The benefits of organic foods
| Published: 30th August 2007 14:38 |
From milk to mushrooms - here are some examples of why the Soil Association claims organic food is better...
Good ‘moos' for organic milk drinkers
Several scientific studies have demonstrated the nutritional differences of organic milk. They show that organic milk generally contains higher levels of beneficial nutrients and vitamins than milk from non-organic cows. The studies have found that organic milk contains higher levels of beneficial compounds in the milk fats, particularly short-chain omega-3 essential fatty acids, as well as vitamin E and the antioxidant beta-carotene (which the body converts to vitamin A). Higher levels of the antioxidants lutein and zeaxanthine have also been found in milk from cows that eat a grass and silage based diet typical of organic farming.
Organic mushrooms and tomatoes
No food has higher amounts of beneficial minerals, essential amino acids and vitamins than organic food. Organic mushrooms and tomatoes contain more nutrients and less water. Artificial fertilisers used in non-organic farming increase the water content of fruit and vegetables. Although this method may produce bigger yields, it dilutes the food's nutrient content.
Researchers found that organic tomatoes "contained more dry matter, total and reducing sugars, vitamin C, B-carotene and flavonoids in comparison to the conventional ones."
Organic tomato ketchup
Research has shown that organic varieties of tomato ketchup contain more cancer-fighting lycopene than non-organic ketchup. Lycopene helps protect against breast, pancreatic, prostate and intestinal cancer, especially when eaten with fatty foods. Also evidence that it can reduce the risk of heart attacks.
Organic fruit
We all know the importance of getting our five-a-day, but eating five organic fruit and vegetables a day is even better. A non-organic apple can be sprayed up to 16 times with 36 different chemicals, many of which cannot simply be washed off. The latest Government tests, carried out in 2005, found pesticides in 80% of non-organic apple samples.
The British Medical Association say that some pesticides can be stored in our body's fatty tissues for years, raising concern about them being carcinogenic (cancer causing), mutagenic (causing birth defects) and neurotoxic (damaging to our nervous system). As organic farmers predominantly use natural methods to control pests, choosing organic is the best way to avoid pesticides in your food.
Organic eggs
All animals on organic farms, including chickens, live in free-range systems and are encouraged to roam outdoors and express their natural behaviour. Organic standards go further than the requirements for 'free-range' chickens. All organic chickens are fed on a diet rich in organic cereals, which haven't been produced using pesticides and which is free of GM. Organic chickens can't be given routine doses of antibiotics which weakens an animal's immune system and so increases the reliance on drugs.
Misleading labels 'barn eggs', 'farm fresh' or 'country fresh' do not mean free-range. Most non-organic eggs carry the Lion Mark and chickens often bear the Red Tractor label indicating that they are produced to Assured Food Standards. These chickens are produced to legal minimum standards and typically spend all of their lives indoors. A study by Compassion in World Farming (CIWF) concluded that these two schemes allow ‘intensive and poor welfare' practises including battery cages for hens, overcrowding, routine mutilations like debeaking, as well as the use of inappropriate breeds and feeding which can lead to health and welfare problems.
Organic bacon and sausages
Additives used in non-organic pork products such as polyphosphates, hydrolysed proteins, and sulphur dioxide are not permitted in organic products. Only a limited number of additives are allowed under organic standards for limited and specific conditions. The most common ones are sodium nitrite and potassium nitrate, and salt. This is because of the risk of botulism. Natural sausage skin casings must be used for organic sausages.
All animals must have access to the outdoors, with lower stocking densities and a more natural diet. Consequently, they have naturally stronger immune systems and rarely if ever need to be treated with veterinary medicines. Antibiotics are used extensively in non-organic farming to promote growth and to prevent disease in intensively reared, overcrowded farm animals. High standards of animal welfare in organic farming minimise the need for antibiotics and other veterinary drugs, which are used only when strictly necessary. Routine use of antibiotics is not permitted under Soil Association standards.
