Organic Versus Conventional: Which is More Nutritious?
Organic is a different way of farming fruits, vegetables, grains, dairy, and meat. According to the article titled “Organic Foods: Are they safer? More nutritious?” by Mayo Clinic “Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don’t use conventional methods to fertilize, control weeds or prevent livestock disease” (1). Organic farmers use manure or compost as fertilizer. They provide insect traps and use beneficial insect and bird mating disruptions to avoid pest and disease. The farms practice crop rotation and hand till and weed everything themselves. Also, they feed animals with organic feed and let them graze in the pasture, to prevent disease (Mayo Clinic 1).
In America today, health is a becoming a growing concern. More and more we are seeing organic foods becoming available to the public. It is a big controversy if organic food is better for the body than conventional food. According to Mayo Clinic staff author of “Organic food:”
You’re in a bit of a dilemma standing in front of the produce section of your local supermarket. In one hand, you’re holding a conventionally grown Granny Smith apple. In your other hand, you have one that’s labeled organically grown. Both apples are firm, shiny and green. Both provide vitamins and fiber, and both are free of fat, sodium and cholesterol. (1)
A lot of people are misinformed about the differences between these two types of foods available. I would like to clear this up so that people can make the best choice for their needs.
I believe that everyone should switch to organic food to improve the health of people living in America. By switching to organic food people can avoid pesticides, artificial hormones, and prevent pollution.

There is a big difference between organic farming and conventional farming. In conventional farming chemical fertilization is used to promote the growth of plants. To prevent pests and weeds, crops are sprayed with insecticides and chemical herbicides. Animals are injected with antibiotics and growth hormones to prevent disease and to increase the size of the animal. Because there is less labor involved, this makes the produce cost less. Also, because animals and crops are ready faster, this makes the produces exceedingly available (Mayo 1-2).
Hormones are used by Conventional farmers to make animals gain weight faster or increase milk production. This decreases the amount of feed needed to put weight on an animal, and decreases the wait time before being slaughtered (Gandhi 1). Cornell University studied these concerns from consumers about hormones and states that “There are six different kinds of steroid hormones that are currently approved by FDA for use in food production in the US: estradiol, progesterone, testosterone, zeranol, trenbolone acetate, and melengestrol acetate” (Gandhi 2). The protein hormone rbGH is used to increase milk production also (2). There is no way that tests can tell the difference between naturally produced hormones and artificial hormones consumed. There is no evidence to provide information on whether or not hormones are affecting human health. If there was a long term study done with people with the two different diets this result could be obtained (Gandhi 6).






Rutuja Jathar the author of “Hormones in Food” begins by explaining how hormones are produced throughout the body and released into the endocrine system. He states that there are two types of hormones, steroid and protein. One single hormone can have a huge effect, for example the hormone testosterone can begin puberty in a young male. According to Jathar, “Zeranol and estradiol can cause some serious health problems. These hormones in food products can lead to severe health problems including ovarian cyst and cancer” (2). Ear implants are put under the skin of animals to inject hormones. According to the European Union’s Scientific Committee on Veterinary Measures Relating to Public Health, hormone levels rise from 7 to 20 times more, (2). Jathar argues that:
After thorough research, the SCVPH came to the conclusion that “no acceptable daily intake could be established for any of these hormones” and those who eat food products having these hormonal residues are at a great risk of severe hormonal imbalances as well as various types of cancer. (Jathar 2)
Mastitis: Udder infection causing pus. Mastitis can be processed into the milk that is distributed to the public to drink. The cow would normally be treated with an antibiotic which can leave residue in the milk produced. Jathar stated that “residues of the antibiotics get into the human body and create havoc by creating antibiotic resistant bacteria,” (3).
I recently read the book “The Master Your Metabolism Calorie Counter,” by Jillian Michaels and she brought this matter to my attention. Michaels talks about the harmful xenoestrogens coming from preservatives and pesticides, which is breaking down our endocrine system and slowing down our metabolism (13). “Do not even consider drinking nonorganic milk – it’s like drinking liquid hormones” (67). She illustrates the problems with eating fruits and vegetables nonorganic and calls them “Master Disasters” (dangerously processed food), which provides pathos and ethos in her work. Michaels says:
Seriously, do not even consider putting nonorganic meat or eggs into your body- you’re basically ingesting every single hormone, antibiotic, and pesticide that the animal has eaten in its entire life and possibly the other animals that were ground up and fed to it, too. (149)
She states that organic grass-fed beef, chicken, and eggs are more nutritious (Michaels 149).

Pesticides can be harmful to our bodies to breathe. What happens when we eat it?

Organic food is more expensive because of how it is made. Mayo Clinic staff believes that the higher prices are due to more expensive farming practices, tighter government regulations and lower crop yields. This can be problematic because most people cannot afford to buy organic food. The higher prices are a result of intensive labor that is needed in organic farming because there is need for hand weeding and pest control (3). Stephanie Zinser author of “The truth about ‘organic’ foods” from The Evening Standard says that the average cost of an organic shopping basket is 40 percent more expensive than a nonorganic one. This can be very appealing to grocery stores (1). If the prices went down then it would be more available to more people to make healthier choices. Michaels adds in her book that “the more of us who buy our food this way, the more the prices will go down and the more affordable and available organic food will become for everyone” (36).
According to the article “What is Local?” farmers are being forced to work second jobs because they are not earning enough. The Maine Organic Farmers and Gardener’s Association published a study to demonstrate the effects of buying locally. By buying directly from farmers, they would see 90 percent of the food dollars back (3). Today communities purchase everything at the grocery stores and markets. The article states that 93 percent of food dollars go “to pay processors, packagers, distributors, wholesalers, truckers and the rest of the infrastructure that a global food system demands.” By buying locally we can help keep the local economy alive (What is Local? 3).
Stephanie Zinser believes that organic is “far less healthy” than we are leaded to believe. According to laboratory tests “organic processed food may not always be healthier, may not be additive-free, and may not even be completely organic (1). Organic food can have five percent nonorganic materials in the finished product (3). Zinser speaks about the managed food production systems, she stated that “The original concept of ‘organic’ is an idea that involves fresh food consumed as close as possible to where it’s produced” (2). She goes on to say that only 70 percent of organic food is imported (2). Zinser demonstrates ethos and locos by explaining the damages being done to the global environment due to fuel. “Important environmental issues such as food miles are simply playing no part in the organic market.” In the article “What is Local,” they explore the local food industry where food is produced as close to home as possible. Did you know that a carrot has to travel 1,838 miles to reach the dinner table on average (2)?
Organic farming is a form of sustainable agriculture that produces healthy food, does not harm the environment, respects the workers, provides fair wages, is humane to animals, and supports the community (What is Local? 1). “Sustainable farming benefits the local community and local economy while supporting the environment by enriching the soil, protecting air and water quality, and minimizing energy consumption” (2). To support a sustainable food system we can buy from local sources. Another benefit from buying local food is to cut down on food miles (3). Buying local produce is also beneficial because we know where the food is coming from, which gives us the assurance that it is actually grown organically (What is Local? 4).
The article “What is Local” also points out that the industrial food companies are the biggest contributors to climate change. By only using fossil fuels, these companies refine and burn the fuel when transporting produce, which creates greenhouse gases. “Food miles” are calculated by the distance that an item has to travel from a farm to a house. There are 27 times more food miles on food items in the grocery store than food bought from local sources (3). However chemicals used by these companies are the biggest part of the fossil fuel problems. “As much as forty percent of the energy used in the food system goes toward the production of chemical fertilizers and pesticides,” and therefore is putting tremendous stress on the environment. In addition, these farms are a major source of air and water pollution, releasing carbon dioxide, sulfur dioxide, particulate matter and other pollutants that contributes to the destruction of our delicate ecosystem (What is local? 2). Michaels argues that “it’s about healthier soil, air, and water- the life and death of the planet” (36).
In the article “Organic Agriculture and the enviornment” by Thomas Alfoeldi it summarizes the benefits the environment receives from organic farming. According to Alfoeldi, organic farming does not use synthetic chemicals pesticide or herbicides and it enhances ecosystem diversity. For example it contributes to the conservation and survival of pollinators. This creates a positive effect of ecosystem diversity that can contribute to development. Organic farming combines semi-natural habitats to produce synergistic effects on agricultural land to help species grow. This article states that “organic farming enables ecosystems to better adjust to the effects of climate change and offers a major potential to reduce the emissions of agricultural greenhouse gases.”In conclusion organic farming counteracts resource depletion and helps maintain and develop biodiversity at a global scale (Alfoeldi 2).
Cornell University wrote that The Food Safety Inspection Services of the U.S. Department of Agriculture (USDA) test meat for hormones such as Zeranol. There is a set amount of residue permitted in meat or milk set by the FDA (Gandhi 3). Organic foods have to meet strict government standards to be organically certified by the USDA. In order to bear the USDA seal, the food must be processed with at least 95 percent of the ingredients being organic. Also these farmers have to meet the standard regulations of how they grow, handle and process their food (Mayo Clinic 2). This enquires no hormones can be used in organic farming as well as no antibiotics, unless it is to treat a sick animal. There is a withdrawal period for organically reared animals which is twice as long as conventional farming (Zinser 3).

This is the seal that certifies that the food is organic. The food has to meet strict USDA standards.

Whether the choice is made to go organic or not, we should always be careful when choosing food. Mayo Clinic gives recommendations on how to “shop wisely and handle your food safely” (4). Try to buy foods that are in season to ensure that your food is fresh. Read all labels carefully, because “organic ingredients doesn’t necessarily mean it’s a healthier alternative.” The article points out that natural food does not mean it is organic; it has to meet the USDA standards. Also, it is essential to make sure that you wash your food thoroughly to rid the food of dirt and bacteria (Mayo Clinic 4).
Want to go organic? Try to find a farm nearby and ask the farmer how the food is raised and produced. To find a local farm near you that raises organic food, go to eatwellguide.com (What is Local? 4). Farmers’ markets are a great way to buy locally grown food. If a local grocery store is easiest, then make sure to check the labels to ensure the food is processed correctly. A great way to go organic is to grow your own. Start a garden in the backyard or even try raising your own chickens. For tips on how to get started visit The National Gardening Association (What is Local? 5).








Annotated Bibliography

Alfoeldi, Thomas. Flissbash, Andreas. Geier, Uwe. Kilcher, Lukas. Niggli, Urs. Pfiffner, Lukas. Stolze, Matthias. Willer, Hega. “Organic Agriculture and the Environment.” Organic eprints, 2002. Web. July 6, 2010.

The autors from Organic eprints wrote the article “Organic Agriculture and the Environment.” This article talk abouts how organic farming benefits ecosystems. I use it as a counterpoint when talking about how conventional farming destroys ecosystems.

Gandhi, Renu. Snedeker, Suzanne. “Consumer Concerns About Hormones in Food.” Cornell University, June 2000. Web. June 28, 2010.

The authors, Researchers at Cornell University, use data from the Program on Breast Cancer and Environmental Risk Factor to provide information about hormones being used in food. They address the type of hormones being used in the food, and what they are for. The evidence available in this article does not show that there are any health effects on humans from hormones in the food. In contracts Jathar seems to believe that hormones pose a serious health risk.

Jathar, Rutuja. “Hormones in Food.” Buzzle.com, 2010. Web. June 28 2010.

Jathar states that “Zeranol and estradiol can cause some serious health problems. These hormones in food products can lead to severe health problems including ovarian cyst and cancer.” This article goes on to say that there is no acceptable daily intake on foods containing these hormones. Another good point that Jathar makes is about antibiotic resistance.

Mayo Clinic Staff. “Organic foods: Are they safer? More nutritious?” Nutrition and Healthy Eating, December 20, 2008. Web. June 28, 2010.

The Mayo Clinic Staff at the Mayo Foundation for Medical Education and Research provide information about organic food versus conventional food in the article. The point of this article is to help consumers make the best purchase with their money when choosing between organic foods and conventional foods. They show the major differences and I am using

Micheales, Jullian. (2010).“The Master your Metabolism Calorie counter.” New York: Three Rivers Press. Print. June 28, 2010.

Jullian Micheals became know on the television show “The Biggest Losers” and from the show “The Doctors.” She argues that organic food is the only way to eat because of the damage it does to the body. She also talks about food chemicals destroying the endocrine system for hormones and this slows down our metabolism. This opposes Gandhi who does not believe it has any affect on the body.

Zinser, Stephanie. “The truth about ‘orgainic’ food.” The Evening Standard, April 2, 2002. Pg. 27. Web. June 28, 2010.

Stephanie Zinser a writer at The Evening Standard in London writes about the false information given to the public about organic foods. Organic food is believed to be produced close to the area in which it is consumed. She finds that there is organic food being imported from other countries. In another article I found “What is Local”?”it states that most organic food is in close range of where it is sold.

“What is Local?” Eat Local, Buy Local, Be Local.” Web. July 1, 2010.

In the article “What is Local?” they explore the best ways to help out the local community. By giving information about the benefits of becoming local and how it benefits the community. Also the article gives tips on how to become a local shopper.