"Organic" technically refers to any material that is carbon-based. That said, organically raised food follows a set of prescribed practices that differ in a number of ways from industrialized agriculture.

Only farms that go through the certification process of their country or state can label their food organic. The process is expensive. There aresmall farms that follow sustainable agriculture practices choose to forgo certification even though their own practices meet or exceed those required.

Organic standards vary from country to country, but food labeled organic in the United States must be raised following some specific guidelines, including:

In the United States, for producers to label processed food "organic," it must contain 95% organically grown ingredients; they can use the label "contains organic ingredients" as long as 70% of the ingredients are certified organic.

Note that some states (I'm looking at you, Oregon!) and many countries have stricter standards than these for their certified organic labeling, specifically, many standards require land to be free of exposure to synthetic chemicals and other banned substances for five years instead of three.

Food raised following organic standards and bearing the organic label does, more often than not, still cost more than food raised using industrial methods. So why pay more?

Many people will answer for their health, to avoid putting chemicals (in the form of pesticide residue) in their bodies. And that's not a bad reason at all.

Most organics advocates, however, will point to larger issues. Healthier farmland, a less toxic environment in general, farmers' and farm workers' health, and a more vibrant and varied food system are all reasons to consider looking for foods that are certified organic.

* This three-year lag time between when a farm must start following the more expensive practices and when it can reap the benefit of labeling the resulting food "organic" is one of the stumbling blocks to some farm converting fully to organic practices.

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Organic Food Definition and Standards

Myths and Misconceptions

For some consumers, the mere act of shopping at the supermarket can be full of overwhelming decisions. After extended debate in the grocery aisle, after attempts to parse through the misleading packaging, you might end up choosing the organic tomatoes over the conventional ones. Theyre twice the price, so theyve got to be better, right?

But its not so simple. Celebrities, anti-GMO groups, and food trends have spread misleading information and myths about the food we chose to eat every day. Do foods labeled organic actually make us healthier? Are they free of pesticides? Should we be afraid of pesticides in the first place?

Recently, singer/actressZooey Deschanel made headlines because her docu-series about organic food, called Your Foods Roots,was riddled with errors and misinformation. In a recent Facebook video, Deschanelmisleadingly claimed that people should eliminate the 12 vegetables and fruits most likely to have the highest amounts of pesticide residues in order to keep healthy. The list, dubbed the dirty dozen, is reportedly curated annually by the Environmental Working Group (EWG), a non-profit focused on health advocacy and research.

That claim isnt in line with the consensus of the scientific community, however. Toxicologists have long discredited any ill effects of eating foods that happen to be on that list79 percent of the members of the Society of Toxicology said that the EWGoverstated the health risks of chemicals,according to a 2009 survey by George Mason University. In 2016, theAlliance for Food and Farming, a non-profit that represents organic and conventional farmers, repeated calls for the EWG to consider the USDA guidelinesbefore renewing its dirty dozen list, arguing that the produce on it has repeatedly been shown to have no negative health impacts.

Even more concerning, Deschanel urges consumers to strictly buy organic foods to avoid pesticides. Thats bad advice backed by faulty reasoning. Many studies have shownthat just because a food is labeled organic, that doesnt mean it was grown without pesticides (more on that later). In any case, scientists notethat limiting the consumption of fruits and vegetables for fear of pesticide use could be much worse for consumers health than inadvertently consuming a little bit of pesticide.

My biggest concern is that a lot of these reports may [produce] a negative effect in that they may discourage people from consuming what are perfectly healthy, conventionally-produced [non-organic] fruits and vegetables, Carl Winter,food toxicologist at the University of California, Davis and member of the Institute of Food Technologists, told Futurism. While everybody wants to do what they hear is the right thing, they could be doing themselves more harm than good in the long term.

Here are four common, pervasive myths about GMOs and organic foods. Understanding what the science says can help consumers ensure that they choose the food that will best keep them healthy.

At the grocery store, consumers are given the option to buy conventionally-produced food or its (often pricier) organic counterpart. The distinction between these two choices is closely regulated. For food manufacturers to label their items as organic, the products must meet the standards set by organizations and governments.The U.S. Department of Agriculture (USDA) certifies foods as organic if they are shown to be protecting natural resources, conserving biodiversity, and using only approved substances. In the U.S. and Canada, any food labeled as organic must be devoid of GMOs.

Organic foods, by that definition, cant have had synthetic fertilizers or pesticides applied to them for three years before they are harvested. But just because a crop fits the definition of organic doesnt mean its totally free of fertilizer residue. USDA organic certification allows for natural substances such as pheromones, vaccines for animals, and a limited number of natural pesticides as well, but a 2011 survey by the USDA showed 39 percent of 571 organic samples were found to have pesticide residues, but well below tolerance set out by the EPA.And yet, a 2005 market trends survey by Whole Foods found that more than 70 percent of consumers bought organic food to avoid pesticides.

Exposure to a little pesticide isnt necessarily toxic for people.The big question from a toxicological standpoint is how much are we exposed to? The first principle of toxicology is the dose makes the poison, Winter said. While studies have shown that conventional, non-organic foods do indeed come with a greater likelihood of exposure to pesticide residues compared to their organic counterparts, the health risks of exposure are often exaggerated by organizations such as the Environmental Working Group and food safety associations. The levels we are exposed to are far, far less than levels that would be expected to cause any harm to our population. So reducing our exposure a little bit morein this case by purchasing organic foodreally isnt going to cause any appreciable health benefit to us as consumers, Winter added.

That is not to say pesticides pose no risk at all. Since the 1930s, synthetic pesticides, most famously DDT, were linked tobirth defects and depleted biodiversity. People working in the fields, who spend the most time exposed to pesticides, are often hospitalized for related illnesses;in 2006 in the state of California, as many as 1,310 people were hospitalized due to pesticide-related illnesses and injuries, and 23 of them died.Today, scientists are still working to understand how high doses of pesticides can affect childrens development.

Little of this applies to the average consumer, however. First, farmers use fewer pesticides today than they did even a decade ago, and the pesticides themselves must be proven to have a low impact on human health to meet the USDAsstringent guidelines.Althoughhigh doses of these pesticides may pose a health risk, the remaining residues that make their way into our food have been repeatedly shownto have virtually no effect on health. The World Health Organization notes that none of the pesticides currently authorized in international food trade are damaging to humans on a genetic level, and only become dangerous to workers who are directly exposed to them in much higher quantities in the field.

From a consumer standpoint, our levels of exposures are very, very low, Winter said. But that doesnt mean farmers can just dump the stuff willy-nilly. Im not here to say pesticides are fine and we shouldnt worry about it. We need to regulate them.

Since the U.S. government began regulating organic products in 1990, proponents have claimedthat eating organic food makes us healthier. That claim, as difficult as it is to nail down, is ultimately misleading.

When comparing (organic) apples to (conventional) apples, the evidence simply doesnt suggest that organic makes people healthier. After analyzing 240 studies about the nutritional value of organic food, the authors of a2012 review study published in the Annals of Internal Medicineconcluded that they [lack] strong evidence that organic foods are significantly more nutritious than conventional foods. (The researchers did conclude, however, that eating organic could reduce consumers exposure to pesticide residues and the possibility of ingesting antibiotic-resistant bacteria).

But defining what makes a consumer healthy or at least healthier than someone else is not always clear. Additional nutrients may in fact be good for us, but does that mean we require them to be healthy, or are we just fine without them?A 2016 review study published in the British Journal of Nutritionanalyzed 170 studies, concluding that organic dairy and meat had higher levels of omega-3s acids that have been linked to lower rates of heart disease and better immune function than their conventional counterparts. While increased levels of omega-3s have been shown to be good for you, it doesnt necessarily justify paying the premium for organic dairy and meat conventional meat and dairy are not entirely devoid of omega-3s.

The ability to alter the genetic makeup of a crop has been the topic of heated debate for decades. Genetically Modified Organisms (GMOs) crops with genomes that have been augmented with DNA from other organisms have permanently changed the agricultural industry. Scientists have created genetically engineered (GE) varieties of crops containing genes that protect them from pests, weeds, or even certain plant viruses.

Even though the first GMOs hit the market 23 years ago, the debate surrounding their safetystill rages, fueled bymisinformation about the impact they have on health.

Genetically engineering crops allows scientists to transfer desirable traits individually a much more efficient processthan cross-breeding, a less high-tech method that may also transfer anumber of traits that may pose a threat to the newly created plant. Cross-breeding also limits the palette of new traits to traits that are already present in either the male or female plant; genetic engineering, on the other hand, allows for scientists to use foreign but desirable traits.

GMOs are also not limited to unnatural, synthetically engineered uses they can take advantage of natural processes as well. For instance, the bacterium Bacillus thuringiensis (Bt) was discovered to be a naturally-occurring insecticide more than 100 years ago. Recently, bioengineers have modified the genes of crops such as corn to express the insecticidal protein present in this natural microorganism, foregoing the need to physically spray crops with it separately. As a result, the crop itself is toxic to insects, and neighboring fields and ecosystems are largely unaffected.

Fear of GMOs, and their purported effects on health, gives consumers another reason to stick to organic. The European Union prohibits farmers from growing GMOs; other nations like India have dragged their feet in allowing the cultivation of GMOs because of vehement backlash. In the U.S., products that contain GMOs will soon berequired by federal law to be labeled as such.

These precautions, however, are woefully unfounded; as of right now, there is no trustworthy evidence that any GMO-derived food poses health risks to humans. If anything, genetic modifications make crops safer for agricultural workers (genetic tweaks make crops more resistant to damage from insects and viral infections, so plants need fewer pesticides) and even make them more nutritious, bringing a healthful variety to more people worldwide.According to the WHO, no foods available today based on genetically modified crops have been shown to have a negative effect on human health in the countries in which they have been approved.

Ihave yet to see any evidence that suggests that GM crops are any more dangerous than their conventional counterparts, Winter said.

So why do the anti-GMO myths persist? A group of biotechnologists and philosophers from Ghent University hypothesized that negative portrayals of GMOs are intuitively appealing. The idea of introducing foreign genes into the food you eat, the researchers argue, is notmeddling with the characteristics of organisms seems unnatural, and scientists are often accused of overreaching their boundaries, playing God.

While GMOs have so far not been shown to harm consumers, thats not to say they never could. There is no evidence of any harmful impacts from eating genetically engineered crops that are grown today, but I cant say that about crops from ten years from now, Gregory Jaffe, director of biotechnology at the Center for Science in the Public Interest (CSPI), told Futurism. Food safety regulation, then, will become even more important as new genetic modification tools like CRISPR become more common. Regulators will need to apply a case-by-case approach to ensure the safety of consumers and producers alike when it comes to genetically engineered crops, Jaffe said.

People who oppose GMOs often note their purported effect on the environment. They fear that genetic modifications could jump from farms to the larger natural environment, or that GMO crops suppress the natural biodiversity of an area. Perhaps most cuttingly, they note that GMOs demand a greater use of herbicides, which reduces biodiversity and makes weeds more resistant to the chemicals.

These criticisms do have a modicum of truth to them. Genetic modifications have jumped from crops to local varieties, albeit infrequently, and farmers are leaning heavily (arguably too heavily) on the same types of crops, which leaves them vulnerable to disease. A 2016 study foundthat farmers who raised genetically-modified soybeans used more herbicide than farmers who didnt adopt the herbicide-resistant GM strains.Researchers admit that we still have a lot to learn about the environmental impacts of GMOs.

But overall, GMOs dont cause as much damage as their critics may have you believe. The same 2016 study found that GMOs actually reduced the amount of pesticides needed to raise the same amount of maize compared to crops that didnt use GM strains of maize engineered to resist pests. Another 2014 study found that genetically modified crops had a 22 percent greater yield than non-GM varieties. More food per square meter could mean that less land is needed worldwide for agriculture, leaving more habitats undisturbed or allocating more land for natural reserves or wildlife corridors. Plus, many GMO crops need less water than organic or non-GM varieties, which will help feed everyone in a warmer world.

Scientists are still not completely sure if GMOs are better for the environment than other types of crops. But they at least demand fewer resources than organic crops.

At the end of the day, organic food isnt a bad option. And neither are GMOs. But consumers should make their food choices based on science, not hearsay. Many myths persist around the risks of GMOs and the benefits of organic foods. But one thing is clear: eating fruits and vegetables is the most important thing, no matter if theyre organic or GMO.

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Is Organic Really Better? 4 Food Myths Debunked By Science

We all want to provide the best and most nutritious food for our families along with minimizing or totally eliminating the toxins to which we are exposed. Grocery shopping can be difficult and expensive, especially if we are constantly worrying about whether we should purchase organic vs. non-organic foods. Lets talk about the difference between organic and non organic foods.

Im sure that many of you are like me and are a little skeptical of the crunchy, Yoga Mom, gluten-free, organic craze that we find ourselves in the middle of. So is organic worth it?

Lets get to the bottom of the organic trend. Whats the difference between organic and non organic foods?

In my quest for the truth on the organic food issue, I soon found a raging debate about the difference between organic and non-organic foods that usually centers around these 3 concerns:

Chemicals in Organic vs Non Organic Food

In the words of the University of Arizonas College of Agriculture and Life Sciences: (1)

Organic foods are defined as those foods that are grown without the use of synthetic fertilizers, sewage sludge, irradiation, genetic engineering, pesticides, or drugs. Pesticides are chemical or control agents made to kill insects, weeds, and fungal pests that damage crops.

Non-organic foods, therefore, are either directly manufactured with or are indirectly contaminated by synthetic fertilizers, sewage sludge, irradiation, genetic engineering, pesticides or drugs.

Aesthetics of Fresh Produce

Many people argue that organic food looks and feels differently than non-organic food. They feel conventional food items almost look too perfect; whereas organic produce resembles the fresh fruit and veggies in your back yard garden with non-symmetrical shapes, varying colors and even some blemishes. Food Sentry offers one explanation why this is so:

The short version is that much non-organic, unprocessed or minimally processed produce is treated with a variety of growth-enhancing substances and is also commonly subjected to U.S. Department of Agriculture (USDA) grading and quality standards (voluntarily), while organic produce is not. (2)

We cannot prove whether or not this is true, but it does give some credence to the Ugly Food Movement, doesnt it? (3)

Nutrition Quality of Organic Food

The Mayo Clinic claims that organic foods are not more nutritious than non-organic varieties. A recent study examined the past 50 years worth of scientific articles about the nutrient content of organic and conventional foods and the conclusion was that there was not a significant difference in the nutrient content. (4) Yet, this perspective isnt supported by everyone.

The British Journal of Nutrition published a paper that evaluated 343 studies on the topic, and decidedly concluded that organic foods are truly the healthier option because they contain up to 69% more antioxidants than non-organic foods. (5)

Because of the importance that antioxidants have in the prevention and successful treatment of chronic illnesses such as heart disease, neurodegenerative disease and cancer this information should not be taken lightly. The study also showed that organic foods have considerably less cadmium (a toxic metal) and, of course, pesticide residue.

The important message is this: When you consider the amount of research that has been done pinpointing the specific dangers associated with eating conventional, pesticide-ridden foods, why would anyone purposely choose non-organic food if they were able to choose organic?

When we keep in mind that we are what we eat, it shouldnt be a surprise to find out that the risks associated with pesticides are dramatic and widespread. According to a recent article in the journal IJRET: International Journal of Research in Engineering and Technology:

The World Health Organization estimates that there are 3 million cases of pesticide poison in each year and up to 220,000 deaths, primarily in developing countries. The potential health effects of pesticides include asthma, allergies, and hypersensitivity, and pesticide exposure is also linked with cancer, hormone disruption, and problems with reproduction and fetal development. Children are at greater risk from exposure to pesticides because of their small size: relative to their size, children eat, drink, and breathe more than adults. Their bodies and organs are growing rapidly, which also makes them more susceptible; in fact, children may be exposed to pesticides even while in the womb. (6)

Because of modern landscaping and farming practices, pesticides are so invasive that virtually no one is safe from them. How many of the above health conditions can be directly caused by eating non-organic food? No one knows.

A 2000 report from the Greater Boston Physician for Social Responsibility emphasizes that using organophosphates, especially around the home and at school, can put children in a dangerous situation. (7)

Just imagine the consequences if we added non-organic foods to the mix! These are just the side effects of kids being exposed to pesticides on their playgrounds.

Since it is impossible to avoid pesticide exposure entirely, it is very important to limit the exposure in our food supply. The Environmental Working Group (EWG) has developed a list called the Dirty Dozen that helps consumers have full disclosure on the levels of pesticides in their foods, and which foods contain the most pesticides. (8)

1. Apples 2. Strawberries 3. Grapes 4. Celery 5. Peaches 6. Spinach 7. Sweet bell peppers 8. Imported nectarines 9. Cucumbers 10. Cherry tomatoes 11. Imported snap peas 12. Potatoes

This doesnt mean that other non-organic produce items are not a problem. The point of this list is to highlight the significant dangers that these 12 foods contain.

The most notable findings according to EWGs research were: (8)

During the third year of the EWGs listing research, they expanded their Dirty Dozen list by adding a plus category to document these additional food items: (8)

The two foods that contain trace levels of highly hazardous pesticides. Leafy greens kale and collard greens and hot peppers do not meet traditional Dirty Dozen ranking criteria but were frequently contaminated with insecticides that are toxic to the human nervous system. EWG recommends that people who eat a lot of these foods buy organic instead.

At the rate that food manufacturers are going, you can only guess how long this list will stay to just 14.

On the other end of the spectrum is what the EWG calls The Clean Fifteen, fresh fruits and vegetables that are the least likely to contain significant pesticide residues. (8)

1. Avocados 2. Sweet corn 3. Pineapples 4. Cabbage 5. Frozen sweet peas 6. Onions 7. Asparagus 8. Mangoes 9. Papayas 10. Kiwis 11. Eggplant 12. Grapefruit 13. Cantaloupe 14. Cauliflower 15. Sweet potatoes

Overall, these 15 foods can be eaten without worrying about harmful chemicals, which makes sense. Most of these foods have thick protective skin layers or shells, which naturally ward off pests. The others are buried deep in the soil and, as long as the soil isnt irradiated with Round Up or some other harmful chemical, the fruit should be fine.

Some notable findings from EWGs research on the Clean Fifteen: (8)

We must be cautious when we shop for our groceries as these harmful pesticides can be hidden ingredients. As a consumer who is concerned with natural health and disease reversal, it is important to educate yourself on what you and your family are eating.

Although organic foods are more expensive and can be more challenging to find at the grocery store, buying organic is definitely the easiest decision you can ever make for you and your familys health.

Remember to grow your own food as much as possible and join a local, organic co-op if you can. If you absolutely must purchase non-organic produce, stay away from the Dirty Dozen Plus 2 and keep in mind that organic grains, dairy and most other products are certainly the healthiest way to go.

Continued here:

The Difference Between Organic And Non Organic Foods

Organic foods are widely available in supermarkets as well as specialty health food stores and farmers markets. People purchase organic fruits, vegetables, grains, and meats for a variety of reasonsamong them the perceived benefits of organic food. Some studies suggest that organic produce and meat contain higher levels of nutrients that promote health and wellness. Organic fruits and vegetables can also contain fewer residues of pesticides used in conventional farming.

Organic foods can cost up to twice as much as conventional foods, but are they actually healthier? Based strictly on scientific evidence, the truthful answer is maybe. But there are other reasons to buy organic, toolike supporting local agriculture and protecting environmental quality.

Technically, organic just means that something comes from living (or formerly living) matter. But organic foods are grown and processed with organic farming methods, which exclude certain practices that are normal in conventional agriculture. The no go list for organic farming include:

The results of an online consumer survey by the Food Marketing Institute (FMI) suggests that about half of Americans who buy organic food do so because they believe it offers health benefits. Organic can be up to twice the cost of conventional foods, but what are you getting for your money?

Organically raised meat may also contain higher amounts of healthy fats. A review in the British Journal of Nutrition examined 67 published studies of organic and conventional raised meat from beef, pigs, poultry, lamb, goat, and rabbit. Saturated fat content in organic versus conventionally raised beef were similar or lower, while the percentage of omega-3 fatty acid was 47 percent higher on average across all types of meat.

Studies like these support the public perception that organic produce and meats are more nutritious. But there is an important caveat: Higher levels of certain nutrients in a food does not necessarily mean that eating that food will improve your health or prevent chronic illnesses like heart disease and cancer.

The organic foods, such as fruits and vegetables, were 30 percent less likely to contain detectable levels of pesticide residues. Two studies found higher levels of pesticide traces in the urine of children who ate non-organic foods. However, no more than 6 percent of the foods covered in the studies exceeded allowable limits of pesticide residues.

The bottom line: In the study cited above, organic foods contained lower levels of contaminants, but with no strong evidence that it prevents health problems. The researchers noted, Despite the widespread perception that organically produced foods are more nutritious than conventional alternatives, we did not find robust evidence to support this perception.

That may sound pretty damning, but this is just one review and the jury is not in. The complex scientific issues and politics of the organic food movement can make your head spin. But since there arent any obvious risks associated with properly grown and processed organic foods, many people opt for organic and are willing to pay a premium for it.

And dont forget there are other appealing benefits of organic food besides your own health. People perceive it as a way they can help to help preserve the health of the environment, too. Others like the idea of supporting local organic farmers.

For related reading about the benefits of organic food, visit these posts:

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Benefits of Organic Food: What Research Tells Us ...

Organic foods are more nutritious compared to conventional food products. People have been demanding for organic foods since they believe grown and processed firm products are healthy.

Organic food products do not contain any preservatives and have fewer pesticides.

To ensure safety, all organic food products should be produced and processed according to USDA set standards. The products not only have health benefits but also has some constraints.

1. Environmentally friendly: Farm practices boost plant growth, reduce pollution and soil erosion. Few pesticides and fertilizers used to create a friendly environment.

2. Animal-friendly: Carrying out organic farming ensures there are high nutrient foods for animals. No need for antibiotics or growth hormones.

3. Better taste: Production of food products and preservatives can make them lose the original taste. Organic foods taste much better than non-organic foods.

4. Fat-free: Organic foods do not have hydrogenated fat which causes heart disease. This makes organic farm produce good for human consumption and reduce the risk of a heart condition as compared to other non-organic products.

5. Fewer pesticides: Few pesticides with low levels of chemicals are used to produce organic foods. The chemical component cannot be detected in almost 70% of the products.

6. Healthy food product: Compared to other conventional food products, organic foods have high nutrition value. Low levels of pesticides and fertilizers enable the plants to produce a phytochemical substance to increase resistance against weed and bugs.

7. Fresh food: There are no additives or preservatives added to the organic food to extend the shelf-life. This makes the food products from the farm produce more fresh.

8. GMO-free: Organic food products are free from any genetically modified organisms (GMO). This makes them more nutritious.

9. Safer meat: There are no antibiotics, hormones or pesticides added to the organic meat.

10. Rich store for minerals: Organic farming increases soil nutrients and the nutrients are passed to what you eat.

1. High costs: Organic food products are very expensive compared to non-organic. The cost of production is very high making the final products very expensive to the consumers.

2. Spoil easily: Organic food products dont have any preservative making the food go bad or decay.

3. No proof nutrition: On a recent research, there is no proof on the safety of the organic foods compared to foods produced through conventional methods. Organic food is just as nutritious as any other non-organic food.

4. No-health benefits: Although many people believe organic foods are more healthy compared to non-organic, there is no report conducted to link organic foods to health benefits.

5. Fewer chemicals: There are fewer chemicals and fertilizers are used in the production of organic foods. Only a small amount of chemical is added to the product.

6.Water contamination: Pesticides from the plants can end up in the water. No matter how small the contamination, it can have a huge impact on human and animal life especially if it ends up in the drinking water.

7.Low levels of pesticide affect children: Even if the quantity of the pesticide is very minimal, it can affect pregnant women and children. It affects the immune system of the fetuses.

8. Ingestion of bacteria: There are a lot of bacterias in the organic food substances. Taking more organic food products can lead to ingestion of e-Coli bacteria into your digestion system. This affects individuals with a low immune system including children and pregnant women.

10. Pesticides causes cancer: More exposure to pesticides can cause Leukemia, breast cancer, brain tumor, and even prostate cancer.

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Pros and Cons of Organic Food - Pros an Cons

4 years ago 0 Food and nutrition

The organic food becomes more and more popular. Demand for it now is higher than ever. This part of food industry is booming.

Organic food is made without genetic engineering, synthetic fertilizers and pesticides, radiation, sewage sludge and preservatives. The product or produce is certified organic by USDA, only if it contains at least 95% organic ingredients. And if its said that an item is made with organic ingredients, they must be at least 70% organic. Organic food has to be produced and processed according to strict USDA standards and be inspected to be certified.

Pesticides are used to prevent damage from insects, rodents, weeds and fungus, and are designed to be toxic. Conventional crops are 4 times as likely to have pesticide residues on them than organic crops, according to a study in the British Journal of Nutrition. Produce like avocados, sweet corn, and asparagus are the least likely to have pesticide residue, according to the Environmental Working Group. They also found that leafy greens and hot peppers are the most likely to be laced with especially toxic pesticides. There are no long-term studies about the potential impacts of pesticide residue on human health, but, according to a recent study, there is growing evidence that concentrated pesticide exposure is related to increased rates of chronic diseases like diabetes, cancer, and Alzheimers. Pesticides are especially dangerous for children and pregnant women. One of the main reasons to buy organic food is to avoid possible exposure to pesticides.

Its well known that pollutants from agriculture cause widespread environmental damage. The United Nations says that in many agriculture areas, the groundwater is polluted with synthetic fertilizers and pesticides. Organic farming significantly reduces the risk of water pollution and also prevents damaging soil erosion.

According to this study made in 2014, organic crops have higher concentrations of antioxidants and other nutrients. Many of these antioxidants protect cells and reduce the risk of cardiovascular disease, Alzheimers disease and some cancers. Organic milk has more than twice as much omega-3 fatty acid as nonorganic milk, according to this recent study. This omega-3 fatty acid is also found in yogurt and cheese made with organic milk. The researchers believe the difference in nutrients is from the organic feed.

Organic meat is raised without antibiotics, hormones, or food treated with pesticides.

It is not required to label GMOs in foods in the United States. So when you buy organic food you make sure that you eat GMO-free. Organic certification rules also ban or severely limit the use of food additives like preservatives, colorings, flavorings, MSG, and artificial sweeteners. Many of these ingredients also dont have to be labeled on nonorganic products.

Yes, organic foods are obviously more expensive. Such high prices are caused by high demand for organic produce combined with lower yields than conventionally farmed crops. Organic foods are also typically more expensive to produce because they often require more labor.

Organic food in not necessary safer and has the same risk for food-borne bacteria (E.Coli, salmonella, listeria, and others) contamination as nonorganic foods.

Organic fruits and vegetables spoil faster than their conventional analogues, because they are not treated with waxes and preservatives which are supposed to keep them on the shelves longer.

And dont forget just because the package says organic, doesnt mean its healthy. Carefully read food labels and do not buy organic food that is high in salt, sugar, or calories.

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The pros and cons of organic foods - LifeProviDR

The organic-food business is booming: About 70 percent of Americans buy organic food occasionally, and nearly one quarter buy it every week, according to the Hartman Group, a market research firm. For most of us, the reason is simple: We want natural food that's better for us and for the environment, says Samuel Fromartz, author of Organic, Inc. But buying organic can cost you as much as 50 percent more so read on to know when it's worth it.

Though organic food can be produced with certain synthetic ingredients, it must adhere to specific standards regulated by the United States Department of Agriculture (USDA). Crops are generally grown without synthetic pesticides, artificial fertilizers, irradiation (a form of radiation used to kill bacteria), or biotechnology. Animals on organic farms eat organically grown feed, aren't confined 100 percent of the time (as they sometimes are on conventional farms), and are raised without antibiotics or synthetic growth hormones.

Organic foods may have higher nutritional value than conventional food, according to some research. The reason: In the absence of pesticides and fertilizers, plants boost their production of the phytochemicals (vitamins and antioxidants) that strengthen their resistance to bugs and weeds. Some studies have linked pesticides in our food to everything from headaches to cancer to birth defects but many experts maintain that the levels in conventional food are safe for most healthy adults. Even low-level pesticide exposure, however, can be significantly more toxic for fetuses and children (due to their less-developed immune systems) and for pregnant women (it puts added strain on their already taxed organs), according to a report by the National Academy of Sciences.

Pesticide contamination isn't as much of a concern in meats and dairy products (animals may consume some pesticides, depending on their diet), but many scientists are concerned about the antibiotics being given to most farm animals: Many are the same antibiotics humans rely on, and overuse of these drugs has already enabled bacteria to develop resistance to them, rendering them less effective in fighting infection, says Chuck Benbrook, Ph.D., chief scientist at the Organic Center, a nonprofit research organization.

Organic farming reduces pollutants in groundwater and creates richer soil that aids plant growth while reducing erosion, according to the Organic Trade Association. It also decreases pesticides that can end up in your drinking glass; in some cities, pesticides in tap water have been measured at unsafe levels for weeks at a time, according to an analysis performed by the Environmental Working Group (EWG). (To find out about the safety of your tap water, visit the EWG website.) Plus, organic farming used 50 percent less energy than conventional farming methods in one 15-year study.

If you can afford it, buy local and organic, recommends Fromartz. Farmers' markets carry reasonably priced locally grown organic and conventional food; to find one in your area, go to localharvest.org. If you can't always afford organic, do spend the extra money when it comes to what the EWG calls the "dirty dozen": peaches, strawberries, nectarines, apples, spinach, celery, pears, sweet bell peppers, cherries, potatoes, lettuce, and imported grapes. These fragile fruits and vegetables often require more pesticides to fight off bugs compared to hardier produce, such as asparagus and broccoli. Download a list of produce ranked by pesticide contamination at foodnews.org, an EWG website.

When shopping for organic foods, always look for the USDA seal on any kind of packaged food. For meat and dairy, this seal ensures you're getting antibiotic- and hormone-free products. When buying meat or produce that isn't packaged, look for a sign stating that it's organic, or ask the store clerk.

Anyone who loves organic food is going to say the taste is better than fruits or veggies that have been treated with pesticides but is it true? According to a 2014 study published in the British Journal of Nutrition, the higher antioxidant levels in organic produce might actually enhance its organoleptic qualities a.k.a. its aroma, taste, and even the sensation in your mouth as you're eating it. Pretty cool, huh?

Excerpt from:

Facts About Organic Foods - Pros and Cons of Organic Produce

Organic farmers and food producers grow and produce food without using synthetic chemicals such as pesticides and artificial fertilisers. They do not use genetically modified (GM) components or expose food to irradiation.

Animal welfare and environmental sustainability are important issues for organic farmers. The term organic can also cover animal products. For example, eggs certified as organic are free range, rather than from caged (battery) hens.

Types of organic produce available in Australia include fruit and vegetables, dried legumes, grains, meat and meat products, dairy foods, eggs, honey and some processed foods.

Organic farming is also concerned with protecting the environment and working in harmony with existing ecosystems, including conserving water, soil and energy, and using renewable resources and natural farming cycles. Traditional farming methods are often used, such as rotating crops to prevent depleting the soil of nutrients.

Certain naturally occurring pesticides, including pyrethrins, light oils, copper and sulphur, and biological substances such as Bacillus thuringiensis, are permitted for use in organic farming.

Consumer demand for organic food is growing at a rate of 2030 per cent per year, with retail sales increasing 670 per cent between 1990 and 200102. It is estimated that more than six out of every ten Australian households now buy organic foods on occasion.

Before 2009, a standard (guidelines and rules) did not exist for domestic and imported organic foods. This led to a misrepresentation of the word organic in the Australian domestic food market.

Two key standards now govern the production, processing and labelling of organic food in Australia. These are:

While it is mandatory for exported organic produce to be certified and meet the National Standard for Organic and Biodynamic Produce, the Australian standard (for domestic and imported foods) is not mandated, and certification is voluntary. Its purpose is to assist the Australian Competition and Consumer Commission (ACCC the national consumer regulatory authority) to ensure that claims made about organic and biodynamic products are not false or misleading.

Organic-certified produce means the food was grown, harvested, stored and transported without the use of synthetic chemicals, irradiation or fumigants.

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Organic food - Better Health Channel

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Organic has gained a lot of popularity in the last few decades. Today, in the US it a huge business with consumers spending over 39.1 billion on organic produce (2014). The popularity of organic food is not slowing down as people are spending more across the world because they think organic food is more safe, healthy, and delicious. Also, it is better for the environment and animals.

Organic foods are those which have been grown without artificial chemicals, antibiotics, and hormones. In simple words, to label organic, a food must be free from of artificial food additives which include flavouring, colouring, preservatives, and artificial sweeteners. There are many facts about organic food which you are not aware of. Let me give you few examples, most of the organic food today comes from Mexico and China, so if you are eating organic good to help our Earth you must know from where your food comes from. Almost, all organic foods travel a thousand miles before they reach your grocery store. There are many processed foods which are labelled as Organic like oatmeal and cookies. They contain approximately 5% non-organic ingredients and are still able to qualify for USDA (United States Department of Agriculture) Organic label.

As per the researchers at Stanford, it has been found out that bacteria content is same whether the food has been organically grown and conventionally grown. However, conventionally raised and grown animal products have 33 per cent more antibiotic-resistant microbes. One of the most important facts about organic food, it must be washed thoroughly because it has many kinds of bacteria and dirt attached to it which can make you sick. Also, The USDA (United States Department of Agriculture) and NOP (National Organic Program) do not inspect different companies or foods for certification. They both dont have any authority in other countries either. However, France has strict guidelines for organic foods. China also certifies only 30 per cent of its organic products. However, conventionally raised and grown animal products have 33 per cent more antibiotic-resistant microbes. One of the most important facts about organic food, it must be washed thoroughly because it has many kinds of bacteria and dirt attached to it which can make you sick. Also, The USDA (United States Department of Agriculture) and NOP (National Organic Program) do not inspect different companies or foods for certification. They both dont have any authority in other countries either. However, France has strict guidelines for organic foods. China also certifies only 30 per cent of its organic products.

Organic yield is always lower because they are grown without using pesticides. Therefore, organic produce is 50 per cent more expensive than conventional produce. So, let me tell you a few important facts about organic food that you must know,

1. If you are not able to afford Organic produce, dont worry. The Environmental Working Group (EWG) has made a list of the Clean Fifteen which are the fifteen conventionally grown produce items with the least amount of pesticide residue.

2. Organic chickens and their eggs are egg free. They are not being given any antibiotics or vaccines. Also, their diet includes insects and organic feed. It is far better than the stuff most factory farm animals are offering.

3. Organic isnt just related to eating crops. Cotton is one of the huge crops that are grown in 17 states of the United States. They are mostly used for clothing and by wearing organic clothes wont let off pesticides but it will help in supporting sustainable growth practices and keeps pesticides out of the groundwater.

Related: Top 10 Sugar Producing Countries in the World

4. For any farm to be certified as organic it will not use any prohibited pesticides, GMO seeds or products, or you can say sewage sludge can be used on the land to grow organic crops for 3 years. Obviously, organic farming is far healthier for soil in long term.

5. Wines that are labelled or grown organically contain no added sulphites. So, if youre someone who gets headaches from red wine or is sensitive to sulphates, try organic wine. The United States usually import wines from France, Italy, Argentina & New Zealand, and these countries are very strict for regulating the production of both wine and organic food.

6. GMOs (genetically modified organisms) can never be used to produce production or organic meat. If you are purchasing meat, both seeds and the feed that animals get should be non-GMO.

7. Round-Up, one of the most common pesticides used and made by Monsanto, Glyphosphate is one of the main ingredients has seen a large increase in use in the past decade. It has stronger links to cancer. Two more ingredients in Roundup are becoming issues as well namely diazinon is being further researches for being possibly carcinogenic, and Malathion, which the World Health Organization found to cause prostate cancer and non-Hodgkin lymphoma. One of the most important facts about the organic food you must know. These chemicals specifically are never used in organic farming.

8. How will you know if the produce is organic? You must look at the PLU (price look-up) code on the product or sticker. If the first number is a 9, its organic. If its an 8, its genetically engineered (GMO).

9. Most organic meat is grass-fed meaning that generally cows can graze and roam about doing cow things, and eating grass. Its their natural diet, results in happier livestock, better meat for us.

10. Try to buy vegetables from local farmers, they are not USDA (United States Department of Agriculture) but more than happy to talk to you about how they grow their produce and what, if any, pesticides they use. Its always better to know where your food comes from is vital to know whats in it.

11. Packages that contain the trademark of the USDA Organic seal that may contain 100% organic ingredients.

12. Organic farmers include insect traps, careful crop selection that includes disease-resistant varieties and beneficial microorganisms, however, farmers spray pesticides that can leave residue on the farm itself.

13. All Organic producing nations like the European Union, the U.S., Canada, Japan etc have a special certification program based on the government norms.

14. There are several studies that show that pesticide in childrens urine was significantly lower if they are consuming organic diets.

15. Organic milk is one of the fastest growing sectors in the beverage market.

These are theinteresting facts about Organic Food that you might want to know. Do post your comments.

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15 Interesting Facts About Organic Food That You Might ...

Youve made the smart and healthy choice to add more plants to your diet, but now you might be wondering if you should start choosing organic fruits and vegetables instead of conventional produce. Just the prospect of eating organic food can add another layer of confusion when it comes to choosing your food a plant-based diet. Is it better to only eat organic, even if that means eating less plants overall? Or should you opt for conventional and push the worry of chemicals and pesticides to the back of your mind? Rather than feeling perplexed in the produce section, here are the facts about organic versus conventional, so you can make the right decision for you.

A: The term organic is regulated by the United States Department of Agriculture (USDA), so food has to meet certain criteria before baring the organic seal. Produce can be labeled organic if its grown on soil that hasnt been contaminated with any prohibited substances (most synthetic fertilizers and pesticides) for at least three years before the harvest. It seems simple enough, right? Well, its not all black and white.

The National List of Allowed and Prohibited Substances defines synthetic and natural substances that can and cannot be used in organic crop production. You may be surprised to find out that there are a limited number of non-organic substances that may be used to grow organic products in particular situations. And, organic farmers utilize pesticides made from natural materials to grow their crops. That means organic crops are not free from all pesticides, just the synthetic ones.

In other words, the term organic is confusing, and all of the mixed messages can cause analysis paralysis when standing in the produce aisle. As a matter of fact, a recent study in Nutrition Today found that uncertainty about organic produce messaging can cause people to buy fewer fruits and vegetables overall.

The Dirty Dozen and Clean 15 are two lists that perpetuate the skepticism over the organic versus conventional debate. The Environmental Working Group (EWG) is a non-profit organization that analyzes a combination of the USDAs test data with their own tests to determine the types of fruits and vegetables containing the largest amount of pesticides. The 12 with the most pesticides make up the Dirty Dozen, while the ones with the least pesticides are considered to be the Clean 15.

These lists make for sensationalized headlines, but its not as bad as it sounds. Carl Winter, Ph.D., toxicologist at the University of California, Davis, told the Alliance for Food and Farming (a nonprofit organization made up of both organic and conventional farmers) that the EWG's methodology for testing the produce is arbitrary. "To accurately assess consumer risks from pesticides, one needs to consider the amount of residue on the foods...the amount of food consumed [and] the toxicity of the pesticides. The methodology used by EWG ignores all three," says Winter. Plus, the U.S. Food and Drug Administration (FDA) suggests washing your produce under running tap water, which usually removes or eliminates any existing residues on both organic and conventional produce.

A paper in the Journal of Toxicology studied the EWG's Dirty Dozen list and found that exposure to the most commonly detected pesticides creates very little health risks. The authors add that eating organic produce in place of conventional doesn't reduce these tiny risks. In other words, the Dirty Dozen list creates more stress than is necessary, and you shouldnt let it dissuade you from buying produce.

A: Lets be honest, organic produce is expensive. If you can afford to buy it and its important to you, go ahead and add it to your shopping list. But if organic is outside of your budget, eating conventional plant-based food is better than not eating any at all. Unfortunately, only one in 10 Americans eat the recommended amount of fruits and veggies each day, according to the Centers for Disease Control and Prevention (CDC), and negative messages about products don't help. To get your daily doses of vitamins, minerals, antioxidants, and fiber, its better to eat conventional fruits and vegetables than none at all.

Bottom line: Eat more plants, no matter which type you choose.

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Ask The Expert: When Should You Buy Buy Organic Food Versus Conventional? - The Beet