Organic and No organic foods paragraph

The demand for organic foods has increased in the last twenty years. The USA and many European markets have noted increased sales. The increase can be attributed to the views of many consumers that organic foods are safer, tastier, and healthier than non-organic foods. Besides that, organic foods pose less environmental pollution risk than nonorganic foods.

Realising these reasons, the demand for organic foods is rising despite being more expensive. Foods that are grown without any artificial chemical treatment or by other substances that have been modified genetically are referred to as organic foods. A food product that is free of any artificial additives such as preservatives, flavouring, sweeteners, and colourings is known as organic food.

On the other hand, foods grown using chemicals are labelled as inorganic foods. Organic foods, according to many studies, have high quantities of antioxidants compared to nonorganic foods. 

Certain types of micronutrients such as iron, zinc, and vitamin C are higher in organic foods than nonorganic foods. Organic foods with high antioxidants are helpful for the body due to their role in reducing the risk of developing chronic illnesses.

Nonorganic foods contain some toxic pesticides, such as cadmium which is absent in the case of organic foods. There also exist considerable differences between organic and non-organic foods in their appearance. Organic foods appear to be more natural than non-organic foods.

Nonorganic foods, because of chemical usage, attain almost perfect shapes in contrast to organic food’s imperfect and natural appearances.

Organic animal foods also have significant differences from their counterparts. Organic dairy products have high levels of omega-3 fatty acids, and organic meat has low levels of saturated fats. Organic animal foods with omega-3 fatty acids will have health benefits.

On the contrary, nonorganic animal foods may increase health risks. To sum it up, there are some similarities in the nutritional contents between organic and non-organic food substances.

However, there are several considerable differences in the number of antioxidants, as well as other minerals present in organic and nonorganic foods. Generally speaking, organic foods are more helpful for preventing chronic illnesses since they contain higher quantities of antioxidants than non-organic foods.

Additionally, organic foods have fewer nitrates and pesticide residues like cadmium that are dangerous to human health at high concentrations than non-organic foods. Organic foods, further, have higher levels of omega-3 fatty acids than non-organic foods, which has more positive effects on health.
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