Organic Food Vs Organic Foods

Long time ago, the idea of organic food was something ridiculous, nobody cared. But after proved the nutritional benefits and better taste of organic food, many farmers become interest in grown organic food. The article Beyond Organic by Eliot Coleman said that “Now that the food-buying public has become enthusiastic about organically grown foods, the food industry wants to take over.”

With the world’s population continuing to increase, the demand for food is higher than ever. This increase in food demand also calls for more efficient ways of growing and providing the food. Two methods that are very controversial are the organic and conventional method. While many people support the organic method because of its known benefits, others feel that it is an over inflated industry that cheats consumers out of their money. But recently many studies have disproved those critics. These studies prove that Organic food is a better choice than conventional because it is better for the environment, avoids the use of chemicals, and is generally more beneficial.

For the last ten years, give or take, a “new” kind of food has hit the supermarket shelf, organic food. So in case, you don’t know what Organic food is, I’ll explain; organic food, is food produced without any pesticides, or additives, we can easily compare organic foods to all types of farming, known to man in the past millennia. When the only methods of farming, were to create nutrient-rich soil, through natural composts, to plant, and eventually harvest natural foods, then possibly feed animals said natural foods. Organic foods are important to humans since while conventional farming deposits chemicals into the earth, to grow stronger crops, organic food is all natural. This is important since, in the process of growing crops in a conventional way, our food is open to chemicals which are harmful to us, which could potentially do damage to our person. Personally, I have found there is more evidence to support the claim that: organic food is healthier, for human consumption than non-organic food for multiple reasons. One of these reasons being, organic food is safer for people to eat, as there are no harmful chemicals in them, resulting in people not receiving the levels of toxins from their food, or as large quantities of harmful chemicals as conventional food usually contains. Another reason organic food is better is the fact that organic food typically has more nutrients than conventional food.

Organic farming began just as the effects of the Great Depression waned in the United States, and has seen a dramatic increase in popularity most recently (AG). The sales of organic food increased by about twenty percent a year throughout the nineteen nineties (Marcus). That is over ten times the rate of increase that conventional food experienced during the same period of time (Harris). As recently as twenty eleven, about seventy-eight percent of American families admitted to routinely purchasing organic food (Organic). Organic food sales jumped from three point five million in nineteen ninety-seven, to thirty-one million in twenty eleven (Organic). However, while organic food may seem better than conventional food, numerous studies have shown that it is not distinguishably more healthful, nutritious, palatable, or safe.

Organic food is more expensive than regular food items. The farm machinery needed to harvest organic food is more specialized, and therefore the food is more expensive. They use the best tools and fertilization supplies. The farmers create natural environments. Organic food is grown without pesticides. Nowadays, people are using organic food broadly. The author gives lot information about organic food, and how it works. Regular food is made with lot of pesticides, and it is effect on humans. Nowadays people have cancer, more pesticides effect on IQ. 73% people used organic food, and that is good.

​In the article entitled "Organic Foods Contain Higher Levels of Certain Nutrients, Lower Levels of Pesticides and May Provide Health Benefits for the Consumer" Walter J. Crinnion provides information about the health benefits of eating organic foods. To begin the article, Crinnion discusses the factors that can affect the nutritional value of foods. These include differences between growers/soil quality, weather conditions from year-to-year, and the length of time the grower has been using organic methods. The writer then compares the nutritional value of organic foods to the nutritional value of non organic foods. The studies showed that organic foods have a greater antioxidant activity as wells as higher levels of vitamin C, iron, magnesium,

Organic food is a current topic in today’s healthful world. There are different sides to the organic food argument. One is that organic food is much better than conventional food. The other is that conventional food is just as good as organic and more for your dollar. To some families organic food is more then they can afford because of the extra work that is required to grow it. People say that organic food is better because it has no chemicals or fertilizer in it but that is not true because they do put fertilizer on it just “natural” fertilizer that is certified by the USDA. Conventional food which to many people think is not safe because of the chemicals in it but it is just as safe as organic food.

Many people have heard about organic foods, however, not everyone understands the facts, benefits, or how it is grown. Organic food ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones. In “Organic Food: Healthier for You and the Planet” Collin Dunn discusses organic food using some statistics, pictures, and his personal opinion to better inform people who eat organic foods why it is better to eat and how it is better for the planet. However, Lawrence Robinson, Jeanne Sega, and Robert Segal discuss organic food in:

When considering differences between organic and conventional foods often the first thing people comment on is the nutritional value. Organic foods have grown in popularity due to the perception that they are better nutritionally. Barbara Hey (2009), health reporter and author of the article, “A Different Health Debate: Conventional versus Organic Food” and Smith-Spangier, Crystal, et al. (2012), emphasize that the benefits of organic foods and farming are important to society. That organic food can help protect what’s most valuable to people, their health. They suggest that eating a healthy diet rich in vitamins, minerals, and antioxidants is a good investment in preventative care. Jeff Gillman (2008) agrees and states, “ …preventing disease is much more cost effective than treating disease. Organic foods can play a vital role in keeping people healthy” (139).

In 2008, U.S. sales of organic food and nonfood products reached $24.6 billion dollars which was 17.1 percent above the 2007 sales (Musico). Obviously, people are buying organic food for many reasons such as its advantageous economical impact, its positive, eco-friendly contributions to the environment, and its health and nutritional benefits.

While the designation of foods produced without the use of agrichemicals as organic began in the 1950s, only recently has consumer interest in purchasing organic foods increased. As more and more companies market products to these consumers, some have begun to wonder about the advantages of eating these foods. Deborah Rich argues, “One of the major benefits of organic foods is their increased nutrient content” (Rich 1). Rich cites multiple studies showing that organically grown foods contain higher levels of important nutrients than conventionally grown foods. The low nutritional content of conventionally grown foods that most Americans consume, Rich suggests, has resulted in grave consequences for the nation, including higher rates of chronic disease, nutrient deficiencies, and overeating.

Organic food has continuously been seen as the healthy choice but only in recent years has the concept become a world over phenomenon. Earlier, organic food was somewhat of a fad and although the principles were practiced, it was by no means highlighted.

In addition, certain organic foods are more beneficial because they contain more nutrients in comparison to nonorganic foods. One product that supports this claim is corn. Cheryl Long, journalist for the Green Gazette, states, “Likewise, a study of 45 corn varieties developed from 1920 to 2001, grown side by side, found that the concentrations of protein, oil and three amino acids have all declined in the newer varieties. Six minerals have declined by 22 to 39 percent.” These are all nonorganic, commercially grown products. Because organic farming does not involve pesticides, the foods produced are able to grow at a natural pace along with a normal hormone rate depending on the product, such as poultry and a variety of other meats and produce. Accordingly, this allows the consumer to obtain the optimum percentages of nutrients from each of the products they buy. If people consumed only nonorganic products, they would have less nutrient intake as well as

Organic refers to the way agricultural foods is produced and processed. It is using methods and materials that are of low impact to the environment. And the primary goal is to optimize the health and productivity of interdependent communities of soil life, plants and people. Research published in a 2001 study showed that the current fruit and vegetables that are conventionally grown in the United States have about half the vitamin content of their counterparts in 1963. The study was based on a comparison of published USDA figures. Produced in organic farm, organic food is grown under government supervision. Therefore it is healthier for the environment which it is produce with an organic

Organic farming is becoming an increasingly popular market throughout the world. (Adam, 2004, p. 666). The aims of organic farming are, to decrease pollution, maintain soil fertility and biodiversity, be more sustainable, and have increased nutritional benefits than conventionally grown foods (Yaping et. al., 2003, p. 298). While the aim of conventional farming is to provide safe, proficient supplies of food, in abundance and at low prices (Trewavas, 2001, p.409). Since 1996, the amount of land in the UK dedicated to organic farming has risen tenfold (Adam, 2004, p. 666). As well, from 1992 to 1997, the amount of certified organic cropland in the US more than doubled (Tafel et al, 2007, p.182 ). The main difference between organic and