an essay on the topic AMAZING BENEFITS OF ORGANIC FOOD
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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.
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The Benefits of Organic Food to Human Health Essay
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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 farming method that are less disruptive to the ecosystem and less dependent on chemical. . In today society, people are always in search of factors that give them an edge in maximum their health. As we all known a healthy diet and appropriate rest all has an impact on our health.
Therefore there has been an overwhelming group of people that believe the benefits of organic food.
Many people purchase organic food because it contains more nutrient than conventionally grown food. It’s true there have been more than a hundred studies comparing the nutrient content of organic and non-organic foods. Official food composition tables, including data compiled by the US Department of Agriculture, reveal that since the 1940s the mineral levels in fruits, vegetables, meat and dairy have declined substantially in conventional foods. Combine this with longer storage, and more processing of crops and it’s not surprising that we may be getting fewer nutrients in our food than we were 60 years ago.
The artificial fertilization associated with conventional crops produces lush growth by swelling produce with more water. On a pound-for-pound basis, organic food has more “dry matter” (i. e. iron). We can expect also that phytonutrients, which are antioxidants involved in the plant’s own defense system, will be higher in organic produce because crops rely more on their own defenses in the absence of regular applications of chemical pesticides. Evidence is emerging that confirms this expectation. Higher levels have so far been found of lycopene in organic tomatoes, polyphenols in organic potatoes and flavonols in organic apples.
A recent review of the subject estimated that organic produce will tend to contain 10-50% higher phytonutrients than conventional produce. ( Mark Jeantheau,2005) Partly because of this and for other reasons too, there are higher levels of nutrients in organic produce. Research by American nutritionist Virginia Worthington has confirmed that, based on the dietary patterns, the differences can be enough to help you achieve certain nutrients that you otherwise might not get. Despite of improve a person nutrient level intake, organic food also has a lower pesticides residue.
A Consumer Union report found that fresh peaches, frozen and fresh winter squash, apples, grapes, spinach, pears, and green beans had some of the highest Toxicity Index ratings. (Edward Groth III,February 1999). However conventional-food provider also claims that pesticide residues are no threat to human health. Yet consumers intuitively know this is a false assurance. In 1999, the EPA (Environmental Protection Agency) estimated that nationwide there were at least 10,000 to 20,000 physician-diagnosed pesticide illnesses and injuries per year in farm work.
Exposure to pesticides can cause a range of ill effects in humans, from relatively mild effects such as headaches, fatigue, and nausea, to more serious effects such as cancer and neurological disorders. (U. S. General Accounting Office, GAO-01-815, Page 4, August 2001). Researchers have linked symptoms such as headaches, tremor, and lack of energy, depression, anxiety, poor memory, dermatitis, convulsions, nausea, indigestion and diarrhea with dietary intakes of pesticides.
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