A lot of people are under the impression that organic food is the holy grail of healthy-living. I’ve done my fair share of research, and to be honest, I’m on the fence about it.
Organic food items are made from a harvest that does not make use of man-made fertilisers, pesticides, growth regulators, feed additives or any invasive medication. In other words, organic food comes from sources which grow naturally without genetic modification.
My qualm with organic food is, if I go to an organic fruit and veg retailer and have to pay R300 for a kilo of small, soft, wrinkly cranberries - that’ll be the last time I step foot in that establishment.
When eating organic food, you can avoid exposure to any harmful pesticides, antibiotics, GMOs, and additives. (FYI: produce like avocado, sweet corn and asparagus are the least likely to have pesticide residue)
It’s well known that pollutants from agriculture cause widespread environmental damage and organic food has less of an environmental impact than conventional farming.
The nutritional value is typically higher in organic foods.
If you’re a meat lover - like me - you’ll be glad to know that organic meat is safer because it is raised without hormones.
Organic foods are more expensive because there is a high demand for organic produce and lower yields than conventionally farmed crops - plus organic requires more labour.
All foods, including organic, are prone to foodborne illnesses like E. coli and salmonella.
Organic fruits and vegetables spoil faster than their conventional analogues, because they are not treated with waxes and preservatives which are supposed to keep them on the shelves longer.
Science says the health benefits of organic foods are questionable at best. Please don’t think that just because the package says “organic” on the label that it’s the healthiest. Uranium is organic and we don’t eat uranium.