Organic Foods: Top 3 Myths Busted; US Study Links Healthy Eating To Judicious Food Choices
By Valli Meenakshi Ramanathan | September 4, 2012 9:26 PM EST
Have you wondered if organic foods offer a healthy alternative over regular food items? And do you feel consuming organic foods boosts your immunity system against common health ailments, then read on to know the top three myths and hard facts.
Myth #1: Eating organic foods that actually cost more is good for health.
Fact #1: Stanford University doctors have concluded from research that there's little evidence to support consuming organic food is healthier.
Myth #2: Conventionally grown produce carry more pesticides that are harmful for children.
Fact #2: Research reports have confirmed that conventionally grown produce do carry pesticides that is slightly more than organic foods but well within safety limits, Associated Press (AP) reported.
Myth #3: Organic foods grown without artificial fertilizers, pesticides and other chemicals are high in vitamin content.
Fact #3: There is not much difference in vitamin content between organic and inorganic food substances.
The U.S. Department of Agriculture has stated that organic foods account for 4.2 percent of retail food sales. Foods qualify for organic category if they are produced without synthetic pesticides or fertilizers or routine use of antibiotics or growth hormones.
As consumers turn more willing to spend on organic products, the demand seems to have risen as organic foods accounted for $31.4 billion sales in 2011 against $3.6 billion in 1997.
The study published in the journal, Annals of Internal Medicine, noted that chances of bacterial contamination are similar in organic and conventional foods. However, it found that bacteria in non-organic meats resulted in germs that carried 33 percent higher risk of resistance to multiple antibiotics.
Also, organic foods had 30 percent lower risk of detectable pesticide levels. Two studies of children showed that urine of those on organic diets contained lower pesticide levels and researchers noted that both groups including those on organic and conventional foods had very small amounts of pesticide, AP added.
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