4 Biggest Misconceptions About Organic Food
Organic meat and eggs products come from animals that through their growth they were not given growth hormones or antibiotics.
That food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; and bioengineering.
There is a procedure where the Government-approved testifiers inspect the food-farm before a product can be labeled ‘organic.’ But people are very much confused when it comes to term ‘organic food’, what is and what is not ‘organic’. These are the main ‘organic food’ misconceptions:
1. Organic foods are expensive
As the government programs do not subside organic farming, organic farmers have, with organic certification standards added the cost of compliance, but the price of organic foods is still increasingly competitive. In terms of dry weight and nutrients, organic food tends to have more in it.
Through modern methods of small organic farming, the produce grown organically must be done in enriched soil. Because the agrichemicals may speed up the growth of a plant and the result is more water in the product. That leads to non-organic foods to shrink more when you cook it because of the dissipation of water. But in the end, the difference between the prices is very small.
2. Organic foods from other countries meet different standards
USDA organic standards must be met worldwide, so USDA hired the certifiers around the world to inspect farms and processing facilities. The EU and Canada also have similar requirements to respect and accept the other two governments certifications.This is all arranged by the government and defined by the law. Whether grown in the US or any other country in the world, any food must meet the US organic standards in order to products can be sold as “organic”.
3. Organic foods are more nutritious than conventional
It is not accurate to promote organic food as inherently more nutritious. But organic food is better in a way of sustainable farming supports the health of the soil, the well-being of livestock or the work of small farmers. Many studies have shown that there is no significant nutritional difference exists between conventional and organic livestock and crops. But there are still present trace amounts of herbicides and pesticides, so wash conventional products carefully.
4. Organic food and weight loss
Organic sweets and sugar will still rot your teeth. However, certain kinds of organic food can act as an appetite suppressant as long it does not contain excitotoxins which cause neurological disorders. Organic butter still can clog up your arteries and make you put on some weight. Organic cakes, biscuits, and the chocolate contain the same amount of fat, sugar and salt as their non-organic counterparts, while organic foods keep the nature better.
If you eat more organic food that doesn’t mean you’ll have a lower-calorie diet. The only difference, but a big one, is that non-organic food includes fat-burning resveratrol, phenolics, flavonoids and tannins that help guard or organism against cancer, diabetes and heart disease.