Organic Foods
The issue of organic food evokes many debates and discussions of its nutritional value and noticeable advantages over conventional products. Apparently, its choice is an individual matter, though scientific studies and research help to outline the differences between organic and conventional products and point to relative benefits of each group. Currently, the majority of scholars agrees on the efficiency and nutritional value of organic food and emphasizes its importance for the human health. The aim of this paper is to analyze health effects of organic products in comparison to conventional ones and discuss opportunities of organic farming in the light of sustainability and food politics known from essay masters.
To start with, organic food contains lower levels of pesticides than conventional products. The recent study has indicated that consumers of the former have less dialkylphosphates (DAPs), non-selective organophosphate metabolites, and it positively contributes to the digestion of meals and the extraction of nutritional components. Moreover, the regular consumption of organic fruits and vegetables reduces the amount of pesticide residue by 80%. The researchers rely on the previous studies conducted between 2000 and 2008, which also indicate about the reduced content of pesticides in organic food. Considering the negative effects of pesticides on the human health and the environment, the inclusion of organic products into the daily ration may provide significant improvements in safety and health security.
Secondly, organic food contains more nutrients than conventional products have. Particularly, the studies admit that levels of vitamin C, zinc, iron and other useful chemicals are higher by 40% in organic fruits and vegetables than in non-organic food. It is also estimated that organically grown plants comprise 58% more antioxidants, which allow reducing the incidence of cardiovascular diseases and heart attacks. Correspondingly, the consumption of organic food helps to prevent health-related problems and protect human well-being from potential threats of conventional products.
In addition, the cultivation of organic food allows preserving more nutrients and positive chemicals comparing to the one of conventional products. The matter is that the growth of the latter is artificially accelerated, and the majority of nutrients have no time to be absorbed. However, in case with organic food, plants have sufficient time to grow and acquire positive energetic and nutritional properties. In this light, such products are more natural and secure.
Finally, it is essential to admit that organic farming does not only present many opportunities for the human health, but also for the protection of the environment and sustainability in the long-term perspective. Thus, organic agriculture excludes the usage of pesticides, herbicides and other chemicals, which ruin the structure of soils, pollute waters and reduce the amount of natural nutrients in crops. Moreover, organic farming does not use genetic engineering techniques in food production, which have been proven to have negative impacts on human and natural safety. Furthermore, the agriculture of organic food is beneficial for eco-systems, because it does not harm any resources and inhabitants of the area. In these terms, the application of organic farming provides a rational alternative for conventional food production and fully contributes to the protection of ecology and sustainability.
To conclude, organic food has noticeable advantages and positive health impacts in comparison to conventional products. It contains more nutrients and useful substances, which help to protect the human health and prevent the development of health-related problems. Additionally, organic farming presents many advantages of ecological protection and sustainability, implementing only environmentally friendly and safe technologies of food cultivation.
To start with, organic food contains lower levels of pesticides than conventional products. The recent study has indicated that consumers of the former have less dialkylphosphates (DAPs), non-selective organophosphate metabolites, and it positively contributes to the digestion of meals and the extraction of nutritional components. Moreover, the regular consumption of organic fruits and vegetables reduces the amount of pesticide residue by 80%. The researchers rely on the previous studies conducted between 2000 and 2008, which also indicate about the reduced content of pesticides in organic food. Considering the negative effects of pesticides on the human health and the environment, the inclusion of organic products into the daily ration may provide significant improvements in safety and health security.
Secondly, organic food contains more nutrients than conventional products have. Particularly, the studies admit that levels of vitamin C, zinc, iron and other useful chemicals are higher by 40% in organic fruits and vegetables than in non-organic food. It is also estimated that organically grown plants comprise 58% more antioxidants, which allow reducing the incidence of cardiovascular diseases and heart attacks. Correspondingly, the consumption of organic food helps to prevent health-related problems and protect human well-being from potential threats of conventional products.
In addition, the cultivation of organic food allows preserving more nutrients and positive chemicals comparing to the one of conventional products. The matter is that the growth of the latter is artificially accelerated, and the majority of nutrients have no time to be absorbed. However, in case with organic food, plants have sufficient time to grow and acquire positive energetic and nutritional properties. In this light, such products are more natural and secure.
Finally, it is essential to admit that organic farming does not only present many opportunities for the human health, but also for the protection of the environment and sustainability in the long-term perspective. Thus, organic agriculture excludes the usage of pesticides, herbicides and other chemicals, which ruin the structure of soils, pollute waters and reduce the amount of natural nutrients in crops. Moreover, organic farming does not use genetic engineering techniques in food production, which have been proven to have negative impacts on human and natural safety. Furthermore, the agriculture of organic food is beneficial for eco-systems, because it does not harm any resources and inhabitants of the area. In these terms, the application of organic farming provides a rational alternative for conventional food production and fully contributes to the protection of ecology and sustainability.
To conclude, organic food has noticeable advantages and positive health impacts in comparison to conventional products. It contains more nutrients and useful substances, which help to protect the human health and prevent the development of health-related problems. Additionally, organic farming presents many advantages of ecological protection and sustainability, implementing only environmentally friendly and safe technologies of food cultivation.
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