinction between natural and organic food. Natural doesn't equal organic. According to the United States Department of Agriculture (USDA), products who can be labeled organic are only those which are grown and processed according to government standards.

Products claiming that they are all-natural and hormone-free may indeed be so. However they cannot be labeled organic unless they fulfill the criteria set by the government.

The question is whether organic food is more nutritious and healthy than non organic food. Till today the evidence available, does not allow to conclude that organic food is more nutritious than conventional food.

The USDA does not support the fact that organic food is more nutritious or more healthy but just says that food labeled as organic meets the standards set.

The amount of pesticides found on fruits and vegetables that is left after the use of pesticides for protection from molds, insects and diseases, poses a very small health risk.

Provided that the quantity of the residue left on the crops is within the acceptable standards, the risk for cancer to the general public is not significant.

The appearance of the organic food may be different than the conventional with variation in shape, color and size.

Additionally organic fruit and vegetable spoil faster because they are not treated with waxes or preservatives.

The environmental benefits of organic farming are a valid reason for many people for buying organic food. Organic farming reduces pollution and helps conserving water and soil and therefore is beneficial for the environment.

Concerning the taste some people believe that organic fruits, vegetables and meat taste better. Some others find no difference. Since taste to a great degree is a subjective and personal consideration, each person will decide on its own about the taste value of the different kind of food.


Bibliography:

  1. Food Safety
     
  2. Center for Food Safety and Applied Nutrition
     
  3. European Food Safety Authority
     
  4. Health and Consumer Protection Directorate General
     

 
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Disclaimer: The information and recommendations contained and presented in this website have been compiled from sources believed to be reliable and scientifically correct. However Progressive Insurance Company Ltd, makes no guarantee as to, and assumes no responsibility for, the correctness, sufficiency, or completeness of such information or recommendations. Other or additional information or safety measures may be required under particular circumstances.