For Your Health: Organic vs. Non-Organic
Consumer demand for healthy, sustainably grown food has grown the organic market from just $1 billion in 1990 to nearly $30 billion today. Increasingly, consumers are saying “No” to foods containing genetically modified organisms (GMOs), “No” to highly processed junk foods, and “No” to foods that come from factory farms.
Health tops the list of concerns about GMOs, junk foods and food from factory farms. But consumers aren’t just rejecting these foods because of their potential to cause health problems. They’re consciously choosing organic for its nutritional superiority.
The health safety benefits of organic foods are well known. For the most part, organic farming prohibits the use of toxic pesticides, antibiotics, growth hormones, nanoparticles, climate-destabilizing chemical fertilizers like toxic sewage sludge or coal waste, and genetically engineered ingredients.
But recent studies reveal that organic foods, especially raw or non-processed, are also substantially more nutritious. They contain higher levels of beta carotene, vitamins C, Dand E, health-promoting polyphenols, cancer-fighting antioxidants, flavonoids that help ward off heart disease, essential fatty acids, essential minerals, and significantly lower levels of saturated fats.