Trop Smooth Case

There is always a debate in whether or not organic fruit is really that much healthier for you. People consistently debate on the issue, if the food is really worth the extra money. Organic foods are foods made with less use of synthetic materials, tactics used in the mass production of certain produce. Organic farming was started in the 1940s, and continues to be practiced today. Today, organizations must pass certain inspections and tests in order to call their food "organic." (Wagner) The rigorous testing helps solidify the fact that organic foods are in fact better for you, and not just some tactic for certain food markets to make more money.

One key characteristic of organic produce is there is less pesticide exposure during farming. Pesticide has been known to cause many health problems, and the people most susceptible to these problems are pregnant women, and children.

Organic produce has lower levels of pesticide residue than conventional fruits and vegetables. That said, almost all produce, whether it's organic or conventional, already contains less pesticide residue than the maximum allowed by the Environmental Protection Agency. It then becomes of a question of whether you are comfortable with the E.P.A. standards. Charles Benbrook, who worked as the chief scientist for the Organic Center before moving to Washington State University last month, said the benefits of organic food, in terms of pesticide exposure, would be greatest for pregnant women, for young children and for older people with chronic health problems. (Chang 12)

The way organic fruits are taken care of is completely different than that of conventional fruit. Instead of relying on synthetic alternatives, organic fruits use natural things to help them grow like natural pesticides. For instance, an organic way to kill weeds would be using something that is already in the environment, like soil beneficial birds or insects. Animals that are used in organic meats are not given any drugs to stunt growth, but helped grow by a balanced diet of strictly organic foods. In order for meats to be labeled organic, they must have a strict diet that limits disease. (Langston)

The United States District of Agriculture (USDA) is the only agency that can certify a food as organic. The USDA only allows foods that are 95 percent or more organic to advertise the organic seal, which permits them to be sold in organic grocery stores. Products that are 100 percent organic are labeled with a different seal that says that they are completely organic, which attracts many more customers but comes at a higher price. However, if products are over 70 percent organic they have the right to promote that they are "produced with organic materials." (Langston)

One downfall in organic farming is that there is no conclusive evidence that it is more nutritious than the standard alternative. Research is steadily being conducted in this field, but this research has not been produced for long enough to give a definite answer. Although by looking at what measures are taken for the food to prevent disease, you can almost be sure that the food is more healthy than the norm.

Even though there is no "proof" that this food has more nutrients than the regular, most people know that organic food is not a sham. One big point for the case of organic foods is that there is a very low chance of food contamination in the processing stage.

So while the authors found no evidence of a nutritional benefit from organic foods (e.g., with respect to vitamin content), they did find a benefit related to food