Why eat organic food if it might not be all that “organic?”

Over the past ten years, organic food has become regularly accessible at most supermarkets. Customers often question why they should pay more for food that appears identical to its non-organic counterpart.

According to the Mayo Foundation for Medical Education and Research, Organic foods are free from “synthetic pesticides and herbicides, preservatives, artificial sweeteners, artificial colors, and monosodium glutamate (MSG).” The U.S. Department of Agriculture (USDA) mandates that all items bearing the organic label must be at least 95% organic.

Critics argue that consumers who eat only organic food are merely paranoid, and have fallen victim to a scheme to increase profits.  Perhaps there is some validity to this claim.

According to Mayo Foundation for Medical Education and Research, a recent study concluded that organically and conventionally produced foods “are not significantly different in their nutrient content.”

Therefore, eating non-organic fruits and vegetables may not make much of a difference to one’s health, aside from the potentially harmful effects of pesticides and herbicides. However, non-organic processed foods tend to contain some odd ingredients such as Butylated Hydroxyanisole, disodium guanylate, etc. Perhaps we should examine the ingredients labels of our food to make sure that we know what we are putting into our bodies.

With the organic craze sweeping the nation at super market chains everywhere, it’s hard to tell what really is organic anymore.

Adam Higgins
Staff Writer

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