Organic health foods have gained momentum, with more people believing that eating organic will lead to improved health. Studies with large cohorts following participants for 9.3 years (Nutri-Net Sante and Million Women Study) have discovered associations between organic diets and lower rates of cancer, allergies and non-Hodgkin lymphomas.
Meat and Dairy
Many consumers choose organic meat and dairy products because they believe the animals are treated more humanely while others value the extra omega-3s found in organic milk or lower levels of hormones present in organic cheese and butter products.
Epidemiological studies indicate that frequent consumers of organic food tend to follow a healthier, wholefood diet than non-consumers, though few direct studies directly compare dietary outcomes between the two groups and any observed differences between them (e.g. nutrient levels or antioxidant activity levels) have been observational rather than interventional.
A prospective cohort study discovered that pregnant women and infants of age 2 who reported eating organic vegetables “usually/always” during gestation and birth, and their infants at age 2, experienced significantly fewer cases of otitis media (RR 0.76; 95% CI: 0.49-1.91). This may be related to reduced exposure to organophosphate pesticides during gestation and birth as well as herbicides at age 2. Urine metabolites serve as reliable biomarkers of recent chemical exposure.
Fruits and Vegetables
Organic fruits and vegetables offer many additional antioxidants and nutritional benefits than their conventionally grown counterparts, such as higher concentrations of Vitamin C, E, magnesium, phosphorous and iron compared to conventionally produced produce. Furthermore, it contains less nitrates (plant compounds known to cause kidney problems) than conventionally cultivated produce.
Organic plants rely less on chemical pesticide sprays for protection than nonorganic varieties and thus create their own natural defenses against disease and promote cell health. Organic crops also tend to have lower concentrations of the potentially toxic metal cadmium.
Prior to eating any produce, no matter if organic or not, it is crucial that all surfaces be washed thoroughly to remove contaminants or chemical traces from food surfaces. Each year the Environmental Working Group publishes their “Dirty Dozen” list highlighting those foods with high amounts of pesticide residue – if your budget restricts you from purchasing all organic items, prioritize those on the Clean Fifteen list instead.
Breads and Pastries
Breads and pastries are both nutritious and delectable treats. While bread recipes tend to focus on natural grain flavors or slight fermentation-derived sourness, pastry recipes call for rich ingredients such as butter, sugar and eggs to create sweet or savory decadence.
Bread and pastry preparation methods vary significantly, from extensive kneading to produce gluten to slow fermentation for flavor enhancement. Some types of pastry use layers of dough brushed with cold butter before being baked in order to produce flaky crusts that create flaky textures in their crusts.
Organic foods have grown increasingly popular, yet research studies do not demonstrate their superiority over conventional ones. Though some studies link organic fruits and vegetables with reduced risks of various diseases, more high-quality studies are required. Organic products range from whole grain breads and pitas to flaky pastries – organic food options can fit seamlessly into our lives!
Dairy Products
Consumers buy organic dairy products to support a healthier, less inflammatory diet while supporting organic farming industry. Organic foods are produced without synthetic pesticides, fertilizers or radiation exposure and animal feed isn’t genetically modified either – giving animals ample opportunities for natural behavior development and healthy lives.
Proof that organic produce provides actual health benefits may be difficult, but some observational studies link organic consumption with beneficial outcomes. One such observational study reported lower rates of eczema among infants whose mothers consumed organic produce; another discovered organic milk contained higher concentrations of heart-healthy omega-3 fatty acids than conventional milk.
Studies also demonstrate that regular consumers of organic food tend to follow a more wholefood diet, comprising of more fiber, fruit, vegetables, legumes and less meat and refined grains; with an array of gut microbiota. Such diets have been linked with numerous positive health outcomes including reduced risks of chronic diseases, improved metabolic functioning and weight loss.
