Organic vs Non Organic Produce

OrganicI received a link from a supplement company we buy from about a meta analysis study about organic vs non organic

It promotes organic produce as more antioxidants less cadmium etc
http://www.healthcareinstituteforclinicalnutrition.com/content/organic-foods-more-antioxidants-fewer-pesticides-0
Organic+vs+non+organic_ba4d26_4591279

There is definitely a growing trend in more organic foods. And on the surface that all sounds good. Before we take sides and jump on one band wagon or the other, it is always important to look at things from the big picture, here are comments about the study from other sources

http://www.geneticliteracyproject.org/2014/07/15/study-claiming-organic-food-more-nutritious-deeply-flawed-say-independent-scientists/

http://www.foodinsight.org/the-debate-continues-organic-v-conventional

Basically these comments mention it was funded by a company that promotes organic foods, that like all statistics you can manipulate them to show what you want. And that organic growers do use pesticides but they are from organic sources.

Here is what I think is important to remember overall:

They also mention that the bottom line is to encourage people to eat more fruits and vegetables, organic or not. If people are less likely to eat more fruit and veg due to cost of organic, it could offset the benefits they would get from eating more fruits and veg period organic or non organic.

Hopefully since you will be eating more fruits and veggies if you are not already here is some info on how to prep them http://www.cooksmarts.com/cooking-school-101/fruits-vegetable-prep-cooking-guide/

advantages-of-organic-food-3But I also think it is important to pay attention to general concepts such as the list of produce to buy organic, thin edible skins, likely hood of presence of pesticides etc, and things they say you can eat non organic

From the articles
“None of the reviewed studies measured any remnants of so-called ‘organic’ pesticides–that is those that are permitted under the National Organic Program,” said Ruth Kava, senior nutrition fellow from the American Council on Science and Health. “There are many of these, and they are not necessarily safe for human consumption, but the organic foods industry seems to want to keep them secret.”

Additionally, there has been little to no reference to the undesirable results found in the study. “The paper also reports a decrease in protein, nitrates and fiber in the organically grown crops, which may be undesirable,” Richard Mithen, leader of the food and health program at the Institute of Food Research, noted, “and which are maybe unsurprisingly not referred to by the authors in their advocacy of organically grown produce.”

“The public health significance of the reported findings have been worryingly overstated,” Dangour added, saying that there has been no good evidence that suggests more antioxidants would have important public health benefits.

The nutritional composition of fruits and vegetables is affected by a large number of factors, from the soil nutrient levels to the time of harvest to how the produce has been handled and transported, according to Bruce Chassy, professor emeritus of food science and human nutrition at the University of Illinois at Urbana-Champaign. With so much variation and confluence of factors, it can be very misleading to say that any method of agriculture produces more nutritious foods than another based on research examining compositional differences in produce.

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