Organic and Non organic Foods Research
Anyone who does shop at these two spots might have seen products or food items labeled organic. The biggest question would therefore be; what does organic mean? Making decision on whether to buy organic or non-organic food items can at times be encompassed with dilemma. Despite health and food safety being motivating factors in making purchase choice, depends on the understanding of the difference between organic and non-organic foods. The sole motive of this paper is to exhaustively research on organic and non-organic foods. The discussion will as well explore some of the differences between organic and non-organic food basing the argument on their health benefits and production. Usually, non-organic foods show presentable and attractive features, for example genetically modified mango appear colorful and parch-less and may be bigger in size as compared to organic ones.
To ensure prolonged longevity and viability, preservatives are added to non-organic foods with the objective of discouraging decomposition resulting from bacterial actions and other micro-organisms. However, studies show that residues of these preservatives when consumed can negatively affect health. Health Benefits of Eating Organic Foods as Opposed to No-organic Foods A number of food and nutrition researches ascertain that there are plenty health benefits of consuming organic food products as opposed to non-organic foods. The basis of these studies revolves around the level of antioxidant, pesticide and omega-3 fatty acids concentrations present in organic meat and dairy products in relation to lifestyle diseases such as obesity (Barański, Rempelos, Iversen, & Leifert, 2017) which basically means accumulation of excess body fats and possession of a body mass index (BMI) disproportionate to one’s bodyweight.
This is one of the many reasons as to why non-organic foods are perceived as unhealthy. Factors Limiting Environmental or Nutritional Benefits of Organic Food Intake Industrial processing or production of non-organic foods results in massive degradation of the environmental aspects of life (Meyer, & Reguant-Closa, 2017). During industrial food processing, harmful/toxic gaseous emissions are disseminated to the environment thus causing environmental pollution (Meyer, & Reguant-Closa, 2017). Furthermore, it is believed that meat production leads to the largest impacts of environmental degradation ranging from excessive use of water to land consumption. Additionally, it has been proved that animal-based food production plays a greater role in greenhouse gas emissions (Meyer, & Reguant-Closa, 2017). Organic food production also ensures that our environment is protected since no chemicals are used.
This is a key aspect in further minimizing diseases that arise from environmental pollution such as respiratory infections caused by toxic gas inhalation. Additionally, antioxidants derived from organic food also serve as important compounds that may serve a great purpose in counteracting diseases. To reduce the risks of toxicity arising from consumption of non-organic food, people should adopt a daily trend of using organic foods instead. However, despite all the benefits of organic foods, there are some limiting factors that need to be considered. Effects of organic food consumption on human health; the jury is still out! Food & Nutrition Research, 61(1), 1287333. http://doi. org/10. 1287333 Barański, M. , Średnicka-Tober, D. New York: Rosen Pub. Group. Huber, M. , Rembiałkowska, E. , Średnicka, D. C.
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