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Fewer pesticides and heavy metals
- Fruits, vegetables and grains labeled organic are grown without the use of most synthetic pesticides or artificial fertilizers.
- While such chemicals have been deemed safe in the quantities used for conventional farming, health experts still warn about the potential harms of repeated exposure.
- Organic farming has an added benefit of being hygenic & planned growth.
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More healthy fats
- When it comes to meat and milk, organic products can have about 50% more omega-3 fatty acids, a type of unsaturated healthy fat, than conventionally produced products.
- It is believed that that switching from conventional to organic products would raise consumers’ omega-3 intake without increasing overall calories or saturated fats.
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No antibiotics or synthetic hormones
- Conventional livestock can be fed antibiotics to protect against illness, making it easier for farmers to raise animals in crowded or unsanitary conditions.
- traces of these substances can make their way to consumers.
- organic foods—which are produced without antibiotics—“are intrinsically safer in this respect.”
- Organic meat and dairy also cannot contain synthetic hormones, which have been linked to an increased risk of cancer.
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More antioxidants, in some cases.
- In a recent six-year study in the Journal of Agricultural and Food Chemistry, researchers found that organic onions had about a 20% higher antioxidant content than conventionally grown onions.
- They also theorized that previous analyses—several of which have found no difference in conventional versus organic antioxidant levels—may have been thwarted by too-short study periods and confounding variables like weather.
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