Organic health foods have long been linked with improved nutritional profiles. Studies have revealed that organic fruits, vegetables and dairy products contain higher concentrations of certain essential vitamins and minerals than their conventional counterparts – although whether this is due to how they were grown remains unclear.
Organic foods tend to be consumed by those who prioritize overall health, which could explain their positive relationship between eating organic and healthier outcomes. They may also taste better!
Less Exposure to Pesticides
Many consumers opt for organic food because they believe it contains less pesticides and supports farming methods that are better for the environment, however there has been conflicting research regarding whether organic foods offer additional health benefits.
CR’s analysis of available evidence indicates that organic produce could reduce pesticide metabolite concentration in people’s urine; however, these conclusions rely on cross-sectional studies which cannot establish cause-and-effect relationships.
Even with these limitations, Consumer Reports still advises shoppers to buy organic versions of items on its Dirty Dozen list that cannot be avoided, since conventionally grown fruits and vegetables contain chemicals which may end up entering our bodies through consumption – with infants and children particularly at risk since their brains and nervous systems are still developing.
Less Exposure to Cadmium
Cadmium is a toxic metal found in soil. Studies have revealed that organic food may contain lower concentrations of cadmium than conventionally produced foods due to farmers using no synthetic fertilizers that increase soil cadmium levels.
Researchers have also observed that the level of cadmium taken up by plants depends on soil pH levels; those with lower pH tend to absorb more cadmium than those with higher pH values; adding lime can increase pH and lower solubility and absorption rates for this metal.
Overall, organic health foods can be an excellent way to ensure you remain healthy. However, it’s important to remember that even though purchasing organic items, eating a varied selection of wholesome food remains the best way to stay fit and active.
Increased Levels of Vitamins and Minerals
Organic health foods provide more vitamins and minerals than their non-organic counterparts, according to various studies. Organic crops have higher concentrations of vitamin C, iron, and magnesium than non-organic counterparts.
Studies conducted over 4.6 years demonstrated that high frequency organic food consumers experienced 21% lower cancer incidence compared to lower or no frequency users, as well as 37% decreased obesity risk when adhering to an organic diet.
However, these associations cannot be taken as causal. Instead, the decreased risk of obesity likely stems from having healthier overall diets that frequent organic eaters often adhere to rather than just buying organic products specifically. It remains prudent for further research and policy development before advocating organic foods as solutions for improving health outcomes.
Less Exposure to Bacteria
Studies conducted through observation have linked organic consumers with lower levels of organophosphates such as dimethylphosphate and dimethylthiophosphate in urine as well as reduced exposure to herbicides such as glyphosate (measured using aminomethylphosphonic acid as the biomarker). Organic diets also tend to contain less antibiotic-resistant bacteria.
Studies of organic consumers reveal lower rates of metabolic syndrome, high BMI and non-Hodgkin lymphoma. This may be attributed to their diet consisting of more wholefood foods as well as leading a healthier lifestyle and having reduced bodyweight.
Stanford research indicates that consumers of non-organic chicken and pork experience higher rates of infection from antibiotic resistant strains of bacteria compared with those who consume organic meat, possibly due to conventionally raised animals being fed diets containing antibiotics and hormones from animals themselves.
Less Exposure to Antibiotics
Organic health foods reduce exposure to these harmful chemicals used in animal production, which may create resistant strains of bacteria which are then passed to us humans.
Many consumers choose organic health food in order to minimize exposure to artificial pesticides and herbicides found on non-organic fruits, vegetables and grains that have been linked with numerous illnesses, including arthritis.
If you are concerned about chemical residues, choosing organic versions of the “dirty dozen” fruits and vegetables such as strawberries, spinach, kale, peaches, tomatoes and apples is one way to limit exposure to pesticides and limit pesticide exposure. You can also reduce pesticide exposure by washing, scrubbing and peeling non-organic produce before eating it. Organic meat and dairy can help limit antibiotic and hormone usage as these products tend to be raised without being fed antibiotics and growth hormones and more likely than their conventional alternatives in terms of humane treatment when raising.
