Simply put, the term 'organic food' means that a food has been produced without
harmful chemicals such as herbicides (weed killers), fungicides (mold killers),
and insecticides (insect killers) which are potentially cancer causing and it
also prohibits the use of antibiotics in animal feed, which are routinely used
in conventional farming. Organic farming also benefits the farm workers who have
high exposure to chemicals and synthetic pesticides. The World Health
Organization (WHO) has reported millions of serious unintentional poisonings and
people hospitalized for suicide attempts with pesticides each year. It is
estimated that there could be as many as 25 million agricultural workers in the
developing world suffering an episode of poisoning each year.Organic production
yields are often lower because the farms do not involve the use of artificial
fertilizers, pesticides and other technological aids. Also, labor intensity is
greater and many organic farms are smaller than conventional farms, thus missing
economies of scale. However, in the last decade, responding to the growing
demand, mainstream grocers are stocking more organic produce, milk, baby food,
and meats, while healthy-food chains have opened dozens of stores. Many people
are prepared to accept the extra cost and pay the extra money largely on the
grounds that they believe organic foods are more nutritious and safer than foods
produced by conventional methods, and are be less harmful to the environment and
to food producers. Generally, it is believed that organic production reduces
health risks and especially for pregnant women and children, the benefits of
organic are worth the higher price. Going organic whenever possible for fruits
and vegetables that carry the heaviest pesticide load makes sense for these
vulnerable groups of consumers. Some suspect that high doses of pesticides can
cause neurological or reproductive damage. With infant reproductive organs still
forming and the brain developing and with young immune systems less able to rid
bodies of contaminants, eating organic is more important for children and
pregnant or breast-feeding women. Furthermore, levels of antioxidants
potentially important substances in human nutrition ? in addition to vitamins
and minerals have generally been reported to be higher in organic foods. This
may be because these natural chemicals are produced to protect the plant against
insect pests, and organic crops have less pesticide protection. Another theory
is that the faster growth in artificially fertilized crops causes the plant to
concentrate resources for growth rather than production of these antioxidants.
An additional argument used in support of organic food is that it 'tastes
better'. A report by the highly respected Food and Agriculture Organisation
(FAO) concludes that organically grown (golden delicious) apples were found to
be firmer and received higher taste scores than conventionally grown apples.
Another study showed that organic tomatoes were sweeter and organic carrots had
more "carrot taste".While the emerging information so far does suggest higher
levels of some nutritional components in organic food, the basis for human
health advantages of consuming organic foods has to be further developed. Many
nutritionists say that a well-formulated diet, organic or not, is all that is
required for sufficient intake of health-giving nutrients. Supporters of organic
food argue that with consistent consumption, even small advantages could be
significant over time. This can only be answered by appropriately controlled
scientific studies in human populations, which are difficult to accomplish.
Assessing the health and environmental benefits of any system requires a full
life-cycle analysis with evaluation of benefits and impediments at each stage.
For example, although organic agriculture clearly has benefits in preservation
of wildlife and habitat, results in less environmental pollution and preserves
soil fertility, critics argue that there are also disadvantages compared to
conventional food production. As two examples, mechanical energy inputs are
greater in organic production and ?zero-till? agriculture, which uses
herbicides, may be more environmentally friendly than the mechanical weed
control used in organic cultivation. In any case, more sophisticated analyses of
the nutritional quality of conventional versus organic foods is required ? in
animal foods as well as plant foods before a more definitive answer is
available. Even though organic production is not a perfect solution in science
or practice, it will probably always be around, because it adds to the choices
available to those consumers who more conscious about the health and safety of
food production systems.Source: www.benefits-of-honey.com/organic-food.htmlR.
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