If you’re looking for reasons to go organic, you’ll find plenty. Read on and in no time you’ll be looking for the certified organic label on your meat and produce.
1. Organic meat is more nutritious than non-organic alternatives
According to a study led by Newcastle University and published in the British Journal of Nutrition*, there are meaningful nutritional differences between organic and non-organic food. The researchers concluded that organic meat (especially beef) is of higher nutritional quality than its non-organic counterparts.
Meat is a substantial source of omega-3 fatty acids. These are of scientific interest due to strong evidence for beneficial effects on human health including potential protection against cardiovascular diseases, certain cancers and dementia.
In particular the researchers stated that organic meat has more poly-unsaturated and omega-3 fatty acids and less myristic and palmitic acid, which are potentially harmful fatty acids. Myristic acid is the fatty acid most clearly linked to increased cardiovascular disease risk.
In short their findings about the nutritional value of organic meat was that it contains ‘more of the good, less of the bad.’
*Średnicka-Tober et al. (2016) Composition differences between organic and conventional meat; a systematic literature review and meta-analysis. British Journal of Nutrition. 115, 994-1011
Check it out for yourself. An easy to read summary of the research, also published by Newcastle University, is available here
2. You can rest assured organic food has no chemical additives
Organic food is pure. It doesn’t have any additives that can frequently be found in conventionally produced food. There are no flavour enhancers such as MSG or artificial sweeteners including high-fructose corn syrup and preservatives. Because there are fewer additives, there is also a lower chance of developing health problems such as diabetes, cancer, heart disease, allergies and migraines.
3. Eating organic food lessens your exposure to synthetic pesticides
In conventional farming, many chemical pesticides are regularly used. While foods may be washed, these pesticides often remain. Furthermore, with conventional meat, the animals eat the grass that has been sprayed with pesticides so these chemicals are in their system, whereas organic meat suppliers use natural means to look after their land so their animals are pesticide free. On top of this, organic animals aren’t given antibiotics, growth hormones or genetically modified vaccines.
4. Choose organic and in turn look after our planet
Due to the natural processes used by organic farms, local crop varieties are preserved for future generations, water quality is maintained and biodiversity is encouraged . Not only that, but because healthy soil is so important for organic farms, the farmers work hard to rotate crops, enhance quality, restore nitrogen and reduce carbon. This is a more sustainable approach to farming, so the environment will continue to be a valuable resource in years to come.
5. Organic food is better for animal welfare
Livestock on conventional farms often have sub-par conditions. The crowded, stressful conditions take a toll on their health and increase their need for medication, adding to the cycle. Organic farms, on the other hand, ensure their animals have ample space, good food and no antibiotics so they can live as naturally as possible.