'Organic Foods Are They Really Better for Us? Essay\r'

'Consumer nourishment aw arness is growing and with it the subscribe to of going a delegacy back to basics. To fulfil take aways of these muckle, hotel restaurants as well as early(a) intellectual nourishment bylets starts to hold status entire pabulum as a marketing tool. In current market complete products turn in the appearance _or_ semblance to be an easy and quite inexpensive means to elevate the prestige of a restaurant. The General Manager of the Savoy Hotel- Kieran Macdonald (cited in Hammond, Shepard 2010) says: â€Å"Luxury has changed in the last a few(prenominal) years from the point of how it is defined… it employ to mostthing that was real materialistic… and very new.\r\n at a clip gr waste deal be tone for authenticity †something that has integrity behind it”. INTRODUCTION (continued) chief(prenominal) re unbendingions in innate victuals proceeds: * Before a license is given(p) and on a yearly al-Qaeda after, all f armers and processors are subjected to rigorous superintendences (Bord Bia 2011). * genuinely limited use of synthetic pesticide, fertiliser, blood antibiotics, nutrition for thought additives and growth regulators is allowed in natural farming. * Use of genetically modified being (GMO’S) is completely prohibited * Livestock must be provided with complete turn tail in a free-range, open-air farm.\r\n* At touch stage use of artificial flavourings and colorants is not allowed, only authorised by the European Commission non- complete ingredients, additives or processing assist stinkpot be employ with strict limit. * Distri andion and sales involve square-toed produce labelling- the producer lay down and name or code number of the inspection body must be provided. (European Commission, cultivation and Rural Development ,Organic Farming 2011) wholly the above would suggest, that choosing perfect is the high hat realizable choice that consumer crowd out make, quieten does the native forage really equal full(prenominal) quality, much nutrients, develop try out and so forth?\r\nCan consumption of constitutive(a) food make a loss to our health? Many studies were carried out to solution those questions and I entrust elaborate on them in later stages of my assignment. NUTRITIONAL mensurate OF natural FOODS VIA CONVENTIONAL FOODS â€Å"Nutrition and food sentry go trends are at the centre-of-the-plate this year. Restaurants are update menus to reflect nutrition policy and trends, consumer desires for vicissitude and quality, and chef innovations” (Restaurant Industry Forecast, National Restaurant link 2011)\r\nA lot of research was conducted in late(prenominal) years in nightclub to antitheticaliate nutritionary protect of natural and conventional food produce. I depart focus this assignment on full(prenominal) demand foods like harvest and vegetable, dairy farm farm produce and nerve. Fruits, vegetables and g precipitates check to the studies conducted by a certified nutrition specialist Virginia Worthington (2001) an change magnitude sum of several nutrients is present in natural crops compared with their conventional equivalents. These included: * 27% to a greater extent(prenominal) vitamin C * 21. 1% much iron * 29.\r\n3% more than magnesium * 13. 6% more phosphorus * 15. 1% less nitrates than their conventional counterparts. Figure 3 The chart above illustrates the percentage of excess mineral content in organic compare to conventional crops. However, when the research was carried out the following factors (which are proven to realise an effect on a nutritional quality of the food) weren’t taken into cypher: * Quality of soil and fertility work * Storage orders * Forms of food consumption e. g. undecomposed, steamed, pureed, cooked from cold etc.\r\n* Climate in diametrical regions of the world (amount of rainfall and sunlight per twenty-four hour perio d) * The method and timing of harvest To get a real picture of a difference in a nutritional value of organic via conventional foods, a astronomic quantity of different origin s international ampereles would need to be tested. Findings that take into account the listed above factors were published in a hide â€Å"New Evidence Confirms the Nutritional favourable position of Plant-Based Organic feeds” (Benbrook, Zhao, Yanez, Davies and Andrews 2008, p.42) and state that: â€Å"Yes, organic plant-based foods are, on average, more nutritious in term of their nutrient density…\r\nThe average dowery…contains intimately 25% more of the nutrients…than a comparable-sized serving of the same food produced by conventional farming methods. ” NUTRITIONAL VALUE OF radical FOODS VIA CONVENTIONAL FOODS (continued) Milk and dairy produce another(prenominal) research, carried out on grass feed daunts, by Newcastle University in United Kingdom (2008) and publish ed online in the Journal of Science of Food and gardening showed that forage-based diet and natural grazing study a significant influence on take out composition.\r\nAn increase in safe superfatted acids, antioxidants and vitamins was notice when nutritional value of organic milk and conventional milk were compared. Meats Studies of laboratory animals demonstrate that farm-raised animal’s meat is soaringer in some fatty acids. Amount of CLA (Conjugated linoleic acid) found in animals fed organically grown diet is five times higher than the at once fed conventional diet. Meat and dairy products from organic animals are the richest known rise of this fatty acid (Butler 2008) Pastured cattle’s meat is also higher in vitamin E.\r\nEven when compared with cattle given supplements of vitamin E, the muscular contraction of this vitamin in organic cow’s meat is twice as high (Kluger, Jeffrey 2010). Lack of day light and fresh organic feed realise a significan t effect on amount of omega-3 fatty acid in chicken meat and eggs. 10 times more omega-3 was found in pastured hen’s egg when compared to factory hen’s egg (Kluger et al 2010) . INFLUENCE OF FOODS COMPONENTS ON CONSUMER’S HEALTH Fats and sugars A well-known fact is that today’s contemporaries is getting heavier. One of the reasons for it is a inclination of an orbit to eat foods witch are high in fats and sugars and low in vitamins and minerals.\r\nAnother well-known fact is that obese commonwealth are more likely to own from diabetes, high blood pressure, stroke and other obesity-related illnesses. According to studies directed by DR. tire Davis (2004) in University of Texas-Austin, the vitamins and minerals concentration of many commonly consumed foods has dropped gradually (figure 4). Figure 4 Vitamins and fatty acids Vitamin E is well known antioxidants and is believed to have anti-aging properties. Eating food naturally chance on in this vita min can lower run a risk of heart distemper and cancer.\r\nFatty acids and CLA in particular might protect against different cancers. In addition omega -3 and 6 reduce risk of heart disease and arthritis and improve mental functions. Research conducted by Swiss scientist Lukas Rist and his team (2006) has found 50% higher levels of CLA in breast milk of mother, whose diet was based on organic milk and meat products. Large humane study reported that consumption of organic dairy products is closely connected with risk of eczema in infants being reduced (Kummeling, Thijs and Huber 2008) Pesticides and antibiotics.\r\n near pesticides allowed to be used in food business are proved to be dangerous for health. Findings of another research peril strong connection between pictorial matter to pesticides and a variety of health effects in humans. The ill effects can differ from headaches, fatigue and nausea to neurologic dis rescripts including cancer (U. S. General method of accoun ting social function 2001). An increase in development of drug-resistant bacterium in human body was observed in recent years. in addition early-onset pubescence in girls is a growing problem. creative activity of mentioned conditions is related to antibiotics being used in farming.\r\nOrganically raised animals and organic practices in general, avoid the abuse of antibiotics (Kluger et al 2010) seek AND PSYCHOLOGICAL FACTOR OF CHOOSING ORGANIC FOODS â€Å" fleck the growth in organic purchases is earlier in the retail category, consumers are demanding these offerings more when they dine out, and restaurant operators need to attain these demands. ” Nation’s Restaurant tidings (2011) Does organic food bask better? nigh people say that they cannot try out the difference, but organic isn’t a guarantee of taste.\r\nTaste of crops bounteously depends on quality of soil, weather conditions, treatments used by farmer etc. As taste is an entirely subjective matter, only pear-shaped scale double-blind taste test would garter in purpose out if organic crops have better, fresher, more complex flavours than industrial crops do. But without a doubt, abnormally large, also engineered tomatoes designed to ripen on the way to a distribution centre will never come close to the taste of its vine-ripened, fresh-picked cousin (Kluger et al 2010). Numbers of people looking for authentic food are increasing with any year.\r\nMore and more consumers want to grow their own fruit and vegetables, as they fill need of going back to basics. Fruits and vegetables that that can be seen every day in the shops don’t look like ones from grandmother’s garden. Not even one orchard apple tree with a wormhole makes buyers question their â€Å"realness”. Most high class hotel restaurants recognise the need and importance of providing their guests with fresh, fully nutrient organic food and as a dissolving agent information of the origin of produce used in preparation of meals is placed on the menu.\r\nETHICS AND ENVIRONMENTAL IMPACT OF ORGANIC FARMING A problematic issue, in non-organic agricultural areas, is soil and pissing pollution. According to findings of the U. S. Geological Survey over 90% of water and fish samples from rivers and nearly 50% of all tested wells contained a minimum of one pesticide (U. S. General Accounting Office 2001). Another shocking but common issue is relates to the way non-organic animals are raised. In order to fatten an animal, so it can be slaughter as fast as possible, a high-calorie, corn-based feed is used.\r\nTo increase productivity level large numbers of animals are jammed unitedly on factory farms. A cow raised in these conditions might be slaughter after just 14 months, while for a grass-feed cow it can take up to two and a half years before it showcase the knife (Kluger et al 2010). Last but not least way in which organic farming influence environs is by respecting use of countryside. In order to maintain a balance requisite by a healthy ecosystem organic farmers use a variety of non-chemical method for the control of pest and weeds.\r\nBy looking for disease resistant crops, that works the best in particular climate, they contribute in big way to protection of different varieties of dying out of forgotten species. termination There is no simple answer to the question asked in the topic of this assignment. first of all, we should remember that the purpose behind organic cultivation is not primarily about human nutrition †it’s more about protecting the environment. The world commonwealth is growing, obesity rate continue to climb, people eat more and more food take to be produced- all of that results in industrial engineering tricks being use in food production.\r\nSome of us are aware of the above and contract organic. Unfortunately, because of overuse of agricultural chemicals over past decades, they are all-pervasive in rainf all and water that is held in the soil and in permeable rocks. Due to drift via wind and rain organic crops are also subject to them, so organic food cannot be a guarantee of 100% toxic free. This assignment confirms that organically-grown plants, animals and dairy products are more nutritious, yet the health effect of have organic cannot be assess by simple lab test.\r\nMonitoring of health of individuals over generations is the only way of finding out if organic is really better. And still a healthy balance, in types of foods eaten, needs to be maintained. Person that throughout the day eats large amounts of organic coffee tree and pastries and drink seven organic coffees and have a six pack of organic beer with organic burger and chips for dinner is missing the point. Also restaurants play a big section in cr eat a healthy eating concept.\r\nGood chefs know, that methods of cooking and focusing on seasonal and local products, to minimise the time between harvesting and eatin g, can be more important than whether a food is organic or non-organic. And finally, before decision making on what to put on our plate, either organic or not, we should always confront in mind a very meaningful phrase: â€Å"You are what you eat”.\r\nREFERENCES: Benbrook C. , Zhao X. , Yanez J. , Davies N. , Andrews P. (2008) â€Å"New Evidence Confirms the Nutritional superiority of Plant-Based Organic Foods” available: http://www. organic-center. org/science. nutri.php? action= peck&report_id=126, [accessed: 10 Oct 2011] Bord Bia-Irish Food notice (2011) â€Å"Organic Food” available: http://www. bordbia. ie/aboutfood/organicfood/Pages/OrganicFood. aspx [accessed 4 Oct 2011].\r\nButler, Newcastle University (2008), â€Å"Organic Free skimming Cows Are Cream Of The naturalise” ScienceDaily, available: http://www. sciencedaily. com /releases/2008/05/080527101003. htmhttp://www. sciencedaily. com/releases/2008/05/080527101003. htm, accessed: 16 Oct 2011 European Commission, tillage and Rural Development ,Organic Farming (2011), â€Å"What is organic farming?\r\n” available: http://ec. europa. eu/agriculture/organic/organic-farming/what-organic_en [accessed 04 Oct 2011] Hammond R. , Shepard A. (2010)”The Savoy †a atomic number 19 hotel? ” available: http://www. greentraveller. co. uk/blog/savoy-london-green-hotel [accessed 06 Oct 2011] Kluger, Jeffrey. (2010)”What’s So Great About Organic Food? ”, Time, Vol. 176 Issue 9, p30-40, available: http://web. ebscohost. com/ehost/detail? sid=e6bef63d-8e95-431c-9fd9-523ebf5edba0%40sessionmgr111&vid=2&hid=119&bdata=JnNpdGU9ZWhvc3QtbGl2ZQ%3d%3d.\r\n'