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Essay on Organic Food | Organic Food Essay for Students and Children in English

May 15, 2023 by Prasanna

Essay on Organic Food: Fresh foods produced using organic farming methods are called Organic foods. These are foods that are free of synthetics such as pesticides and chemical fertilizers, which are commonly used. Organic foods include fresh produce, meats, dairy products, and processed foods such as drinks, frozen meals, etc. Organic foods are processed only using organic methods and not in industries or using genetic engineering techniques.

Even though organic foods are priced higher than conventional foods, organic food has grown significantly since the late 20th century. People tend to disregard the higher price of organic foods for their nutritional benefits. Organic foods also have an environmental benefit as they do not use harmful pesticides and fertilizers to increase their yield.

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Long and Short Essays on Organic Food for Students and Kids in English

Given below are long and sort essays to provide you with a better picture of what organic foods are and also what impacts does it have on the environment, society, and the health of the consumers.

Short Essay on Organic Food 150 Words in English

Short Essay on Organic Food is usually given to classes 1, 2, 3, 4, 5, and 6.

Organic foods are grown without any chemical pesticides or fertilizers and maintaining the farming standards of organic farming. The criteria vary globally depending upon the regulatory authority, but the essential characteristics are the same such as promoting ecological balance, conserving biodiversity, and use of naturally available resources only. You can directly get fresh farm produce directly from your local farmers.

Organic food has health benefits as well as environmental benefits. Organic farming uses only natural fertilizers such as compost or manure, which helps to increase the nutritional value of the food and also improves the soil contents. As no synthetic fertilizer or pesticide is not used, the consumer’s health is not compromised to make more profits. It also reduces pollution and soil erosion. Furthermore, it uses less water to grow.

Organic food is often produced on a farm near to where it is sold, which implies that the produce is fresh and free from synthetic preservatives. Organic farming involves raising livestock without using antibiotics or growth hormones using natural methods such as rotational grazing, a healthy diet, and clean living conditions. The market and demand for organic in the last decade have grown exponentially.

Organic foods are produced using natural methods of farming without using chemical fertilizers, herbicides, or pesticides. The residues of the synthetic fertilizers commonly used in agriculture remain on or in the food we eat, which pose a significant health risk to consumers. The conditions in which industry-raised animals live and the feed they are given, and antibiotics and growth hormones are risky for the animal and the consumers consuming their meat or by-products.

Organic farming uses natural fertilizers, such as manure. It follows an entire system to maintain an ecological balance. The weeds are controlled using natural methods such as crop rotation or hand weeding rather than chemical herbicides. The growth of the organic foods market since the 20th century is because people are now more aware and careful of where they are obtaining their daily necessities. People need assurance about how it was produced and the conditions under which it was processed. Also, as organic foods’ production methods are environment friendly, their popularity among consumers has increased.

The authority responsible for certifications for organically produced foods maintains standards that vary depending upon that particular region’s rules and regulations. Organic farms exist all over the world, and they often sell their produce locally, and as global demand for organic foods increased, producers began to sell their products internationally as well.

As organic foods are priced higher than their traditional counterparts, due to more labour costs, certification costs, and low yield, there exists unequal access to organic food. According to studies, there is a relationship between wealth, education level, and organic foods purchase. Moreover, farmers in developing countries are forced to produce organic food for the sole purpose of exporting it to wealthier and developed nations. This leads to an increase in food insecurity in developing nations.

Long Essay on Organic Food 500 Words in English

Long Essay on Organic Food is usually given to classes 7, 8, 9, and 10.

Organic food is the umbrella term for agricultural, meat, and dairy products that are grown using natural methods without the use of any synthetic processing. Organic foods are perceived to be healthier because they are free from any of the synthetic pesticides, fertilizers, or herbicides commonly used to increase crop yield. Only natural fertilizers such as manure or compost are used in organic farming. It also includes processed foods, which were produced only using organic or natural farming methods. Buying organic foods at local markets will also support your small scale farmers financially, and you will get fresh farm produce directly.

Organic foods are now commonly available in supermarkets after its increase in demand because of their health and environmental benefits. Organic farming is now being seen as profitable as many farms are following suit and producing organically. Here the regulatory authority comes into a placed who provides certificates to farms based upon their production methods, which are checked against a set standard. The set guidelines differ globally and include pointers like circular use of resources, ecological balance, and natural resources conservation.

The growth of the market for organic foods is due to its growing popularity among consumers who believe in its superior health benefits and environmental benefits. To get that sense of security of safe and healthy food, consumers are now willing to spend more money on that assurance. The increased price but then limits the affordability only. Also, the popularity of organic foods is higher among wealthy individuals who can afford them easily.

Organic foods also translate to animal welfare, where they are subject to humane treatment. They are not given any antibiotics or growth hormones but are instead grown naturally and in clean conditions. Organic farming also has some environmental benefits. It prevents soil erosion, uses less water, reduces pollution, increases soil fertility, and uses less energy.

According to studies, organically produced meat and milk has better nutritional value than conventionally raised ones, due to their better feed and better living conditions. Also, organic farming is free from any genetic modification or use of genetic engineering to make them resistant to pesticides. Organic foods do not use preservatives to make them last longer as they are sold at a nearby marketplace as quickly as possible while it is fresh. Conventional foods pose a significant health risk, and organic food is free from almost all of them.

Organic foods are produced using a system of ecosystem management and not external agricultural inputs. It considers the environmental impacts of the methods and therefore does not include the use of any synthetic fertilizers, herbicides, pesticides, veterinary drugs, genetically modified seeds, or preservatives. Organic foods are very often locally grown foods. Even though now organic food is available at supermarkets, there is some additional benefit of buying it from your local markets. Directly buying from a small scale farmer will help them financially. Also, you get fresh produce straight from the farms without any added preservative or synthetic chemicals.

Some of the fruits with a higher pesticide level and should be brought organic are- apple, kale, bell peppers, cucumbers, celery, peaches, potatoes, spinach, strawberries, and grapes, tomatoes, and hot peppers. Consumers should try and buy organically grown meat if possible, due to the poor conditions and methods of raising animals by feeding them corn, grains, antibiotics, growth hormones, animal by-products, etc. These have a significant health risk for the animal and the person consuming their milk, meat or egg.

Organic foods are priced higher than conventionally grown food due to the more labour-intensive work, the cost of certification, and reduced crop yield as no chemical fertilizer is used to increase production in the short term. Due to this price difference, only a few sections of society have access to organic food. This is being improved slowly as the growth of the organic food industry has increased as demand for organic foods is ever increasing.

The higher price of organic foods is often the point of debate because if the nutritional value of organic food is not higher than that of conventionally produced food, then how can the increased cost be justified. Studies do show that organic food is safer, but some also indicate that nutritional value is less than that of genetically modified. Organic food products such as meat and dairy products, on the other hand, have a higher nutritional value than that of the conventionally raised ones.

Organic farming promotes sustainability over the long run. The aim is to maintain an ecological balance, soil fertility, and prevent and pest problems. The approach taken is proactive. Using methods such as crop rotation, inter-cropping, symbiotic associations, use of manure, and minimize tillage which encourages the soil fauna and flora. The groundwater which often gets polluted due to the use of synthetic fertilizers and pesticides is conserved. Organic farming can also act as a restorative method of farming to promote the biodiversity of the region by improving the air quality and reducing climate change.

The production of organic food has also brought about societal impact and changes. Due to the increasing demand for organic food in developed nations, some lower-income countries produce organic food just for exporting it to other nations. The people in these countries might not be able to buy organic products, which lead to food insecurity. Also, food processing companies prefer to buy from one big farming operation that limits the participation of small farmers in these markets.

Organic foods have both environmental and nutritional benefits backed up by studies. The system of farming it follows is based upon maintaining a balance with nature. It uses agricultural practices such as crop rotation, inter-crop farming to keep the soil enriched of its nutritional contents and prevent soil erosion. It also reduces pollution as the chemical fertilizers and pesticides used in farming seep down to pollute the groundwater. The demand for organic food is increasing, which will lead to an increase in organic farming practices. The essays contain detailed information about the same.

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Nutrition and healthy eating

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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10 Reasons Why You Should Choose The Organic Food Label Over The Non-GMO Label

Should you choose organic or non-GMO? There’s something tricky and important about these food labels you need to know.

Why choose organic? See the surprising difference between organic and non-GMO labels so you can make the best choices for your health.

By Food Revolution Summit speaker Vani Hari • Originally published on FoodBabe.com

There’s a lot of confusion and debate about what non-GMO and organic labels really mean. The labels are very different! It’s crucial to understand the difference if you want to pick out the healthiest and safest food for you and your family.

Every time we decide to buy a product, we are supporting so much more than our bodies. We are shaping the landscape of the entire food system – everything from the environment, land, air, water to the farmers themselves. And this is why I want you to know the truth about the “Non-GMO” label and what it really means.

What Exactly Does The “Non-GMO Project” Label Mean?

The “ Non-GMO Project ” label only verifies that a product doesn’t contain genetically modified (GMO) ingredients (or technically less than 0.9% GMOs). While that is good, it’s not the whole story about what the product contains, how it was produced, and where it came from .

But when I have a choice, I always choose organic food because of these reasons…

Why Choose Organic? 10 Reasons Why “Organic” Beats “Non-GMO” Every Time:

1. Certified organic foods are also non-GMO.

USDA organic regulations prohibit any genetically modified (GMO) ingredients in a certified organic product. I avoid GMOs at all costs, and going organic is one of the easiest ways to do it.

NOTE: The USDA Organic label certifies that 95%-100% of the ingredients are organic, so there is a slight chance that (up to 5%) of non-organic ingredients are in the product – however they are not supposed to be GMO . There are still some tricky loopholes , so that’s why you need to look for “100% certified organic” or a “Non-GMO Project” verified label to ensure it’s GMO-free.

2. Organic crops cannot be grown with synthetic pesticides, and contain much lower pesticide residues overall.

Organic regulations prohibit certain toxic pesticides from being used on crops, but there are no special restrictions for non-GMO crops.

So, non-GMO crops can be grown the same as other conventional crops and can still be laden with toxic pesticide residues , including organophosphates that are linked to lymphoma and leukemia .

A bag of non-GMO potato chips can contain residues from up to 35 different pesticides used on conventional potatoes, several of which are known carcinogens, suspected hormone disruptors, neurotoxins, or reproductive toxins . Also non-GMO produce (like strawberries and celery) are on the EWG’s Dirty Dozen Guide as the most contaminated with pesticides.

While natural pesticides are allowed on organic crops, it’s been shown that organic produce has very low levels of pesticide residue compared with conventional crops , and by eating organic you can significantly decrease your exposure to pesticide residues ( source ).

3. The most widely-used herbicide on the planet – Glyphosate (Roundup) – is prohibited on organic crops.

Non-GMO crops such as wheat can be pre-harvested with glyphosate . This herbicide is a toxin that can accumulate in your body the more you are exposed to it. It has been linked to kidney disease, breast cancer, and some birth defects .

According to Dr. Stephanie Seneff , a senior research scientist at MIT, glyphosate is largely responsible for the escalating incidence of autoimmune and other neurological disorders that we are experiencing .

There are many non-GMO products on the market that contain wheat and seem healthy – but they could be laced with glyphosate. For instance, whole-wheat breads and non-GMO cereals that aren’t organic (like Grape Nuts) may contain glyphosate residues.

4. Organic ingredients aren’t processed with toxic hexane.

Most conventional oils (canola, soybean, corn) are extracted with the neurotoxin hexane , and some residue has been shown to remain in these oils.

Hexane is also used in the processing of many soy ingredients like soy protein and textured vegetable protein, and testing done by The Cornucopia Institute has found residues in some of these ingredients.

Almost all research focuses on the industrial use and inhalation of hexane: “No epidemiology or case report studies examining health effects in humans or chronic laboratory studies evaluating potential health effects in animals following oral exposure to n-hexane are available”.

Why isn’t anyone studying how “safe” it is to have this neurotoxin in our food? Industrial exposure has been linked to brain tumors and nerve damage. The FDA does not set a maximum residue level for hexane, and no one knows for sure how much residue is being consumed by the American public.

There’s nothing prohibiting these ingredients in non-GMO products, but hexane-processed ingredients are banned from products with the USDA Organic seal .

5. Organic crops are prohibited from being fertilized with sewage sludge.

Conventional non-GMO crops can be treated with “biosolids” , which is literally the treated waste that’s flushed down the toilet, and waste from hospitals and industry.

This waste can be contaminated with such things as heavy metals, endocrine disruptors, pathogens, pharmaceuticals, pesticides, and dioxins – it’s basically a toxic chemical soup !

It’s been shown that some of these contaminants are absorbed into (or remain as residue on) the crops that we eat. These residues have proven deadly to cattle that have grazed on crops fertilized with biosolids, and it certainly isn’t something we should be eating.

6. Organic meat isn’t produced with growth-promoting drugs, like ractopamine.

Packaged non-GMO foods may contain meat that has been raised on growth-promoting steroids and drugs.

Residues of some of these drugs have been found in meat and it’s been shown that eating products with traces of ractopamine can lead to an unacceptable level of risk of diseases of the cardiovascular system.

7. Organic animals aren’t fattened up with growth-promoting antibiotics.

The overuse of growth-promoting antibiotics is creating superbugs that could threaten the entire human population .

Antibiotics have been used for years, not just to fight infection, but to fatten up farm animals . This use is polluting our environment, water and food supply.

Studies show that antibiotics have the same consequences for us, and can fatten us up too . This is because antibiotics kill off healthy bacteria in the gut – beneficial bugs called probiotics that influence how we absorb nutrients, burn off calories, and stay lean.

Scientists have found that lean people have more of the good, anti-obesity bacteria in their guts, compared to people who are overweight. Growth-promoting antibiotics are only being used to increase industry profits and the best way to stop these practices is to refuse to buy products made with them.

8. The non-GMO label claim is unregulated.

Essentially anyone can say that their product is non-GMO, because the FDA has not set any standards to regulate the use of this claim on a label. This is not to be confused with the Non-GMO Project label, as they have a process for verifying whether products are non-GMO, and I feel that their label can be trusted (just as Whole Foods will only label products as non-GMO if they carry the Non-GMO Project verification label or are certified organic ).

However, some food manufacturers have been caught red-handed with unverified claims on their packages that say they are “non-GMO” when they really aren’t. As no independent 3rd party testing is required to verify their claims , there is some corruption going on.

For instance, when Consumer Reports tested Xochitl tortilla chips with a non-GMO claim on the bag, they found GMO corn in them . Since most of these non-verified products have not been 3rd party tested and there are no government regulations, it’s not a reliable label claim .

There’s another big reason to eat organic… It can help you stay thin!

9. Organic foods prohibit many of the chemicals known as “obesogens” that trigger our bodies to store fat.

Antibiotics, growth hormones, pesticides, and synthetic preservatives are just a few of the chemicals that researchers have defined as obesogens . The theory that obesogens in our food and environment could be making us fat has been gathering steam ever since researcher Paula Baillie-Hamilton published an article in the Journal of Alternative and Complementary Medicine in 2002, presenting strong evidence that chemical exposure caused weight gain in experimental animals.

As reported in the New York Times piece, “Warnings From A Flabby Mouse” , exposure to endocrine disrupting chemicals can cause weight gain . This is important because many of the synthetic pesticides that can be found on non-GMO conventional crops are endocrine disruptors. Also – the sewage sludge fertilizing some of these crops has been shown to contain endocrine disruptors.

Minimizing your exposure to obesogens by choosing an organic diet may be the boost you need to lose weight and keep it off.

10. By choosing organic food, you’ll automatically avoid most of the “Sickening 15” ingredients that I talk about in my book, The Food Babe Way

Chemicals like synthetic preservatives, synthetic pesticides, growth hormones and antibiotics are not used in organic food.

These are the chemicals that can make you tired, wreak havoc on your skin, make you feel fat and miserable, even though you’ve been dieting and exercising like crazy. Even worse – they may put you at risk for scary, life-shortening diseases like cancer.

I’m Not Saying that all organic products are perfect. Some of them contain suspect chemicals too.

While it’s best to choose organic unprocessed food whenever you have the opportunity, it’s still very important to read ingredient lists on organic packaged products .

Some organic and non-GMO products contain unnecessary additives and non-organic additives that can be detrimental to your health and waistline.

Look for (and avoid) these ingredients in organic and non-GMO foods:

Hidden MSG – Although monosodium glutamate is prohibited in organic food, they can use other forms of free glutamic acid – such as Yeast Extract, Hydrolyzed Soy Protein, Autolyzed Yeast Extract, Textured Protein. These chemicals are excitotoxins and can greatly influence how much you eat. For a full list of these hidden MSG additives, check out my new book – The Food Babe Way .
Carrageenan – It’s alarming that this is permitted in organic food. According to research conducted by The Cornucopia Institute , animal studies show that “food-grade carrageenan causes gastrointestinal inflammation and higher rates of intestinal lesions, ulcerations, and even malignant tumors” . Food grade “undegraded” carrageenan is contaminated with “degraded” carrageenan (the kind that’s not considered “food grade”). The World Health Organization’s International Agency for Research on Cancer and the National Research Council of the United States have both determined that degraded carrageenan is a carcinogen .
Unhealthy Oils – Non-GMO canola oil is used in some products, but canola oil consumption is linked to vitamin E deficiency and a shortened life span in animal studies. Likewise, I often see sunflower and safflower oils on the label, which are very high in omega-6 fatty acids, and not the healthiest oil to use.
Natural Flavors – These are not so “natural” , as they are created in a lab, may contain addicting chemicals and up to 100 secret ingredients .

If you know someone who needs to know this truth – please share this post with them!

It’s so important that we keep spreading the word about what these labels really mean. The more we know, the better we all are!

Tell us what you think in the comments: Does this clear up your confusion about organic and non-GMO labels? What questions do you still have?

And if you’re inspired, please LIKE and SHARE this article. Together, we can work for healthy, ethical, sustainable food for all!

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The benefits of organic food essay sample, example.

Organic foods are believed to be safer than conventional ones, and it has natural origins, which makes it a reasonable choice. According to the requirements of the British Soil Association , organic food should consist of at least 95% natural ingredients (Soil Association). “Natural” means the ingredients should come from the plants and animals grown or bred without any chemicals or artificial nutrients. In the United States, there also exists strict requirements for the products labeled as organic: the U.S. Department of Agriculture has enabled a special certification program that requires organic food to meet specific standards.

In correlation to this, customers should pay attention to the labeling on the packaging of food products. If it says 100% organic , this means the product has been manufactured without the use of any chemicals or artificial additives; simply organic means the product consists of 95% natural ingredients (MayoClinic). Returning to the standards of organic nutrition, organic food cannot contain, in particular, such ingredients as synthetic fertilizers or pesticides; genetically engineered organisms; raw manures cannot be used to fertilize fields as well, because of its potential contamination (Canadian Living). The other 5% of ingredients are allowed as they are not available in organic form, and for non-food ingredients (such as salt, water, and a restricted number of additives like iron or thiamine).

Organic food is known to be healthier than conventional food. According to recent research in the United States, organic food contains an average of 63% more calcium, 73% more iron, 125% more potassium, and 60% more zinc compared to conventional food products. This is not to mention the fact that common food is about 25% more toxic than the food produced from natural components (Canadian Living). Besides, many people claim it tastes better than other products.

Organic products—not only food, but also textiles and cosmetics—are becoming more popular among people globally. Though the price of organic products is often higher than regular ones, its safety, healthiness, and natural origins fully compensate for this disadvantage.

“Facts About Organic Food.” Soil Association. N.p., n.d. Web. 27 Sept. 2013. <http://www.soilassociation.org/whatisorganic/organicfood>.

“5 Organic Food Facts.” Canadian Living. N.p., n.d. Web. 27 Sept. 2013. <http://www.canadianliving.com/food/cooking_school/5_organic_food_facts.php>.

“Organic Foods: Are They Safer? More Nutritious?” Mayo Clinic. Mayo Foundation for Medical Education and Research, 07 Sept. 2012. Web. 27 Sept. 2013. <http://www.mayoclinic.com/health/organic-food/NU00255>.

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Home / Essay Samples / Food / Organic Food / Why We Need To Eat Organic Foods

Why We Need To Eat Organic Foods

Category: Health , Food , Education
Topic: Organ Donation , Organic Food , Personal Statement

Pages: 4 (1867 words)

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