Organic Foods Are They Really Better for Us? Essay

Consumer forage aw atomic number 18ness is maturement and with it the need of going back to basics. To fulfil needs of these slew, hotel restaurants as head as other viands bulge bug outlets starts to use term radical regimen as a food marketing tool. In current market natural products seem to be an easy and quite low-cost means to elevate the prestige of a restaurant. The General Manager of the Savoy Hotel- Kieran Macdonald (cited in Hammond, Shepard 2010) says Luxury has changed in the last few years from the window pane of how it is defined it utilize to something that was very materialistic and very new.Now people are looking for genuineness something that has integrity behind it. INTRODUCTION (continued) Main re stiffions in organic food production * Before a license is granted and on a yearly basis afterwards, all farmers and processors are subjected to rigorous inspections (Bord Bia 2011). * rattling limited use of synthetic pesticide, fertiliser, livestock antibiotics, food additives and growth regulators is allowed in organic farming. * Use of genetically modified organism (GMOS) is completely prohibited * Livestock must be provided with organic feed in a free-range, open-air farm.* At processing stage use of artificial flavourings and colorants is not allowed, only important by the European Commission non-organic ingredients, additives or processing aids can be utilise with strict limit. * Distribution and sales involve proper produce labelling- the producer name and name or formula number of the inspection body must be provided. (European Commission, Agriculture and Rural Development ,Organic horticulture 2011) all(prenominal) the superiorer(prenominal) up would suggest, that choosing organic is the high hat possible choice that consumer can make, but does the organic food sincerely equal higher quality, much than nutrients, better taste etc.?Can consumption of organic food make a difference to our health? Many studies were carried out to answer those questions and I w scrofulous complicate on them in later stages of my appellative. NUTRITIONAL VALUE OF ORGANIC FOODS VIA CONVENTIONAL FOODS Nutrition and food sentry duty trends are at the centre-of-the-plate this year. Restaurants are updating menus to reflect feeding policy and trends, consumer desires for variety and quality, and chef innovations (Restaurant Industry Forecast, content Restaurant Association 2011)A lot of research was conducted in past years in battle array to differentiate nutritional determine of organic and accomplished food produce. I leave al adept focus this assignment on high demand foods like produce and vegetable, dairy produce and m tire. Fruits, vegetables and grains According to the studies conducted by a certified nutrition specialist Virginia Worthington (2001) an increased amount of several nutrients is present in organic crops compared with their conventional equivalents. These included * 27% more vitamin C * 21. 1% more iron * 29.3% more milligram * 13. 6% more phosphorus * 15. 1% less nitrates than their conventional counterparts. Figure 3 The chart above illustrates the percentage of humanitarianal mineral content in organic compare to conventional crops. However, when the research was carried out the following factors (which are proven to have an effect on a nutritional quality of the food) werent briben into account * Quality of soil and fertility usage * Storage methods * Forms of food consumption e. g. fresh, steamed, pureed, cooked from fixed etc.* Climate in different regions of the world (amount of rainfall and sunlight per day) * The method and timing of garner To get a real picture of a difference in a nutritional value of organic via conventional foods, a large quantity of different origin samples would need to be tested. Findings that take into account the listed above factors were published in a report New Evidence Confirms the Nutritional transcendency of Plan t-Based Organic aliments (Benbrook, Zhao, Yanez, Davies and Andrews 2008, p.42) and state that Yes, organic plant- base foods are, on average, more nutritious in term of their nutrient tautnessThe average servingcontains about 25% more of the nutrientsthan a comparable-sized serving of the same food produced by conventional farming methods. NUTRITIONAL VALUE OF ORGANIC FOODS VIA CONVENTIONAL FOODS (continued) Milk and dairy produce some other research, carried out on grass feed cows, by Newcastle University in United Kingdom (2008) and published online in the Journal of Science of Food and Agriculture showed that forage-based nutrition and natural grazing have a fundamental influence on milk composition.An increase in beneficial fatty acids, antioxidants and vitamins was observed when nutritional value of organic milk and conventional milk were compared. Meats Studies of laboratory animals demonstrate that farm-raised animals meat is higher in some fatty acids. Amount of CLA ( Conjugated linoleic acid) found in animals fed organically grown diet is five clock higher than the once fed conventional diet. Meat and dairy products from organic animals are the richest known source of this fatty acid (Butler 2008) Pastured cattles meat is also higher in vitamin E.Even when compared with cattle given supplements of vitamin E, the condensation of this vitamin in organic cows meat is in two ways as high (Kluger, Jeffrey 2010). Lack of day light and fresh organic feed have a significant effect on amount of omega-3 in chicken meat and eggs. 10 times more omega-3 was found in pastured hens egg when compared to factory hens egg (Kluger et al 2010) . INFLUENCE OF FOODS COMPONENTS ON CONSUMERS HEALTH Fats and sugars A well-known fact is that straight offs generation is getting heavier. One of the reasons for it is a tendency to eat foods witch are high in fats and sugars and low in vitamins and minerals.Another well-known fact is that obese people are more likely to s uffer from diabetes, high blood pressure, stroke and other obesity-related illnesses. According to studies directed by DR. presume Davis (2004) in University of Texas-Austin, the vitamins and minerals concentration of many commonly consumed foods has dropped gradually (figure 4). Figure 4 Vitamins and fatty acids Vitamin E is well known antioxidants and is believed to have anti-aging properties. Eating food naturally reach in this vitamin can lower risk of infection of heart disease and cancer.Fatty acids and CLA in particular might protect against various cancers. In addition omega -3 and 6 reduce risk of heart disease and arthritis and improve mental functions. Research conducted by Swiss scientist Lukas Rist and his team (2006) has found 50% higher levels of CLA in breast milk of mother, whose diet was based on organic milk and meat products. Large human study reported that consumption of organic dairy products is closely connected with risk of eczema in infants being reduced ( Kummeling, Thijs and Huber 2008) Pesticides and antibiotics.Some pesticides allowed to be used in food business are proved to be dangerous for health. Findings of another research learn strong connection between exposure to pesticides and a variety of health effects in humans. The ill effects can differ from headaches, fatigue and nausea to neurological dis pieces including cancer (U. S. General Accounting lieu 2001). An increase in development of drug-resistant bacteria in human body was observed in new-made years. Also early-onset puberty in girls is a growing problem. Existence of mentioned conditions is related to antibiotics being used in farming.Organically raised animals and organic practices in general, avoid the abuse of antibiotics (Kluger et al 2010) TASTE AND PSYCHOLOGICAL compute OF CHOOSING ORGANIC FOODS While the growth in organic purchases is primarily in the retail category, consumers are demanding these offerings more when they dine out, and restaurant operator s need to meet these demands. Nations Restaurant News (2011) Does organic food taste better? Most people say that they cannot taste the difference, but organic isnt a guarantee of taste.Taste of crops largely depends on quality of soil, weather conditions, treatments used by farmer etc. As taste is an entirely subjective matter, only large scale double-blind taste test would foster in finding out if organic crops have better, fresher, more complex flavours than industrial crops do. But without a doubt, abnormally large, excessively engineered tomatoes designed to ripen on the way to a distribution centre will never come close to the taste of its vine-ripened, fresh-picked cousin (Kluger et al 2010). Numbers of people looking for reliable food are increasing with every year.More and more consumers want to grow their own fruit and vegetables, as they fill need of going back to basics. Fruits and vegetables that that can be seen every day in the shops dont look like ones from grandm others garden. Not even one orchard apple tree with a wormhole makes buyers question their realness. Most high class hotel restaurants recognise the need and importance of providing their guests with fresh, richly nutrient organic food and as a result information of the origin of produce used in preparation of meals is placed on the menu.ETHICS AND ENVIRONMENTAL IMPACT OF ORGANIC FARMING A problematic issue, in non-organic agricultural areas, is soil and water pollution. According to findings of the U. S. Geological Survey over 90% of water and fish samples from rivers and nearly 50% of all tested wells contained a minimum of one pesticide (U. S. General Accounting Office 2001). Another shocking but common issue is relates to the way non-organic animals are raised. In order to fatten an animal, so it can be slaughter as fast as possible, a high-calorie, corn-based feed is used.To increase productivity level large numbers of animals are jammed in concert on factory farms. A cow rais ed in these conditions might be slaughter after just 14 months, while for a grass-feed cow it can take up to two and a half years before it face the knife (Kluger et al 2010). Last but not to the lowest degree way in which organic farming influence environment is by respecting use of countryside. In order to maintain a balance required by a healthy ecosystem organic farmers use a variety of non-chemical method for the control of pest and weeds.By looking for disease resistant crops, that works the best in particular climate, they contribute in big way to protection of different varieties of dying out of forgotten species. CONCLUSION There is no simple answer to the question asked in the topic of this assignment. firstborn of all, we should remember that the purpose behind organic agriculture is not primarily about human nutrition its more about protecting the environment. The world population is growing, obesity rate continue to climb, people eat more and more food needs to be pr oduced- all of that results in industrial applied science tricks being use in food production.Some of us are aware of the above and strike organic. Unfortunately, because of overuse of agricultural chemicals over past decades, they are all-pervasive in rainfall and water that is held in the soil and in pervious rocks. Due to drift via wind and rain organic crops are also open to them, so organic food cannot be a guarantee of 100% toxic free. This assignment confirms that organically-grown plants, animals and dairy products are more nutritious, yet the health effect of eating organic cannot be assess by simple lab test.Monitoring of health of individuals over generations is the only way of finding out if organic is really better. And still a healthy balance, in types of foods eaten, needs to be maintained. Person that throughout the day eats large amounts of organic chocolate and pastries and drink seven organic coffees and have a vi pack of organic beer with organic burger and c hips for dinner is missing the point. Also restaurants play a big federal agency in creating a healthy eating concept.Good chefs know, that methods of cooking and focusing on seasonal and local products, to minimise the time between harvesting and eating, can be more important than whether a food is organic or non-organic. And finally, before deciding on what to put on our plate, either organic or not, we should always bear in mind a very meaningful phrase You are what you eat.REFERENCES Benbrook C. , Zhao X. , Yanez J. , Davies N. , Andrews P. (2008) New Evidence Confirms the Nutritional Superiority of Plant-Based Organic Foods unattached http//www. organic-center. org/science. nutri.php? action=view&report_id=126, accessed 10 Oct 2011 Bord Bia-Irish Food Board (2011) Organic Food available http//www. bordbia. ie/aboutfood/organicfood/Pages/OrganicFood. aspx accessed 4 Oct 2011.Butler, Newcastle University (2008), Organic Free Grazing cattle Are Cream Of The Crop ScienceDaily, available http//www. sciencedaily. com /releases/2008/05/080527101003. htmhttp//www. sciencedaily. com/releases/2008/05/080527101003. htm, accessed 16 Oct 2011 European Commission, Agriculture and Rural Development ,Organic Farming (2011), What is organic farming? available http//ec. europa. eu/agriculture/organic/organic-farming/what-organic_en accessed 04 Oct 2011 Hammond R. , Shepard A. (2010)The Savoy a green hotel? available http//www. greentraveller. co. uk/blog/savoy-london-green-hotel accessed 06 Oct 2011 Kluger, Jeffrey. (2010)Whats So Great About Organic Food? , Time, Vol. 176 Issue 9, p30-40, available http//web. ebscohost. com/ehost/ dot? sid=e6bef63d-8e95-431c-9fd9-523ebf5edba0%40sessionmgr111&vid=2&hid=119&bdata=JnNpdGU9ZWhvc3QtbGl2ZQ%3d%3d.