Organic food materials and diets have been on an upward path for the last two decades. And just to be clear, the term “organic” is used to describe food materials that are cultivated naturally, without the use of synthetic chemicals or any inorganic practices. Today, organic nutrition is preferred by many, as it plays a fine role in healthy eating and agricultural welfare.
However, despite its growing relevance, organic production and consumption still need to be solved with many complexities worldwide. These “complexities” have ultimately put organic nutrition at less than 2% worldwide prevalence. And in the following few paragraphs, we will highlight the peaks and valleys of the growing organic dietary base.
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The Ups Of Organic Nutrition
Eating organic has come to be appreciated by many for many reasons. Besides personal orientation and preferences, organic diets are advantageous in some major ways. Without further ado, let’s get right into them.
Nutrient Density
Nutrients are the most critical aspect of meals. And while inorganic diets are not nutritionally bereft, organic meals often provide better nutritional benefits in their natural proportions. In other words, freshly made meals from organic food materials readily offer a better percentage of nutrients without any additives.
For example, organic fruits and crops have been proven to offer better portions of minerals and vitamins than their inorganic counterparts. So, it is always fair to go for organic vegetables, fruits, and crops if you’re big on nutritional content. Furthermore, the following table compares other chemical compositions of organic and inorganic food materials.
| Chemical Composition | Organic | Inorganic |
| Pesticide residue | Almost absent | Much higher |
| Toxic metals | Much lower | Much higher |
| Omega-3 fatty acids | Much higher | Lower |
| Bacteria | Lower risk | Higher risk |
Zero Chemicals
While chemicals are very relevant in the production of food materials, they sometimes have slight or major cumulative effects on the quality of these materials. This constitutes a major purpose for organic farming, as no added chemicals are used to grow or improve crop yield. As a result, diets consisting of organic ingredients have almost zero risk of constituting any chemical hazards to your overall health. In addition, organic farmers are also at very little risk of chemical poisoning, as they utilize organic matter, like manure and compost, in place of synthetic fertilizers.
Little or No Hydrogenated Fats
Hydrogenated fats, or saturated fats, are essentially regular fats bonded with hydrogen, which result in a solid or semi-solid consistency. And health-wise, saturated fats can pose a series of risks, especially to the heart. Luckily, organic food materials are mostly free of any hydrogenated fats. As such, going fully organic on your diet prevents the build-up of these fats in your system, which could facilitate heart-related conditions.
Livestock Welfare
The overall welfare of livestock isn’t one of the nutritional benefits, yet it is still a big deal with organic food materials. Generally, animals reared under organic conditions experience more humane conditions, which is a big deal for organic nutritionists.
In other words, these livestock are groomed without synthetic growth hormones but with 100% organic feed, as well as safe, clean, and cage-free abodes.
Improved Taste
When it concerns organic and inorganic diets, the issue of taste is highly dependent on preference and many other factors. However, several experts and nutritionists have inferred that organic food products, mainly fruits and vegetables, give a more natural taste and enhance flavour. In addition, below are a few fruits, vegetables, and crops that are known to provide a better flavour and taste when organically cultivated:
- Leafy greens
- Carrots
- Tomatoes
- Berries, etc.
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The Downs Of Organic Nutrition
As we mentioned earlier, there are also a couple of not-so-bright facts about going all organic in your diet, some of which we’ve covered below.
Limited Food Supply
Organic food substances such as vegetables, fruits, meat, and crops, in general, are less abundant than many consider them to be. In fact, according to several studies and published articles, organic products make up only 1% of food products worldwide. And especially in rural settlements, accessing these food materials can be very difficult. As a result, it is a daunting task to keep up with organic food supplies, which ultimately limits your dietary options.
Production Cost
It is normal for anything unconventional to be more expensive as well. Cultivating organic food materials is not an exception. Very often, organic meals and food substances cost more to produce and prepare than their inorganic counterparts. Due to occasional financial constraints, it is usually challenging to maintain a constant diet of organic meals.
Short Viability Interval
Organic food products’ relatively short shelf life is one of the most outstanding demerits when considering organic nutrition. This disadvantage primarily stems from maintaining a purely organic product involving no added chemicals or preservatives.
And since no added preservatives are used, the viability span of these products is significantly reduced in most cases. In all, individuals and even vendors have to purchase fresh products to sustain an organic diet constantly.
Less Yield
It should be clear that organic farming produces way less crop density due to the use of unconventional means. And while less crop density doesn’t affect the nutritional content of organic food materials, it does contribute to high costs and occasional scarcity.
Conclusion
In summary, going all organic on your nutrition has highs and lows. And while some say the lows are negligible, they are still relevant to your choices per time. So there you go, the ups and downs of organic nutrition as promised.
