Introduction
Organic food is those products that have been grown and produced in a natural way without the use of synthetic pesticides and artificial dyes and have not been subjected to mineralization. Despite the fact that there are many studies confirming that such foods have greater nutritional properties, many researchers have a sceptical position on this matter. The purpose of this discussion is to provide arguments to prove that organic food should be promoted.
Arguments
Organic food is beneficial for the health of the population in different ways. It has been proved that naturally grown fruit and vegetables contain more nutrients and that pesticide residues are found in significantly lower amounts in organic products. Organic crops “have higher concentrations of antioxidants, lower concentrations of Cd and a lower incidence of pesticide residues” (BaraĹ„ski et al. 2014, p. 794).
Therefore, people who consume such food run a lower risk of developing chronic heart and vascular diseases as well as neurodegenerative conditions. Individuals suffering from certain forms of cancer are recommended a dietary intervention that implies consuming organically processed foods (BaraĹ„ski et al. 2014). Moreover, antibiotic use during food production is another crucial aspect. According to Mie et al. (2017, p. 1), “the prevalent use of antibiotics in conventional animal production” is “a key driver of antibiotic resistance in society”. Organic foods are processed without the active use of dangerous chemicals, which makes them safer for human health.
Concluding Points
Thus, it can be concluded that organic food should be promoted due to a number of reasons. It has been confirmed that it is more nutritious than conventionally produced products. In addition, it contains fewer pesticides and dangerous chemicals that negatively affect human health. Moreover, antibiotics are not used when growing and processing organic food, which makes it safer and recommendable not only for healthy people but also for those who suffer from various chronic diseases.
Reference List
BaraĹ„ski, M, Srednicka-Tober, D, Volakakis, N, Seal, C, Sanderson, R, Stewart, GB, Benbrook, C, Biavati, B, Markellou, E, Giotis, C, Gromadzka-Ostrowska, J, RembiaĹ‚kowska, E, SkwarĹ‚o-SoĹ„ta, K, Tahvonen, R, Janovská, D, Niggli, U, Nicot, P & Leifert, C 2014, ‘Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses’, British Journal of Nutrition, vol. 112, no. 5, pp. 794–811.
Mie, A, Andersen, HR, Gunnarsson, S, Kahl, J, Kesse-Guyot, E, RembiaĹ‚kowska, E, Quaglio, G & Grandjean, P 2017, ‘Human health implications of organic food and organic agriculture: a comprehensive review’, Environmental Health, vol. 16, no. 1, pp. 1-22.