5 Health Benefits of Eating Organic Food

What are the advantages of organic food?

1. Reduced Risk of Heart Disease – A research study carried out by Newcastle University into organically produced crops, meat, and dairy reported that there are “significant nutritional differences between organic and conventional foods.” – Some of their key findings included the following: Organic crops contain up to 60% more key antioxidants than foods that are grown non-organically – this is equivalent to eating an extra 1-2 portions of fruit and veg each day.

The resultant increase in antioxidants ‘may reduce the risk of many diseases (including heart disease and certain cancers)’.

2. Improved Immune System – Organic meat contains 47% more omega-3 fatty acids which are linked to both improved cardiovascular health and immune function. Organic milk is significantly higher in omega-3 fatty acids – The Soil Association believes this is because organic livestock eats a more natural grass-based diet containing high levels of clover.

3. Improved Heart Condition – Exclusive grazing on natural grass increases the amounts of CLA (conjugated linoleic acid) found in animal products. The sun’s energy is well taken in by natural grass through photosynthesis and is converted into the most desirable organic CLA by the herbivores that feed on it. CLA is a heart-healthy fatty acid with the potential of bolstering cardiovascular protection, and it is found in higher quantities in the meat and milk products of animals that have been pastured in free-range.

4. Reduction in Pesticide Consumption – The USDA data showed that 73 percent of conventionally grown foods had at least one pesticide residue, while only 23 percent of organically grown samples of the same crops had any residues. More than 90 percent of the USDA’s samples of conventionally-grown apples, peaches, pears, strawberries and celery had residues, and conventionally-grown crops were six times as likely as organic to contain multiple pesticide residues.

‘Pesticide Action Networks UK found that there are two types of pesticide exposure;

Acute toxicity – Pesticides can be acutely toxic. This means that they can cause harmful or lethal effects after a single episode of ingestion, inhalation or skin contact. The symptoms are evident shortly after exposure or can arise within 48 hours. They can present as: respiratory tract irritation, sore throat and/or cough, allergic sensitisation, eye and skin irritation, nausea, vomiting, diarrhoea, headache, loss of consciousness, extreme weakness, seizures and/or death.’

‘Chronic (or long term) toxicity – Pesticides can cause harmful effects over an extended period, usually following repeated or continuous exposure at low levels. Low doses don’t always cause immediate effects, but over time, they can cause very serious illnesses. Long-term pesticide exposure has been linked to the development of Parkinson’s disease; asthma; depression and anxiety; attention deficit and hyperactivity disorder (ADHD); and cancer, including leukaemia and non-Hodgkin’s lymphoma.’

Non-health related benefits

Animal Welfare – Organic livestock is free-range which is thought to give animals a better quality of life, and the methods of farming used to grow crops are more sympathetic to the planet.  The lack of pesticides used on organic crops is believed to result in more bio-diverse and higher quality soil, whilst the run-off from organic crops creates lower pollution for the surrounding environment.

Trust – Thanks to strict labelling requirements, organic food can be traced directly back to where it was produced.  This can help us to eat more sustainably, and it also encourages us to eat more locally and seasonally too.  The requirement for clear labelling also gives consumers more confidence in what is contained in the food they eat.

Is organic food better for the environment?

Sustainability – Another advantage of buying organic food is its sustainability. Many organic food producers sell much of their produce locally which helps to strengthen local economies and reduce food miles. This makes it easier for consumers to trace their food directly from ‘Farm to Fork’.

Wildlife – Organic farms are said to attract more natural wildlife in comparison to non-organic settings due to the use of fewer chemicals and pesticides in their production. The UK’s leading organic certification body, The Soil Association reports that organic farms welcome up to 50% more natural wildlife like bees and wildflowers than non-organic settings.