The benefits of organic

Welcome to another post in the organic blog series, where we discuss all things organic with you!

In this post, we discuss the benefits of organic farming and how it compares to its non-organic counterpart. Find out how organic can directly affect you and your health, and by the time you have finished reading this you will be well on your way to being an organic expert. We’ll discuss the nutrition of organic food, the taste difference in comparison with non-organic, and important considerations when it comes to the origin of your produce. Lets dive in!

Is organic food better for you?

The question of whether organic produce is more nutritious than its non-organic counterpart produces varying results from studies. Some reports indicate that organic and non-organic have similar nutritional value or that any differences are minimal. However, there are also studies that support the idea of organic produce being superior, including studies showing increased nutrient levels and higher concentrations of healthy antioxidants in organic produce.

An increase in antioxidants

A recent study found that organic fruit, vegetables, and grains offer several nutritional benefits compared to non-organic counterparts. The study found that organic produce can have an 18-69% higher concentration of antioxidants. This means that individuals following an organic diet could be consuming the equivalent of two additional portions of antioxidants every day without needing to eat any more food compared to a non-organic diet. Although, it’s worth noting that this could be due to a decrease in the antioxidants of non-organic foods, rather than a direct increase in organic.

Antioxidants are natural compounds that plants produce to protect themselves against harm and prevent damage in response to stresses. When consumed by humans these antioxidants provide similar benefits, helping to protect against damage and contributing to overall health. Antioxidants have been linked with numerous benefits to human health, such as reducing the risk of heart disease and helping improve skin quality.

Does organic taste better?

Higher levels of antioxidants may also cause a plant to taste better. Antioxidants have their own unique flavors, which contribute to the overall flavor of the plant, fruit or vegetable they are produced by. Studies have found that higher antioxidant levels can therefore lead to improved taste and aroma in organic produce. Antioxidants also help prevent the food oxidizing (hence the name “anti - “oxidant”), meaning that foods maintain their color, smell and taste for longer.

However, non-organic crops often rely on the use of chemical pesticides for protection, reducing the need for plants to produce their own antioxidants which results in lower levels of antioxidants.

Scientific research on the taste superiority of organic food is limited, as taste perception is largely subjective and varies among individuals. However, anecdotal evidence often supports the notion that organic food tastes better, even from the perspective of food experts and chefs. As well as higher antioxidant levels, the improved soil quality resulting from organic farming is also believed to contribute to this enhanced flavor experience. Well-nourished soil yields better-nourished plants, which ultimately leads to more nutritious and flavorful food.

More nutrients or more water?

In contrast to higher antioxidant levels in organic crops, non-organic crops tend to have higher water content. This is attributed to the use of nitrogen in synthetic fertilizers. A study by Science Daily Magazine discovered that organic oranges contained up to 30% more vitamin C than conventionally grown oranges.This is due to conventional farming's heavy reliance on nitrogen fertilizers, which lead to a greater water uptake. As a result, the non-organic oranges become more diluted, containing less nutritional content and instead containing a higher water content.

Beyond plants: animals and omega-3 fatty acids

The benefits of organic farming are not just limited to crops and plants, organic animal products such as eggs, dairy, and meat contain more healthy omega-3 fatty acids. A 2013 study revealed that organic whole milk had significantly higher levels of omega-3 acids compared to non-organic milk. Omega-3 fatty acids have numerous benefits such as contributing to improved heart health and healthy brain development in children. This difference is believed to stem from the healthier and more natural diet of livestock raised on organic farms, due to increased access to grass and pasture for nutrition.

Considering where your produce has come from

Although some studies suggest that organic food may be healthier due to nutritional differences, there are still some conflicting results on the subject. Therefore, it cannot be definitively concluded that organic food offers greater nutritional value for certain. Consequently, some consumers may believe that the nutritional content of organic and non-organic produce are indifferent, and decide they are equally beneficial to health based on nutritional content alone.

However, assessing the healthfulness of food requires considering more than just its nutritional value. Nutritional studies often overlook the effects of chemical fertilizers, pesticides, growth hormones, and antibiotics on human health.

To illustrate, imagine catching and eating two fish with identical weight and nutritional values. However, one fish was caught in the clean open ocean, while the other was caught near a sewage outlet and within the radius of an oil spill. Although both fish may possess the same nutritional value, when accounting for the environment in which they were caught it is clear that one would be significantly healthier. The same principle applies to produce, meat, and dairy products. While organic and non-organic foods may be similar in nutritional content, the absence of artificial pesticides, chemical fertilizers, growth hormones, and antibiotics makes organic options a healthier choice.

This is not just an analogy, there is evidence to support this:

Research has shown that organic farming leads to approximately 50% lower cadmium levels. Cadmium is a toxic metal that can be absorbed by plants from the soil. Organically grown grains exhibit significantly lower cadmium levels compared to non-organic counterparts. Additionally, pesticide and fertilizer residue can have adverse effects on health, which we will explore in more detail in a future blog.

While scientific studies present differing perspectives on the nutritional benefits, there is evidence that suggests that organic food can indeed be deemed healthier and more flavorful compared to its non-organic counterparts. The environment in which the produce is raised plays a crucial role and should be a significant consideration when selecting your food.

We hope this blog has provided you with the knowledge to make informed decisions about which produce you’d prefer and how the origin of your foods can affect it. If you would like to to pursue a switch to organic, we have the perfect place for you to start! Visit our website to find an incredible array of the freshest organic certified produce, all available delivered fresh to your door. All our produce is free from any non-natural pesticides and fertilizers and can bring all the benefits discussed in this newsletter directly to you with just the click of a button.

Thanks for reading this week's post and we hope to see you next week!