- Nutritionist Defends Organic Food Despite Higher Cost.
- Organic Produce Contains More Polyphenols, Beneficial Antioxidants.
- Tips for Incorporating Organic Foods and Reducing Chemical Additives in Diet.
You might find the price to be excessive.
Nevertheless, according to a prominent nutritionist, organic food is truly worth the extra cost.
Professor Tim Spector of King’s College London confessed he once believed organic labels — indicating products are produced without pesticides and other additives — were merely a clever marketing ploy.
In 2012, a comprehensive evaluation of 200 studies concluded that organic food offers no additional nutritional value.
Professor Spector, the author of three books on nutrition and co-founder of the health and diet company Zoe, has since changed his view.
According to a 2014 study published in The British Journal of Nutrition, organic produce contained more polyphenols than conventional produce.
Polyphenols are a form of natural antioxidant that combats inflammation in the body, which has been linked to a variety of health issues.
Professor Spector explained on the Zoe Science and Nutrition podcast that polyphenols are substances that naturally defend plants from insects and the environment.
And because non-organic fruits and vegetables can rely on chemical pesticides for protection, they produce fewer polyphenols.
“It turns out that those raised organically and traditionally have more,” he said.
All of our food has been enhanced for growth and appearance.
However, upon closer inspection, you are receiving fewer of the necessities.
Professor Spector acknowledged to Zoe CEO Jonathan Wolf that food additives such as pesticides and herbicides are monitored to ensure they do not directly cause cancer.
However, he contended that the question of whether chemicals might slowly impair our health is separate.
Professor Spector explained that there have been few studies on humans that examine the long-term toxicity of such compounds.
These few studies have tentatively connected them to serious health disorders like cancer, infertility, and ADHD.
Mr. Wolf remarked that organic food can be “extremely pricey” and that not everyone can afford it.
Professor Spector stated, however, that going organic need not be prohibitively expensive, and there are more cost-effective methods for people to incorporate organic foods into their diet.
People can choose to purchase only a few organic foods in their regular grocery store, or they can purchase organic canned and frozen food as a cheaper alternative because it does not perish as rapidly as fresh food.
Professor Spector also stated that he would never forego purchasing organic tomatoes, as he consumes them daily.
Professor Spector also disclosed the non-organic foods consumers should avoid if they are still hesitant to make the transition.
Breakfast cereals containing grains should be avoided at all costs due to the high levels of chemical additives, he said.
Before harvesting, he said, oats are typically sprayed with synthetic chemicals like glyphosate and cultivated in wet countries.
They ingest all the glyphosate because they are wet. Consequently, their levels are five to ten times higher than those of most other cereals,’ he added.
Professor Spector added that there are also methods to improve the nutritional value of non-organic foods at home.
“Washing helps, but it does not reduce it to organic levels,” he explained.
Instead, he suggested peeling or adding baking soda to the produce to remove potentially hazardous additives.
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