Organic Foods VS. Conventional Foods

For many years consumers have demanded and paid a premium for organic foods. Many believed that the food was somehow healthier than food produced with fertilizers, pesticides and chemicals.  Others paid for the premium because it meant fewer pesticides and herbicides on their food and in the environment.

The European Commission, the executive body of the European Union has performed a major review analyzing differences in organic vs. non organic meats, cheeses, fruits and vegetables.

The commission found that organic meats and cheeses had 50% higher omega-3 fatty acid content that conventional meats and cheeses!

Omega-3 fatty acids are associated with a decreased risk of heart disease and inflammation in the body.  These oils are found in predominance in cold water fish like anchovies and sardines. The health benefits of omega-3 fatty acids are firmly established.

Although there is no direct research on it yet, it stands to reason that a diet with organic meats and cheeses vs. conventional meats and cheeses would be healthier based solely on the omega-3 content of the foods. 

A review of fruits and vegetables found that organic fruits and vegetables had higher levels of antioxidants than their conventionally produced counterparts. Antioxidants are molecules which inhibit damaging free radicals in our bodies. Also noted was less pesticide residue on the organic produce.