Why Organic Food Is Better

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Anello Professor J. Brown ENGL 1302-73068 February 19, 2013 Why Organic Food Is Better There are many options at grocery stores today and one of the toughest decisions to make is whether to buy conventionally or organic grown foods. Decisions on which to buy can be based on many things; nutrient density of the food item, its exposure to toxic chemicals, impact of growing and production on the environment, or simply the cost and availability of the item. However, the latest research shows that conventionally grown food contains chemical residues, is less nutritious, and harms the environment. Buying organic foods is a smart choice; not only are there health and wellness benefits but it also impacts the environment in a positive way. There have been numerous studies done comparing the nutrient content of organic food versus non-organic food with varied results from year to year. However, a review of all studies shows that organic foods do provide significantly greater levels of Vitamin C, iron, magnesium, and phosphorus than the same food items that were grown conventionally (Crinnion 4). In addition to higher nutritional content, some organic foods have been shown to provide higher levels of antioxidant phytochemicals such as anthocyanins, flavonoids, and carotenoids; producing greater antioxidant activity (Crinnion 4). While some critics argue that in vivo studies have failed to demonstrate this antioxidant activity, several in vitro studies consistently show evidence to support this boost in antioxidant exertion (Crinnion 4). In addition, organic vegetables have been shown to have anti-cancer potential. When measured against BaP (the main carcinogen found in cigarette smoke and auto exhaust), organic vegetables suppressed 30-57% of the mutagenic action, while commercial vegetables only suppressed 5-30% of mutagenic activity (Crinnion 9). Mutagenic

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