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Organic Foods:

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The Increasing Demand

Hafiz Mohammed

7930829

College Reading and Writing Skills

COMM1085

Lubna Sheikh

January 5, 2018

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Organic foods are food products which are produced by using a type of farming method which does not use growth regulators, pesticides, livestock feed additives and fertilizers. Producers of organic foods use biological pest control, animal manure and crop rotation, instead of using harmful pesticides, fertilizers and genetic modification. Since 1990, the demand for organic foods is increasing rapidly worldwide because of the health benefits, high quality, Genetically Modified Organism free and it is environmentally friendly. Foods produced by the application of organic farming contains high amount of nutrients and antibiotics. The one important thing in organically raised animals is that they are not given growth hormones.

The main difference between organic foods and conventional foods is that organic farming avoids the use of chemicals and conventional farming use chemicals during processing and production. Some of the main benefits of organic foods are namely the high amount of nutrients, rich in antioxidants, low usage of pesticide during production, immune system boosting, antibiotic resistance, better taste, environmental safety and lowering the risk of heart problems. The disadvantage of organic foods is that it expensive compared to conventional foods.

Organic foods are rich in nutrients when compared to conventionally produced foods. Many studies reported already that the levels of Vitamin C, iron, magnesium and phosphorus are significantly high in organic foods  (WJ, 2010 April), for example organically grown tomatoes and peaches (Marina Carbonaro, 2002). According to a study, organically grown cereals and produce have between 19 to 69 percent higher number of certain compounds of antioxidant. Results shown that organically produced tomatoes have higher levels of vitamin c and more plant phenols, a compound that act as antioxidants. Organically grown plants tend to produce more polyphenols and phenols to prevent from pest attacks. Organically produced foods taste better than conventional foods. The reason behind the pure taste of organics foods is the polyphenols, which is an antioxidant compound is found in higher levels in organically produced foods. Polyphenols enhance the organoleptic qualities such as aroma, mouthfeel of the product and taste. In organic foods, other antioxidant compounds such

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as phenolic acids, flavanols, flavones and anthocyanins were also found in significant amount and contribute to reduce the risk of chronic diseases, which include neurodegenerative diseases and CVD (Bara?ski M, 2014 september). The taste of foods enhances when it is produced organically. A toxic metal cadmium is found 50% less in organic foods which contributes to good taste of products (Sorensen, 2014 ).

Many studies conducted by professionals stated that organically produced foods contain only less pesticides when compared to conventionally produced foods, because of no application of toxic and synthetic chemicals. In conventional foods, the level cadmium (a toxic metal) if found twice as the amount in organic foods. The higher the level of cadmium, the higher it will affect the organoleptic qualities of food (Bara?ski M, 2014 september). If the concentration of pesticides is high it will lead to many health problems like headache, weaken immune system and birth defects, also some studies reported that even lower level of chemicals or pesticides can cause certain cancer types namely leukemia, brain tumor, breast cancer, prostrate cancer and lymphoma. New born babies and children are most susceptible to pesticides because they do not have the power to prevent the pesticides and pregnant women are also vulnerable because they affect the child through womb or through milk (Lawrence Robinson, 2017). Organically produced foods do not contain organophosphate pesticides, which are neurotoxic at high levels, which will affect the cognitive ability of children (Bouchard MF1, 2011 August).

Organic farming is environmentally friendly. Organic farming is the type of farming which do not use chemicals, pesticides, fertilizers and growth regulators. As organic farming does not use chemicals, there is no or less water, air and soil pollution, which will help the future generation to consume safe and healthy food. Organic farming helps in building healthy soil. A study conducted by Dr. Elaine Ingham, a tea spoon of organic soil may have helpful bacteria from 600 billion to 1 million, but in case of soil which is used for conventional farming, a tea spoon contains only 100 helpful bacteria (Chait, 2017). Soil erosion and global warming can be prevented by organic farming methods and also by organic farming we can conserve water by enhancing the soil structure. The risk of ground water pollution can be reduced efficiently by better organic farming

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methods, which will provide significant nutrient retention abilities. The organic farming not only improve the quality of environment but also help animals and birds (Food And Agriculture Organization ).

In the case of organically produced dairy products and meat, they claim more health benefits than conventionally produced products. The organically produced meat and milk have 50% more omega-3 fatty acid than conventionally produced and organic milk have 40% higher linoleic acid levels. Through organic milk and meat consumers can prevent the lack of omega-3 fatty acids through diet. Omega-3 fatty acid helps people to improve neurological development, immune function and reduction in cardio vascular diseases. Other health benefit of organic milk is that it contains significant level of CLA, vitamin E, iron and carotenoids. By the help of meta- analyses, it was proven that organic milk contains higher concentration of ?-tocopherol. In organically produced meat, PUFA and n-3 PUFA were found in higher concentration (?rednicka-Tober D1, 2018 March) .One disadvantage of organic milk is that the amount of selenium and iodine is low when compared to conventionally produced milk.

The disadvantages of organic farming and organic foods is that it is very expensive and the shelf life of organically produced food is only few days when compared to conventional foods. Due to the high price of the products, some people may have difficulty in buying the organic products. The organic farming is very time consuming as the plants are allowed to grow at their own pace and also there is a chance for bugs on organic products as chemicals and pesticides are not involved during the production and processing (Linda L. Tikofsky, 2004).

In conclusion, the organic foods demand is increasing everyday because of the quality and health benefits they provide. Many studies conducted by professionals concluded that organic food is better than conventional foods in terms of organoleptic qualities, health qualities and amount of pesticide used. People should include organically produced foods on their diet.

 

References
Bara?ski M, S.-T. D.-O.-S. (2014 september). Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. The British Journal Of Nutrition., 794-811.
Bouchard MF1, C. J. (2011 August). Prenatal exposure to organophosphate pesticides and IQ in 7-year-old children. Environmental Health Perspectives.
Chait, J. (2017, june 06). The Balance. Retrieved from The Balance: https://www.thebalance.com/what-is-cultivation-2538230
Food And Agriculture Organization . (n.d.). Retrieved from Food And Agriculture Organization of the United Nations.: http://www.fao.org/organicag/oa-faq/oa-faq6/en/
Lawrence Robinson, J. S. (2017, october). Helpguide. Retrieved from Helpguide: https://www.helpguide.org/articles/healthy-eating/organic-foods.htm#pesticides
Linda L. Tikofsky, J. W. (2004). A Comparison of Antimicrobial Susceptibility Patterns for Staphylococcus aureus in Organic and Conventional Dairy Herds. Microbial Drug Resistance, 39-45.
Marina Carbonaro, M. M. (2002). Modulation of Antioxidant Compounds in Organic vs Conventional Fruit (Peach, Prunus persica L., and Pear, Pyrus communis L.). J. Agric. Food Chem, 5458–5462.
Sorensen, E. (2014 , july 11). Major study documents benefits of organic farming. Retrieved from Washingto State University: https://news.wsu.edu/2014/07/11/major-study-documents-benefits-of-organic-farming/#.U8AkH41dXA3
?rednicka-Tober D1, B. M.-O.-S. (2018 March). Composition differences between organic and conventional meat: a systematic literature review and meta-analysis. The British Journal Of Nutrition., 994-1011.
The Huffington Post. (2014, 12 7). Retrieved from The Huffington Post: http://www.huffingtonpost.ca/entry/organic-food-study_n_5579174
WJ, C. (2010 April). Organic foods contain higher levels of certain nutrients, lower levels of pesticides, and may provide health benefits for the consumer. Alternative medicine review : a journal of clinical therapeutic., 4-12.