More people are turning to organic food as a healthier option. But is it really better for us? Our contributing dietitian and chef shines the spotlight on organic foods, answering all the commonly asked questions and providing tips on how to start going organic.
Walking down a supermarket aisle these days, you are likely to see more shelves dedicated to organic food and beverages. The price of these organic food can sometimes be three to four times more expensive than regular items. One of the latest reports by Zion Market Research shows that the global organic food and beverage market was valued at approximately US$124.76 billion in 2017, which is an increase of almost eight-fold since 1999, and is expected to generate revenue of around US$323.09 billion by the end of 2024. So are organic foods really worth the extra cost and marketing hype? Of greatest interest to us, are they truly better for health?
WHAT DOES ORGANIC ACTUALLY MEAN?
The word “organic” refers to the way farmers grow and process agricultural produce such as vegetables, fruits, grain products and meat. The foods are grown without using most artificial fertilizers and pesticides, and animal products are free of antibiotics and hormones. Organic farming practices encourage soil and water conservation, as well as reduce pollution. It’s actually better for the environment.
HOW DO WE KNOW “ORGANIC” IS REALLY ORGANIC?
In the US, the United States Department of Agriculture (USDA) regulates the organic industry with strict standards. The soil where the crops are grown has to be inspected, livestock must be able to roam freely, fed with organic feed and receive no antibiotics and hormones. Only foods that are at least 95 percent organic can carry a “USDA Organic” seal.
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