organic vs inorganic food essay

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Organic foods: Are they safer? More nutritious?

Discover the difference between organic foods and their traditionally grown counterparts when it comes to nutrition, safety and price.

Once found only in health food stores, organic food is now a common feature at most grocery stores. And that's made a bit of a problem in the produce aisle.

For example, you can pick an apple grown with usual (conventional) methods. Or you can pick one that's organic. Both apples are firm, shiny and red. They both provide vitamins and fiber. And neither apple has fat, salt or cholesterol. Which should you choose? Get the facts before you shop.

What is organic farming?

The word "organic" means the way farmers grow and process farming (agricultural) products. These products include fruits, vegetables, grains, dairy products such as milk and cheese, and meat. Organic farming practices are designed to meet the following goals:

• Improve soil and water quality
• Cut pollution
• Provide safe, healthy places for farm animals (livestock) to live
• Enable natural farm animals' behavior
• Promote a self-sustaining cycle of resources on a farm

Materials or methods not allowed in organic farming include:

• Artificial (synthetic) fertilizers to add nutrients to the soil
• Sewage sludge as fertilizer
• Most synthetic pesticides for pest control
• Using radiation (irradiation) to preserve food or to get rid of disease or pests
• Using genetic technology to change the genetic makeup (genetic engineering) of crops, which can improve disease or pest resistance, or to improve crop harvests
• Antibiotics or growth hormones for farm animals (livestock)

Organic crop farming materials or practices may include:

• Plant waste left on fields (green manure), farm animals' manure or compost to improve soil quality
• Plant rotation to keep soil quality and to stop cycles of pests or disease
• Cover crops that prevent wearing away of soil (erosion) when sections of land aren't in use and to plow into soil for improving soil quality
• Mulch to control weeds
• Insects or insect traps to control pests
• Certain natural pesticides and a few synthetic pesticides approved for organic farming, used rarely and only as a last choice and coordinated with a USDA organic certifying agent

Organic farming practices for farm animals (livestock) include:

• Healthy living conditions and access to the outdoors
• Pasture feeding for at least 30% of farm animals' nutritional needs during grazing season
• Organic food for animals
• Shots to protect against disease (vaccinations)

Organic or not? Check the label

The U.S. Department of Agriculture (USDA) has set up an organic certification program that requires all organic food to meet strict government standards. These standards control how such food is grown, handled and processed.

Any product labeled as organic on the product description or packaging must be USDA certified. If it's certified, the producer may also use an official USDA Organic seal.

The USDA says producers who sell less than $5,000 a year in organic food don't need to be certified. These producers must follow the guidelines for organic food production. But they don't need to go through the certification process. They can label their products as organic. But they can't use the official USDA Organic seal.

Products certified 95 percent or more organic may display this USDA seal.

The USDA guidelines describe organic foods on product labels as:

• 100% organic. This label is used on certified organic fruits, vegetables, eggs, meat or other foods that have one ingredient. It may also be used on food items with many ingredients if all the items are certified organic, except for salt and water. These may have a USDA seal.
• Organic. If a food with many ingredients is labeled organic, at least 95% of the ingredients are certified organic, except for salt and water. The items that aren't organic must be from a USDA list of approved additional ingredients. These also may have a USDA seal.
• Made with organic. If a product with many ingredients has at least 70% certified organic ingredients, it may have a "made with organic" ingredients label. For example, a breakfast cereal might be labeled "made with organic oats." The ingredient list must show what items are organic. These products can't carry a USDA seal.
• Organic ingredients. If a product has some organic ingredients but less than 70% of the ingredients are certified organic , the product can't be labeled as organic. It also can't carry a USDA seal. The ingredient list can show which ingredients are organic.

Does 'organic' mean the same thing as 'natural'?

No, "natural" and "organic" are different. Usually, "natural" on a food label means that the product has no artificial colors, flavors or preservatives. "Natural" on a label doesn't have to do with the methods or materials used to grow the food ingredients.

Also be careful not to mix up other common food labels with organic labels. For example, certified organic beef guidelines include pasture access during at least 120 days of grazing season and no growth hormones. But the labels "free-range" or "hormone-free" don't mean a farmer followed all guidelines for organic certification.

Organic food: Is it safer or more nutritious?

Some data shows possible health benefits of organic foods when compared with foods grown using the usual (conventional) process. These studies have shown differences in the food. But there is limited information to prove how these differences can give potential overall health benefits.

Potential benefits include the following:

• Nutrients. Studies have shown small to moderate increases in some nutrients in organic produce. Organic produce may have more of certain antioxidants and types of flavonoids, which have antioxidant properties.
• Omega-3 fatty acids. The feeding requirements for organic farm animals (livestock) usually cause higher levels of omega-3 fatty acids. These include feeding cattle grass and alfalfa. Omega-3 fatty acids — a kind of fat — are more heart healthy than other fats. These higher omega-3 fatty acids are found in organic meats, dairy and eggs.
• Toxic metal. Cadmium is a toxic chemical naturally found in soils and absorbed by plants. Studies have shown much lower cadmium levels in organic grains, but not fruits and vegetables, when compared with crops grown using usual (conventional) methods. The lower cadmium levels in organic grains may be related to the ban on synthetic fertilizers in organic farming.
• Pesticide residue. Compared with produce grown using usual (conventional) methods, organically grown produce has lower levels of pesticide residue. The safety rules for the highest levels of residue allowed on conventional produce have changed. In many cases, the levels have been lowered. Organic produce may have residue because of pesticides approved for organic farming or because of airborne pesticides from conventional farms.
• Bacteria. Meats produced using usual (conventional) methods may have higher amounts of dangerous types of bacteria that may not be able to be treated with antibiotics. The overall risk of contamination of organic foods with bacteria is the same as conventional foods.

Are there downsides to buying organic?

One common concern with organic food is cost. Organic foods often cost more than similar foods grown using usual (conventional) methods. Higher prices are due, in part, to more costly ways of farming.

Food safety tips

Whether you go totally organic or choose to mix conventional and organic foods, keep these tips in mind:

• Choose a variety of foods from a mix of sources. You'll get a better variety of nutrients and lower your chance of exposure to a single pesticide.
• Buy fruits and vegetables in season when you can. To get the freshest produce, ask your grocer what is in season. Or buy food from your local farmers market.
• Read food labels carefully. Just because a product says it's organic or has organic ingredients doesn't mean it's a healthier choice. Some organic products may still be high in sugar, salt, fat or calories.
• Wash and scrub fresh fruits and vegetables well under running water. Washing helps remove dirt, germs and chemical traces from fruit and vegetable surfaces. But you can't remove all pesticide traces by washing. Throwing away the outer leaves of leafy vegetables can lessen contaminants. Peeling fruits and vegetables can remove contaminants but may also cut nutrients.

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• Organic production and handling standards. U.S. Department of Agriculture. https://www.ams.usda.gov/publications/content/organic-production-handling-standards. Accessed March 30, 2022.
• Introduction to organic practices. U.S. Department of Agriculture. https://www.ams.usda.gov/publications/content/introduction-organic-practices. Accessed March 30, 2022.
• Organic labeling at farmers markets. U.S. Department of Agriculture. https://www.ams.usda.gov/publications/content/organic-labeling-farmers-markets. Accessed March 30, 2022.
• Labeling organic products. U.S. Department of Agriculture. https://www.ams.usda.gov/publications/content/labeling-organic-products. Accessed March 30, 2022.
• Use of the term natural on food labeling. U.S. Food and Drug Administration. https://www.fda.gov/food/food-labeling-nutrition/use-term-natural-food-labeling. Accessed March 30, 2022.
• Demory-Luce D, et al. Organic foods and children. https://www.uptodate.com/contents/search. Accessed March 30, 2022.
• Pesticides and food: Healthy, sensible food practices. U.S. Environmental Protection Agency. https://www.epa.gov/safepestcontrol/pesticides-and-food-healthy-sensible-food-practices. Accessed March 30, 2022.
• Vegetable and pulses outlook: November 2021. U.S. Department of Agriculture. https://www.ers.usda.gov/publications/pub-details/?pubid=102664. Accessed March 30, 2022.
• Changes to the nutrition facts label. U.S. Food and Drug Administration. https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label. Accessed March 30, 2022.
• Rahman SME, et al. Consumer preference, quality and safety of organic and conventional fresh fruits, vegetables, and cereals. Foods. 2021; doi:10.3390/foods10010105.
• Brantsaeter AL, et al. Organic food in the diet: Exposure and health implications. Annual Review of Public Health. 2017; doi:10.1146/annurev-publhealth-031816-044437.
• Vigar V, et al. A systematic review of organic versus conventional food consumption: Is there a measurable benefit on human health? Nutrients. 2019; doi:10.3390/nu12010007.
• Mie A, et al. Human health implications of organic food and organic agriculture: A comprehensive review. Environmental Health. 2017; doi:10.1186/s12940-017-0315-4.
• Innes GK, et al. Contamination of retail meat samples with multidrug-resistant organisms in relation to organic and conventional production and processing: A cross-sectional analysis of data from the United States National Antimicrobial Resistance Monitoring System, 2012-2017. Environmental Health Perspectives. 2021; doi:10.1289/EHP7327.

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• Organically Speaking

12 Differences Between Organic and Inorganic Food

Once upon a time, all food was organic.  

The worldwide population has increased tremendously (8 billion when writing this blog). Unsurprisingly, the demand for food has grown beyond imagination. And so, humans have discovered different ways of growing food.

Inorganic food is one of the results of those discoveries. 

Wait, what’s all the hype about organic and inorganic food? And what is the difference between organic and inorganic food?

First, let’s classify what organic food and inorganic food entail.

Organic food is grown naturally without synthetic fertilizers, chemicals, pesticides, or hormones. Some organic foods include:

●         Eggs

●         Meat

●         Fruits

●         Vegetables

●         Milk

Inorganic foods include food grown using chemical fertilizers, pesticides, and growth hormones; food with preservatives added to increase its shelf life is inorganic.

But that’s not the only difference separating the two.

Here are 12 points about how inorganic food differs from organic food.

Organic vs Inorganic Food: The Main Differences  

1. source of growth.

Organic food is grown naturally. In comparison, inorganic food involves using inorganic fertilizers, pesticides, growth regulators, etc.  

2. Speed of Growth

Different sources, such as growth hormones, artificial fertilizers, etc., are used in cultivating inorganic food. As a result, inorganic food grows faster and quicker than organic food.

Organic food grows at its own pace since no additional factors are included.

3. Use of Pesticides 

Pesticides are a major component in inorganic foods, while no pesticides are used in organic food. In turn, the residues of pesticides make inorganic food somewhat toxic.

4. Source of Fertilizers

Fertilizers in organic food are derived from natural sources, such as manure and compost.

In non-organic food, chemical fertilizers, like nitrates, are used.  

5. Health Factor

Be organic, be healthy, be you.  

Organic foods are healthier than inorganic foods as they contain natural antioxidants, low levels of nitrates, and fewer pesticide residues.

So, when considering processed oil over organic olive oil for cooking, the latter would give more health benefits than the former.  

6. Use of Hormones

Hormones are frequently induced in cattle to fasten growth and meet the market demand. But this makes the meat and chicken inorganic.

Eventually, it causes severe adverse effects on human health. However, organic food is free from hormonal inductions and safe for consumption. So, when it’s about health, organic food benefits are incomparable to inorganic produce.

7. Nutrient Composition

To eat is a necessity, but to eat intelligently is an art.

The nutrition composition of organic and inorganic food is slightly different. Organic foods are more nutritious compared to inorganic food. They contain more vitamins and minerals than inorganic food.   

Besides that, organic food is highly advantageous for individuals diagnosed with gluten resistance. For example, people with Celiac disease can consume organic meals like  gluten-free spaghetti multigrain  to enjoy a tasty and nutritious diet.

8.Effect on Environment

Since natural fertilisers and pesticides are used to grow organic food, it’s better for a healthy environment. Using organic food also helps maintain the natural ecosystem, increase biodiversity, and promote soil and water health.

On the other hand, synthetic components are utilized in inorganic food that are severely harmful to the environment.  

9. Shelf Life

Organic and inorganic food also differ from each other with respect to shelf life. 

Inorganic food can be stored for a longer time duration as they contain preservatives. However, organic produce can last for a maximum of five days. 

It takes more time and care to grow organic food. That’s why organic food is more expensive than its counterpart.

On average, organic food is 10-20% more expensive than non-organic food.

11. GMO Presence 

Organic food is free from Genetically Modified Organisms. This makes it more beneficial.

Remember that GMOs are banned in some European countries because they cause severe allergic reactions and antibiotic resistance to the human body. And since GMOs are a prominent factor in inorganic food, frequent consumption can lead to adverse effects. Therefore, organic food like  organic tomato paste   can be used to prepare meals for a healthy diet.  

12. Demand for Consumption

At the beginning of human life, no concept of inorganic food existed. So, people only used organic sources. But the population has increased with time, and so has the demand.

This became the reason for people relying on inorganic food more as it’s less expensive, readily available, and grown quickly. 

However, after significant research on inorganic food, scientists concluded that organic food is far better for health than inorganic food. And so, we have witnessed the demand for organic food increasing in the past few decades. 

The differences between organic food and inorganic food show that organic products offer more benefits than inorganic.

Furthermore, superstores have a separate section for organic food, and FMCG companies feel proud to claim their products are organic and GMO-free.

Knowing the differences can give you knowledge and peace of mind about what’s best for healthy living. 

So, what will you choose between organic and inorganic?

Further Read,

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Home — Essay Samples — Life — Organic Food — Comparing Organic and Non-Organic Food

Comparing Organic and Non-organic Food

• Categories: Nutrition Organic Food

About this sample

Words: 1350 |

Published: Jan 25, 2024

Words: 1350 | Pages: 3 | 7 min read

Table of contents

Nutritional content, nitrates levels, animal food products, physical appearance, works cited.

• Brown, Mary Jane. "What Is Organic Food, And Is It Better Than Non-Organic?". Authority Nutrition, .
• Solomon, Zak. "Organic Vs. Non-Organic: What's The Difference? | Food Safety News". Food Safety News, 2013,
• Carrington, Damian, and George Arnett. "Clear Differences Between Organic And Non-Organic Food, Study Finds". The Guardian, 2014,

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Comparative Essay Sample : Organic vs. Inorganic Foods

The differences between organic and conventional foods have caused plenty of debates, recently. The experts animatedly discuss the nature and characteristics of both organic and non-organic products, stressing on their strong and weak sides. Still, it is difficult to decide which kind of nutrition is more beneficial for the human health and well-being. The differences between these two kinds of foods lie not only in their physical qualities, but also in the chemical content and amount of nutrients. It is essential to analyze the peculiarities of each type in order to make the right choice for the daily diets.

The most striking difference between the organic and convention food consists in the comprising of chemical substances. Thus, organic food is the one, the production or growth of which does not utilize any chemical fertilizers or pesticides. As a result, this food does not comprise any harmful substances, which could have negatively influenced the human health. At the same time, conventional food applies to the synthesis of chemicals, in the process of its growth. At first glance, the benefits of the organic food become obvious. However, the advantages of such products are still doubtless, in comparison with the conventional food.

The other difference between organic and non-organic products consists in their physical qualities. It is easy to notice that non-organic products of one group are usually equal in forms and shapes. Partially, this phenomenon can be explained by the utilization of the growth-enhancing substances, which determine the appearance of the very food products. Correspondingly, they have the same forms and look quite attractive and tasty.

At the same time the organic products of one group are usually various and diverse, in terms of their form and shape. There are no unique standards toward their physical characteristics. In addition, organic products usually look imperfect and even unattractive, when judging of their forms.  The crux of the matter consists in the fact that organic food is deprived of any fertilizers or artificial supplements, responsible for the growth and shapes of food. Overall, the physical differences are the other indexes, which help to distinguish between these two types of products (Solomon 2013).

Thirdly, the organic and non-organic foods possess different quality characteristics. Thus, the organic food is required to follow certain standards of quality and possess the relative certificates (Solomon 2013). The tendency is caused by the necessity to control the growth of organic food and trace its impact on the human health. At the same time, conventional food does not follow any particular standards of quality. Therefore, this question remains subjective as it refers to the individual tastes and preferences.

Furthermore, it is important to mention about the impact of both types of food on the environment. Thus, the organic food is considered to be eco-friendly since it does not pollute the nature with heavy pesticides and other harmful chemicals. As a result, such products are beneficial for farming as they do not exhaust the soils and deteriorate the water supplies. On the contrary, conventional food brings more harm to the environment, because of its utilization of the various chemical substances. While these supplements do not represent threat to the human health, they may bring enormous threat to other living beings and whole eco-systems, in general (Zhu et al 712). From this point of view, organic food contains more advantages and benefits.

As for the other advantages of the organic food, it is necessary to mention about a high level of vitamins and nutrients, it comprises. This aspect is of great value among the consumers, according to recent studies (Lusk, and Briggerman 184). Organic products contain exclusively natural ingredients, which are easily absorbed by the human organism. Overall, the environmental friendliness and high nutritional value are the major pluses of the organic food.

However, organic food also hides some drawbacks. One of them is the issue of food safety. Natural products are deprived of the chemicals, and they may contain living organisms (bacteria, fungus), which can penetrate into the human organism via the food (Hansen 820). Besides, these products are not protected from the probable diseases, typical for the plants. Moreover, the prices for organic food are usually higher, in comparison with the conventional one. Thus, the weak sides of organic food do not allow consumers considering it absolutely beneficial and safe.

At the same time, conventional food does not represent any organic threats for humans. These products are also deprived on any toxic elements or harmful substances. Non-organic food is cheap in price, and the big scopes of its production can satisfy the global demand in food supplies. There is the starvation in the developing countries, and conventional food is an optimal way out.

Nevertheless, the question of sustainability and safety of non-organic food is open to debate. Long-term researches witness that conventional food is deprived of many nutrients and vitamins, essential for the human organism. Besides, the utilization of fertilizers and pesticides ruin the natural surroundings. In the long run, non-organic food may negatively influence the quality of human health and lead to serious diseases.

To sum up, both organic and conventional nutrition possesses strong and weak sides. The absolute value of each type is doubtful and has a dubious scientific confirmation. In any case, the experts admit that the choice of food is the subjective matter, which depends on individual preferences. The choice of food depends on the attitude toward the environmental protection, financial capacities and personal tastes. Since there is no universal scientific conclusion, both types of food can be utilized without significant damages.

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The Difference Between Organic and Inorganic

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The word "organic" means something very different in chemistry than it does when you're talking about produce and food. Organic compounds and inorganic compounds form the basis of chemistry.

The primary difference between organic vs. inorganic compounds is that organic compounds always contain carbon while most inorganic compounds do not contain carbon.

Also, nearly all organic compounds contain carbon-hydrogen or C-H bonds. Note that containing carbon is not sufficient for a compound to be considered organic. Look for both carbon and hydrogen.

Did You Know?

Organic and inorganic chemistry are two of the main disciplines of chemistry. An organic chemist studies organic molecules and reactions, while an inorganic chemistry focuses on inorganic reactions.

Examples of Organic Compounds or Molecules

Molecules associated with living organisms are organic. These include nucleic acids, fats, sugars, proteins, enzymes, and hydrocarbon fuels. All organic molecules contain carbon, nearly all contain hydrogen, and many also contain oxygen.

• table sugar or sucrose, C 12 H 22 O 11
• benzene, C 6 H 6
• methane, CH 4
• ethanol or grain alcohol, C 2 H 6 O

Examples of Inorganic Compounds

Inorganics include salts, metals, substances made from single elements and any other compounds that don't contain carbon bonded to hydrogen. Some inorganic molecules do, in fact, contain carbon.

• table salt or sodium chloride, NaCl
• carbon dioxide, CO 2
• diamond (pure carbon)

Organic Compounds Without C-H Bonds

Few organic compounds don't contain carbon-hydrogen bonds. Examples of these exceptions include

• carbon tetrachloride (CCl 4 )
• urea [CO(NH 2 ) 2 ]

Organic Compounds and Life

While most organic compounds encountered in chemistry are produced by living organisms, it's possible for the molecules to form through other processes.

For example, when scientists talk about organic molecules discovered on Pluto, this doesn't mean there are aliens on the world. Solar radiation can provide energy to produce organic compounds from inorganic carbon compounds.

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Clear differences between organic and non-organic food, study finds

Organic food has more of the antioxidant compounds linked to better health than regular food, and lower levels of toxic metals and pesticides, according to the most comprehensive scientific analysis to date.

The international team behind the work suggests that switching to organic fruit and vegetables could give the same benefits as adding one or two portions of the recommended "five a day".

The team, led by Prof Carlo Leifert at Newcastle University, concludes that there are "statistically significant, meaningful" differences, with a range of antioxidants being "substantially higher" – between 19% and 69% – in organic food. It is the first study to demonstrate clear and wide-ranging differences between organic and conventional fruits, vegetables and cereals.

The researchers say the increased levels of antioxidants are equivalent to "one to two of the five portions of fruits and vegetables recommended to be consumed daily and would therefore be significant and meaningful in terms of human nutrition, if information linking these [compounds] to the health benefits associated with increased fruit, vegetable and whole grain consumption is confirmed".

The findings will bring to the boil a long-simmering row over whether those differences mean organic food is better for people, with one expert calling the work sexed up.

Tom Sanders, a professor of nutrition at King's College London, said the research did show some differences. "But the question is are they within natural variation? And are they nutritionally relevant? I am not convinced."

He said Leifert's work had caused controversy in the past. "Leifert has had a lot of aggro with a lot of people. He is oversexing [this report] a bit." Sanders added the research showed organic cereals have less protein than conventional crops.

The research was peer-reviewed and is published in a respected scientific journal, the British Journal of Nutrition. It was due to be released next week, but has appeared on several academic websites .

The results are based on an analysis of 343 peer-reviewed studies from around the world – more than ever before – which examine differences between organic and conventional fruit, vegetables and cereals.

"The crucially important thing about this research is that it shatters the myth that how we farm does not affect the quality of the food we eat," said Helen Browning, chief executive of Soil Association, which campaigns for organic farming.

UK sales of organic food , which is often considerably more expensive than non-organic, are recovering after a slump during the economic crisis.

Plants produce many of their antioxidant compounds to fight back against pest attacks, so the higher levels in organic crops may result from their lack of protection by chemical sprays. But the scientists say other reasons may be important, such as organic varieties being bred for toughness and not being overfed with artificial fertilisers.

Leifert and his colleagues conclude that many antioxidants "have previously been linked to a reduced risk of chronic diseases, including cardiovascular diseases, neurodegenerative diseases and certain cancers". But they also note that no long-term studies showing health benefits from a broad organic diet have yet been conducted.

The researchers found much higher levels of cadmium, a toxic metal, in conventional crops. Pesticide residues were found on conventional crops four times more often than on organic food. The research was funded by the EU and an organic farming charity .

The research is certain to be criticised: the inclusion of so many studies in the analysis could mean poor quality work skews the results, although the team did "sensitivity analyses" and found that excluding weaker work did not significantly change the outcome.

Also, the higher levels of cadmium and pesticides in conventional produce were still well below regulatory limits. But the researchers say cadmium accumulates over time in the body and that some people may wish to avoid this, and that pesticide limits are set individually, not for the cocktail of chemicals used on crops.

A further criticism is that the differences seen may result from different climate, soil types and crop varieties, and not from organic farming, though the researchers argue that combining many studies should average out these other differences.

The greatest criticism, however, will be over the suggestions of potential health benefits. The most recent major analysis, which took in 223 studies in 2012 , found little evidence. "The published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods," it found.

This was also the conclusion of earlier, smaller studies published in 2009 in a scientific journal and by the UK Food Standards Agency (pdf) , though the latter considered just 11 studies. The 2012 study did note that eating organic food might help people avoid pesticide residues.

Sanders said he was not persuaded by the new work. "You are not going to be better nourished if you eat organic food," he said. "What is most important is what you eat, not whether it's organic or conventional. It's whether you eat fruit and vegetables at all. People are buying into a lifestyle system. They get an assurance it is not being grown with chemicals and is not grown by big business."

He added that organic farming did help to address the significant problem in the UK of soil degradation and excess fertiliser polluting rivers.

Soil Association polling (pdf) shows healthy eating (55%) and avoiding chemical residues (53%) are key reasons cited by shoppers for buying organic produce.

But many also say care for the environment (44%) and animal welfare (31%) are important, as is taste (35%).

Browning said: "This research backs up what people think about organic food. In other countries there has long been much higher levels of support and acceptance of the benefits of organic food and farming. We hope these findings will bring the UK in line with the rest of Europe."

The organic shop

Consumers spend 25p more on 2 pints of semi-skimmed organic milk (£1.14) at most big supermarkets

45p more on an organic 800g wholemeal loaf (£1.20) at Sainsbury's

£1 more per kg on organic white grapes (£5 per kg) at both Sainsbury's and Tesco

£3.23 more on organic pork chops (£5.50) at Tesco than standard ones

£1.03 more on a pack of six organic mixed-weight eggs (£2) at Asda

40p more on a 340g tub of organic crunchy peanut butter (£1.70) at Sainsbury's

Source: MySupermarket. Standard non-sale prices correct on Friday 11 July

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Organic vs. Non-Organic: Does It Make a Difference?

We investigate if buying organic foods really makes a difference for your health.

Young woman carries a shopping basket filled with fresh produce. She is shopping for fresh fruit and vegetables in a grocery store.

Photo by: Steve Debenport

Steve Debenport

Are you breaking the bank on organic produce and other organic foods? The word “organic” has become synonymous with all kinds of nutrition superlatives, but healthy is not a mandatory part of the definition. We are setting the record straight and giving you the facts so you can make the most of your next shopping trip.

What Are Organic Foods?

The USDA defines organic foods as those items grown and produced without the use of chemical pesticides, herbicides and other prohibited substances. This process is strictly policed by the USDA in efforts to protect the foodstuffs and the land it’s grown on. Their website reads:

“Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest.”

All the government oversight, certification expenses and other financial issues associated with growing organic produce (such as lower yields and alternative pest control practices) means organic foods come at a higher price point. Despite these remarkable differences, there is not much solid science to support that organic produce is any more nutritious than conventionally grown items – an organic apple has the same nutrients as a non-organic one. Confused yet? Understandable. Food labeling can also get tricky. Only foods that contain nothing but organic ingredients can be labeled “100% organic,” while foods deemed “organic” only need to be 95 to 99 percent organic. And yes, there’s more: Foods made with 70 to 94 percent organic ingredients can flash the title “made with organic ingredients."

What About Dirty and Clean Food?

Some folks may look to other organizations for guidance to help make sense of organic dos and don’ts. The Environmental Working Group’s Shopper’s Guide to Pesticides in Produc e sets out to rank traces of non organic residues found on regularly consumed produce items. They review available data each year to create the trendy “ Dirty Dozen ” and “ Clean Fifteen ” lists indicating which 12 produce items carry the highest amount of pesticide residues and which 15 carry the lowest. According to the EWG: “People can lower their pesticide exposure by almost 80 percent by avoiding the top 12 most contaminated fruits and vegetables and eating the least contaminated instead.” But these “dirty" and "clean” labels should not deter you from eating fresh fruits and vegetables whether they are grown organic or conventionally. When you take a closer look at the research even the highest loads of deductible pesticides found in the dirty dozen do not appear to pose imminent harm to those that eat them. For example, kale ranked high on the pesticide residue list this year, but the amount it contains is still pretty negligible – meaning it would be impossible to eat enough of the leafy green for it to be harmful.

What About Packaged Organic Foods?

Organic foods come in all shapes and sizes and you can easily find organically-produced junk food. Organic cookies, fried snack foods and other less-than-healthy foods are little or no better for you than their conventionally grown counterparts. Treat these highly processed foods with the same caution and moderation you would any other highly processed junk food.

How About Local Organic Food?

Locally grown produce often comes from smaller farms that don’t have to use the same types or amounts pesticides as large farms that service grocery stores. Talk to your local farmer about their use of pesticides and decide if going local seems like a better fit than organic for your home.

Bottom Line: Organic isn’t as black and white as it seems. Eating plentiful amounts of fruits and veggies will benefit you no matter how they are grown and organic junk food is still junk!

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Organic vs. non-organic foods for your child

Ever wonder what the difference really is between organic vs. non-organic foods? Here’s everything you need to know.

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Ever wonder what the difference really is between organic vs. non-organic foods? Here’s everything you need to know about the two types of labels, as well as the positives and negatives that each bring to the (kitchen) table.

What is the difference between foods labeled organic versus non-organic?

At the very core of it, there is not a large difference between the two. They look very similar and most often taste very similar, too. Organic foods typically contain the same amount of nutrients, vitamins and minerals as non-organic foods. In order for a food to be labeled organic, the producer has to have the United States Department of Agriculture (USDA) verify their growing practices and approve all of their production methods. Typically, foods that are organic contain fewer pesticides, fewer multi-drug resistant bacteria and no genetically modified organisms or foods.

What are the positives and negatives of buying organic or non-organic?

If you are concerned with how green you are being or how your actions impact the environment, organic foods have less environmental impact then non-organic foods. Additionally, organic foods have no added antibiotics, hormones or synthetic additives.

However, the negatives of buying organic may outweigh the positives for many families. What is the number one negative of buying organic? The price. On average, organic products are 47 percent more expensive than non-organic foods. This varies depending on the product and season, but if you buy organic, you are most likely going to pay quite a bit more. Another possible negative to buying organic is that you are subject to when each product is in season. Organic apple supplies disappear from grocery stores in late winter while non-organic apples may be overflowing. Produce is one of the main foods affected by the seasons, but some organic meats and eggs may be affected as well.

How does cost affect buying organic?

For non-organic, one positive is that you can typically stretch your dollar further than with organic foods. Additionally, you can find almost any type of food, produce or meat any time of the year, even if it is not in its peak season. One drawback to non-organic foods is that you may be consuming higher levels of pesticides, antibiotics or hormones, and your food may be coming from growing conditions that are not as highly regulated as organic products.

What does all this mean?

This does not mean that organic foods are necessarily better or healthier for you. If you shop at local farmers markets, ask your farmer what types of fertilizers and growing conditions are used. Even if he or she has not paid to be certified organic, they may be using fewer pesticides or green growing conditions. This is one way to still have produce or meat that is close to organic without paying the higher price.

Non-organic produce and products are not the only source of pesticides in our daily life. Even if we bought only organic, we would encounter pesticides on recently sprayed grass, in the air we breathe, and in the soil and dust. It is nearly impossible to reduce our pesticide exposure to absolute zero.

Do you recommend organic or non-organic to parents?

I recommend that all children consume at least five servings of fruits and vegetables daily. If buying organic would mean they only have one serving of fruit or vegetables due to the higher price, then I would recommend buying non-organic. If your family is on a tight budget, avoid reaching for the organic products, and instead aim to meet the goal of five servings of fruits and vegetables with non-organic foods.

Try to include at least one fruit at breakfast, one serving of vegetables at lunch, and two servings of vegetables at dinner to help meet fiber and vitamin/mineral needs and fill up bellies with the healthy stuff! To make five servings, consider offering fruit as a snack. These can be non-organic or organic, as long as they are being provided.

Buying organic vs non-organic

There are some fruits and vegetables that are known to have high levels of pesticides and fertilizers. If you want to choose a few things to buy organic, the Environmental Working Group releases a list every year of 12 foods containing the highest level of pesticides and 15 foods that are the lowest in pesticides. The top five of the “dirty dozen” or high-level foods for 2017 are strawberries, spinach, nectarines, apples and peaches. The top five of the “clean fifteen” or lower-level foods this year are avocados, sweet corn, pineapples, cabbage and onions. If you wanted to pick and choose which foods to buy organic, these may provide some insight.

Think you know about organic foods? Test your knowedge with this quiz.

Organic foods were once sold only in health food stores and farmers markets. But they are slowly becoming a staple at your local supermarket. Find out more about organic foods by taking this quiz.

1. What’s the best way to tell the difference between organic and nonorganic foods?

2. what portion of a food must be organic to allow a food maker to use the label “made with organic ingredients”, 3. to carry the usda organic label, produce cannot have:, 4. the organic label lets you know that organic foods are:, 5. why do organic foods often cost more than nonorganic foods, 6. eating nonorganic produce can expose you to:, about the expert.

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Organic Vs. Inorganic Foods

By: July   •  Research Paper  •  1,757 Words  •  June 6, 2010  •  2,729 Views

Introduction

Our world today is infested and becoming way more dangerous with all these chemicals. In an effort to increase productivity and confine bigger market shares, the use of fertilizers, pesticides, food additives such as dyes and additives has become so common that artificial ingredients are now outnumbering natural ingredients on many food content labels, and it is the opinion of many experts that this forever increasing use of artificial fertilizers, pesticides, and chemical additives has a direct connection to the alarming rise in cancer rates and other health problems. (Aldrich, P. 1)

Organic foods are quickly becoming recognized as a reasonable alternative in this chemical loaded world. The focus on environmentally sound agricultural methods and prolonging agriculture is getting the attention of many who are now concerned about what they're eating as well as the environment. Organic foods are what is happening. They are becoming a part of many traditional diets, and are viewed as an important and essential part of a healthy diet plan. They are also viewed as a reliable and safe alternative to the issues regarding conventionally grown, processed, and packaged foods. Many organic followers believe that once you've tasted organic foods you can't go back to typically grown foods the taste is unbelievable. People are now looking for good food with real nutrition and quality and they're finding it in organic foods.

The realization of a need for quality food supplies is awakening interest in other areas such as environmental stewardship. These concerns range from recycling your pop cans to selecting environmentally friendly household cleaning products. Learning organics provides many easy and interesting ideas that can help you do your part in preserving a healthy, prosperous environment for the people in your family.

Eating organic foods is the key feature of the natural passion that is taking over the country. Once an interest, organically grown foods seemed to be a major part of the diet of most people. Now with the growing attention on healthy habits and programs that help prevent illness, organic foods are quickly becoming the vital ingredients of the diet in typical America. Organic foods are the fastest growing style in the food industry. In fact, the demand for organically grown foods has increased 20% over last year. Sales of organic produce, for example, are now a multi-billion dollar industry. (Fisher, P. 22)

Shopping the Co op has for a long time been the best place to find organic foods. Now with increased consumer interest organic specialty supermarkets are popping up all over the nation. Major supermarkets are also stepping up to the demand, offering organic food departments and organic options in the produce sections of the store. The look of the co-op is expanding to reflect the needs of added customers, and many gourmet oriented offerings are quickly becoming a part of the every day offerings at the co op, which only helps to make food shopping an increasing interesting and fun experience.

As far as costs are concerned, those consumers jumping on the organic bandwagon will pay more for organic foods, but they believe that the benefits far outweigh the 5% to 20% increase in cost. The trend in organic food is growing and as competition increases in order to address skyrocketing customer demand, prices will stabilize.

Here are a few of the nutrients that were found in higher levels in the organic foods:

Ш Chromium is a micronutrient that is low in Western diets. Its deficiency is associated with the onset of adult diabetes and atherosclerosis (hardening of the arteries). Chromium was found to be higher in organic foods by an average of 78%.

Ш Selenium is one of the antioxidant nutrients that protect us from damage by environmental chemicals. It is protective against cancers and heart disease. It was found to be an average of 390% higher in organic foods.

Ш Calcium, needed for strong bones, averaged 63% higher in organics.

Ш Boron, which has been shown to help prevent osteoporosis (along with calcium), averaged 70% more.

Ш Lithium, which is used to treat certain types of depression, was 188% higher.

Ш Magnesium, which reduces mortality from heart attacks, keeps muscles from spasming, and eases the symptoms of PMS, averaged 138% more.

Ш In short, many of the minerals that I most often prescribe to my patients are found in much higher levels in organic foods.

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(Aldrich, P. 1) Organic foods are quickly becoming recognized as a reasonable alternative in this chemical loaded world. The focus on environmentally sound agricultural methods and prolonging agriculture is getting the attention of many who are now concerned about what they're eating as well as the environment. Organic foods are what is happening. They are becoming a part of many traditional diets, and are viewed as an important and essential part of a healthy diet plan. They are also viewed as a reliable and safe alternative to the issues regarding conventionally grown, processed, and packaged foods...

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