Is eating Organic Actually Worth It?

Is eating Organic worth it

We all know the benefits when you start eating Organic. It makes the body healthier and can give you the nutrients you need for your daily dose of vitamins and minerals. But when we talk about being “worth it”, this can be interpreted in different ways – physically and financially. 

The term “organic” refers to how certain foods are produced. Organic foods have been grown or farmed without the use of artificial chemicals, hormones, antibiotics, or genetically modified organisms (GMOs).

In order to be labeled organic, a food product must be free of artificial food additives. This includes artificial sweeteners, preservatives, coloring, flavoring, and monosodium glutamate (MSG).

In addition, organically grown crops use natural fertilizers like manure to improve plant growth. Animals raised organically are not given antibiotics or hormones. The most commonly purchased organic foods are fruits, vegetables, grains, dairy products, and meat. Processed organic products are also available, such as sodas, cookies, and meat substitutes.

If you’re planning to switch to being organic, here’s some information you need in case you’re still having second thoughts.

You’ll feel better eating organic

Growing organic products requires a variety of cultural, biological, and mechanical practices that promote ecological balance and biodiversity on the farm while supporting the cycle of resources on the farm. Organically grown foods have higher antioxidant levels, according to studies. In addition to having lower toxic levels of heavy metals and pesticide residues, organic food also contains higher levels of omega-3 fatty acids.

Despite the green label, processed foods, snacks, and junk food should still be consumed in moderation. Just because a food is green doesn’t mean it’s healthy.

There is a difference in taste between organic fruits and vegetables

There is no doubt that organic food tastes better than conventional food. But this is not always true. 

The higher level of nutrients and antioxidants in organic food may lead to a more distinctive, signature taste, but food production is a much more complex process. It spans the entire globe, and different places bring a vast range of weather, soil, and farming methods. These variables lead to a vast variety of qualities and flavors.

Organic food is free of pesticides

Although organic farming doesn’t mean pesticide-free, it does mean all farming methods must be nontoxic and safe. In order to use as little pesticides as possible, organic farms rely on the PAMS system (prevention, avoidance, monitoring, and suppression) — which is a preventative protocol against pests, diseases, and weeds. 

It’s also possible that you don’t have to worry about pesticides if you eat the right kind of produce. As a result of thick or inedible skins that provide a protective layer, pineapples, avocados, onions and others are renowned by testers each year for their absence of pesticide residue. Moreover, the majority of pesticide residue is removed from these foods by washing or peeing them before testing. 

Additives are not found in organic food 

The label can also be found on foods such as organic pancake mix, crackers, and other snacks in the grocery store, in addition to produce. An organic processed product must contain at least 95% organic ingredients (excluding salt and water) and the remaining portion must be made with approved ingredients in order to qualify for certification. 

It has to be organic everything

You may believe that organic is the only way to go if you’re a frequent organic shopper, but you may be disappointed. Major stores often offer conventional and organic versions of the same product, so if you’re on a budget, the organic label may not be worth it. 

Unlike the inspector, who washes produce before testing, you should wash produce at home before eating if it has thick or inedible skins because they won’t have much pesticide residue. The Environmental Working Group, a third-party organization that tests a variety of foods every year for pesticide residue levels, reports the foods that have the most residue (the Dirty Dozen) and the ones that have the least residue (the Clean Fifteen). 

The costs of organic food are too high  

There are several reasons why organic foods are typically more expensive than conventionally grown foods despite the fact that the price gap is closing.

  • In order to maintain certification, you have to pay application fees, inspection fees, annual fees, and other fees. 
  • The labor-intensive nature of organic farming is due to such factors as crop rotation to maintain soil fertility, higher standards for livestock, and pesticide regulations. 
  • Food produced in small quantities has higher marketing and distribution costs than food produced in large quantities. 
  • There is a limited supply of organic food compared to the high demand for it.

Farming organically is just a new fad

For thousands of years, organic farming was the norm. Over the last century, however, synthetic pesticides and genetically modified organisms changed farming practices dramatically. 

The Organic Foods Production Act was passed in 1990 after decades of growing concerns about genetically modified crops. It established a national standard for organically grown food and materials. Although the OFPA board members wrote in finalized rules and regulations in 2002, it was only then that the guidelines for what constitutes “organic” were really established. To obtain the green seal, producers must adhere to strict standards. 

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  1. What Is Organic Food, and Is It More Nutritious Than Non-Organic Food? (
  2. Is organic food worth the hype? 8 shocking truths about your fresh produce – CNET

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