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ORGANIC FOOD VS NON-ORGANIC FOOD

ORGANIC FOOD VS NON-ORGANIC FOOD

Nowadays organic food is favored by most of us. Have you ever thought about why organic food has found a popular position among us? The talk of the town is that organic food is healthier than inorganic food but have we tried to check on it if it is true? Anyway, let’s peek into this popular fact that organic food is healthy.

Organic food products are either grown under naturalistic cultivation, without the use of artificial fertilizers or they are processed products made from organically produced unprocessed materials. Organic foods are produced by methods complying with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological balance, and conserve ecosystems.

The Food Safety Standards and Authority of India (FSSAI) have launched the Food Safety of Organic Foods Regulations 2017 along with the merged logo for organic food products, such as Jaivik Bharat, SGS, and India organic. The ‘Jaivik Bharat’ brand will henceforward be stated as a mark of fine guarantee given to the consumers. Any food provided on the market as ‘organic food’ in India, needs to fall in with the provisions laid down under the Agricultural and Processed Food Products Export Development Authority (APEDA).

BENEFITS OF ORGANIC FOOD OVER NON-ORGANIC FOOD

1. Antibiotic resistance

When human beings take non-organic food products, they indirectly consume antibiotics, growth hormones, and vaccines which weaken immune systems account of antibiotic, vaccine, hormones, and animal byproducts overdose. This may alter the immune system thereby rendering humans unable to protect themselves against diseases. The benefit of organic foods is that their production processes do not require the use of antibiotics, growth hormones, animal by-products, or vaccines.

2. PESTICIDE CUTBACK

Farmers use natural fertilizers, such as manure or compost, to feed soil and plants whereas for organic food chemical fertilizers are used to promote plant growth. Chemical pesticide consumption is associated with a variety of diseases and disorders namely cancers, digestive dysfunctions, headaches, ADHD, birth defects, weakened immune system, and premature death.

3. BETTER IMMUNE SYSTEM

Inorganic food can be genetically modified food. GM food has been meddling at the genetic level. Sometimes varieties of plants have been cross-bred to create harder or tastier strains. GM seeds may be drought resistant and feature better yields. GM technology interferes with the work of Mother Nature and is consequently inorganic.

Organic food can’t be genetically altered in any way. Traditionally, modifications to plants and livestock have been mastered through selective breeding strategies and hand pollination. These methods are still licensed organic.

4. HANDLING OF ORGANIC FOOD

Organic food cannot come in touch with inorganic food. In order to make sure that insecticides or different chemical treatments don’t rub off on organic produce, it ought to be packaged and shipped separately from conventionally farmed food.

Organic farming does not use any type of risky chemical substances to preserve pests and diseases. These organic practices keep the consumers away from harm. Aspects including biomagnification are lessened through the practice of organic farming as chemical pesticides, fertilizers, herbicides, and artificial growth hormones are all prohibited on an organic farm. Therefore, organic food merchandise is freed from infection with fitness harming chemical substances

5. ECO FRIENDLY

Organic farming rebuilds soil fitness and prevents dangerous chemical compounds from stepping into our water supplies. Water and soil are extremely essential sources necessary for developing food . Organic farmers don’t depend upon non-renewable oil-based fertilizers and pesticides we may not constantly have access to. Organic farming results in greater biodiversity. Organic farming releases fewer greenhouse gas emissions.

6. FEWER CHANCES OF FOODBORNE ILLNESS

The occurrence of microbial contamination in produce grown organically is traditionally low. Organic farms inspire more abundance and diversity reducing the level of food-borne pathogens in the soil and fresh produce.

7. HIGHLY NUTRITIOUS FOOD

Organic food merchandise contains very high nutritional content due to the fact they do not include modified ingredients as compared to conventional agricultural food products. Another element that makes them pretty nutritious is that they may be given time to develop and are supplied with the fine natural conditions for growth. The vitamin and mineral contents of organic food products are usually high because the soil life and fitness give the most suitable mechanism for vegetation to access soil nutrients.

8. SUPERIOR FLAVOUR

Organic food receives its robust nourishment from the soil which results in well-nourished plants, which in flip yields food with high nutritional content material and foremost taste as compared to inorganic meals.

9. ANTIOXIDANT

The effective influences of antioxidants received from organic foods consist of the prevention of heart disease, cancer, vision problems, premature aging, and cognitive malfunction. Consumption of organic food can contribute to a greater intake of nutritionally advantageous antioxidants and restricted exposure to heavy metals.

THE GIST

Organic products reduce public health risks to farmworkers, their families, and customers by minimizing their exposure to poisonous and continual chemical substances at the farm and in food, the soil in which they work and play, the air they breathe, and the water they drink. Children are particularly at risk of pesticides. Thus, presenting organic food and fiber merchandise into the market offers parents the choice of selecting products produced without the use of those toxins.

Mounting evidence indicates that food grown organically is rich in nutrients, consisting of Vitamin C, iron, magnesium, and phosphorus, with much less exposure to nitrates and pesticide residues in organically grown fruits, vegetables, and grains when compared to conventionally grown products.

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