2100 word paper
ORGANIC FOOD IS BETTER FOR YOUR HEALTH
April 10th 2019
Composition 2
Annotated Bibliography
In the new Century of Foods. Many choose food they purchase simply for nurturing their body. Some Choose the food they buy off the sale price never taking into consideration the risk they are putting themselves and family at. I’ve searched for proof that organic food is healthier to digestive, not only for taste but for nutrients. Organic food has benefits of higher nutrients that help cancer causes effects.
Patil, K. (2019, April 3). 9 Amazing Benefits Of Organic Food. In Organic Facts . Retrieved from https://www.organicfacts.net/organic-products/organic-food/health-benefits-of-organic-food.html
Kiran Patil is the founder of Organic Facts. He has a been interest in health, nutrition, and organic living. He completed his B.Tech and M. Tech (Chemical Engineering) from IIT Bombay and has been actively writing about health and nutrition since over past 12 years. Patil explains what organic food is, how it is beneficial to our life, and what are the standards for organic foods. Patil says organic food is better for our health overall. Patil says research shows that there are more antioxidants and nutrients in organic food than in conventional foods. Also, he isn’t bias to conventional foods do have a similar and close call to antioxidants and nutrition, but overall says organic is just better. Studies have shown that organic food holds more antioxidants and nutrients than conventional.
Mole, B. (2014, July 18). Organic foods may contain extra antioxidants. In Science News . Retrieved from https://www.sciencenews.org/article/organic-foods-may-contain-extra-antioxidants Wikipedia contributors. (2019, February 17). Chuck Benbrook. In Wikipedia, The Free Encyclopedia. Retrieved 15:43, April 10, 2019, from https://en.wikipedia.org/w/index.php?title=Chuck_Benbrook&oldid=883773408
Mole writes that with just the change to organic foods you can increase nutrients and have more antioxidant intake a cancer causes nutrient. Charles M. Benbrook is an American agricultural economist and former research professor at the Center for Sustaining Agriculture and Natural Resources at Washington State University, He holds a bachelor's degree in economics from Harvard University (1971), as well as an M.A. (1979) and a PhD (1980) in agricultural economics from the University of Wisconsin-Madison In July 2014, Benbrook was a co-author of a meta-analysis of 343 studies examining the nutritional differences between organic and non-organic food. studies finds that, compared with conventionally grown foods, organic plant-based foods packed 20 to 40 percent more antioxidants and around 48 percent less cadmium, a cancer-causing metal.“The totality of the evidence is that there are higher levels of nutrients in organic foods,” says study co author Charles Benbrook. Benbrook also wondered if the increase in antioxidants is directly caused by organic farming’s and lower use of pesticides, Benbrook felt it was because plants make some antioxidants as defense against pests, and organic crops may suffer more from pests.
Ramesh, R. (2017, January 24). Higher Energy Levels and fewer disease: Health benefits to an organic diet . In The Economic Times . Retrieved from https://economictimes.indiatimes.com/magazines/panache/higher-energy-levels-and-fewer-diseases-health-benefits-of-an-organic-diet/articleshow/56750246.cms
Rashmi Ramesh a software professional explains her outcome for herself after changing over to organic foods. Ramesh said after intake of organic foods from a friend’s farm there was no looking back, Ramesh says after 1 year "My energy levels are higher; we have fewer diseases – especially my young son who easily catches a cold if he eats store bought guavas, but is healthy when he eats the organic ones” Dr Krishna Kumar, founder of Keva Ayurveda, Bengaluru Health Care, said, Organically grown vegetables have better efficacy, nutrients get absorbed faster and digest faster. The cost is much higher for organic food since the crops take much longer to grow. The benefit I see is much powerful. Digesting These chemicals are linked to diseases like cancer, Parkinson’s disease, hypertension, cardiovascular diseases and infertility – you name it and it’s there. Look at the wax on the apples we get these days, even green leafy vegetables don’t have that fresh taste that they did when I was growing up about two-three decades ago. Then, there was only organic food; inorganic farming was not this relevant at all."
Barr, A. (2002, May 8). Consumers Union Research Team Shows: Organic Foods Really DO Have Less Pesticides. In Consumer Union Reports . Retrieved from https://advocacy.consumerreports.org/press_release/cu-research-team-shows-organic-foods-really-do-have-less-pesticides/
The Consumer Union explored the USDA data that 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. The study showed 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.
There still is no study that shows the long term effects of high amounts of pesticides and chemicals in our food, but have been linked to breast cancer and many other causes cancers. Brian Baker, a co author of the study states that "If we take the results as a whole, the evidence is very convincing that-as you’d expect-there are fewer residues by far in organically grown foods. Baker has conducted research in organic agriculture systems since 1983. received a Ph.D. from Cornell University, and held a postdoctoral fellowship at the University of California at Berkeley. A good portion of his career was spent with the California Certified Organic Farmers.
Retrieved from https://www.organic-research.net/tipi/tipi-council/brian-baker.html
Myer M.D., A. (n.d.). A doctor's top 4 reasons to eat organic . In MindBodyGreen. Retrieved from https://www.mindbodygreen.com/0-14763/a-doctors-top-4-reasons-to-eat-organic.html
Amy Myers M.D, writes how great-great-grandparents subsisted on a completely organic diet but over the century farming and diet has changed. Meyers says “You can’t expect to fuel your body and achieve optimal health by eating food, laced with toxic chemicals, that your body doesn’t recognize” Pesticides and herbicides are by their very nature toxic, and your diet chronically exposes you to these dangerous poisons.
There is genetic engineering alters crops to make them weather- and pest-resistant. GMO Corn for example was combined with bacteria in order to produce its own insecticide, called Bt-toxin. Bt-toxin kills insects by destroying the lining of their digestive tracts. The poison is not specific to insects and also pokes holes in human cells, damaging the intestines and causing leaky gut. Overall Myers M.D. describes what the “clean fifteen” and “dirty dozen” are hile shopping. Explaining fruits and vegetables like avocado, sweet potato and onions have thick skin and if conventional grown have the least pesticides. She recommends to stick to organic for a healthier lifestyle.
Wales, M. (2018, May 1). WHY ORGANIC FOOD IS MORE SUSTAINABLE. In Nature's Path Organic . Retrieved from https://www.naturespath.com/en-us/blog/organic-food-sustainable/
This article explains how organic crops are grown v.s. Conventional. Mary Wales a communications / marketing professional and writer with a focus on healthy and sustainable food and agriculture. Wale explores what exactly goes into our soil. Wale says Organically grown and produced food uses a lot less of the toxic fertilizers and pesticides that can deplete soils over time and pollute our water supply that we consume. This also rebuilds soil health and stops harmful chemicals from getting into our water supplies that we consume. Water and soil are two extremely important resources necessary for growing food. Wale says Eating organic is eating sustainably! Organic food is a long-term solution resulting in less soil and water pollution, a decreased reliance on oil-based fertilizers and pesticides, greater biodiversity, and less greenhouse gas emissions overall better for your food intake and air you breath.
Rabin, R. C. (2018, October 29). Can Eating Organic Food Lower Your Cancer Risk? New York Times, pp. D4, D4. Retrieved from https://www.nytimes.com/2018/10/23/well/eat/can-eating-organic-food-lower-your-cancer-risk.html
This publish Roni Rabin a writer for the New york time writes about a tests from a french study where 68,946 volunteers who were 44, and mostly women. Every participant provided information of what they eat, drink, down to smoking and drinking. Participants were studied for 5 years and gave 24-hour records of their intake. The study for most frequent consumers of organic food had 76 percent fewer lymphomas, with 86 percent fewer non-Hodgkin’s lymphomas, and a 34 percent reduction in breast cancers that develop after menopause.
The most frequent of organic food consumers had 25 percent fewer cancers overall than those who never ate organic. This study done has proven many of the pesticides found in conventional foods and not found in organic foods, like malathion, diazinon and, herbicide glyphosate cause an increased risk to non-Hodgkin’s lymphoma and breast cancer. “We did expect to find a reduction, but the extent of the reduction is quite important,” said Julia Baudry, the study’s lead author and a researcher with the Center of Research in Epidemiology and Statistics Sorbonne Paris Cité of the French National Institute of Health and Medical Research.
Julia Baudry is an epidemiologist of nutrition. Specialist in issues related to sustainable consumption and its challenges, she has published articles on the consumption of products from organic farming, its determinants and correlates, as well as its impacts on health, particularly within the framework of the Bio Nutri-Net project. Baudry obtained a doctorate in epidemiology of nutrition in 2016 in Paris.
Baudry, PhD, J., Assmann, PhD, K. E., Touvier, PhD, M., Allès, PhD, B., Seconda, MSc, L., Latino-Martel, PhD, P., ... Kesse-Guyot, PhD, E. (2018, December). Association of Frequency of Organic Food Consumption With Cancer Risk Findings From the NutriNet-Santé Prospective Cohort Study. In Jama Network. Retrieved from https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2707948
Retrieved from https://expertes.fr/expertes/69726-julia-baudry
Less Pesticides
http://time.com/2978648/organic-food-pesticides-antioxidants/
https://www.nytimes.com/2014/07/12/science/earth/study-of-organic-crops-finds-fewer-pesticides-and-more-antioxidants-.html
https://www.naturespath.com/en-us/blog/organic-food-healthier/
https://www.mindbodygreen.com/0-14763/a-doctors-top-4-reasons-to-eat-organic.html
More antioxidents
https://www.sciencenews.org/article/organic-foods-may-contain-extra-antioxidants
Reduce head ache
https://www.naturespath.com/en-us/blog/organic-food-healthier/
Higher Energy Levels
https://economictimes.indiatimes.com/magazines/panache/higher-energy-levels-and-fewer-diseases-health-benefits-of-an-organic-diet/articleshow/56750246.cms
Organic foods are believed to be safer than conventional ones, and it has natural origins, which makes it a reasonable choice. According to the requirements of the British Soil Association , organic food should consist of at least 95% natural ingredients (Soil Association). “Natural” means the ingredients should come from the plants and animals grown or bred without any chemicals or artificial nutrients. In the United States, there also exists strict requirements for the products labeled as organic: the U.S. Department of Agriculture has enabled a special certification program that requires organic food to meet specific standards.
In correlation to this, customers should pay attention to the labeling on the packaging of food products. If it says 100% organic, this means the product has been manufactured without the use of any chemicals or artificial additives; simply organic means the product consists of 95% natural ingredients (MayoClinic). Returning to the standards of organic nutrition, organic food cannot contain, in particular, such ingredients as synthetic fertilizers or pesticides; genetically engineered organisms; raw manures cannot be used to fertilize fields as well, because of its potential contamination (Canadian Living). The other 5% of ingredients are allowed as they are not available in organic form, and for non-food ingredients (such as salt, water, and a restricted number of additives like iron or thiamine).
Organic food is known to be healthier than conventional food. According to recent research in the United States, organic food contains an average of 63% more calcium, 73% more iron, 125% more potassium, and 60% more zinc compared to conventional food products.This is not to mention the fact that common food is about 25% more toxic than the food produced from natural components (Canadian Living). Besides, many people claim it tastes better than other products.
Organic products—not only food, but also textiles and cosmetics—are becoming more popular among people globally. Though the price of organic products is often higher than regular ones, its safety, healthiness, and natural origins fully compensate for this disadvantage.