The particular main reason I buy organic foods is to avoid pesticides. Some additional reasons others buy organic includes benefiting the environment, protecting animals, improving worker safety and obtaining safer and more nutritious foods. That organic product is safer or healthier for consumers may not be the case.
Using unprocessed animal manure as an organic fertilizer, for example, may transmit bacteria, such as E. coli, to human beings. For this reason, animal manure must be aged or composted before being used as fertilizer. Some research indicates that bacterial contamination from manure more likely reflects the type of crop than the type of farm. Both organic and conventional methods may have advantages and disadvantages and consumers must remain informed.
Analysis for pesticides on the most popular fruits and vegetables has revealed which one are most and least likely to have pesticide residues. Because pesticide residues in conventionally grown foods are higher than in organic foods, consumers may want to pay attention to these lists when considering whether to make organic purchases. Whether buying conventionally grown or organically grown produce, consumers benefit most from eating at least five servings of fruits and vegetables daily.
Infants and children may be particularly vulnerable to the effects of pesticides. To determine whether organic foods might reduce their exposure to pesticides, children were given a five-day diet composed entirely of organic foods. Before, during and after the organic diet period, researchers tested the children’s urine for chemicals known to arise from the ingestion of common pesticides. The results were dramatic and immediate: the concentrations of chemicals fell and remained low during the organic diet and increased again when the conventional diet resumed.
Are organic foods nutritionally superior to conventional foods? For the most part, any nutrient differences reported have been within the range that normally occurs in crops. When results have been significant, it is difficult to determine whether they were due to differences in soil type, soil nutrients, or environmental conditions. Limited research suggests foods produced organically have increased amount of some phytochemicals
