Are there health benefits in eating organic food? Read this article submitted by Organic Food.com.au and find out why there has been a significant rise in interest in organic food over conventional food…
How Does Conventional Farming Operate?
Most crops in Australia are grown with the aid of toxic synthetic chemicals including pesticides, herbicides, fertilizers and fungicides. Toxic residues from these chemicals are found on conventionally grown fruit, herbs, plants and vegetables and even snacks, skin care products and clothing. The reason for the use of these biocides is to ward off weeds, pests and
diseases thus allowing for mass crop production.
The same applies for most farm animals – in order to increase production and to treat animal disease, they are being injected with growth hormones and antibiotics. These hormones are found in conventionally produced meat as well as conventionally produced dairy products. Antibiotics are given to livestock to treat certain infections; they are also given chronically to prevent the spread and development of infections that is more likely to occur in an overcrowded space. Antibiotics are also used on a non-therapeutic level to promote more rapid growth using less feed.1 Given that antibiotic resistance is already a crisis in human medicine, injecting livestock with antibiotics will increase human resistance to antibiotics.1
Scientists are continuing to find serious unintended consequences on the environment and human health. An abundance of published scientific research links commonly used pesticides such as Malathion, Diazinon, Chlorpyrifos and other organophosphates as well as the carbamates, synthetic pyrethroids and herbicides to disruptions of the hormone, nervous and immune systems.2
Autoimmune diseases such as asthma, arthritis and chronic fatigue syndrome are also found to be linked to the use of these pesticides. 2 It has been found that long term exposure to trace amounts of organochlorine pesticides has been linked to neurodevelopmental problems, immunotoxicity, liver damage and a range of other conditions and diseases.3
What is Organic Farming?
Organic farming produces crops without the use of any chemicals, and is truly “nature’s way”. It involves increased labour (e.g. manual picking) and the use of natural substances such as compost and the use of natural insect predators. Organic food systems work within the bounds of the natural sequences of the environment. In order to be labeled organic, the food needs to contain no harmful preservatives or additives and needs to be 100% GMO free.
Through organic farming, we are able to improve our land and environment. This is done via better soil combination, cleaner waterway and protection of native biodiversity. Organic farming shows a greater compassion towards animal welfare as the animals are allowed to develop in accordance with the natural systems of their environment and are not restricted.
Benefits of Eating Organic?
A growing body of sophisticated research has compared the impacts of organic and conventional farming systems on soil and food quality. Enhancement of soil quality in organic apple production systems can lead to measurable improvements in fruit nutritional quality, taste, and storability.4 Organically and conventionally grown apples, potatoes, pears, wheat, and sweet corn were purchased in the western suburbs of Chicago, over two years, and analysed for mineral content. The organically grown food averaged 63% higher in calcium, 73% higher in iron, 118% higher in magnesium, 178% higher in molybdenum, 91% higher in phosphorous, 125% higher in potassium and 60% higher in zinc. The organic food averaged 29% lower in mercury than the conventionally raised food.5,6
Antioxidants are beneficial in eradicating free radicals, especially during times of inflammation. A recently published review of scientific research by Dr Charles Benbrook, the Chief Scientist at www.organiccentre.org, reveals that on average organic foods are about one-third higher in antioxidants than comparable conventional produce.
Professor Carlo Leifert, an expert in organic farming from the University of Newcastle, co-ordinated a 4 year European Union-funded project. This study, which was completed in 2007, revealed organic farming produced foods 20-40% higher in antioxidants than in conventional foods.7
A study by the Danish Institute of Agricultural Research and the University of Newcastle showed that cows raised on an organic diet produce milk with 50% more Vitamin E and 75% more beta carotene than conventionally farmed cows. Beta carotene is the precursor to vitamin A. The organic milk has two to three times more zeaxanthine and lutein, which are powerful antioxidants. Higher levels of omega 3 essential fatty acids are also found in organic milk, according to this study. Omega 3 fatty acids are essential in the diet for brain health, they act as an anti-inflammatory, support the immune system and also provide protection against heart disease.
The European Journal of Nutrition published a study by Dr John Paterson from the University of Strathclyde, UK. The study found that organic vegetable soups contain almost six times as much salicylic acid as non-organic vegetable soups.8 Salicylic acid is produced naturally in plants as a protective compound against stress and disease. Aspirin contains derivatives of salicylic acid which is responsible for the anti-inflammatory action of aspirin.
In Summary
To conclude, as the above research indicates, organic produce is more nutrient dense than conventionally produced food. It also offers us an easy way to eat seasonal produce. However, there is more to organic than the nutrient content. Organic food and farming deliver a range of benefits. Organic food tastes the way food should taste – fresh, crispy and with a distinctive flavor. A key factor is that organic farming is consistent with sound ethical principles; it benefits the environment, the air and the soil, our children and farmers. It stores more carbon in the soil and there is less wildlife and environmental damage from fertilizer and pesticide run off. Organic farmers are rearing animals with care and attention to their welfare. They are allowed to roam free as animals should and are given the opportunity to grow and develop in the most natural and humane way possible.
“Organic is not a luxury; it’s how food is supposed to be.”
Shane Heaton, BFA nutritionist
If you are interested in obtaining a weekly box of fresh, seasonal organic fruit and vegetables, conveniently home delivered, visit www.OrganicFood.com.au, or call 9967-9967 (Syd) or 9818-8606 (Mel).
References
1. E, Chivian, A, Bernstein (2008) Sustaining life: how human health depends on biodiversity pg55
2. http://www.biodynamics.net.au/articles/myths_of_safe_pesticides.htm
3. S, E. Kegley, L, J. Wise (1998) Pesticides in Fruits and Vegetables
4. http://www.organic-center.org/news.pr.php?action=detail&pressrelease_id=28
5. http://www.organicconsumers.org/Organic/organicstudy.cfm
6. Journal of Applied Nutrition (1993); 45:35-39. Organic Food is More Nutritious Than Conventional Food
7. http://www.bfa.com.au/_files/SmartFarmer_Dec07Jan_08.pdf
8. http://www.ofa.org.au/papers//The%20Benefits%20of%20Organic%20Food%20paper.htm
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organic farms could actually save us from carcinogens and toxins.:;