When it comes to eating organic, and encourage others to do so it is not uncommon to hear a response in the form of “well, what do we really know is organic” or “you probably do not even have a difference.”
This is still common, but more fuss in recent years about concerns around constantly sprayed pesticides in our food, science is now intervening to examine the difference.
Moreover, several countries are totally banning pesticides commonly sprayed on foods in North America, and for good reasons, some of which are described below.
According to the United States Department of Agriculture (USDA), organic farms and processors should not use any genetically modified ingredients. This means that organic farmers can not plant genetically modified seeds, organic cow can not eat GMO food, a producer of organic soup can not use any GMO ingredients, and so on. Farmers and processors must demonstrate that they are not using transgenics and they are protecting their products from contact with prohibited from farm to table substances. For something to qualify as organic, but must also be free of most synthetic materials, such as pesticides and antibiotics. ( source ) ( source )
conventional food is (obviously) the exact opposite. conventional foods can be sprayed with pesticides, contain genetically modified ingredients, as well as administering antibiotics.
Eating Eating Organic vs Conventional
In 2012, a study widely reported Stanford University concluded that there is little difference in the health and safety of conventional and organic food. ( source ) Since its publication, experts in the department of environmental health sciences and criticized the study completely overlook a large and growing body of evidence on the negative effects of pesticides. More specifically, a letter accepted for publication in Annals of Internal Medicine noted the lack of information in the study on numerous data on the number, frequency, potential combinations and risks associated health pesticide residues in food spray. ( source )
This is more nutritious organic food?
“In carefully designed studies comparing organic and conventional apples, strawberries, grapes, tomatoes, milk, carrots, beans and other raw foods, organic farming leads to an increase of about 10% to 30% in the levels of several nutrients, but not all. vitamin C, antioxidants and phenolic acids tend to be higher in organic food about 60% to 80% of the time, while vitamin a and protein is higher in conventional foods 50% to 80% of the time “- Charles Benbrook, research professor and program leader for measuring handle (M2M). far and food diagnostics for sustainability and Health State University Washington ( source )
A team led by Kristen Brant, a scientist at the Research Center of the University of Newcastle Human Nutrition in the UK, holds one of the most sophisticated meta-analysis of “organic versus conventional food” debate nutrient content. Their analysis was published in Critical Reviews in Plant Sciences in 2011, under the title, “ Management agroecosistema and nutritional quality of plant foods :. The cause of organic fruits and vegetables” ( source ) ( source )
This study documents significant differences in favor of organically grown foods and explains different, however basic agricultural system factors that lead to these differences. Concluded that increasing the amount of nitrogen available to plants, typically found in conventional agriculture, reduces the accumulation of (plant) related to defense and secondary metabolites vitamin C, while the content of side effects, such as carotenes that are not involved in defense against diseases and pests may increase metabolites.
also they found that secondary plant metabolite based nutrients in fruits and vegetables are 12 percent higher on average compared to conventionally grown food organic food. Another group of nutrients that include plant secondary metabolites that are involved in plant defense against pests and stress response were, on average, 16 percent higher.
“This subset includes the most important antioxidants of plant origin that promote good health through multiple mechanisms.”
The researchers estimate that consumption of organic fruits and vegetables is associated with a consumption of 12 percent higher nutrient level.
This is just one example of the research conducted showing the highest levels of nutrients in organically grown foods, and are not even talking about pesticides yet.
One thing about organic food is not sprayed. A recent study conducted by researchers at RMIT University, published in the Environmental Research magazine found that an organic diet of just one week significantly reduced pesticide exposure in adults 90 percent. ( source )
Cynthia Curl, an assistant professor at the School of Allied Department of Health Sciences Community and Environmental Health at Boise State University, recently published an exposure study to pesticides in the journal Environmental Health Perspectives. The results of his research indicates that among people who eat similar amounts of vegetables and fruits, those who reported eating organic products had significantly less exposure to OP pesticides than conventionally grown produce typically consumed. You can read more about this here .
Here is a very interesting clip shown entitled “The Organic effect” of the Environmental Research Institute of Sweden. Look what happened when the family decided to switch to organic foods. Here is the full report.
“The change in how agriculture is produced has brought, frankly, a change in the profile of the disease. We have gone from a fairly healthy population to one with a high rate of cancer, birth defects and diseases rarely seen tobacco companies denied the link between smoking and cancer, and took decades to acknowledge the truth biotechnology companies and agrochemicals are the same as the industry snuff;.. lie and business in favor of population health. “- Dr. Medardo Ávila Vazquez, a pediatrician specializing in environmental health ( source ) ( source ) ( source ) (CE related items link GMO / Cancer in Argentina here )
The list is endless, literally, over and over again, the pesticides that are sprayed on our foods have been linked to a variety of diseases and pesticides high risk rarely appear as residues in organic food, and when They make, levels are generally much lower than those found in conventional foods especially levels in imported products. ( source )
“recently completed an assessment of health risks relative pesticide residues in six major fruits. – Strawberries, apples, grapes, blueberries, pears, peaches and using the latest data from the Pesticide Program Data Department of Agriculture (USDA, 2012) in these foods, I found that the overall risk level of pesticides in conventional brands was 17.5 times higher than the organic brands. the differences translate into a reduction of 94 percent in health risk from the selection of the organic brands “ – Charles Benbrook, research professor and program leader for measuring handle (M2M) :. Diagnosis throughout and Food for sustainability and Health at Washington State University in his letter that was published in Annals of Internal Medicine ( source )
This is clinically significant, and this is why more and more people are starting to worry about the health risks associated with pesticides.
work Chensheng (Alex) Lu, from the School of Public Health Harvard is well known. It has been shown that when school children change to a predominantly organic diet, exposures to organophosphorus (OP) insecticides are eliminated almost completely. ( source )
“Today’s children are sicker than they were a generation ago. From childhood cancers with autism, birth defects and asthma, a wide range of diseases and childhood disorders are on the rise . Our assessment of the latest science leaves little room for doubt;. pesticides are a key part of this disturbing trend factor “ October 2012 Network Report pesticide Action North America (PANNA) ( source ) ( source )