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Pros and Cons of Consuming Organic Foods

Updated: Oct 25, 2022


Organic farming is an example of a farming method used without synthetic pesticides which means that foods consumed will usually have lower levels of chemical residues. Methods or materials not allowed in organic farming include genetically modified practices, radiation, antibiotics, and synthetic fertilisers. In comparison, conventional farmers tend to use a variety of chemical agents to prevent a variety of insects from eating their crops. FSANZ sets maximum limits of residues in foods that are monitored by local health departments. Australia has low levels of residues compared with international standards. However, the government cannot guarantee food safety due to the large volume of food consumed. Therefore, this blog post will describe how to maintain safety and reduce exposure to toxins and chemicals that may be present in foods.



Benefits of eating organic:

  • Improved immune function (through increased immunoglobulin G and T cell production)

  • Better gut health through increased diversity of microbiota

  • Assists conditions affected by gut health including eczema

  • High in antioxidants and nutrients (notably iron, zinc, vitamin E and carotenoids)

  • Higher in omega 3 (anti-inflammatory in the body)

  • Lower in heavy metals such as cadmium

Downside to eating organic:

  • Cost - eating organic food can become quite costly

  • Appearance of produce may not always be perfect and may spoil quicker

Tips to maintain food safety:

  • Be aware of the most pesticide laden foods and prioritise these for organic use to save money. See the dirty dozen for this years list.

  • Alternate between organic eggs, meat, dairy and vegetables from week to week to vary exposure to toxins and allow the body time to detox certain chemicals.

  • If unable to consume organic food it is recommended to reduce toxin exposure by removing the fat from meat and skin and leaves from vegetables by washing and peeling.

  • Eat seasonal fruits and vegetables to lower pesticide content and improve nutrient content.

Hope this helps you to be able to reduce your toxin exposure and increase your nutrient content to improve your overall health.


Love and light,


Branwen


References:

Australia New Zealand Food Authority. (2016). Safe Food Australia (3rd ed.). Retrieved from https://www.foodstandards.gov.au/publications/Documents/Safe%20Food%20Australia/FSANZ%20Safe%20Food%20Australia_WEB.pdf

Australian Organic. (2013). Australian Organic Guide to: What is Organic? Retrieved March 21, 2018, from http://austorganic.com/wp-content/uploads/2013/09/Consumer_Standards_Final_21.pdf

Johansson, E., Hussain, A., Kuktaite, R., Andersson, S. C., & Olsson, M. E. (2014). Contribution of organically grown crops to human health. International Journal of Environmental Research and Public Health, 11(4), 3870-93.

Roselli, M., Finamore, A., Brasili, E., Capuani, G., Kristensen, H. L., Micheloni, C., & Mengheri, E. (2012). Impact of organic and conventional carrots on intestinal and peripheral immunity. Journal Of The Science Of Food And Agriculture, 92(14), 2913-2922. doi:10.1002/jsfa.5667

Vrček, V. & Vrček, I. V. (2012). Metals in organic and conventional wheat flours determined by an optimised and validated ICP‐MS method. International Journal of Food Science & Technology, 47(8), 1777-1783. doi: 10.1111/j.1365-2621.2012.03034.x



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