Is Organic Food really better for you?

Sometimes we wonder if the extra dollars we spend really justifies the supposed health benefits for all organic produce. Is it really worth spending $10 and more per pound for organic, all grass-feed beef? Should we really spend $2+ for a head of lettuce? And is investing our hard earned money into all-organic teas or coffee really worthwhile?

YES is the short answer! Here is why.

• Organic Diet Results in Lower Pesticide Load

Researchers compared calculated pesticide exposures to the actual levels of pesticide metabolites (breakdown products) excreted in the urine of a subset of 720 participants. Not surprisingly, those who ate conventionally-grown produce were found to have high concentrations of OP metabolites, whereas those who ate organic produce had significantly lower levels.

• The Health Hazards of Organophosphates

Organophosphate pesticides are known for their hazards to human health. Prenatal exposure, for example, has been linked to delayed brain development, reduced IQ, and attention deficits. Symptoms of exposure include weakness, headache, diarrhea, nausea, and vomiting.

• Organics Carry Less Risk of Exposure to Both Pesticides and Antibiotic Resistant Bacteria

A Stanford University meta-analysis published in 2012 also found that people who eat an organic diet tend to have lower levels of toxic pesticides in their system—particularly children. Organic meats were far less likely to contain multi-drug resistant bacteria, which is yet another major health threat.

• A Number of Studies Show Organic Foods Are More Nutritious

While Stanford was unimpressed with the nutritional differences between organic and conventional foods, several studies have found noticeable differences. For example, the Organic Center is conducting a multi-year study on grains, comparing nutritional differences between conventional, "natural," and organically farmed grains and grain-based products.

The investigation seeks to answer questions such as: how do conventional and organic manufacturing processes impact food quality? What toxins and food additives are present in raw and finished products? And, how do milling and cooking alter nutrient composition? While not yet complete, preliminary findings show that organic grains are more nutrient-rich. Organically farmed tomatoes have also been shown to have significantly higher levels of flavonoids, lycopene, and vitamin C.

Most recently, a 2014 meta-analysis of 343 peer-reviewed publications concluded that the evidence indicates there are “statistically significant and meaningful differences in composition between organic and non-organic crops/crop-based foods.”

The team at Mercola has written a fantastic article. The original piece also lists a great "Shopper's Guide to Pesticides in Produce". Click here for entire article at Mercola.com