THE REAL HEALTH

BENEFITS OF EATING

SAFER AND NUTRITIONAL REASONS

BLESSING C. OKPALA
THE REAL HEALTH BENEFITS OF EATING ORGANIC FOOD
Safer and Nutritional Reasons
By Blessing C. Okpala
globalfoodbook.com

Organic Food Copyright 2014 by Blessing C. Okpala.

All rights reserved.

Disclaimer
While efforts were made to verify the information on this publication, the author cannot
be held responsible for any claims, omissions, exclusions, loss, errors or contradictory
interpretations of the subject topic herein.

The points expressed in this book are the authors views only, and is not expected to be
regarded as specialist or expert instructions. The reader takes responsibility for his or her
own actions. Adherence to all relevant laws and regulations both local and international
applicable is the sole responsibility of the reader or purchaser.

WHO AM I AND WHAT THIS BOOK IS ALL ABOUT

I am a food blogger and enthusiast, focused on encouraging people to maintain a healthy
eating lifestyle. This book is centred on the health benefits of consuming organic food. The
content has been split into organic food, nutritional values of organic food, inorganic food and
unique health benefits of organic food - so that everyone is conscious of their eating lifestyle.

I hope that this book revives our interest in consuming more organic food products.
Visit my blog site globalfoodbook.com for more health and food related articles.
Blessing C. Okpala
Contents
Organic Food 02
Nutritional Values
03
of Organic Food

InOrganic Food 11
6 Unique health
benefits of organic food 12
Y
ou may have come across some food products on the shelves of your
local grocery shop with organic food label on them. This might have left
you pondering on what the difference could be between those labelled
organic food and every other food product. If you fall into this category,
then you will find reasons in this book why such food products should not
be overlooked. If you are already acquainted with organic food products, then you will
find here my own views on the topic. In a recent survey carried out on consumers, it
was found out that many of the respondents struggled with the essence of organic food,
the difference between organic and non-organic food and the differences between the
labelling.

In the course of writing this book, I carried out a survey on few people who mainly
consume organic food to understand their purchasing behaviour. Majority of the
respondents admitted that their key reasons for buying mostly organic food products
are for healthier body and ecologically friendly environmental. But a major concern is
that most consumers are totally oblivious of the numerous benefits of organic feeding.
This concern is the motivation for my writing this book, so as to buttress on the value
of health consciousness as it affects quality food consumption and its relationship in
anticipating personal perspective and purchasing behaviour within the peripherals of
organic produce.

This book will help to establish a better understanding on the differences between organic
and non-organic food items, so as to enable everyone choose their food intake wisely by
adopting more organic food in their diet for a healthier body system and an ecologically
friendly environment. A failure to differentiate between organic and non-organic food
products with their different price tags can astonish and affect an individuals purchasing
decision. This book supports many studies, which suggest that many individuals opt for
organic food because they trust it is seemingly better for them. Even though some people
understand the benefits of organic produce, yet they still fail to recognise that our
farming methods affect the quality of food we consume. What then is organic food and
how does our farming methods affect the types of food we consume?

1
 Organic Food
Organic food is produced through the use of organic method of farming.

O
rganic farming is a the use of artificial and synthetic Moreover the ideal organic
method of agricultural methods of farming such as the livestock rearing practice
system that depends use of human sewage sludge, requires raising free-range
on techniques such synthetic plants and trees livestock in an open-air
as green manure, biological growth regulators, fertilizers, system, feeding them with
pest control, compost and crop artificial pesticides, antibiotics organic feeds and using
rotation for the production use in livestock and genetically animal husbandry prac-
of fresh organic food while modified organisms for healthy tices suitable to the diverse
adhering to natural life-cycle living and environmental livestock species. Likewise,
systems, conserving biodiversity, sustainability. opting for plants and animal
encouraging resources recycling, species that are resistant to
promoting ecological balance Presently, most countries pest and disease attacks are
and remaining environmentally encourage producers to obtain highly encouraged.
friendly for satisfaction. unique certification for them
to be authorised to distribute To a larger extent, organic
By promoting environmental food products as organic within farming is a larger part of
friendliness, organic farming their borders. This regulation the entire food supply chain
tends to utilise natural enforces that agricultural food and this greatly involves
fertilizers, woods herbicides, products must be produced in raw food products sourcing,
insecticides and pesticides such a manner that complies with processing, distribution, re-
as pyrethrum from flowers, stipulated organic standards tailing and consumptions
decomposed waste, bone meal set by the regulatory bodies, by consumers. So whenever
from animals, leaves from governments and international an individual purchases an
plants and trees. This method bodies. organic fruit or food from
strictly excludes or minimises supermarket, shop or food
outlet, be rest assured that
those products were pro-
duced under strict rules
I N C U LT I V A T I N G O R G A N I C F O O D P R O D U C T S ,
and obligations directed
at protecting both human,
SYNTHETIC PESTICIDES AND CHEMICAL FERTILIZERS animals and the environ-
ment. Many questions have
A R E S T R I C T LY N O T A L L O W E D , A LT H O U G H S O M E arisen so far varying from;
if organic food is more nu-
tritious and healthier? How
O R G A N I C A L LY A P P R O V E D P E S T I C I D E S
are organic food produced
and the reasons why the
CAN BE USED WITHIN STRICT CONDITIONS. organic food products are
so valuable?

2
 NUTRITIONAL VALUES OF
ORGANIC FOOD
O
rganically produced food consists of more vitamins, nutrients and minerals, than inorganic counterparts.
Studies suggest that human being should get the right amount of vitamin A, vitamin C, vitamin D, zinc and
vitamin E daily. These vitamins are vital for healthy human cells, heart, bones and organs. It is beneficial to
get the right amount of all these nutrients in order to maximize their benefits.

Everybody requires vitamin A for effective
regulation of the growth and division of body
cells that helps the body to produce white
blood cells for fighting diseases and infections.
Vitamin E is an antioxidant, which is fat-
soluble and vital for protecting the body cell
membranes from damage.
Vitamin C is an antioxidant, protecting the body
from damage caused by free radicals. Moreover,
studies suggest that the human body needs this
water-soluble vitamin for stronger bones.
The vitamin B-complex group comprises of B6
and B12, niacin, thiamine, riboflavin, pantothenic
acid, folate and biotin. These vitamins are vital
in metabolizing fat, carbohydrates and protein
in the food we eat.
Studies suggest that zinc is very vital in
fighting viruses and bacteria such as cold,
diarrhoea, malaria and pneumonia. Everyone
is recommended to get right amount of zinc in
his or her diets.

PROTEINS CALORIES

37g 253
3
A
ll foodproducts can be cultivated
or processed organically, some
examples including their nutritive
contents are detailed below.
Banana
Banana botanically known as berry, is an
elongated curved edible fruit with variable
colour, sizes and firmness enveloped with an
outer covering referred to as rind which can
be red, green, yellow, purple or brown when
fully ripe. The scientific name of this fruit that
grows in clusters hanging from the top of the
plant is known as Musa acuminata and Musa
balbisiana. Many countries are known for
growing banana for their fruit, decorations
and several food production purposes.
Banana is a rich source of potassium, vitamin
B6, soluble fibre, vitamin C, magnesium and
iron. Studies suggest that the intake of banana
enhances the reduction of cancer risks and
renal cell carcinoma thus highly beneficial to
human health.
Blueberries
Blueberries, of the Cyanococcus species and
of the genus Vaccinium are berries known for
their distinctive indigo colour. Before maturity,
these fruits appear pale greenish in colour,
then reddish-purple, and finally dark purple
on maturity.
They are characterized by their distinctive
sweet taste once ripen and are often sold
fresh or occasionally processed frozen. This
fruit berries can be processed into drinks,
cereals or for food recipes.
Studies agree that
blueberries are rich sources of vitamin C,
anthocyanins, magnesium, iron, resveratrol,
vitamin B6, vitamin A and dietary fibre.
Several preliminary studies suggest that
blueberries play a great role in minimizing the
risks of heart diseases and cancer. Moreover,
blueberry juice is highly beneficial in improving
human memory in adults, and also helpful in
reducing blood sugar levels.
Parsley
Parsley botanically known as Petroselinum
crispum, specie of Petroselinum belongs to the
family of Apiaceae. It is popularly cultivated as
a herb, spice or vegetable. Parsley originated
from central Mediterranean region before
spreading to Europe and other parts of the
World. Parsley grows as a green biennial plant
in the temperate regions or as annual herb in
subtropical and tropical regions. The seeds are
ovoid with prominent remnants at the apex
and they grow and thrive best in moist, well-
drained soil, with enough sunlight.
Parsley can be used as a vegetable for cooking
soups, stews, and casseroles or as snacks.
Parsley leaves are rich sources of dietary
fibre, zinc, protein, riboflavin (B2), Vitamin k,
vitamin A, thiamine (B1), niacin (B3), beta-
carotene, lutein zeaxanthin, pantothenic acid
(B5), vitamin B6, folate (B9), Vitamin C, vitamin
E, calcium, iron, magnesium, manganese,
phosphorus, potassium.
Milk
Milk is a white fluid usually obtained from
the mammary glands of mammals
during or immediately after
pregnancy and
4
utilized as food for human
consumption. Studies suggest
that there are more than 6
billion milk and dairy products
consumers all over the world.
There are some other non-
animal beverages similar in
colour and texture to animal
milk examples include; rice
milk, almond milk and coconut
milk. All mammals are capable
of producing milk, however
cow milk is more commercially
recognized. Milk is a rich source
of potassium, protein, calcium,
magnesium, vitamin B12,
galactose, lactose and glucose
milk. It undergoes pasteurization
process to eradicate various
bacteria, germs, enzymes and
living white blood cells before
human consumption.
Onions
Allium cepa commonly known
as onions is a widely cultivated
vegetable of the genus
Allium. Onions are widely
cultivated all over the world
and are commonly used as a
vegetable, cooked, eaten raw
or as part of a prepared dish.
Onions can be obtained fresh,
in powdered form, chopped,
frozen, caramelized, canned,
pickled, minced or granulated.
5
They are fleshy, hollow and
cylindrical, with one flattened
side. Once the onions begin
to mature, there is an
accumulation of food reserves
in the leaf bases, which makes
onion bulbs to swell. Studies
suggest that onions are rich
sources of protein, fibre, fat,
folic acid, energy, sodium,
vitamin C, vitamin B6, and
many other nutrients in small
amounts. They also contain
phenolic and flavonoids that
have anti-cholesterol, anti-
cancer, anti-inflammatory and
antioxidant properties.
Lemon
Lemon is widely recognized
by its characteristics yellow
appearance and citric acid
content which gives the lemon a
distinctive sour taste. It is a vital
medicinal plant of the family
Rutaceae and of the genus
Citrus. It is widely used for
both culinary and non-culinary
purposes. Different countries
have different cuisines prepared
with lemon and it can be used
in drinks productions.
Due to its oxidizing properties,
lemon juice can serve as a food
preservative on certain foods.
Lemons are rich sources of
Zinc, Thiamine (B1), Potassium,
Riboflavin (B2), Niacin (B3),
Folate (B9), Pantothenic acid
(B5), Vitamin B6, Choline,
Vitamin C, Calcium, Iron,
Phosphorus, Magnesium.
Physalis
Physalis is a nightshade plant of
the family Solanaceae and also
native of warm temperate and
subtropical parts of the world
including Africa, Asia, America
and Europe. This fruit has a
characteristics appearance of
a small cherry tomato similar
in shape, size and structure
but fully enclosed in a papery
husk obtained from the calyx.
Physalis fruit has a similar
flavour with strawberries and
pineapple, with mild acidity.
Physalis fruits are rich in
pectin and cryptoxanthin. They
can be eaten raw, used in
garnishing salads, used for pie
filling, making desserts, used
as flavouring or preserved
and used as raisins. Physalis
fruits are rich sources of iron,
calcium, vitamin C, amino
acids, beta-carotene and B
vitamins. They are also rich in
polysaccharides that help to
boost the immune system.
Scallion
Scallion popularly known as spring onion belongs
to the Allium species, with an elongated hollow
green leaves with a very minimal developed
root bulb. Its flavour is quite mild comparable
to most onions and it is used as a vegetable for
cooking or for salads. Scallions are rich sources
of Dietary fibre, Potassium, Protein, Vitamin A,
Vitamin C, Calcium, Iron, Vitamin B-6, Vitamin
B12 and Magnesium.
Tomatoes
Tomato is an edible fruit belonging to the
nightshade family of Solanum lycopersicum.
It originated from South American Andes, but
its usage as food originated in Mexico before
spreading to the other parts of the world. It is
grown in tropical, sub-tropical and temperate
areas. Some studies support that tomato is a
rich source of antioxidants, vitamins, minerals
and fibres. It is also a perfect model for
genetic studies, fruit development and ripening
processes.
Tomato contains lycopene, a very powerful
antioxidant in the carotenoid family, which
protects human beings from free radicals that
degenerate many parts of the body. Researchers
agree that lycopene is very beneficial in
preventing cancer. Presently, tomatoes are
highly consumed in the developed countries far
more than the developing countries. It is highly
rich in vitamins A, B6, B12, C, D, Iron, calcium,
magnesium, potassium and minerals.
Spinach
Spinacia oleracea is the botanical name for
Spinach, a central and western Asian edible
plant of the family of Amaranthaceae. The
larger leaves are situated at the bottom of the
plant while the smaller leaves are situated at
the higher region of the flowering stem. It is
composed of powerful nutritional value and
is highly rich in antioxidants especially when
consumed fresh or slightly steamed.
It is a rich source of folate, vitamin A, betaine,
manganese, omega-3 fatty acids, vitamin C,
vitamin E, vitamin K, protein, niacin, magnesium,
folic acid, iron, vitamin B2, calcium, opioid
peptides, potassium, vitamin B6, copper,
phosphorus, zinc and selenium. Some studies
suggest that spinach controls both breast,
colon and lung cancers. The lutein component
of spinach is ideally beneficial in preventing
cataracts as well as other numerous age related
degenerative blindness amongst the elderly.
Kiwifruits
Chinese gooseberry popularly known as kiwifruit
is an edible berry of the genus Actinidia. This fruit
is oval in shape with a fibrous, pale-greenish
skin that has green flesh and tiny black edible
seeds. The ripe fruit has a tender texture with
a unique sugary taste and is presently amongst
the top-selling crops in the Western world.
Raw kiwifruit is a rich source of lutein, zeaxanthin,
magnesium, iron, vitamin C, vitamin A, omega-3
fatty acids, carotenoids, dietary fibre, vitamin E,
flavonoids and actinidain enzyme, which makes it
perfect for softening meats.
6
The seeds contain oil that is
a rich source of alpha-linoleic
acid and its numerous edible
seeds according to studies,
act as a natural blood thinner.
Daily consumption of kiwifruits
greatly reduces platelet
aggregation and triglyceride
levels thereby reducing the
risk of blood clots.
Peanuts
Peanuts botanically known as
Arachis hypogaea, belongs to
the species of legume of the
Fabaceae family. Peanuts grow
favourably under sunlight and
sandy loam soil and the pods
usually ripe within 120 to 150
days after seeds plantation but
they are susceptible to mould
fungus Aspergillus flavus
attack during growth and
storage if inadequately stored.
Harvesting of peanuts can
take place using a mechanized
system or traditionally
by pulling and inverting
peanuts by hands. Studies
support that peanuts are
rich source of vitamin E,
niacin, copper, phosphorus
magnesium, vit. B6, fibre,
protein, folate, manganese,
antioxidants, resveratrol and
co-enzyme.
Bell Peppers
Bell peppers are often graded
as less pungent pepper
varieties hence referred to as
sweet peppers. Bell peppers
7
are native of America, but are
presently cultivated worldwide.
They are popularly known as
sweet peppers, chilli peppers,
red or green peppers in Britain,
and just capsicum in Australia.
The large mild form is referred
to as bell peppers in the United
States but known as paprika in
some other Asian countries.
Bell peppers are rich sources
of minerals, antioxidants,
calcium, zinc, iron, phosphorus,
niacin, thiamine, vitamin C and
para-coumaric acid.
Eggs
Female animals of various
species such as fish, reptiles,
birds, amphibians, and birds
are created to lay eggs that are
eaten by human beings. Bird
and reptile eggs consist of a
protective shell, albumen (egg
white), and vitellus (egg yolk)
and the most type of consumed
eggs are chicken, turkey, fish
and duck.
Eggs are one of the most
versatile ingredients used
in cooking. They are of high
nutritional value however,
there are some potential
health issues resulting
from the quality of the egg,
storage, and allergies. Eggs
are rich sources of essential
amino acids, protein, vitamin
A, Vitamin B2, Vitamin B6,
Vitamin D, folic acid, iron,
calcium, phosphorous, choline,
potassium, Vitamin B12, CoQ10
and minerals.
Sharon
Sharon, known as persimmons
are the edible fruits belonging
to the genus Diospyros and
the family Ebenaceae. They
originated from China before
spreading to other parts of
the world where they are
considered an exotic fruits.
They are popularly known as
Sharon fruits, named after
the Sharon plain in Israel.
The colour ranges from
light yellow-orange
to dark red-orange
depending on the variety
and species. They can
be pumpkin-shaped,
spherical or acorn in shape.
Sharon contains high quantities
of vitamin C, calcium,
iron, potassium, bioactive
compounds, dietary fibres,
trace elements, polyphenols,
and antioxidant potential.
Garlic
Garlic botanically known as Allium sativum
belongs to the onion genus, Allium. It is closely
related to leek, rakkyo, chive, onion and shallot.
Garlic has been recorded to be in use for over
7,000 years and originated from central Asia
before it spread to Africa, America and Europe
where it is mainly used for food seasoning,
medicinal and culinary purposes.
It is a bulbous plant that grows approximately up
to 1.2m in height and known to greatly produce
hermaphrodite flowers. It is very easy to grow
especially in mild climates, with pollination taking
place by bees and other insects. The plants are
often very hard, and are not attacked by many
pests or diseases and tend to repel rabbits.
Garlic is highly rich in carbohydrate, proteins,
phosphorus and ascorbic acid
Pomegranate
Pomegranate is botanically referred to as Punica
granatum, a fruit-bearing deciduous tree
growing between 5 to 8 meters. Pomegranate is
widely believed to have originated from Iran since
ancient times. Almost 50% of the fruit weight
results from the peel, which is a vital source
of bioactive compounds like flavonoids, calcium,
ellagitannins, phenolic, proanthocyanidin
compounds, complex polysaccharides, minerals,
nitrogen, phosphorus, magnesium, and sodium.
Studies suggest that about 50% edible part of
the fruit consists mainly of 40% arils and 10%
seeds. Arils comprises of 85% water, 10% total
sugars, especially glucose & fructose, 1.5% pectin,
ascorbic acid, citric acid and bioactive compounds
such as flavonoids and phenolic.
Pineapple
Ananas comosus popularly known, as pineapple
is a tropical plant that consist of edible multiple
fruit with coalesced berries. It belongs to the
plant family of Bromeliaceae and is mostly
cultivated from a crown by cutting of the fruit.
Pineapples are cylindrical in shape with a scaly
brown, yellow or green skin and a crown of
spiny green leaves. The base part of the fruit
contains more sugar hence tends to be a lot
sweeter than the upper part.
Pineapples are eaten fresh, juiced, preserved or
cooked especially for various cuisines. Pineapple
is very healthy and refreshing especially when
combined with fruit salads.
Pineapple is a rich source of vitamin B1, B6, C,
folate, pantothenic acid, fibre, magnesium which
is a vital cofactor in enzymes necessary for energy
production and anti-oxidation process.
Cabbage
Cabbage botanically known as Brassica oleracea
is an edible multi-layered green, white or purple
leafy vegetable. It is closely related to other
crops such as cauliflower, brussels sprouts and
broccoli. It is believed that cabbage originated
from Europe before it spread to other parts of
the world where it is used in many cuisines.
Cabbage can be used for salad, dishes or juices.
It has a high nutritional value of Vitamin B6, C,
K, thiamine, folate, calcium, fibre, potassium,
indole-3-carbinol, protein and magnesium.
The contaminated ones can cause food borne
diseases in human beings.
8
Broccoli
Broccoli is an edible green
vegetable with a large
flowering head whose name is
derived from the Italian plural
of broccolo, meaning flowering
crest of a cabbage. It belongs
to the specie of Brassica
oleracea and has big flower
head, arranged in a tree-like
structure on edible stalk. The
leaves surround the clustered
flower heads.
Broccoli is very high in vitamin
C, carotenoids, dietary
fiber, lutein, beta-carotene,
selenium, diindolylmethane
and other beneficial
nutrients. The presence of
3,3-Diindolylmethane in
broccoli modulates the immune
response system with anti-
bacterial, anti-viral and anti-
cancer ability. It also contains
glucoraphanin, which can be
converted into an anti-cancer
compound sulforaphane.
Ginger
Gingera rhizome of the
plant Zingiber officinale and
family of Zingiberaceae is
consumed mainly as a spice
for delicacies or as medicine.
Other members of this plant
family are galangal, turmeric
and cardamom. Ginger is
indigenous to southern China,
before it spread to other
regions such as Spice Islands,
Asia, and subsequently to West
Africa and to the Caribbean.
9
Fresh ginger contains 80.9%
moisture, 0.9% fat, 1.2%
minerals, 2.3% protein, 2.4%
fibre and 12.3% Carbohydrates.
Ginger contains minerals and
vitamins such as iron, calcium
and phosphorus, thiamine,
riboflavin, niacin and vitamin
C. Studies have shown that
Organic beef is produced
ginger eliminates intestinal
gas, induces cell death in
ovarian cancer cells, promotes
healthy sweating, reduces
sugar level, possess anti-
inflammatory effects, protects
against colorectal cancer,
prevents symptoms of motion
sickness, relieves nausea,
relieves pain from menstrual
cramps, prevents flu and
colds, relieves headaches and
migraines and possesses anti
cancer properties.
Beef
Beef meat is amongst the
most widely consumed meat
in the world, accounting for
about 25% of the global meat
production. Researchers have
shown that beef meat consists
of low fat, approximately less
than 5%. Beef meat production
is also important to the
economies of the world and
there is need to preserve beef
meat before supplying them to
the end users.
without added hormones,
chemicals and pesticides.
Beef is a rich source of fat,
vitamin B6, vitamin B12,
D, E, K, protein, riboflavin,
thiamine, niacin, calcium,
zinc, potassium, sodium, zinc
& manganese.
Mango
Mango is an edible juicy fruit
of the genus Mangifera and
of the family Anacardiaceae,
with many tropical fruiting
trees planted. Mango fruit
originated from Asia before
it was distributed to other
parts of the world. The fruit
is sweet, although the texture
and taste depends on the
cultivars with some being
softer, firmer, pulpy, fibrous
 or overripe in appearance. Mango fruit is rich
in nutrients such as protein, Vitamin A, C, E,
K, Thiamine, riboflavin, Niacin, folate, choline,
calcium, iron, magnesium.
Apples
The apple is a pomaceous fruit of the
Rosaceae family and a widely cultivated and
widely consumed tree fruits by humans.
Various cultivars of apples are bred
for different tastes and usages
such as raw consumption,
drinks production and for
varying cuisines. The
apple fruits and trees
are very susceptible to
various bactericidal,
fungicidal, and pesticide
attacks which can be
greatly controlled through
O
rganic food items can be
non-organic, depending on
the method of cultivation
besides, studies have it
that most non-organic food
items are found to contain very minimal
amount of pesticides hence important to
wash fresh vegetables and fruits properly
before consumption. The World Health
Organisation have been advocating for
increased consumption of fruits and
vegetables especially the organic ones, in the
daily food intake of individuals all over the
world through the 5-A-Day program popular
in America & Europe to encourage the daily
consumption of at least five portions of fruit
& vegetables a day.
the method of cultivation either organically
or inorganically.
Apple is known to possess many beneficial health
effects to human health. The entire fruit with
the skin is consumable exclusive of the seeds
that can pose health risks when consumed in
large quantities. It is a rich source of Niacin (B3),
Vitamin A, beta-carotene, Vitamin B6, Thiamine
(B1), Riboflavin (B2), Pantothenic
acid (B5), Folate (B9), Vitamin
C, Vitamin E, Vitamin K,
Magnesium, Manganese,
Phosphorus, Potassium,
Sodium, Zinc, Water
and Fluoride, hence
supports the popular
saying that One apple
a day keeps the doctor
very far away.
Almost all fruit and vegetables count towards
5-A-DAY but preferably the organic ones,
making it easier for people to obtain the
recommended daily intake. Fruit and vegetables
do not necessarily need to be fresh before being
deemed as a portion, neither do they have to
be consumed alone to account for 5-A-DAY,
rather they can still count even if they form
part of a meal. Although it is widely acceptable
that eating adequate amount of organic fruit
and vegetables (FVs) greatly lowers the risk
of developing diseases, it is presently observed
that many adults pay less attention to the
health benefits of organic FVs far below the
Department of Healths recommended five
portions a day.
10
 Inorganic Food
Inorganic food products are those grown
by utilizing synthetic materials such as
chemical fertilizers, human sewage sludge,
plant growth regulators, artificial pesticides,
antibiotic use in livestock and genetically
modified organisms during the production.
Normally, inorganic food products are
often produced and processed in greater
quantities than organic counterpart, thereby
using synthetics in the production processes.
Moreover, producers and cultivars tend
to alter the inorganic food composition
at a genetic level thereby enhancing the
crossbreeding of crops and animals to
produce various species with greater
quantities.
Studies suggest that the long-term health
impact of synthetic substances used in
inorganic food production remains unknown
and that most of the substances used during
production of these food items could lead
to land infertility. Moreover, inorganic food
contains very few nutrients compared to
the organic counterparts. Regardless of the
negative effects of inorganic foods, they are
economically less expensive than the organic
ones thereby making them easily obtainable.
Examples include; pasta, flour, sweets,
cakes, inorganic fruits, vegetables and dairy
products.

INORGANIC FOOD CONTAINS VERY FEW NUTRIENTS

COMPARED TO THE ORGANIC COUNTERPARTS

11
6 Unique Health Benefits of
Organic Food
HIGHER NUTRITIONAL VALUE
Organic food is highly nutritious than the
inorganic counterparts. The high nutritious
constituent greatly boosts the human immune
system thereby preventing diseases. With high
consumption of organic food, one is assured
of maintaining healthy body weight. Organic
meat, fish and poultry are healthier to human
beings as these animals are raised with very
minimal amount of dangerous growth hormone
substances, chemicals and antibiotics.
Pesticides and chemicals used in conventional
farming tend to accumulate in the human
tissues especially the adipose tissue thereby
leading to overweight. Some studies suggest
that organic plant products contain very
minimal amount of nitrate with less pesticide,
but higher amount of vitamin C, amino acids
and phenolic compounds. Also the organic
livestock are believed to contain higher amount
of omega-3 fatty acids and linoleic acid in milk.
Organic fruit and vegetables are low in fat
and calories especially when not roasted
or fried in oil thus consuming them help an
individual to maintain a healthy weight. Fruit
and vegetables are a rich source of minerals,
vitamins, potassium, folate and fibre that aids
to maintain a healthy gut thereby preventing
constipation, bowel cancer and food indigestion.
Organic food products form part of a balanced
diet, which tend to help human beings remain
healthy hence, highly recommended to get
adequate amount of them.
ABSENCE OF ANTIBIOTICS
Some individuals body systems are so sensitive
to vaccines and antibiotics as any new bacteria
strain makes them sick. Researchers suggest
that most inorganic animal products like livestock
are grown with antibiotics that can adversely
weaken the human immune system making it
incapable of fighting for itself. This however is
not the case with organic food products that
are not grown and processed with antibiotics.
ECOLOGICALLY FRIENDLY
The method of cultivating organic food is highly
favourable to the environment unlike the non-
organic counterparts. Non-organic farming
practices degenerate the soil nutrients thereby
making the environment ecologically imbalanced
for human living. Most of the acclaimed harmless
pesticides have been proven to be extremely
bad for the health. Purchasing organic food is
very beneficial to the environment, animals and
human being at large.

1 2 3

HIGHER NUTRITIONAL VALUE ABSENCE OF ANTIBIOTICS ECOLOGICALLY FRIENDLY

The high nutritious constituent great-
ly boosts the human immune system
thereby preventing diseases.
Researchers suggest that most inorganic
animal products like livestock are grown
with antibiotics that can adversely weak-
en the human immune system making it
incapable of fighting for itself.
Non-organic farming practices degener-
ate the soil nutrients thereby making the
environment ecologically imbalanced for
human living

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Non-organic animal feeds such as; fish, meat,
dairy and eggs are great source of environmental
pollution. Studies have it that animal feeds
generate as much as 95% of the lethal chemical
debris in the American diet.
NATURAL TASTE
Some of the respondents used for this survey
attested that they purchase more organic food
because of better taste and freshness. Organic
food items including fruits and vegetables have
more appetising and irresistible taste compared
to any conventional ones. Also organic chicken,
turkey and livestock are tastier and better
than the non-organic ones. Non-organic food
may contain harmful substances such as
heavy metals, pesticides, artificial colouring,
antibiotics, chemicals and hormones, which
can exhibit a negative impact on human health
which also affects the taste. It is noteworthy
that organic food tastes far better than the
non-organic ones.
REDUCED PESTICIDES
The presence of pesticides in inorganic food
products has become a growing concern amongst
consumers. Even though pesticides are very vital
in curtailing pesticide attacks on food products
however, studies suggest that these pesticides
contain many powerful chemicals such as
organophosphorus that can be very hazardous to
human health. Although these artificial mineral
compounds are not good for human health, yet
over 80% of them are present in our bodies as
a result of consumption of pesticide-containing
food products.
The organophosphorus compound are associated
with diverse developmental problems such as
autism and Attention deficit hyperactivity disorder
(ADHD) which is a combination of behavioural
disorders such as hyperactivity, inattentiveness
and impulsiveness. This could be an affirmed
reason why many parents are strongly advised to
feed their young ones with more of organic food
so as to ensure that their developmental years
turn out very successful and healthier.
IDEAL FOR GROWING KIDS
Organic food products are more highly
advantageous to the younger ones especially
babies thus creating a stable foundation for
good health and good habits for the future.
Feeding young children with organic food greatly
increases their carcinogenic blood composition
thereby minimising the possibilities of falling sick.
Studies reveal that parents are advised and
encouraged to feed their babies and kids with
organic food for a better living. The choice of
food you feed your children are very vital, so
when people hear about the benefit of organic
food, they tend to ponder if it is really worth the
high cost, especially with those on tight budget.
The most important thing is that children are fed
a variety of organic food such as whole grains,
lean meats, fruits, vegetables and low-fat dairy
products. The concern is that young children are
very susceptible to chemicals hence, the need to
carefully choose their food intake. If parents can
allocate a few cash to spend on shopping, they are
encouraged to go for the organic food products,
which are more healthier and nutritious.

4 5 6

NATURAL TASTE REDUCED PESTICIDES IDEAL FOR GROWING KIDS

Organic food items including fruits and
vegetables have more appetising and
irresistible taste compared to any con-
ventional ones.
Studies suggest that these pesticides
contain many powerful chemicals such
as organophosphorus that can be very
hazardous to human health.
Organic food products are more highly
advantageous to the younger ones espe-
cially babies thus creating a stable foun-
dation for good health and good habits
for the future.

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SUMMARY
Having looked at both sides of the coin, the differences between them and their contrasting
contributions to human health, it is apparent that organic food can contribute higher nutritional
values to human health unlike inorganic ones.

Due to the health and environmental alerts, there is urgent need for a change in pattern of
food consumption. Organic farming is presently encouraged by the government and most private
organisations hence, production is anticipated to rise so as to meet the ever-growing demand for
organic food products.

Presently, most people are beginning to show great interest in organically produced food all
over the world however, it is highly imperative that this interest is exhibited by everyone and
not limited to few people. Generally, the motive to consume organic food products decreases
as a result of unawareness and limited knowledge about those products, with varying factors
affecting consumers perceptions and behaviours. Basically, purchasing behaviour and perceptions
are so dynamic as human wants and needs remain insatiable.

Researchers suggest that demographical characteristics have an impact on the human purchasing
behaviour towards organic products. The highly learned individuals in the developed world have
a higher propensity of purchasing organic food but this is not applicable to the underdeveloped
part of the world where their major food consumptions are mostly organic. Moreover due to the
expensive nature of organic food produce, higher income earners exhibit more positive preference
and attitude towards the purchase of more organic food. Nevertheless, individuals should try as
much as possible to eat a higher portion of organic food, comparable to the inorganic counterparts
for a healthier living and a better environment.

Increasing consumers consciousness towards organic food labelling and boosting their confidence
in organic feeding, as well as expanding the availability of organic food products are apparently
the ideal avenue of enforcing this health consciousness. Having emphasised on the importance of
organic food, it is highly essential that human beings should strive to consume as much organic
food produce as possible. Despite the rising population of the world and the quest to meet up
with the daily human consumption which has resulted in many food industries and cultivars using
non-organic methods of cultivation, everybody should endeavour to look out for the organic food
labelling and consume as many organic food as possible.

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